How To Make Sabudana Ki Khichdi

See Recipe In हिन्दी (Hindi)

Sabudana Khichdi is a famous vrat recipe, which is used during fasting in many Indian homes. It is made from soaked sabudana mix with potatoes and peanuts. It can be served as breakfast or snacks.  

Its super easy to make and its also a very popular sabudana recipe during vrats and upvas. More vrat and upvas recipe you may like: Nariyal Ki Barfi, Aloo ka halva, Kuttu ki puri, Mungadal ka halva, Aate ka halva, Sevai Ki Kheer Etc

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How To Make Sabudana Ki Khichdi - Video In Hindi

Sabudana ki khichdi

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Vrat Recipe

Cuisine: Indian

Servings: 2

Calories: 431kcal

Author: Reshu Drolia

Ingredients

• 250 gm Sabudana
• 1 medium Potato chopped
• 1 tbsp Peanuts
• 3-4 green chilly chopped
• 11/2 tsp Ghee
• 1 tsp cilantro chopped
• Rock salt to taste
• ¼ tsp Black Pepper
• 1 tsp lemon juice

Instructions

• How to make sabudana ki khichdi:
• Wash and Soak Sabudana for 2-3 hrs. Add water just enough to cover the top of sabudana.
• After 3hrs all water gets absorbed with sabudana and will become soft and fluffy.If sabudana does not become soft sprinkle some water and leave it for another half an hour.
• Add ½ tsp. ghee in a pan and roast peanuts until it becomes crunchy and keep aside.
• Heat remaining ghee in another Pan and cook potato till it becomes soft.
• When the potato becomes soft add sabudana , rock salt, black pepper , cilantro ,lemon juice, roasted peanuts , green chily and mix well.
• Cover for a minute.
• Garnish with cilantro leaves and serve.

Notes

Note:
1) You can add jeera (cumin seeds) in ghee before adding potato.
2) You can add boiled potato instead of raw potato.

Nutrition

Serving: 1Serve | Calories: 431kcal | Carbohydrates: 68g | Protein: 1g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 333mg | Potassium: 37mg | Fiber: 7g | Sugar: 2g | Vitamin C: 14.6% | Calcium: 0.5% | Iron: 1.1%

How to make sabudana ki khichdi:

• Wash and Soak Sabudana for 2-3 hrs. Add water just enough to cover the top of sabudana.

• After 3 hrs all water gets absorbed with sabudana and will become soft and fluffy.If sabudana does not become soft sprinkle some water and leave it for another half an hour.

• Add ½ tsp. ghee in a pan and roast peanuts until it becomes crunchy and keep aside.

• Heat remaining ghee in another Pan and cook potato till it becomes soft.

• When the potato becomes soft add sabudana , rock salt, black pepper , cilantro ,lemon juice, roasted peanuts , green chily and mix well.

• Cover for a minute.

• Garnish with cilantro leaves and serve.

Notes:

1. You can add jeera (cumin seeds) in ghee before adding potato.
2. You can add boiled potato instead of raw potato.

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See Recipe In हिन्दी (Hindi)