Sabudana Khichdi is a popular Maharashtrian dish, often enjoyed during fasting days like Ekadashi or other vrat occasions. This recipe reveals the secrets to making non-sticky Sabudana Khichdi, including soaking techniques and the addition of roasted peanut powder for perfect texture. It's a flavorful and satisfying dish with a balance of spices and tanginess from lemon juice.
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Rinse the sabudana thoroughly until the water runs clear to remove excess starch. Soak it overnight using a 1:1 ratio of sabudana to water.
Grate the potato and soak it in water to prevent clumps and discoloration. Drain before cooking.
Heat oil in a pan and sauté the peanuts until they turn golden brown. Set aside.
In the same pan, add some cumin seeds and let them splutter.
Add chopped green chilies and curry leaves and sauté for a few seconds.
In a bowl, add the soaked sabudana, grated potato, roasted peanut powder, and Himalayan salt. Mix well and cook on a low flame until the sabudana turns translucent.
Turn off the heat and add lemon juice and peanuts. Mix well and serve hot.
Use a 1:1 ratio of sabudana to water and soak overnight for non-sticky khichdi.
Add roasted peanut powder to prevent stickiness and enhance flavor.
Soak grated potato in water to avoid clumps and discoloration.
Why does sabudana turn sticky?
Sabudana turns sticky due to excess starch. Rinsing it thoroughly and soaking it in the right water ratio helps prevent stickiness.
Can I use regular salt instead of Himalayan salt?
Yes, you can use regular salt if you are not preparing this dish for fasting purposes.
How do I know when sabudana is cooked?
Sabudana is cooked when it turns translucent and soft. Avoid overcooking as it can become mushy.
Can I add other vegetables to this recipe?
Yes, you can add vegetables like carrots or peas, but traditionally, sabudana khichdi is kept simple for fasting days.
Is sabudana khichdi gluten-free?
Yes, sabudana khichdi is naturally gluten-free, making it suitable for those with gluten intolerance.
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