Sabudana Khichadi

(Link To Marathi Recipe)
Lot of my friends find it difficult to make sabudana khichadi as it requires lot of judgment calls. How long to soak it, how do you soak it? Do I keep it in water whole night? 
Here is my post to demystify making Sabudana Khichdi -  

Here is how I soak sabudana -

  1. Wash 1 cup sabudana once
  2. Soak it in water covering the whole sabudana and and an inch of water above the sabudana level.
  3. Set the timer for 15 minute. 
  4. Remove most of the water from sabudana after 15 minutes.
  5. Cover the vessel and leave it for abut 6-8 hour.
  6. Just before making khichadi - fluff soaked sabudana with fork.
Khichadi - 
2 cups Sabudana soaked according above procedure
1/2 - 3/4 cup Peanut Powder (coarsely ground)
3-4 green chilies
Juice from 1/2 lemon
2 tbsp Oil
1 tsp Cumin Seeds
Salt per taste
1/2 tsp sugar

Preparation -   
 Wash and chop chilies. Heat oil in thick bottom kadhai (pan) on medium heat. Add cumin seeds and chopped chilies and fry for a minute or so.
Meanwhile mix salt, sugar with fluffed sabudana.
Add 1/2 of this sabudana to the pan and add peanut powder. Cover with  remaining sabudana. Slowly and carefully mix everything well.  Saute on medium flame for 3-4 minutes.
Now cover the pan and let it cook for 3-4 minutes. Mix it thoroughly, cover it once more if necessary. It might start sticking to the bottom. Do not worry about it. Just make sure that it doesn't get burnt. Mix it well. Sabudana pearls will start becoming transparent. That means khichadi is done.
Garnish with chopped cilantro and lemon juice. Mix it well and serve hot or warm. 

Tips - 
  1. If you want to add potatoes to this khichadi, I will suggest coarsely grating it and adding it to sabudana along with peanut powder. 

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  1. Hey Mints,

    I just dropped by your kitchen two days back, had book marked sabudana kichidi to try. I did and it turned out gooey stuff :))
    It tastes so yummy!!! Thanks for the recipe.


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