Sabudana Khichdi
Sabudana Khichdi is a popular Indian dish made with tapioca pearls (sago), peanuts, potatoes, and spices. It's a gluten-free and vegan dish that is easy to make and perfect for breakfast or as a snack. Sabudana is a good source of carbohydrates, which makes it an excellent energy booster. However, people with a peanut allergy should avoid this dish.
Allergen Information: Contains Peanut Allergy
Nutrition Facts
Per serving
Energy
146 kcal
Protein
1 g
Carbs
29 g
Fat
3 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Cumin seeds
0.25 tsp (1.25g)
Curry leaves
5 gms (5g)
Chopped Green Chilli
1 tsp (2g)
lemon juice
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Olive Oil
1 tsp (5g)
Sabudana (Raw)
0.25 cup (50g)
Boiled Aloo
1 small (100g)
Instructions
Preparation
Rinse and soak sabudana in water for 5-6 hours.
Drain and rinse again. Soak for an additional 10-15 minutes, ensuring no water remains.
Check that the sabudana can be easily mashed between fingers; if not, sprinkle water and soak for 30 more minutes.
Peel and cut boiled potato into cubes.
Cooking Steps
Heat oil in a kadai, splutter cumin and curry leaves. Add chopped chili, sauté for a minutes.
Add soaked sabudana, salt, and mix, scraping the pan to prevent sticking.
Cook until the sabudana turns translucent. lastly add boiled cubed potato,
Add lemon juice and coriander leaves, mix well, and enjoy!
NotesNutritional values are approximate and may vary depending on the specific ingredients used.