Steamed Sabudana Khichdi Recipe - Simple and Delicious Recipe

Steamed Sabudana Khichdi

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Steaming sabudana before tempering makes the khichdi non-sticky, light, and fluffy. Here’s how to make it:

Steamed Sabudana Khichdi Recipe:

Ingredients: 
  • 1 cup sabudana (sago pearls) 
  • ½ cup roasted peanuts (coarsely ground) 
  • 1 medium potato (optional, boiled & diced) 
  • 2 green chilies (finely chopped) 
  • 1 teaspoon cumin seeds (optional)
  • 8-10 curry leaves (optional)
  • 1 tablespoon ghee or oil 
  • ½ teaspoon salt (or to taste) 
  • ½ teaspoon sugar (optional) 
  • 1 teaspoon lemon juice 
  • 2 tablespoons fresh coriander leaves (optional, chopped) 
Preparation:

1. Soak and Prep Sabudana: 
  • Rinse sabudana under running water until the water runs clear. 
  • Soak it in just enough water to cover it for 4-5 hours or overnight. 
  • After soaking, drain any excess water and let it sit for 15-20 minutes. 
  • Add salt and mix. 
2. Steam the Sabudana: 
  • Lightly grease a steamer plate or line it with a banana leaf. 
  • Spread the sabudana evenly on the plate. 
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  • Steam in a steamer or idli cooker for 8-10 minutes on medium heat until the pearls turn soft and translucent. 
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3. Tempering & Final Mixing: 
  • Heat ghee or oil in a pan. Add cumin seeds(if using) and let them splutter. 
  • Add green chilies and curry leaves(if using), sautĆ© for a few seconds. 
  • Add boiled, diced potatoes(if using) and roasted peanuts, stir-fry for a minute. 
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  • Add the steamed sabudana and gently mix. Cook for 2-3 minutes on low heat. 
  • Turn off the heat and mix in sugar (if using) and lemon juice. 
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Watch how to make Steamed Sabudana Khichdi:


4. Serve: 
  • Garnish with fresh coriander leaves and serve hot with curd or coconut chutney. 
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Steaming ensures that the sabudana remains fluffy and non-sticky, making the khichdi lighter and easier to digest.

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