Sabudana khichdi (street style)

Name: Sabudana khichdi (street style)
Total time: 180 s
Yield: 2 persons
Cuisine: Indian
Ingredients: 3/4 cup raw sabudana; 1 boiled and cubed potato; 2 teaspoons ghee or oil; As per taste Salt; 1 teaspoon red chili powder; 1/2 teaspoon black pepper powder; 1 tablespoon powdered sugar; 100 gms falahari chivda (spicy); 3 tablespoons roasted peanut powder (coarse); 1 tablespoon Pomegranate seeds; 1 tablespoon chopped coriander leaves; 2 teaspoons lemon juice

Purvi Modi @PurviModi_1105

Ahmedabad

#TheChefStory
#ATW1
Sabudana or sago khichdi is famous fasting dish in Gujarat, Maharashtra, Rajasthan and Madhya Pradesh. It is made with Sabudana, roasted peanut powder and spices. Here I made with street style in which Sabudana and boiled potatoes are steamed in steamer and then mix with spices, roasted peanut powder and falahari chevda.
Mouthwatering and delicious taste and very easy to make. You can make in small batches as per your requirement. Definitely you love this.

Purvi Modi @PurviModi_1105

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Ingredients

3 minutes

2 persons

3/4 cupraw sabudana
1boiled and cubed potato
2 teaspoonsghee or oil
As per tasteSalt
1 teaspoonred chili powder
1/2 teaspoonblack pepper powder
1 tablespoonpowdered sugar
100 gmsfalahari chivda (spicy)
3 tablespoonsroasted peanut powder (coarse)
1 tablespoonPomegranate seeds
1 tablespoonchopped coriander leaves
2 teaspoonslemon juice

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Steps

3 minutes

1

In a bowl take sabudana. Wash it and then soak in water for 2 hours. Take water up to layer of sabudana.
2

Add enough water to the steamer and bring to boil. Now add ghee and boiled and cubed potato in soaked sabudana. Put the bowl in a steamer. Cover with lid and steam only for 3-4 minutes.
3

Keep out from the steamer. Now add salt, powdered sugar, red chili powder, black pepper powder, chopped coriander leaves, roasted peanut powder, 3 tablespoon falahari chivda, Pomegranate seeds and lemon juice. Combine all ingredients nicely.
4

Transfer into a serving plate. Garnish with some falahari chivda, Pomegranate seeds and chopped coriander leaves. Serve hot.