Sabudana khichdi breakfast
Cooking Instructions
- 1
To soak the sabudana, take 1 cup sabudana in a bowl and rinse with water. Make sure to rub the sabudana to remove excess starch. Rinse the sabudana thrice
Soak in 0.8 cup water overnight. - 2
Roast 1/2 cup peanuts on low flame, cool completely, and transfer to the mixer jar.
Pulse and powder to a coarse peanut powder. - 3
Add the peanut powder to the soaked sabudana. Also, add 1 tsp sugar/jaggery and ¾ tsp salt. mix well combining everything well. keep aside.
- 4
In a large kadai heat 2 tbsp ghee (+ a little oil). splutter 1 tsp cumin, chopped chilli till brown and a few curry leaves.
Optional: Add 1 inch ginger and/or 1 small potato cubed.
Fry until the potato turn slightly golden brown. - 5
Add sabudana peanut mixture and mix gently. Cover and let cook on low flame for 5 minutes. Keep mixing the mixture in between. Cook until the sago pearls turn translucent.
- 6
Squeeze ½ lemon and add 2 tbsp coriander. Mix well. Serve.
- 7
Peanut-dahi chutney: mix some peanut powder, curds, sugar, and salt to make side chutney.
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