Sabudana Khichdi is an easy tiffin / snack and is a very good recipe to be made during fasting days. When we were in Brisbane, AUS my friend Hema Ashish gave me this and that was the first time I have tasted this Khichdi. I tried to make this once and it did not come well and it was too mushy. I just put in my to do list and I could not even make it once and I was keep on skipping to make this. Last month we went to my Sister-in-law Aarti's home for a vacation and she made this for breakfast twice. Wow....it was too delicious and that time I learnt how to make the perfect sabudana khichdi :-) Thank you Aarti :-)
INGREDIENTS:
Sabudana / Javvarisi - 1 cup
Peanuts - 1/4 cup
Grated ginger - 2 tsp
Green chilli - 3 finely chopped
Coriander leaves - 4 tsp finely chopped
To temper:
Oil - 2 tsp
Cumin seeds / Jeera - 1 tsp
HOW TO MAKE:
Wash sabudana well and drain the water completely. Sprinkle 2 to 3 tsp of water and give it a toss. Cover it and soak it overnight. I made it for evening snack and soaked it in the morning at 9 and I soaked it till evening 4.30. To check whether sabudana become soft or not, just press the sabudana and it would get mashed up easily. Heat oil in a kadai add cumin seeds, grated ginger and green chilli.
Blend well and add soaked sabudana. Add needed salt and blend well.
Stir often to avoid sabudana to get stick each other. Add chopped coriander leaves and mix well. Meanwhile take a peanuts in a blender / mixie and make a coarse powder.
Add peanut powder and stir well. Turn off the stove.
TIPS:
Should not soak sabudana with full water and it may result mushy sabudana.
Soaking time get varies depends on the quality of sabudana.
Chopped potatoes can be added too, fry well before adding the sabudana.
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