Falahari Sabudana Khichdi is a light, no onion, no garlic and delicious dish usually made during fasts when you have to consume satvik falahari food, typically made during Navratri, Shivratri, Janamashtami and Ekadashi. For this dish sabudana (tapioca sago), potato, peanuts and some spices are cooked. A good squeeze lemon gives a good punch to this dish. Sabudana khichdi is so tasty that you need not wait for any fast to eat this.
This dish is quite popular in western Indian states of Gujarat, Maharashtra, Madhya Pradesh and Rajasthan. Sabudana khichdi is a dish which is simple to cook and delicious to eat. In many larger cities in Western regions in India, Sabudana Khichdi is popular as a street food that can be eaten at any time of the day. Enjoy the falahari khicdi with our Chenna Payas and Dahi Ke Aloo.
To make Sabudana Khichdi at home follow the detailed step by step recipe with photos posted below. You can also watch our video on making of Falahari Sabudana Khichdi.
Yield: 3 servings
Prep time: 15 minutes
Total time: 25 minutes
Ingredients for Falahari Sabudana Khichdi
300 grams sabudana (tapioca sago)
3 tablespoon peanuts
200 grams aloo (potato) boiled
2 green chillis slit
1 tablespoon lemon juice
3 tablespoon coriander chopped fine
1 tablespoon coriander powder
1 teaspoon chilli powder
Sendha namak (rock salt) to taste
2 to 3 tablespoon ghee (clarified butter)
Directions for Sabudana Khichdi
- Wash and soak the sabudana (tapioca sago) in water. Water level should be just above the sago. Cover and set aside for 60 minutes. Fluff up or loosen the sago.
- Slightly crush the peanuts and remove the peel, set aside.
- Peel the potatoes and roughly chop them or slightly smash them keeping some chunks.
- Heat ghee in a pan; add the green challis and then potatoes and saute for 5 minutes.
- Add the crushed peanuts and saute for 2 minutes.
- Now add the salt, chilli, coriander powder and mix.
- Add the soaked sabudana and toss well. Cover and leave for 2 to 3 minutes.
- Now add the lemon juice, coriander and mix.
- Serve with dahi (yogurt).
