साबुदाणा खिचडी | Sabudana Khichadi | Tapioca Recipe

Prep time
10 min
Cooking time
15 min
Cousine / Course
Indian-snack
Servings
4-5

Ingredients

  • साबुदाणा / Tapioca – 1 cup
  • शेंगदाने / मूंगफल्ली / Peanuts – 1/4 cup
  • बटाटा / आलू / Potato – 1
  • मीठ / नमक / Salt – as per taste
  • हिरवी मिरची / हरी मिरची / Spicy Green Chili – 4-5
  • शेंगदाने / मूंगफल्ली / Peanuts – 1/4 cup
  • तेल / Oil – 2 tbsp
  • जीर / जीरा / Cumin seeds – 1 tsp
  • हिरवी मिरची / Non spicy Green Chili 2-3
  • साखर / शक्कर / Sugar – 1 tbsp
  • लिंबू / नींबू / Lime juice – 1 tbsp

Making – Sabudana Khichadi

  1. Soaking sabudana/Tapioca:
    1. Wash and soak tapioca completely submerged in water for 30 min
    2. After 30 min, drain excess water, cover and soak tapioca overnight or minimum 5-6 hours
  2. Heat pan on medium, add peanuts, roast till peanuts are crunchy, let is cool down
  3. Peel and grate potato, add salt, add 1 cup water, mix well, set aside for 10 min
  4. Now grind peanuts and spicy green chilies with peanuts, make coarse powder
  5. Squeeze water from soaked potatoes completely and set aside
  6. Transfer tapioca to a bowl, add peanut-chili, salt to taste, sugar, mix well, set aside
  7. Take pan, add oil, heat on medium, add cumin seeds, cook until aromatic
  8. Add non spicy green chili (optional), cook till chilies are done
  9. Add potato, cook for 2-3 min on med heat
  10. Add tapioca mix everything together,
  11. Cover and cook till tapioca turns transparent, saute regularly to avoid sticking at bottom
  12. Add splash of water mix well
  13. Add lime juice, mix well
  14. Tapioca/sabudana Khichadi is ready!

Tips

  1. Remove extra water from tapioca to prevent sogginess while soking
  2. Adjust peanut powder coarseness to your liking
  3. Soaking grated potato in salt water keeps julienne separate during cooking

How to serve

  1. Serve hot!
  2. Goes well with curd, tamarind amati

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