Sabudana or Tapioca is a starch extracted from the cassava plant.
Sabudana ki khichdi is a delicious dish of tapioca pearls made with potatoes, peanuts and usually had during Hindu fasting days. It is also gluten free recipe.
Sabudana ki khichdi is my favourite snack. I love the wadas too but am looking to see if I can do a baked version at a later time. For now, I want to master making Sabudana khichdi. I read quite a few blogs and realized it is all in the technique. It requires little experience to get the perfect nonsticky texture in the sabudana pearls. Follow the steps carefully and you cannot go wrong.
Credit: Dassana Amit
As I said earlier, it is all in the technique. So here are some helpful tips:
Rinse the sabudana pearls in a colander under running water. Ensure that all the starch is rinsed off. Transfer the sabudana to a bowl. Add water. The level of water should be at least 1.5 to 2 inches above the sabudana. The whole idea is to feed the sabudana with water and hyderate it.
Cover the bowl and leave the sabudana pearls overnight. You could keep for 4 to 5 hours as well. But I think the longer the better. Much depends on the quality of sabudana pearls.
Before you begin, check on the soaked sabudana. Press a few pearls. They should mash easily. If you feel there is some hardness in the center, add a few tbsps of water and leave for 30 minutes more.
Using a colander or a sieve, strain all the water from the sabudana. Drain all the water because any excess moisture or water can make the khichdi mushy.
Potatoes can be boiled, steamed or fried before adding to khichdi.
Do not overcook sabudana, as then they can become dry and dense.
It is important to prep your ingredients.
1 cup sabudana (or tapioca pearls)
2 medium sized potatoes
½ cup roasted peanuts
15 curry leaves
1 tsp grated ginger
1 green chillie, finely chopped
1 tsp cumin
¼ cup grated fresh coconut
½ to 1 tsp sugar or as required
½ to 1 tsp lemon juice or as required
3 tbsp ghee
rock salt (sendha namak) as required or regular salt
Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
Drain the sabudana completely and set aside in a bowl. Add salt and sugar. Let it rest.
Boil the potatoes and when warm peel and chop them into medium cubes.
Dry roast the peanuts in a pan till browned. When cooled completely make a coarse powder in a mortar-pestle or in a dry grinder. Set aside.
Heat ghee in a pan and add cumin seeds. Let them crackle and get brown. Add curry leaves and green chillies. Fry for a few seconds. Add grated ginger.
Sauté for a couple of seconds till the raw smell of the ginger goes away. Now add peanuts and chopped boiled potato and sauté for a minute.
Add the sabudana. Keep on stirring often on a low flame for approx 6 minutes. When the sabudana turns translucent, it is cooked. Do not overcook as it will get lumpy and perhaps hard to bite.
Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
While serving garnish with a few coriander leaves and drizzle with some lemon juice. Add grated fresh coconut on top. Serve when hot.