Sabudana poha/khichdi

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Ingredient list

  • 2 cup sago (sabudana )(tapioca)
  • 1 potato
  • 3-4 green chilies
  • 1 tsp. lemon juice (optional)
  • 1 small piece ginger (optional)
  • ½ cup peanut powder
  • 2 tsp. peanut roasted
  • 2-3 tsp. sugar
  • salt to taste
  • 1 tbsp oil
  • 2 tsp. cumin seeds, coconut, peanut roasted and coriander leaves for garnishing

Preparation

  • Soak sago in water. Drain the water and keep it aside for half an hour to one hour
  • Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water
  • Now add peanut powder, salt, sugar and lemon juice and mix.
  • Cut green chilies into small pieces and grate ginger.
  • Heat oil or ghee in a pan.
  • Add cumin seeds, grated ginger & chilies potato pieces.
  • As soon as potatoes are tender, add sago and stir.
  • Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.
  • Garnish with coconut and coriander leaves & roasted peanuts.

  • Serve hot.

Notes

  • As mentioned above in step 2, add all the ingredients to the soaked sago before cooking.
  • While making khichdi, do not cover the pan, else it will turn into an elastic ball.
  • Khichdi tastes excellent if tossed continuously while cooking.
  • Variation: you can also try by adding grated boiled potato instead of the chopped one.

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