खिली खिली साबुदाणा खिचडी बनाने के सारे राज | Soft & Non Sticky Sabudana Khichdi | MadhurasRecipe

#MaharashtrianstyleSabudanaKhichdi
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Sabudana Khichadi is generally eaten during fasting. This tastes just awesome. The main trick for making good sabudana khichadi is to soak sabudana. We will see how to soak sabudana too. Also we will see how to make roasted peanut powder. This can be a good snack option on no fasting days too. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 cup Sabudana
• 1/2 cup raw Peanuts
• 2~3 tsp Ghee
• 1/2 tsp Cumin seeds
• Finely chopped Green chilies
• Sliced Potato
• A little Salt
• Salt to taste
• Sugar (Optional)
• Finely chopped Coriander leaves (Optional)
Method:
• Wash sabudana really good 4-5 times with water to remove starch.
• Soak it in enough water for at least 30 minutes.
• Drain all the water from sabudana and soak for at least 4-5 hours or overnight.
• In the morning if you feel sabudana is a little dry then loosen it.
• Sprinkle some water and let it soak for another 30 minutes.
• Roast peanuts really good on medium heat until these change the color and can be easily
peeled.
• The peanuts should change the color but it should not be dark brown.
• Turn off the gas and let peanuts cool down completely.
• Peel the peanuts and tap the dish lightly so that the peels will be easily separated.
• Remove the peels and transfer the peanuts into a blender jar.
• For blending give a pulse and stop.
• Give few such pulses and blend into a little coarse powder.
• Roasted peanut powder is ready.
• Heat up a pan on medium heat.
• Add ghee and when it is a little hot add cumin seeds.
• You can use oil in place of ghee if you want.
• When cumin seeds splutter then add green chilies, sliced potato and mix well.
• You can use boiled potato too if you want.
• Cover and cook on medium heat for about 2-3 minutes.
• Remove the lid and sprinkle a little salt.
• Mix well and cover again.
• Cook for about 3-4 minutes until potatoes are cooked well.
• Add soaked sabudana, roasted peanut powder, salt, sugar and mix well.
• You can skip sugar if you don’t want. Adding sugar is optional.
• Fry it well for about 7-8 minutes.
• Add coriander leaves and mix well.
• Adding coriander leaves is optional. You can skip it in you don’t want.
• Sabudana khichdi is all ready.
• You can serve it with curd or a slice of lemon.
• You can have it as it is.
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my tomorrow's breakfast

[@hanigupta3797]

I saw your trick for soaking sabudana almost 15-16 years ago and have been following it since. My khichdi comes our perfect every single time and everyone loves it when I cook it. Thank you for a foolproof way to make it non-sticky.

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sabudana kasa bhijavitat te kalale .khichadi chan jamali mast.thank u🙏👍👌

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Some of the recipes tell us to soak the sabudana overnight. What is the preferred or ideal length of time

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Its always better to soak sabudana overnight..

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Wah jabardast. Don't you add ginger? I put ginger in khichadi.

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Barik sabudana khichdi chi recepi sanga.

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Soaking for half an hour is enough?

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Soaking in water for 30 minutes. Drain all the water from it and soak overnight...

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