How to Make Sabudana Khichdi without Soaking

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Sabudana Khichdi is a traditional Indian dish that originated in Maharashtra and is now popular all over India. We will tell you how to make Sabudana Khichdi without soaking. Sabudana Khichdi is often consumed during religious fasts or vrat in India. It is also gluten-free and vegan, making it suitable for those following a vegetarian or vegan diet.

Sabudana Khichdi is also a good source of energy during fasting as it is rich in carbohydrates and protein, which help to keep one feeling full and energized throughout the day. It is also easy to digest, which is beneficial for those who may experience digestive issues while fasting.

Sabudana Khichdi is a delicious, nutritious, and versatile dish that can be enjoyed by everyone, regardless of dietary restrictions or preferences.

You should also try some of our other dishes, which are just as delectable and nutritious as Sabudana Khichdi.

• Ven Pongal
• Suji ka Halwa
• Ragi Roti
• Kanji Vada recipe

About Sabudana Khichdi recipe :

Many times it happened that we had to make Sabudana Khichdi but forgot to soak Sabudana. This problem of yours will be solved by our recipe of Sabudana Khichdi without soaking.

In the recipe given here, we have made Sabudana Khichdi without soaking the Sabudana. In this Sabudana Khichdi recipe, we will take you through the step-by-step process of How to Make Sabudana Khichdi without Soaking.

INGREDIENTS :

• 1.5 bowl Sago
• Refined Oil
• 1/2 Tbsp Rock Salt
• 1-2 Boiled Potato
• Water as Required
• 1/2 bowl Peanut
• 1/2 Tsp Cumin seeds
• 5-6 chopped Green Chili
• Some Curry Leaves
• 1 chopped Tomato
• 1 Tsp Sugar Powder
• 1 Tsp Black Pepper powder
• Lemon Juice
• Coriander leaves for Garnishing

How to make Sabudana Khichdi without soaking?

First of all, wash Sabudana properly with water.

Then take a steel box and put some oil in it. After that, add Sabudana, 1/2 Tbsp rock salt and half a cup of water and mix it. And put the lid on.

Now take a cooker and keep this box in it. And there is a place on the side. In that place potatoes. Then put that much water in the cooker so that only 1/4 of the container is submerged.

Then keep the cooker on medium flame. You have to cook it till 4 whistles. After that let the steam come out naturally.

Now you open the box and pour water slowly into it and stir the Sabudana. Then drain the excess water from the sabudana and keep it aside.

Put 2 tbsp oil in the cooker and heat it. Then put 1/2 bowl of Peanuts in it and roast them. Half of the Peanuts have to be kept whole and grind the other half Peanuts coarsely.

Now, in the same oil, you put 1/2 Tsp of cumin and let them crackle. Then put 5 to 6 chopped green chili and curry leaves in it and saute for a few seconds.

After that, put 1 chopped tomato and coarsely ground peanuts in it and cook while mixing.

Then add the boiled & diced potatoes, 1 Tsp Sugar Powder, 1 Tsp Black Pepper powder, and Rock Salt as per taste and mix it.

After that, you put Sabudana in it. Make the flame slow and mix properly.

Cook the mixture for 4-5 minutes, stirring occasionally, until the sabudana pearls become translucent.

Finally, add lemon juice and roasted peanuts and coriander leaves to it.

Your Sabudana Khichdi is now ready to serve. Garnish with fresh Coriander leaves and serve hot.

Tips & Tricks :

• Add water to the Sabudana pearls only if necessary, as adding too much water can make the dish soggy.

• Adding peanuts not only adds flavor to the dish but also adds a crunchy texture. Roast the peanuts beforehand and grind them coarsely before adding them to the Khichdi.

• Squeeze some fresh lemon juice on the Sabudana Khichdi just before serving. This not only adds a fresh flavor but also helps to balance the sweetness and saltiness of the dish.

Recipe Card

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