Sabudana khichadi is popular Maharashtrian breakfast dish which is commonly available in many street food joints across Mumbai. But now it’s popular all over India and one of the simplest dishes one can cook, just take care that sabudana pearls stay separated and don’t stick together as far as possible and grain retain a little bite to them.
Like any other traditional recipes, Sabudana khichadi recipe also varies according to people’s personal preferences , some add lemon juice for sourness some add amchur powder , some people like to add fried potatoes some prefer without it. Some use a tadka of onion and some cook sabudana khichadi without onion and garlic because it is mostly considered as Farali or fasting recipe.
As I mentioned above the trick to keep sabudana pearls separated lies in soaking it the right way, most people advocate overnight or 5-6 hours of soaking. I had tried many methods but finally what worked for me is just wash sabudana add enough water which barely covers it and keep it aside for 45 minutes to one hour. This way all you get in the end is moist and supple pearls which are almost double in size than dry sabudana. And then you can proceed with your choice of ingredients.
Watch the Video Recipe Below To Know My Recipe Of Sabudana Khichadi
More Sabudana Recipes on My Tasty Curry