SABUDANA KHICHDI (EASY, NON-STICKY, GLUTEN-FREE, VEGAN SNACK)
Sabudana Khichdi (easy, non-sticky and Indori style) - this simple gluten-free snack made with sabudana aka tapioca pearls (or sago in Southern India), potatoes, fresh herbs and spices is a quick energy booster. This dish is traditionally made in many households specially in Northern and Western parts of India for people who observe fasts. This step by step gluten-free, vegan recipe uncovers secrets to avoid common pitfalls of cooking tapioca pearls - sticky texture, or becoming too oily.
Ingredients
- 1½ tbsp Coconut Oil You can substitute it with ghee or any other oil
- 1 cup Sabudana/ Tapioca Pearls aka sagodana/ sago
- ¾ cup Peanuts I used about 1/2 cup of the roasted peanuts in seasoning and the rest can be used while serving.
Herbs and Vegetables
- 1 medium Potato
- 3 Green chillies
- 1 bunch Coriander leaves
- 1 tbsp Lemon juice
Spices
- 1 tsp Cumin seeds
- 1¼ tsp Salt
- 1 tsp Granulated white sugar
- ¾ tsp Red chilli powder
Instructions
PREPARING THE VEGGIES
- Cook the med-large potato in the microwave on high for about 2.5-3 minutes (Check instructions on your microwave for cook time). I microwave the potato instead of boiling to avoid excess moisture. Let the potato cool, then peel and cube the potato.
- Wash the green chillies, remove their stems and chop green chillies.
- Thoroughly wash the coriander leaves, chop and set aside.
PREPARING AND SEASONING SABUDANA
- Rinse sabudana in cold water 2-3 times or until the water runs clear. Add water in the bowl to just cover the tapioca pearls. Cover and let it rest for 5-6 hours or overnight.
- Add salt, sugar, red chilli powder and roasted, crushed peanuts. Mix well and set aside.
TEMPERING SABUDANA
- In a thick bottomed pan, on medium heat, add 1 tbsp of coconut oil. Once the oil is hot, add 1 tsp cumin seeds.
- Once the cumin seeds start crackling, add chopped green chillies and saute for 1 min.
- Then add in the boiled/ cooked and cubed potato with half a tsp of salt. Saute for a minute or two or until the potatoes are golden.
COOK OVER BOILING WATER
- Boil about 2-3 large glasses of water in a pan and cover and place the pan with sabudana over it.
- After 10 minutes, mix the sabudana khichdi, and cook again for another 10 minutes. This process makes tapioca pearls turn translucent.
SERVING
- This delightful snack is garnished with freshly chopped coriander leaves. Add the juice of half a lemon.
- Serve it with churned yogurt and add a little bit of salt, sugar and red chilli powder.