Sabudana khichdi is a savory tapioca pearl snack, eaten on fasting days. Yes, it's one of the delicious culinary ironies in India, where fasting often ends up becoming feasting. So it's not fasting, merely a change of menu - that includes potatoes, tapioca kheer (pudding like rich dish) and subadana khichdi. I have known cousins and friends "fast" only to get a ticket to eat unlimited sabudana khichdi. It is also a snack and beloved breakfast (in western Indian state of Maharashtra), called one of the most fulfilling breakfast dishes by a dear friend. And India cooks this dish on the stove-top. No microwave required! —Annada Rathi
- Prep time 30 minutes
- Cook time 20 minutes
- Serves 2-3 people
roasted peanut powder
small potato (red or white), peeled and diced into pieces 1/4" thick and 1/2" long
thai chile pepper sliced.
- Place 1 cup sabudana in a colander and wash thoroughly under running water but make sure ALL the water is drained from the sabudana.
- Empty sabudana into a bowl, add ¾ cup water, cover and set aside for at least 5-6 hours or overnight.
- Press a sabudana pearl between your thumb and index finger and it should get easily smushed because the goal of hydrating is to soften sabudana, yet maintain the round, firm, pearl like shape.
- Add 3/4 cup peanut powder, 1/2 tsp salt, 1/4 tsp sugar and 1 tsp lime juice to the sabudana and mix well.
- Heat 2 tablespoons ghee or any neutral oil if you are vegan, in a skillet at medium heat and wait for 2 minutes before adding 1/4 teaspoon cumin seeds.
- After the cumin seeds start sizzling, pour slices of 1 chile pepper followed by pieces of 1 potato and allow the potatoes to acquire brown edges.
- Add the sabudana mixture, stir well, sprinkle some water and turn the heat to low and cover.
- After 7-8 minutes, when you remove the lid, steam will be released and you will see that the sabudana pearls have changed color to pale and translucent.
- Turn the heat off and serve the khichdi hot and you may enjoy it even more with an extra squeeze of lime.