Sabudana khichdi, a popular upvas recipe
can be made in just 10 minutes.
To make the sabudana khichdi,
rinse the sabudana until the water runs clear
to get rid off the starch.
Combine the sabudana and 1 cup of water in a deep bowl.
Mix well and keep aside to soak overnight
to get the best results.
In the morning, drain the sabudana
and remove the excess water.
Heat the oil in a deep non-stick pan
and add the cumin seeds.
When the seeds crackle, add the green chillies
curry leaves
peanuts.
Mix well and saute for 1-2 minutes.
These peanuts have been roasted and coarsely ground.
Add in boiled potatoes
salt and sugar.
Mix well and cook on a medium flame for 2 minutes.
Add the drained sabudana and mix well.
Cook on a medium flame for 3-4 minutes
and serve the sabudana khichdi hot.
For a variation on the classic upvas friendly version,
you can prepare a Hariyali Khichdi,
using this green paste
made with coriander, green chillies and ginger.
This paste needs to be added after the peanuts
and before adding the sabudana.
It will give a lovely green colour
and fresh taste for a unique variation.
Sabudana vada, a popular Maharashtrian snack
is usually eaten during fasting.
Roast the groundnuts in a pan till black spots appear on the husk.
Don’t forget to stir occasionally.
Transfer them to a mixer jar
and grind them into a coarse powder.
For making the mixture of the sabudana vada,
we will take soaked and drained sabudana.
Add the potatoes,
the peanuts,
the green chillies,
the ginger,
and the jeera.
Add lemon juice
and sugar to balance the flavours.
Sprinkle in some coriander.
Add salt to taste and mix everything well.
Divide the mixture and shape them into small patties.
The size can vary as per your wish.
Heat the oil in a deep pan
and carefully slide 3-4 vadas at a time.
Fry on one side nicely.
Flip and fry on both sides till golden brown.
Remove the sabudana vadas on to an absorbent paper towel.
Serve them hot with green chutney.
Here are some tips to learn how to soak your sabudana perfectly.
To check if the sabudana has been properly soaked,
press a pearl between your thumb and index finger.
If it smashes easily, it's soaked perfectly,
if not then add 2-3 tbsp of water,
cover and keep aside for another half an hour.
Always use a 1:1 ratio of sabudana and water.
If you add more water, they will become extremely soft and mushy
making the khichdi a clumpy mass.
Follow these tips to say goodbye
to mushy, gooey sabudana pearls
and say hello to perfect ones today and every time!
Until next time stay tuned stay glamrs!