Sabudana Khichdi/Savory Tapioca Snack

Sabudana khichdi is a delight for carb lovers. What pasta is to Italians, sabudana is to Maharashtrians in India. Though it seems simple and is made with a few easily available ingredients, the recipe can be tricky and can easily turn into a gooey ball. We have tried and tested several recipes and combined a few tips and tricks here to make the recipe disaster proof.

1. Rinsing the sabudana pearls at least seven to eight times before soaking them helps get rid of the excess starch in the khichdi and makes the pearls soft and fluffy, with just the right amount of chewiness.
2. After rinsing, soak the sabudana overnight or at least for five hours with lightly beaten yogurt and water. The water level should be even with the sabudana. Yogurt softens the sabudana texture.
3. Test the sabudana pearls between your thumb and forefinger for readiness. It should be soft but not crumbly.
4. Since the sabudanas are already soaked and soft, they don’t need to be cooked for a long time. Cook the sabudana on medium high heat and constantly stir it with a spatula. We recommend using a rounded bottom pan such as a kadhai or wok.
5. Use generous amount of fat, preferably ghee, while cooking.

Sabudana Khichdi/Savory Tapioca Snack

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Course Breakfast

Servings 4 people

Ingredients

  

• 2 cups sabudana/tapioca pearls soaked in water and yogurt overnight
• 2 tbsp plain yogurt
• 1 cup dry roasted unsalted peanuts coarsely ground
• 5 tbsp olive oil or ghee
• 1 tsp cumin seeds
• 3 green chilies sliced
• 8-10 curry leaves if available
• 1 potato medium, diced into ½-in cubes
• 2 tsp sugar (optional)
• 2 tbsp fresh lemon juice
• ½ cup cilantro chopped
• ½ cup coconut freshly grated or frozen (optional)
• salt to taste

Instructions

 

• Rinse the sabudanas at least seven to eight times or until the water is almost clear. Rinsing allows to get rid of the extra starch in the sabudana. Place it in a large bowl.
• Lightly beat the yogurt and add it to the sabudana. Add water to the sabudana until the water is at the same level as the sabudana and mix it gently. After two hours check the sabudana. If there is absolutely no water at the bottom of the bowl and the sabudana pearls are still hard, add one or two tablespoons of water. Preferably soak the sabudana overnight or at least for five hours.
• Test the sabudana pearls between your thumb and forefinger for readiness. It should be soft but not crumbly.
• Coarsely ground the peanuts in a food processor and set aside.
• Keep all the ingredients ready before cooking.
• Place the heavy, rounded bottom pan on the stove. Turn the heat on at medium high and add the ghee or oil. Once the oil is hot, add the cumin seeds. Let them sizzle for two seconds and then add the green chilies and curry leaves, if using. Adjust the heat to prevent the spices from burning. Let the spices sizzle for two more seconds.
• Add the potatoes and mix them with the spices. Reduce the heat, cover the pan and let the potatoes cook for 5-7 minutes or until they are soft, but not mushy.
• Increase the heat to medium high and add the sabudana, peanuts, and salt. Mix the mixture well and continue to sauté it until the sabudana pearls turn translucent and shiny. Add the sugar and mix well. Then turn the heat off. The sabudana pearls should be soft and slightly chewy but not sticky.
• Remove it in a serving bowl. Add the lemon juice and garnish with the cilantro and coconut. Serve it warm.