Sabudanyachi Khichadi - Khichadi Made From Sago (sabudanyachi khichdi, sabudanyachi khichdi recipe in marathi, Is sabudana khichdi healthy?, Why is sabudana khichdi sticky?, How long should sabudana be soaked?, sabudana khichdi maharashtrian style, sabudana khichdi recipe for fast, sabudana khichdi ingredients, sabudana khichdi nutrition, sabudana recipes for breakfast, sabudana recipe, instant sabudana khichdi)
Sabudanyachi Khichadi
 |
| Sabudanyachi Khichadi |
Links To Read Blog On Sabudanyachi Khichadi In Other Languages :
Information About Dish :
Sabudanyachi Khichadi (Khichadi Made From Sago) is a dish that is familiar to everyone and most everyone loves to eat Sabudanyachi Khichadi. Sabudanyachi Khichadi is a very popular dish in all over Maharashtra and delicious food such as Sabudanyachi Khichadi, Kanda Pohe, Upama etc. gets easily available in restaurants, eateries, small and big breakfast shops etc. and in all places Sabudanyachi Khichadi is made in different ways. But in Kokan region Sabudanyachi Khichadi is made especially on fasting days and the method of making Sabudanyachi Khichadi in Kokan is very simple. So Sabudanyachi Khichadi can be made as a Kokan special dish on fasting days or as an excellent, delicious and tasty treat for breakfast.
Speciality :
Sabudanyachi Khichadi is an excellent dish mainly prepared for fasting and it is famous all over the state of Maharashtra, which is the main speciality of this dish. Adding crushed roasted peanuts and potato to this dish which makes the dish very tasty. Most everyone loves to eat food made with peanuts and potatoes. Sabudanyachi Khichadi is an amazing dish that can be made for breakfast not only on fasting days but also on other days as desired.
Ingredients :
1) Oil
2) Ghee
3) Ten To Twelve Curry Leaves
4) Cumin Seeds
5) Four To Five Finely Chopped Green Chillies
6) Salt
7) Sugar
8) Two To Three Potatoes
9) Half A Bowl Of Crushed Roasted Peanut
10) Two Bowls Of Sago
Procedure :
1) Soaked sago are required for making Sabudanyachi Khichadi or Khichadi Made From Sago, so soak two bowls of Sabudana in a large vessel of water the night before the day you want to make Sabudanyachi Khichadi. To soak sago, take a big vessel, add two bowls of sago in it and add enough water to half an inch above the sago and cover the vessel with a plate.
2) In the morning, if you remove the plate from the vessel, you will see that the water in it has gone because the sago have absorbed the water and due to this, the sago will have increased in size and become puffy.
3) After soaking the sago in this way, add half a bowl of crushed roasted peanut, two teaspoons of sugar and salt to taste. Then combine all this mixture with the help of a fork spoon. Using a fork to combine the mixture prevents the soaked sago from crunching and the sago becomes loose immediately.
4) Then wash four to five potatoes with water, so that the soil on the skin of the potatoes will wash away. Then peel the skin of potatoes and cut the potatoes into thin sized slices with the help of a knife. Soak all the thin slices of potato in a large pot with water. This will not make the potato slices reddish in color and also remove the excess starch from the potato slices.
5) After that to make Sabudanyachi Khichadi first turn on the gas and keep the gas on medium flame and keep a big vessel on it. Add two teaspoons of ghee to it, when the ghee becomes hot and melt properly, then the ghee will give a pleasant aroma. Then turn the gas to low flame and add one spoon of cumin seeds, ten to twelve curry leaves, four to five finely chopped green chillies. Fry all these ingredients properly in ghee and remove the water from thin sized potato slices soaked in the pot water on the other side until the green chillies turns red. When the green chillies turn red, add the water removed potato slices to this bursting and fry these slices well in ghee and add a pinch of salt to flavor the potatoes in the khichadi.
6) Then cover the vessel to cook the potato slices over a steam for eight to ten minutes.
7) After ten minutes, carefully open the lid of the vessel, then make sure that the potato slices are cooked or not by cutting the potato slices with the help of spoon. If the potato slices are easily cut, you can make sure that the potato slices are cooked properly.
8) When the potato slices are cooked properly then add this sago mixture in the vessel on the gas and saute well so that all the bursting will get properly mix with this sago mixture and then cover the vessel with a plate and keep this sago mixture to cook on steam for 5 to 10 minutes on a low flame. (Finely chopped cilantro can also be added while making sago khichadi, but in Kokan Sabudanyachi Khichadi or Khichadi Made From Sago is specially prepared on fasting days and as cilantro is not eaten during fasting, cilantro is not used in this food, if you wish you can use cilantro in this dish to enhance the taste of the food as per your requirement. )
9) After five to ten minutes, very carefully lift the plate from the vessel with the help of a napkin and keep it aside, it will give a wonderful aroma of Sabudanyachi Khichadi or Sago Khichadi. Then turn off the gas.
10) In this way an excellent, delicious and very tasty fasting hot Sabudanyachi Khichadi or Khichadi made from Sago will be ready to eat.
Taste :
Slightly Sweet Because Of Sugar But Slightly Spicy Because Of Green Chillies, Tasty, Delicious And Wonderful