vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Sago (sabudana) Khichidi

SAGO (SABUDANA) KHICHIDI
Onion Pakoda

Onion Pakoda

Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and on...

SWEET POTATO CHAAT

Sweet Potato Chaat

A tangy and sweet chat made with sweet potatoes mingled in chat masala, chilies, rock sal...

MEEZE PLATTER

Meeze Platter

The Mezze platter (sometimes spelled meze) is one of the more malleable snack trays, vary...

Coastal Style Fried Pomfret

Coastal Style Fried Pomfret

A coastal and konkan style fish recipe is a spicy and most delicious recipe. Any visit to...

Sweet Cucumber Chutney With Crispy Neer Dosa

Sweet Cucumber Chutney With Crispy Neer Dosa

Paper thin and soft neer dosas prepared with rice flour batter and served with Bengali st...

Chicken Bhuna Masala

Chicken Bhuna Masala

Pan-grilled chicken with all the masalas seared chicken to make a perfect crisp and curri...

Sago (sabudana) Khichidi Recipe, How To Make Sago (sabudana) Khichidi Recipe

Sago khichdi is a light meal breakfast or snack served especially on festival's or for fasting on special occasions.

About Recipe

How to make SAGO (SABUDANA) KHICHIDI

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
SAGO (SABUDANA) KHICHIDI
Author : Vahchef
Main Ingredient : sago
Servings : 4 persons
Published date : November 06, 2016


Ingredients used in SAGO (SABUDANA) KHICHIDI
• Onion (optional) finely chopped - 1 number.
• Lemon - 1/2 number.
• Finely chopped potato - 1-2 number.
• Green chillies - 2-3 numbers.
• Roasted peanut powder - 3/4 cup.
• Sago (sabudana) - 2 cups.
• Curry leaves - 1/2 bunch.
• Coriander - 1/2 bunch.
• Mustard seeds - 1 tablespoon.
• Cumin seedd - 1 tablespoon.
• Oil/ghee - as required.
Method:
  • Soak sago for 2-3 hours or more than that till you can see they become soft.
  • Once they are soft drain out water and on a dry cloth spread them evenly so that there will be no moist. Roast peanuts in a pan and grind them.
  • Do not make it too soft but grind it coarsely Add the ground peanut powder to sago. Also add some salt and keep it aside In a pan add some oil for shallow fry (I prefer ghee).
  • Add mustard seeds, cumin seeds, chopped onions (optional), curry leaves, chopped green chillies, chopped potato and fry them on a low flame till they are cooked.
  • Once cooked add the some salt and sago mixture to it. Keep mixing so that become sticky. Once cooked you can see the nice roasted golden brown colour.
  • Garnish it with coriander and squeez lemon on top.

Sago kichidi is ready to serve.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter