Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in parts of Western India such as Maharashtra, Karnataka, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year.
It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.
It's an easy to cook, requires less cooking time and delicious snacks, normally consumed as breakfast or as an evening snacks with Indian tea (chai). Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chilli powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts or peanuts.
I had this dish when I was in Pune, India. I found it really good and my friend gave me the recipe. I tried at home and my family loved it and from then it's one of our breakfast option.
This gluten free and vegan recipe is my ultimate comfort food. Each bite of sabudana khichdi will make your palate go craving for more.
Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein content, making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present.