Who hasn't heard about this simple yet tricky snack? It is a Maharashtrian dish that can be had for breakfast or a tea time snack. Sago or sabudana is gluten free and is very high in energy, cholesterol free, hence it is made when people fast for that instant energy.
This recipe is a little tricky because it gets sticky while cooking and if not done right, can turn out to be a disaster. Just follow my recipe down and you will get a nice fluffy khichdi.
Prep Time: 8 hrs
Cook Time: 30 mins
Ingredients
1 cup Sago or sabudana
Salt, to taste
4 green chillies cut into 2
1 tsp cumin seeds
3/4 cup peanuts
2 tbsp ghee
1/2 Boiled cubed potatoes (optional)
Instructions
Wash the sago well and soak in just enough water to cover the sago overnight
Next morning, fluff the sago with a fork, you will find it dry
Roast the peanuts till brown, removing the skin and make a very coarse powder
In a pan take ghee and splutter cumin seeds and green chillies
At this stage if you are adding potatoes, add them and saute for 5 minutes
Add the fluffed sago in the pan and sprinkle 1/4 cup water and cook it in low flame till you see the sago translucent and bloated in size (the trick here is to keep stirring it as it will tend to cluster and stick if left unattended)
Add salt and keep cooking on low flame, breaking the clumps
Once it is done, add the peanut powder and mix well. Switch off the gas.
Serve hot, this is best served with a cup of yogurt
Notes
Most people add potatoes, I usually do not add it.
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