Sabodana Khichadi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 2 cups - sabodana
  • 2 big potatoes
  • For Tempering:
  • ¼ cup - coarse peanut powder (the peanuts have to be roasted first and then coarsely pounded)
  • 4 tbsp - grated coconut
  • 3 tbsp - finely chopped coriander leaves
  • 2 tbsp - ginger chilli paste
  • ½ tsp - cumin seeds
  • 2 green chillies
  • 10 curry leaves
  • 1.5 tbsp - sugar
  • 1 lemon (juice)
  • masalas to be put in the khichadi
  • salt to taste

How to Make Sabodana Khichadi

  • Soak the sabodana in water for about 20-30 minutes.
  • Squeeze out the water from them and dry on a cloth.
  • Peel and chop the potatoes into very small pieces, keep them immersed in water or else they will turn black.
  • Keep this aside.
  • For Tempering:
  • Heat oil in a big kadhai.
  • Add cumin seeds and chopped green chillies.
  • When the seeds splutter add curry leaves.
  • Add the chopped potatoes and cook till tender on a very slow flame.
  • Cover with a lid; keep stirring the potatoes after every 2 minutes so that they do not stick to the bottom of the kadhai.
  • Add the sabodanas and all the masalas except the grated coconut and coriander leaves.
  • Keep stirring on a slow flame till the sabodanas are done.
  • Serve garnished with grated coconut and finely chopped coriander leaves.