Sabudana Khichadi is one of my favourite breakfasts off all times. It’s not only simple to make but it also comes together in a matter of 10 minutes. It’s also super healthy, and is completely gluten free. While the traditional recipe is not strictly paleo its paleoish – making it super easy for us to put it together with simple substitutes.
It’s also a great recipe for the quarantine period as the Sabudana Khichadi offers a much needed respite in terms of variety and speed. Kids also seem to accept it well so that makes it a win to the win to the win.
I am hoping everyone is staying safe and eating healthy during this period. And just like how nothing lasts for ever this will be behind us soon.
However while we are at it we must make the most of what we can do. For me solace is about digging up on traditional recipes and looking for ways in which I can make them more healthy and consumable.
We are fortunate enough to be with our folks in India during this period of lockdown and this was a perfect opportunity to get my mother do a Sabudana Recipe video for the youtube channel.
This is not a recipe you want to miss. It takes minimal spices and ingredients making it a chefs favourite too. The recipe traditionally uses peanuts as the main ingredient that offers tastes apart from the tapioca pearls… however if you can’t do with peanuts you can always substitute them with almonds or skip them altogether in which case it will be AIP compliant as well.
While the traditional recipe also uses whole chilies as a part of the cooking process, we resorted to using chili powder as we were simply out of fresh chilies due to the lockdown shortage.
Like most of my other recipes the Sabudana Khicahdi is very versatile… just like the chilies you can adjust everything else and level them up or down to suit your palate. While I make this recipe at least once every week as a part of our household meals I waited to make this episode for youtube with my mother as sometimes its a particular chef’s hand that weaves the real magic.
Sabudana offers you loads of energy and that is also one of the reasons it is had during the fasting period for many Indians. We however regularly make it for dinner, coz its just so convenient.
What I really like about this is the fact that it can be made vegan by substituting the fat for avocado oil, Paleo by substituting the peanuts for almonds and AIP by skipping the nuts altogether and in each case it leaves you wanting for more.
There are many other simple and healthy recipes like below that I am liking during this lockdown:
Just like the Sabudana Khichadi, they come together in no time, are simple to make and taste so so good.
Lets dive into today’s recipe then:
Sabudana Khichadi - Gluten Free | Paleo | Vegan
- April 3, 2020
- 2 Servings
- 15 min
- Print this
- Sabudana / Tapioca Pearls - 2 cups
- Peanuts or Almonds (For Paleo) - 1 cup
- Coconut Sugar - 1 teaspoon
- Himalayan Pink Salt - 1 teaspoon
- Chili Powder - 2 teaspoon (or as per choice) - Can sub with 2 chopped chilies if preferred
- Ghee or Avocado oil (for vegan) - 2 tablespoons
- Jeera / Cumin Seeds - 1 teaspoon
- Chopped Potatoes - 1/4 cup (optional)
- Coriander leaves or Dry Coconut flakes - to Garnish
- Step 1
- Take a clean bowl and add 2 cups of sabudana or tapioca pearls to it
- Step 2
- Wash it thoroughly at least 3-4 times to remove off all the excess starch (the white cloudy water)
- Step 3
- During the last wash remove only 80% of the water and leave 20% behind
- Step 4
- This step is extremely important as leaving more water will make your sabudana sticky – you need just enough water to leave the sabudana pearls slightly soaked in water – refer to the video for this step
- Step 5
- Leave the sabudana soaked this way for at least 8 hours or overnight
- Step 6
- After 8 hours the sabudana will have absorbed all the water and will become soft and bouncy – you can check for its doneness by pressing the pearls between your fingers – it will have a soft bouncy texture
- Step 7
- If you feel it is a lil hard or non bouncy add a lil splash of water and leave for a further 15 mins
- Step 8
- Now dry roast the peanuts or almonds on a skillet for about 2 – 3 minutes or until they have a little colour
- Step 9
- Next run them through a blender and turn them into powder – make sure you don’t run for too long otherwise it will turn into butter
- Step 10
- Next to the bowl of sabudana / tapioca pearls add coconut sugar, himalayan sea salt, chili powder and peanut / almond meal and mix well until combined
- Step 11
- Now heat a skillet and add 2 tablespoons of ghee or avocado oil
- Step 12
- Once the ghee or avocado oil is adequately hot – add jeera to it
- Step 13
- The jeera will start crackling in immediately
- Step 14
- Then add the potatoes if using and cook for about 2-3 minutes until tender
- Step 15
- Press one of the potatoes with the spatula to check for doneness
- Step 16
- If the spatula breaks the potato easily – you know its done
- Step 17
- Then add the sabudana mixture
- Step 18
- Mix well with the base fat until well incorporated
- Step 19
- Cook them on a medium flame for 2-3 minutes
- Step 20
- Then lower the flame to simmer, cover and cook for another 2 minutes
- Step 21
- After 2 minutes it should be completely done
- Step 22
- You can once again check for doneness by picking up one of the sabudana / pearls and pressing them between your fingers – it should smash easily
- Step 23
- Turn off the gas and cover and let the mixture be for 5 minutes
- Step 24
- There after you plate the sabudana khichadi or the spicy tapioca pearl mix and garnish with coriander leaves or dry coconut flakes
- Step 25
- Serve hot