Sabudana Khichdi is one of my favorite breakfast recipes. It is simple to make, comes together in a matter of 10 minutes is also healthy, and gluten free all at the same time. While the traditional recipe is not strictly Paleo it can be easily made Paleo by making a few substitutes.
Sabudana Khichdi is made with Tapioca Pearls which are naturally gluten-free. You can also refer to this recipe as the Tapioca Pearls Recipe. It offers a much-needed respite in terms of variety and speed. Kids also seem to love its soft and pleasant texture making it a win to the win to the win.
Where can I buy Tapioca Pearls?
Tapioca Pearls should be easily available at your nearest grocery store like a Walmart. You could also buy it from Amazon. However, there are quite a few brands there and some are unnecessarily expensive. Your best bet to get good quality and nonexpensive tapioca pearls are your nearest Indian store. If if they don’t understand ‘Tapioca Pearls‘ – tell them you are looking for ‘Sabudana’ and you should be good.
This is an authentic Maharashtrian Sabudana Khichdi Recipe you dont want to miss out on. It takes minimal spices and ingredients making it a favourite among kids too. The recipe traditionally uses peanuts as the main ingredient that offers the main flavour after 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.
Quick Breakfast Recipe
The only thing you need to remember in order to make this Quick Breakfast Recipe is to soak the Tapioca Pearls the night before for a minimum of 8 hours. Sabudana has a lot of white starch so it is important to thoroughly wash them before you soak them. I wash them at least 4 times before soaking it – and each time you will realize that you can reduce the cloudy white starch quite considerably. During the last wash it is also important to leave about 20% of the water behind. I know this sounds a little vague however there is no perfect measurement for this. You just have to eyeball it out for some recipes.
With 20% of water left behind, the Tapioca Pearls will absorb the water completely during the 8 hours. You will find that they have become soft and bouncy at the end of 8 hours. And if you still feel they are a little dry then add in a little splash of water and leave it on for a further 15 minutes.
After soaking the Sabudana I like to dry roast Peanuts or Almonds in advance and turn them into powder the day before so that I don’t have an added task during a busy morning the next day.
After that its a cake walk. All you have to do it mix the soaked pearls in the peanut powder and spike them with spices and a lil coconut sugar to balance the chilli powder and cook them in ghee or avocado oil. You will have your breakfast ready within a better of 10 minutes.
Like most of my other recipes the Sabudana Khichdi is very versatile… just like the chilies you can adjust everything else and level them up or down to suit your palate. I waited to make this episode for youtube with my mother as sometimes its a particular persons hand that weaves the real magic. I am hoping someday my daughter will say the same about me.
Sabudana offers you loads of energy and that is also one of the reasons it is had during the fasting period for many Indians.
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.
Here are some of the other simple and healthy recipes like below that I am liking during this lockdown:
Just like the Sabudana Khichdi, they come together in no time, are simple to make and taste so good.
Let’s dive into today’s recipe then:
- 2 Cups Sabudana / Tapioca Pearls
- 1 Cups Peanuts or Almonds (For Paleo)
- 1 tbsp Coconut Sugar
- 1 tbsp Himalayan Pink Salt
- 2 tbsp Chili Powder (or as per choice) Can sub with 2 chopped chilies if preferred
- 2 tbsp Ghee or Avocado oil (for vegan)
- 1 tbsp Jeera / Cumin Seeds
- 1/4 Cup Chopped Potatoes
- Coriander leaves or Dry Coconut flakes – to Garnish
- Take a clean bowl and add 2 cups of sabudana or tapioca pearls to it
- Wash it thoroughly at least 3-4 times to remove off all the excess starch (the white cloudy water)
- During the last wash remove only 80% of the water and leave 20% behind
- 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
- Leave the sabudana soaked this way for at least 8 hours or overnight
- While the sabudana are soaking dry roast the peanuts or almonds on a skillet for about 2 – 3 minutes or until they have a little colour
- 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 - This step can be done well ahead in advance
- 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
- If you feel it is a lil hard or non bouncy add a lil splash of water and leave for a further 15 mins
- Next add coconut sugar, himalayan sea salt, chili powder and peanut / almond meal - to the bowl of sabudana / tapioca pearls and mix well until combined
- Now heat a skillet and add 2 tablespoons of ghee or avocado oil
- Once the ghee or avocado oil is adequately hot – add jeera to it
- The jeera will start crackling in immediately
- Then add the potatoes if using and cook for about 2-3 minutes until tender
- Press one of the potatoes with the spatula to check for doneness
- If the spatula breaks the potato easily – you know its done
- Then add the Sabudana / Tapioca Pearls mixture
- Mix well with the base fat until well incorporated
- Cook them on a medium flame for 2-3 minutes
- Then lower the flame to simmer, cover and cook for another 2 minutes
- After 2 minutes it should be completely done
- 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
- Turn off the stove and cover and let the mixture be for 5 minutes
- There after plate the Sabudana Khichdi or the spicy Tapioca Pearls mix and garnish with coriander leaves or dry coconut flakes
- Serve hot