Sabudana Millet Khichdi is an easy one-pot meal made using sago (tapioca pearls), millet, potatoes, and a few spices. It is one of the best recipes for fasting, vrat, and upvas days and can be served with raita or yogurt salad.
Khichdi with millet and sabudana
- If you are looking for something new to try this vrat, upvas days, fasting, or weight loss diet that is gluten-free, satvik, and vegetarian, then try this one pot porridge or khichadi made using tapioca pearls (sabudana) and millets of your choice.
- This khichdi recipe is filling, easy to make, and can be served with raita or yogurt salad for any meal.
- Because I have made this millet khichdi with sabudana for Navratri vrat I have not added onion, garlic or any other vegetables. If you are making this on days other than fasting, then feel free to add onion and garlic which will enahnce the flavor of the dish.
Also, check out more sabudana (sago) recipes, Navratri recipes for nine days, crispy millet dosa, and vegetarian indian recipes for lunch and dinner.
Ingredients
Millet: I have used proso millet (chenna, barri). You can even use barnyard millet (sama chawal, varai), jowar, pearl millet (bajra), finger millet (ragi) , foxtail millet, little millet or kodo millet etc. Feel free even to use quinoa for millet in the recipe.
Sabudana: Available as sabakki or tapioca pearls in Indian or Asian stores.
Ghee: For flavor. You can use oil for vegan khichdi.
Spices: Green chilies, ginger, salt, turmeric powder, and chile powder.
Herb: Coriander leaves for flavor.
Vegetables: potato, tomato, and you can add any other vegetables allowed during fasting.
For tempering: ghee, cumin seeds, curry leaves, and a good amount of cashews.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Nicely wash sabudana and millet in water 2-3 times and keep it aside.
- Heat ghee in a pressure cooker. Add green chilies and ginger, and saute for a minute.
- Add potato and tomato and saute for another 1-2 minutes.
- Add turmeric and red chile powder and mix well.
- Add the washed sabudana, millet, and salt and stir. Cover the pressure cooker with a whistle and let it cook on a medium flame for 2 whistles.
- Let the pressure drop naturally.
- Open the lid. Stir.
Make the tempering
- Heat ghee in tadka pan. Add cumin seeds and saute for a few seconds.
- Add cashews and curry leaves and saute until golden.
- Add this tempering and coriander leaves to the khichdi and mix well. Serve with raita, papadam, and pickle, and enjoy.
Tips
- Always add sufficient water to prevent the khichdi from burning at the bottom. Cook it on a medium flame.
- Khichdi thickens as it cools. Add water and adjust salt and spices to achieve the desired consistency.
- If you prepare this on days other than vrat, upvas saute garlic and onion before adding chilies. This will make your khichdi even more delicious.
- This khichdi is made in a pressure cooker on a stovetop. You can also make it in your instant pot.
- You can make nutritious vegetable khichdi by adding veggies and greens of your choice.
- Adjust all spices to taste.
More one-pot meal ideas
Recipe card
Sabudana Millet Khichdi - One Pot Meal
Equipment
- Pressure cooker
Ingredients
- ¾ cup Sabudana sago or tapioca pearls
- ¾ cup millet of your choice barnyard, foxtail, proso, jowar, etc.
- 1 to 2 tablespoon Ghee oil for vegan version
- 2 Green chilies finely chopped
- 1 tablespoon ginger grated
- 1 Potato peeled and cubed
- 1 Tomato finely chopped
- ¼ teaspoon Turmeric powder
- ½ to 1 teaspoon red chile powder
- 4 ½ cups water
- Salt to taste, sendha namak for fasting
- 2 tablespoon Cilantro coriander leaves chopped.
For the tadka
- 1 tablespoon Ghee or oil
- 1 teaspoon Cumin seeds
- 2 tablespoon Cashews
- 1 Sprig curry leaves
Instructions
- Nicely wash sabudana and millet in water 2-3 times and keep it aside.¾ cup Sabudana, ¾ cup millet of your choice
- Heat ghee in a pressure cooker. Add green chilies and ginger, and saute for a minute.1 to 2 tablespoon Ghee, 2 Green chilies, 1 tablespoon ginger grated
- Add potato and tomato and saute for another 1-2 minutes.1 Potato, 1 Tomato
- Add turmeric and red chile powder and mix well.¼ teaspoon Turmeric powder, ½ to 1 teaspoon red chile powder
- Add the washed sabudana, millet, water and salt and stir. Cover the pressure cooker with a whistle and let it cook on a medium flame for 2 whistles.4 ½ cups water, Salt
- Let the pressure drop naturally.
- Open the lid. Stir.
Make the tempering
- Heat ghee in tadka pan. Add cumin seeds and saute for a few seconds.1 tablespoon Ghee, 1 teaspoon Cumin seeds
- Add cashews and curry leaves and saute until golden.2 tablespoon Cashews, 1 Sprig curry leaves
- Add this tempering and coriander leaves to the khichdi and mix well. Serve with raita, papadam, and pickle, and enjoy.2 tablespoon Cilantro
Video
Notes
- Always add sufficient water to prevent the khichdi from burning at the bottom. Cook it on a medium flame.
- Khichdi thickens as it cools. Add water and adjust salt and spices to achieve the desired consistency.
- If you prepare this on days other than vrat, upvas saute garlic and onion before adding chilies. This will make your khichdi even more delicious.
- This khichdi is made in a pressure cooker on a stovetop. You can also make it in your instant pot.
- You can make nutritious vegetable khichdi by adding veggies and greens of your choice.
- Adjust all spices to taste.
Nutrition
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