Microwave Sabudana Khichdi + {Video}

Wednesday, March 10, 2021

I am not usually fond of Microwave Cooking as it involves taking the dish out to add ingredients or to sauté , multiple times :) The only few times I use the microwave is to reheat my Chai or some leftover food sometimes

But, This Microwave Sabudana Khichdi is a game changer. The first time I tried it, i was quite skeptical whether it would work or not but I was so surprised to see how beautifully the Sabudana Pearls were cooked. Fully cooked with each grains separate

Read my Stovetop method for making Sabudana Khichdi Here

How to Soak Sabudana?

Soaking Sabudana is a slightly tricky affair. There are different types of sabudana available in the market. Some require about 5 hours of soaking while some require only about 2-3 hours of soaking

Before proceeding to make Sabudana Khichdi, always test soaking a small batch.

Add Sabudana into a colander & wash it under running water to remove excess starch. Transfer it into a wide, shallow bowl. add water to barely cover the sabudana. The water level should be about 1/4 inch above sabudana. Depending on the variety of sabudana used, let it soak. The sabudana would have absorbed all the water & would have fluffed up & it should be completely dry.

Take a sabudana pearl & press it between your thumb & forefinger. If it gets smashed, it is ready to cook, else it may need additional soaking time.

Before proceeding to cook, Transfer it into a colander again to strain any excess water. Proceed to make khichdi.

Pressure cook Potatoes, Peel the skin & roughly mash them & keep it aside.

Dry roast peanuts until they turn crisp & coarsely crush them in a mortar & a pestle or in a mixer. Set aside

Serves 2-3

You Will Need:

1 Cup Sabudana
1 large sized Potato
1/4 cup of Roasted Peanuts - coarsely powdered
2 tablespoons of grated coconut
Fresh coriander for Garnish - Optional
Salt

To Temper:

2 -3 tablespoons Oil

4-5 Curry Leaves

1 teaspoon Cumin Seeds

4-5 Green Chilies

How To:

Slice the poatao into half & cook them in a pressure cooker or a stove top. Once boiled, allow it to cool. Peel of the skin & roughly mash into chunks

In a large Microwave safe glass bowl, add Oil, Cumin seeds & chopped Green Chilies

Microwave for 1 minute for the Cumin seeds to splutter

Take out the glass from th microwave

Add Soaked Sabudana, crushed peanuts, roughly mashed boiled potatoes, Salt & Curry Leaves. Mix well

Close with a microwave safe lid & Microwave for 2 minutes. Sabudana would have cooked by now.

Take out the bowl again, add grated coconut & mix well. close the lid again & Microwave for 30 seconds to a minute

Take out the bowl, Mix well. Garnish with fresh coriander if using

Easy Microwave Sabudana Khichdi is ready in less than 5 minutes

Cooking Time:

The cooking time will vary depending on the amount of Sabudana & of course the microwave

For 1 cup of Sabudana, The Intial 2 minutes of cooking & then a 30 sec - 1 minute of cooking after coconut was added was enough to get the Sabudana cooked

Increase Or Decrease the cooking time depending on the amount of Sabudana used

Over cooking will make the Sabudana clumpy.

Always cover the bowl with a microwave lid while cooking. Except for the initial one minute were we splutter Cumin Seeds & Green Chilies

NOTE:

Sabudana Khichdi is a very popular dish eaten during fasts like Navaratri, Shivratri, Ekadashi or on other religious days.

The rules of fasting is different for people from the North & the South. I do know that in the North, on cannot eat certain types of Salts, coriander leaves etc during fasts.

However in the South, we do not have such restrictions for fasting