It is so surprising, how we associate every dish with something in our life.. There has to be some memories attached to every dish we make.. when I got everything ready to prepare the khichdi, I went back in time.. The time when I stayed with my mama and mami.

My mami, makes the best sabudana khichdi and the way she keeps her kitchen organised and clean has always inspired me to keep my kitchen and vessels that way. She used to serve the khichdi along with curd and sugar.

  My son, loves this dish and wants me to make it very very often. He can have it for all the 3 meals of the day. Let me show you how I make these.



1 sabudana or sago  I used 1 packet (500 Grams.)
2. Water for soaking
3. 3 to 4 green chillies finely chopped
4. Half inch piece ginger finely chopped
5. Lemon 1.
6. Salt to taste
7. Sugar 1 tbsp
8. Few curry leaves.
9. Jeera or cumin seeds 1 to 1 and a half tsp
10. Oil 3 to 4 tsp
11. Coriander leaves finely chopped for garnish.
12. Potatoes 2 medium
13. Peanuts 1/4th to half cup.. depending upon the liking.


1. Soak the sabudana overnight or minimum 4 to 5 hours. Soak only in so much water to cover the sabudana. No need to add more water.


2. Peel the potatoes and cut into small cubes.

3. Finely chop green chillies, ginger.

4. Dry roast peanuts, remove the skin and powder in the mixer.


5. Heat oil in a thick bottom kadhai


6. Add Jeera


7. Once it crackles, add chillies, ginger and curry leaves.. sauté


8. In the meantime mix the powdered peanuts with sabudana .. It keeps them from becoming sticky.
Tip: if after 4 to 5 hours of soaking, you see water in the sabudana, drain the excess water and spread it out on a clean towel..



9. Once the chillies are sautéed, add the potatoes, salt for the potatoes and cook till potatoes are done. (I normally cook the potatoes in the microwave for 4 minutes to save time.)


10. Now add the sabudana mixed with powdered peanut.


11. Add salt


12. Add sugar


13. Add lemon juice


14. Mix well and cook covered on low heat for 10 to 15 minutes.



15. The khichdi is ready,  serve it with curd added with sugar.




Its been so long I posted anything here. Just been busy with so many things. My little one has also started going to school and I have started working as a freelance editor. Never knew things could get this busy. But, I am loving being busy.. I have tried lots of new dishes in my kitchen, but haven’t been able to update anything here. Shall try to update some soon. I recently bought the Philips Airfryer, I tried roasting peanuts and dals. And was pleasantly surprised, they had roasted beautifully. Then tried samosas, loved the crunch in it. Will post samosa recipe next.

Lets talk about sabudana vada, I have always loved it. As a kid amma used to make. But I have never attempted it on my own. An aunt in the family had an experience while frying the vadas, it burst in oil and splashed some hot oil on her. After hearing that I’ve always been little worried about frying sabudana vadas. Today I thought of making it in my Airfryer. And the result was awesome. So tasty, crunchy on the outside and soft inside.

Here is how I made it.

  • What you’ll need

1. Sabudana – soak sabudana in just enough water to cover them.
I soaked a small bowl of sabudana.

2. Green chillies – 3 green chillies finely chopped.

3. 1 potato boiled, peeled and mashed.

4. Ginger – 1/2 inch piece, finely chopped.

5. Peanut – roasted and ground, about 2-3 tsp.

6. Salt to taste

7. Lemon juice – juice of half a lemon.

8. Coriander leaves – washed and finely chopped, 3 tsp


  • How to proceed

1. Soak sabudana for atleast 7 to 9 hours.
2. Dry roast peanuts and powder it.
3. Boil potatoes, peel and mash it.
4. Wash and chop green chillies, ginger and coriander leaves.
5.Take a bowl, add sabudana, powdered peanut, chopped green chillies, ginger, coriander leaves, mashed potatoes, salt, lemon juice and combine them all well.
6. Now, take a small ball of the mixture and shape into vadas.
7. Since I used airfryer, I just brushed the vadas with oil and airfried them at 180 degrees for about 12 to 15 mins.
8. You can also deep fry these vadas.
9. Enjoy with green chutney or curd and sugar.