Low Fat Sabudana Khichadi
Experience the light and wholesome goodness of Low Fat Sabudana Khichadi, a healthier take on the classic Indian dish widely enjoyed for breakfast or as a snack. Made with perfectly soaked tapioca pearls, roasted peanuts, and fragrant spices like cumin and curry leaves, this recipe delivers robust flavor with minimal oil. Boiled potatoes provide a comforting bite while a splash of lemon juice adds a refreshing tang, all tied together with a garnish of fresh cilantro. This low-fat variation maintains the traditional texture and taste, turning a typically indulgent dish into a guilt-free delight. Ready in under an hour, it's the perfect choice for a nutritious meal without compromising on flavor.
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Recipe Information
Ingredients
- 1 cup Sabudana (tapioca pearls)
- 1 cup Water
- 0.25 cup Peanuts
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 2 whole Green chilies
- 5 leaves Curry leaves
- 1 medium Boiled potato
- 0.5 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Rinse the sabudana under running water until the water runs clear. This helps to remove excess starch and prevent stickiness.
In a mixing bowl, combine the rinsed sabudana with 1 cup of water. Cover and let it soak for at least 4-5 hours or preferably overnight.
Once the sabudana is soaked well and turned soft, drain any excess water. Test a few pearls by pressing them between your fingers; they should mash easily.
While the sabudana is soaking, dry roast the peanuts in a pan until they turn slightly golden. Allow them to cool, then grind coarsely using a mortar and pestle or a food processor.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add cumin seeds and let them splutter.
Add the green chilies (slit lengthwise) and curry leaves, stirring until they become fragrant.
Dice the boiled potato into small cubes and add to the pan. Cook for 2-3 minutes until the potatoes are lightly golden.
Add the soaked sabudana, ground peanuts, and salt. Mix everything gently to avoid mashing the sabudana.
Cook the mixture on a low flame for about 5-7 minutes or until sabudana becomes translucent.
Turn off the heat and add lemon juice. Mix well and garnish with chopped cilantro.
Serve hot as a low-fat, savory breakfast or snack.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.2 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
