Sabudana Khichdi is one of my favorites during fasting. I have been cooking it for almost 10 years and love the texture every time I make it. The catch in making Sabudana Khichdi is that it has to be soaked properly and if that doesn't happen it becomes sticky. However grounded peanuts go help in avoiding the stickiness to a large extend but still soaking remains the trick for getting granular Sabudana Khichdi as an end product.

I mostly add boiled potatoes in Sabudana Khichdi but you can also add some fried paneer cubes and cashews to add more flavor. But for me keeping the calories controlled is another way of looking at festive eating, so i keep my Sabudana Khichdi simple and with limited potatoes.

When not fasting you can infact add some green and colorful vegetables along with onions too and trust me Sabudana Khichdi can serve you as a very interesting breakfast option. Will soon upload that recipe too while you can try this Sabudana Khichdi with our Grapes and Pomegranate raita.