Sabudana Khichdi (Tapioca Indian Hot Breakfast)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tsp Cumin seed 1 tbsp Sesame Oil 1 fl oz Lemon Juice 0.50 cup, chopped Peanuts, oil-roasted 3 tbsp Cilantro, raw 0.13 cup Coconut, Unsweetened, grated 200 gram(s) Sabudana 75 gram(s) Potato (1 cup diced = 75g) 1 serving Truvia Natural Sweetener
To soak tapioca, rinse pearls 2-3 times. Leave just enough water in the bottom of the pan so that you can't see it until it is tilted. Use a flat bottomed dish for best results. Leave for overnight. Run fingers through to break up large clumps.
Heat oil in heavy skillet and saute cumin seeds until they begin to pop. Add chilies and diced potato. Saute until start to brown. Add tapioca and chopped peanuts. Stil until well blended and cook on low, stirring occassionaly, for 5 minutes. Add sugar, cilantro and lemon juice. Top with coconut and serve. You may save some cilantro as a garnish if desired.
Makes 6-1 cup servings.
Heat oil in heavy skillet and saute cumin seeds until they begin to pop. Add chilies and diced potato. Saute until start to brown. Add tapioca and chopped peanuts. Stil until well blended and cook on low, stirring occassionaly, for 5 minutes. Add sugar, cilantro and lemon juice. Top with coconut and serve. You may save some cilantro as a garnish if desired.
Makes 6-1 cup servings.
Nutritional Info Amount Per Serving
- Calories: 219.8
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 2.4 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 1.2 g
- Protein: 3.3 g
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