this itemI tasted first in pune after marriage…
1 cup sabudana
2 medium boiled potatoes
3 green chili chopped
1/4 cup peanuts
chopped coriander leaves
salt to taste
oil for deep frying
For making sabudana khichdi the most imp thing is soaking of sabudana.
If it is soaked much time its more soggy n if it is soaked for less time its hard…
First rinse the sabudana for 2-3 times so that extra startch from the sabudana removed.
Now soak this with little more water for 30 min.
Remove all the water after 30 min n soak this at least for 8 hours.
In between sprinkle some after over this so that it do not be so dry.U can keep this soaked sabudana in freeze and make khichdi after 3-4 days also.
Dry roast peanut n peel it .Grind to rough powder.
Mix the boiled n mashed potatoes,roasted peanut rough powder with soaked sabudana n salt.
Make small balls n flatten it , heat oil .
Deep fry in medium flame till golden color.
Serve hot with any chutney,curd or sauce…