This hariyali sabudana khichdi, prepared using a ground paste of coriander and chillies , is a delicious twist to the regular sabudana khichdi.
Sabudana khichdi is a popular Maharashtrian breakfast snack. Soaked and drained sabudana (tapioca pearls) are tempered with cumin seeds, curry leaves, and green chillies. Tapioca is also consumed in the form of vadas (fritters).
Making this hariyali sabudana khichdi needs some planning as you have to soak the pearls a few hours ahead. Now the quantity of water to be added can be very tricky, especially if you are new to cooking with this ingredient. Been there, done that! And if you are like me, and don’t like to waste food, you can simply use them to make fritters.
- HOW TO SOAK SABUDANA?
- IF YOU LIKE THIS HARIYALI SABUDANA KHICHDI FOR BREAKFAST, YOU MAY ALSO LIKE THESE,
- STEP BY STEP INSTRUCTIONS TO MAKE HARIYALI SABUDANA KHICHDI | SAGO KHICHDI | NON-STICKY SABUDANA KHICHDI
- HOW TO MAKE HARIYALI SABUDANA KHICHDI | CHUTNEY WALE SABUDANA KHICHDI?
- Hariyali Sabudana Khichdi Recipe | Sabudana Khichdi In Green Masala
HOW TO SOAK SABUDANA?
I’ve found that the ratio of 1:1:: tapioca: water works the best. I use the same measuring cup to measure out both! I usually leave it to soak overnight in the refrigerator, as I mostly prepare this for breakfast.
Even if the water is less, you can always sprinkle more in case the pearls have not yet softened. Addition of excess water will result in a soggy mass, which is difficult to reverse.
I usually make this khichdi the regular way, so when I came across this recipe by my friend Zulekha@ Zulekhas kitchen , and I knew I had to try it, as it was different from the regular sabudana khichdi.
This hariyali sabudana khichdi recipe calls for a ground paste of coriander leaves and chillies, I loved how appetizing it looked, and had bookmarked it, adding to the many recipes I already have, hoping to try them all, if this lifetime suffices 😀 The only thing I added to the recipe was a pinch of sugar as I like this khichdi sweet and spicy! I reckon you can add potatoes too if you like that, but this was good enough for us!
- Mix veggie besan chilla
- Vermicelli idli
- And more recipe ideas here
STEP BY STEP INSTRUCTIONS TO MAKE HARIYALI SABUDANA KHICHDI | SAGO KHICHDI | NON-STICKY SABUDANA KHICHDI
1.Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana . Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana . I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
2.Wash cilantro leaves and grind them with green chillies and a little salt into a coarse paste in the food processor or you can also use mortar pestle.
3.Take few roasted peanuts and crush them into thick pieces in the mortar pestle.
4.In a non-stick pan or kadai, heat oil. Once the oil is hot enough add cumin seeds and curry leaves, let it splutter. Add crushed peanuts and fry for half a minute.
5.Now add the coarsely ground cilantro chilli paste & fry for a minute. Add just 1/4 cup water to the mortar or blender in which you ground the paste and add this extract to the kadai, boil for a minute.
6.Add soaked and drained sabudana, a pinch of sugar, mix well. Check for seasonings and adjust salt as required. Cover and cook on low flame for 3-5 minutes or until sabudana is done.
7.Dish out, squeeze lemon juice and serve hot.
HOW TO MAKE HARIYALI SABUDANA KHICHDI | CHUTNEY WALE SABUDANA KHICHDI?
Hariyali Sabudana Khichdi Recipe | Sabudana Khichdi In Green Masala
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup sabudana (tapioca pearls), yields 1 & 1/2 cup of soaked and drained sabudana
- 1 &1/4 cups cilantro/coriander leaves with tender stalks
- 2-3 green chillies
- 1/2 tsp cumin seeds
- 2 -3 tbsp roasted peanuts
- 5-6 curry leaves
- 2-3 lemon wedges
- salt, to taste
- pinch of sugar, optional
- 1 tbsp oil
Instructions
- Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
- Wash cilantro leaves and grind them with green chillies and a little salt into a coarse paste in the food processor or you can also use mortar pestle.
- Take few roasted peanuts and crush them into thick pieces in the mortar pestle.
- In a nonstick pan or kadai, heat oil. Once the oil is hot enough add cumin seeds and curry leaves, let it splutter. Add crushed peanuts and fry for half a minute.
- Now add the coarsely ground cilantro chilli paste & fry for a minute. Add just 1/4 cup water to the mortar or blender in which you ground the paste and add this extract to the kadai, boil for a minute.
- Add soaked and drained sabudana, a pinch of sugar, mix well. Check for seasonings and adjust salt as required. Cover and cook on low flame for 3-5 minutes or until sabudana is done.
- Dish out, squeeze lemon juice and serve hot.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Thanks for stopping by!
Regards,
Freda
Hariyali Sabudana Khichdi Recipe | Sabudana Khichdi In Green Masala
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1/2 cup sabudana (tapioca pearls), yields 1 & 1/2 cup of soaked and drained sabudana
- 1 &1/4 cups cilantro/coriander leaves with tender stalks
- 2-3 green chillies
- 1/2 tsp cumin seeds
- 2 -3 tbsp roasted peanuts
- 5-6 curry leaves
- 2-3 lemon wedges
- salt, to taste
- pinch of sugar, optional
- 1 tbsp oil
Instructions
- Wash the sabudana well under running water. Add approx 1/2 cup of water, just about enough to soak the sabudana. Let it soak for 3 hours or until all the pearls have swelled up and are soft when you try to mash with your fingers. Soaking time will vary depending upon the quality of the sabudana. I usually leave it overnight in the refrigerator. By morning the sabudana has soaked up well, retains its shape whilst still being soft. If there is any extra water left after the soaking time, drain it. If the sabudana is still hard, sprinkle some more water and let it soak for few more hours.
- Wash cilantro leaves and grind them with green chillies and a little salt into a coarse paste in the food processor or you can also use mortar pestle.
- Take few roasted peanuts and crush them into thick pieces in the mortar pestle.
- In a nonstick pan or kadai, heat oil. Once the oil is hot enough add cumin seeds and curry leaves, let it splutter. Add crushed peanuts and fry for half a minute.
- Now add the coarsely ground cilantro chilli paste & fry for a minute. Add just 1/4 cup water to the mortar or blender in which you ground the paste and add this extract to the kadai, boil for a minute.
- Add soaked and drained sabudana, a pinch of sugar, mix well. Check for seasonings and adjust salt as required. Cover and cook on low flame for 3-5 minutes or until sabudana is done.
- Dish out, squeeze lemon juice and serve hot.
Kulcha is a leavened Indian flatbread popular in Amritsar, Punjab! It is made with flour, yogurt, leavening agents and baked in a tandoor (clay oven). Learn how to make this kulcha bread without yeast or the oven.
- Difference between Kulcha and naan
- Can I use whole wheat flour to make this tawa kulcha?
- Storage and reheating instructions
- If you enjoyed this butter and garlic kulcha, you may also enjoy these Indian flatbreads made without yeast
- How to make kulcha bread at home – Step by step instructions
- Kulcha Recipe On Tawa | How To Make Kulcha (No Yeast)
Difference between Kulcha and naan
There isn’t much difference between the two, except for the leavening agents involved in their respective recipes.
Kulchas mostly use baking powder/soda to leaven the bread, although some people use yeast.
Naan mostly uses yeast, though some people skip using yeast and use baking powder or soda instead.
So both are almost the same, except that kulchas are mostly stuffed from a gamut of fillings. Potato kulcha is probably the most popular one, known as aloo kulcha. Then there are other yummy stuffed kulcha variations like onion kulcha, matar kulcha, stuffed paneer kulcha, cheese kulchas to name a few.
You can use minced lamb, mutton for a non-vegetarian version or even chicken keema kulcha or egg kulchas are yummy options.
You can use this same basic kulcha dough recipe to make your favorite type of kulcha.
Choley kulche or chana kulcha, are a perfect accompaniment to each other and are served in various street-side food stalls all over Punjab. I have heard so much about the rustic, hearty & delicious food served in these places, that I definitely hope to visit Amritsar, Punjab someday. Amritsar is also popular for ‘The Golden Temple’.
The food served there has a special touch, especially the halwa. The place has a special vibe known to calm one’s mind and soul. One look at the images of the Temple itself, and you can feel the serenity surrounding it. It’s truly a shame, whilst I live in India for most part of my life, I never made it there due to my busy work schedule! I hope I do get a chance to visit this beautiful city and enjoy the experience it has to offer!
Can I use whole wheat flour to make this tawa kulcha?
For a healthier version, you can make whole wheat kulcha using regular atta flour. I use all-purpose flour because it is not something that I prepare frequently unlike the everyday chapatis. So I indulge in these kulchas whenever I prepare some rich curry such as shahi paneer , butter chicken or chole to name a few.
You can also use 1:1:: maida: whole wheat flour. Most people feel intimidated at the thought of making kulcha at home. I say there is absolutely no need to fret! Making kulchas at home is relatively easy, almost like making a chapati with some leavening agents and yogurt. I have not used any yeast, neither the oven to make these soft, fluffy kulchas. These can easily be done on the stovetop.
You can also make kulcha in the oven (baked kulcha), but I’d recommend using yeast if you plan on using the oven or else kulchas becomes too hard. The yeast keeps the kulchas soft and fluffy for the oven method.
These days, frozen kulcha is readily available in any Indian store. And while they are okay, nothing beats fresh homemade kulchas sans the preservatives. So it is totally worth the time and effort making this flatbread from scratch.
I’ve slightly adapted this kulcha recipe from my mom’s recipe book, it’s the recipe for naan actually, but I prefer to use yeast whenever I make naan. This is the way I prepare kulcha’s, be it plain or stuffed, and they always turn out amazingly delicious!
You can make these instantly, but allowing the dough to leaven and ferment for sometime yields better kulchas. The end result is a slightly crisp exterior yet soft and fluffy on the inside. You can use this same recipe for no-yeast, stovetop naan as well:)
Storage and reheating instructions
As you prepare the kulchas. stack them in a casserole/aluminum foil/clean cotton napkin to keep it soft and warm.
Store leftovers in an airtight plastic bag for 1-2 days. You can also refrigerate it up to 3 to 4 days.
Leftovers can be reheated in the microwave or stovetop.
If you enjoyed this butter and garlic kulcha, you may also enjoy these Indian flatbreads made without yeast
- Poori
- Aloo paratha
- Paneer paratha
How to make kulcha bread at home – Step by step instructions
Step 1: Prepare the dough
In a large mixing bowl, sift 2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, add 1/2 teaspoon sugar & 1/2 teaspoon salt. Mix well. Add 1/2 cup yogurt & 2 tablespoon oil. Mix well.
Add 1/2 cup warm milk/water and knead until you achieve a soft and elastic dough. If the dough is too sticky, grease your palms with oil and continue kneading. Avoid adding more flour, 1-2 tablespoon extra flour is alright.
Step 2: Proof the dough
Transfer the dough to a greased bowl, drizzle some oil over the dough, spread it evenly to avoid it from drying out. Cover with a damp cloth and set aside for 2-3 hours minimum or about 6-8 hours. I usually let it ferment overnight, which results in a soft and fluffy kulcha.
Step 3: Divide the dough
After the dough has fermented, you will see it has leavened and risen a bit. Knead the dough for another 5 minutes. Divide the dough into 6 equal size balls.
Step 4: Roll out the dough
Now dust the working surface with flour, take one ball, dust it in flour.
For butter kulchas: Roll the floured ball to about 4 inches in diameter, add some cilantro & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
For garlic kulchas: Add some cilantro, grated garlic & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
Step 5: Roast the kulcha on the tawa or a cast-iron skillet
Heat an iron skillet/tawa, place the kulcha, cilantro side up on the greased tawa, cover with a lid and cook for 45 seconds to 1 minute on medium heat, once brown spots appear at the bottom, and bubbles appear on top, flip and roast the other side for 45 seconds.
You may directly roast the other side over the flame by inverting the skillet upside down until you get charred spots. In that case, make sure you dab some water on the plain side without the cilantro, etc and cook that first, then invert the skillet and cook the other side.
Step 6: Dab some butter or ghee
Brush the flatbread with ghee/butter roast on both sides till fully cooked through, flipping 2-3 times more. Prepare the remaining kulchas in the same manner. Serve with yogurt & pickle or with curry of your choice.
You can also follow me on Facebook , Pinterest, Instagram & Twitter
Kulcha Recipe On Tawa | How To Make Kulcha (No Yeast)
Ingredients1x2x3x
For the kulcha dough
- 2 cups unbleached all-purpose flour (maida)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sugar
- 2 tablespoons oil/ghee
- 1/2 cup yogurt, room temperature, preferably sour yogurt
- 1/2 cup warm water/milk, or as required for kneading
- 1/2 teaspoon salt or to taste
Other ingredients
- 1 to 2 teaspoon black sesame seeds or nigella seeds
- 2 to 3 tablespoons finely chopped cilantro
- 3 garlic cloves, finely minced, use as per flavor desired
- ghee/butter for roasting the kulcha, as required
Instructions
- In a large mixing bowl, sieve flour, baking powder, baking soda, add sugar & salt. Mix well. Add yogurt & oil. Mix well with the flour.Add warm milk/water and knead until you achieve a soft and elastic dough. If the dough is too sticky, grease your palms with oil and continue kneading. Avoid adding more flour, 1-2 tbsp extra flour is alright.
- Transfer the dough to a greased bowl, drizzle some oil over the dough, spread it evenly to avoid it from drying out. Cover with a damp cloth and set aside for 2-3 hours minimum or about 6-8 hours. I usually let it ferment overnight, which results in a soft and fluffy kulcha.
- After the dough has fermented, you will see it has leavened and risen a bit. Knead the dough for another 5 minutes. Divide the dough into 6 equal size balls.
- Now dust the working surface with flour, take one ball, dust it in flour.
- For butter kulchas: Roll the floured ball to about 4 inches in diameter, add some cilantro & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
- For garlic kulchas: Add some cilantro, grated garlic & black sesame seeds, roll the ball to about 7-8 inches in diameter, and 1/8 inch thickness. Dust off excess flour.
- Heat an iron skillet/tawa, place the kulcha, cilantro side up on the greased tawa, cover with a lid and cook for 45 seconds to 1 minute on medium heat, once brown spots appear at the bottom, and bubbles appear on top, flip and roast the other side for 45 seconds. (You may directly roast the other side over the flame by inverting the skillet upside down until you get charred spots. In that case, make sure you dab some water on the plain side without the cilantro etc and cook that first, then invert the skillet and cook the other side).
- Brush the flatbread with ghee/butter roast on both sides till fully cooked through, flipping 2-3 times more. Prepare the remaining kulchas in the same manner, stack them in a casserole/aluminum foil/clean cotton napkin to keep them soft & warm. Serve with yogurt & pickle or with curry of your choice.
Notes
Nutrition
