Sabudana Khichdi - Prasad Naik
Soak saboodana overnight with moderated water, where all water gets soaked by saboodana next morning. Add Shengdana Kuut (coarse grounded Roasted Ground Nut) with fine chopped Dhaniya Patti and salt. Cut potato into small cubes and keep aside. Take nonstick Kadhai, add 2 tbsp of oil or Ghee. Add 1tsp of jeera, kadipatta and fine chopped green chillis. Add mixture of saboodana and potato cubes. Keep tossing till saboodana and potato cubes are cooked.
No water to be added. Khichadi ready to eat. Normally Maharashtrians prefer this for fasting.
Soak saboodana overnight with moderated water, where all water gets soaked by saboodana next morning. Add Shengdana Kuut (coarse grounded Roasted Ground Nut) with fine chopped Dhaniya Patti and salt. Cut potato into small cubes and keep aside. Take nonstick Kadhai, add 2 tbsp of oil or Ghee. Add 1tsp of jeera, kadipatta and fine chopped green chillis. Add mixture of saboodana and potato cubes. Keep tossing till saboodana and potato cubes are cooked.
No water to be added. Khichadi ready to eat. Normally Maharashtrians prefer this for fasting.
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