Sabudhana Kichadi

Sabudhana kichadi is made during fasting days like Navarathri,. Mahashivarathri, Ekadasi. I started making this recipe after I got married. When I was chatting with my mom, I told her that I was bored with regular tiffin items and wanted to try something new. She suggested me this recipe. After that this has become a regular tiffin item in my house. We have this recipe for breakfast as well as for dinner. You can make this recipe during navarathri and can serve it to your friends. A different one from the sundal.


Sabudhana – 1 cup

Cooked potatoes- 1/2 cup

Crushed peanuts- 1/4 cup

Salt – To taste

For Seasoning

Ghee – 2 tbsp

Cumin seeds – 1 tsp

Ginger- 1 tbsp(juliennes)

Green chillies- 2 (lengthwise)

Curry leaves – few

  • Wash and soak the Sabudhana for 4 hours.
  • Drain the water and keep the sabudhana aside.
  • In a kadai, add ghee, cumin seeds and saute for a minute. Then add the green chillies, ginger, green chillies and curry leaves and saute for a minute. Add salt and mix well.
  • Add cooked and chopped potatoes, little water and allow it to cook until the potatoes absorb salt.
  • Add soaked sabudhana and mix well. stir until they turn translucent.
  • Stir gently and make sure that the sabudhana donot stick to each other. Add ghee in between.
  • Finally garnish with crushed peanuts. The crunchy peanuts will make the sabudhana kichadi more delicious.
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Aapam – Queen of kerala is a fermented flat bread made out of rice. It is very simple, delicious and goes best with vegetable stew and Coconut chutney.



Raw rice-  1 cup

Par-boiled rice – 1 cup

Coconut milk – 4 cups

Dry yeast – 1 tsp

Sugar – 1 tbsp

Baking Soda – A pinch


  • Soak raw rice and par-boiled rice in water for 12 hrs. Drain it and grind it to a fine batter.
  • Dissolve yeast in 2 tbsp of milk and mix it in the batter. Allow it to ferment for 24 hrs.
  • Take 1 coconut, grate it and add 2 cups of water and grind it. Coconut milk is ready and keep it aside.
  • After 24 hrs, the batter would have raised.
  • Now add the coconut milk, baking soda, sugar to the raised batter. Mix well. The batter should be slightly watery. Now you have the batter ready to be made into aapam.
  • Take a deeper non-stick tava and gently coat it with 1tsp oil. So that the batter wont stick to the pan. This is done only before making first aapam.
  • Take one ladle of the batter and pour it in the center of the tava. Now slowly rotate so that the batter forms a thin layer on the sides leaving the center portion thick.
  • Cover it with a lid and cook until you see the outer layer leaving from the tava.
  • The center will be fluffy.
  • Serve with Coconut chutney or Vegetable stew.

Note: I substitute coconut milk with cow milk and found it equally good.


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