This Indian snack food made with sago is a traditional favorite, often enjoyed during periods of fasting.

Rani
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, soak the sago 8 hours, or overnight, in enough water to cover.

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  • Melt the ghee in a large saucepan over medium heat. Reduce heat to low, and mix in the green chile peppers and cumin seeds. Cook and stir until browned.

  • Stir the sago, peanuts, and coconut into the saucepan. Over medium heat, cook and stir about 10 minutes, until sago is crisp. Mix in the sugar and salt. Top with yogurt, and garnish with cilantro to serve.

Nutrition Facts

613 calories; 32.7 g total fat; 67 mg cholesterol; 36 mg sodium. 76.2 g carbohydrates; 6.2 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
03/25/2010
Always dry the sago well on paper towels after soaking overnight & before cooking. I also like to add a potato and cover and cook it along with the chili and cumin. Read More
(10)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/25/2010
Always dry the sago well on paper towels after soaking overnight & before cooking. I also like to add a potato and cover and cook it along with the chili and cumin. Read More
(10)
Rating: 4 stars
03/25/2010
Always dry the sago well on paper towels after soaking overnight & before cooking. I also like to add a potato and cover and cook it along with the chili and cumin. Read More
(10)
Rating: 4 stars
12/01/2010
We make sago khichdi without the coconut but we add pieces of fried potato sort of like mini french fries. Also we use mustard seeds and curry leaves instead of cumin and cilantro. Your recipe was good too. Liked the coconut gave it a more fresh feel. Read More
(8)
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Rating: 5 stars
04/14/2009
One of my favorite ever foods--during fasting season/days or NOT! Read More
(4)