Sabudana Khichdi Recipe | 6 Tips to Make Perfect Nonsticky Sabudana Ki Khichadi with detailed photo and video recipe. A popular and healthy complete meal recipe prepared with soaked Sabudana or tapioca pearls. It is typically prepared as a fasting meal, especially in the states of Maharashtra, Karnataka & Gujarat but also practiced in other states too. It is prepared in many different ways for different purposes, but this post talks about 6 essential tips to make a non-sticky khichadi recipe.
Sabudana Khichdi Recipe | 6 Tips to Make Perfect Nonsticky Sabudana Ki Khichadi with step-by-step photo and video recipe. Khichdi recipes are perhaps one of the most important and popular healthy meals from indian cuisine. It is generally prepared with a combination of rice and lentil options to make a comfortable and filling meal. Yet it is made with other types of ingredients too and one such popular choice is tapioca pearls to make a healthy Sabudana khichdi recipe.
I am a huge fan of Sabudana recipes. I have posted almost all types of recipes with it. As a matter of fact, I had already posted this previously but I always get a lot of questions about it. Especially on how to make it non-sticky yet make it a healthy and tasty one. In this post, I have shared 6 important and simple tips that make it easy to follow and get a non-sticky khichadi recipe. This recipe can also be easily followed during the fasting season as I have followed all the fasting rules while preparing it. However, the fasting rules vary from state to state so you may have to tweak it as per your preferences. On the contrary, if you are not preparing this khichdi for fasting, you may add other non-fasting ingredients without any hesitation. But do not overcrowd with other ingredients as it may imbalance the taste and flavor of the simple Sabudana khichdi recipe.
In addition, I would like to add some additional tips, suggestions, and variants to the Sabudana ki khichadi. Firstly, the soaking time may differ for different types of Sabudana pearls. Hence you may have to play with it once or twice to get the correct soaking time. Secondly, with the addition of peanuts, you may also add cashew nuts, almonds, and walnuts. The traditional recipe does not entertain these nuts, but you may add them as an extension. Moreover, these nuts are not recommended from a fasting perspective and hence you may avoid them. Lastly, the recipe is made with less amount of water and ends up with almost no moisture. Hence it is recommended to serve it immediately once it is prepared. If you are serving it late, you may have to sprinkle some water on top of it beforeor reheating it.
Finally, I request you to check my other related breakfast recipe collection with this post on Sabudana Khichdi recipe. it mainly includes my other related recipes like bisi bele bath, rice flour dosa, Poha 2 ways, granola bar, instant set dosa, green papaya roti, MTR masala dosa, bottle gourd dosa, suji ki khandvi, stuffed dosa. Furthermore, I would also like to mention my other types of recipe categories like,
About Sabudana Khichdi
It is a popular and healthy dish from Indian cuisine made with tapioca pearls, potatoes, herbs, and spices. Sabudana Khichdi is known for its fast energy boost and hence it is typically served as a meal replacement during festival fasting seasons. In addition, it is also most commonly served as breakfast or even a tiffin box meal. The recipe is extremely simple and easy to prepare but can take some practice to make a nonstick and nonmushy khichdi.
There are many different ways to make this simple Sabudana ki khichadi, which mainly varies with the region it is prepared. The most common and basic way to prepare for this khichdi is by using the soaked sago pearls and boiled potatoes tossed with spices and herbs. The other easy way is to make it via soup which is most commonly known as liquid soup. The soaked tapioca pearls can also be made like upma which is known as Sabudana Upma.
Tips for Sabudana Khichdi
The recipe is super simple to make this recipe with very less and basic ingredients used to make this khichdi recipe. Yet basic tips to make this perfect are –
- Proper Sabudana – Choosing the right sized and best quality of Sabudana or sago pearls is essential to any Sabudana Recipe. Typically small to medium-sized sago pearls are best for this recipe.
- Soaking – The water to Sabudana ratio while soaking is very critical. I generally follow a 1:3/4 ratio of Sabudana and water, but you can increase it depending on the quality of Sabudana used. Also, rinse and wash the Sabudana thoroughly till all excess starch is removed.
- Potatoes – Generally pressured cooked/boiled and diced potatoes are just added to the khichdi. This helps to hasten the cooking process. But you may add directly to the cooking pan or even microwave them before using it.
- Cooking Time – The cooking can be an overwhelming process as it has to be cooked on low to medium flame. Keep patience and stir gently so that it does not damage the sago pearls.
- Experiment – The recipe is mainly prepared during the fasting season with fasting ingredients. However, it is not limited to it. It can be extended to other ingredients like coconut, curry leaves, onions, etc.
Recipe Card Sabudana Ki Khichadi:
Sabudana Khichdi Recipe | 6 Tips For NonSticky Sabudana Ki Khichadi
Easy Sabudana khichdi recipe | 6 tips to make perfect nonsticky Sabudana ki khichadi
firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.
make sure to rub the sabudana to remove excess starch.
rinse the sabudana twice and add ¾ cup water.
dip the sago completely, and rest for 6 hours. soaking time varies on the quality of sabudana.
once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.
the sabudana must be able to mash easily when pressed between fingers. if it is still hard, then sprinkle some water and soak for 30 more minutes.
now in a heavy-bottomed pan roast ½ cup peanut.
roast on low flame until the peanuts turn crunchy.
cool completely, and transfer to the mixer jar.
pulse and powder to a coarse peanut powder.
add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.
also, add 1 tsp sugar and ¾ tsp salt. mix well combining everything well. keep aside.
now in a large kadai heat 2 tbsp ghee. splutter 1 tsp cumin and few curry leaves.
add 1 inch ginger, 2 chilli and 1 potato.
fry until the potato turn slightly golden brown.
further, add sabudana peanut mixture and mix gently.
make sure to mix by scarping the pan. this helps to prevent any sabudana from sticking.
also, be very gentle else there are chances for sabudana to be mashed out.
cook until the sago pearls turn translucent.
now add ½ lemon and 2 tbsp coriander. mix well.
finally, enjoy sabudana khichdi or pack to your lunch box.
Calories: 385kcalCarbohydrates: 16gProtein: 11gFat: 34gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gCholesterol: 38mgSodium: 896mgPotassium: 576mgFiber: 5gSugar: 5gVitamin A: 564IUVitamin C: 91mgCalcium: 90mgIron: 4mg
How to make Sabudana Khichdi with step-by-step photos:
- Firstly, to soak the Sabudana, take 1 cup of Sabudana in a bowl and rinse with water.
- Make sure to rub the Sabudana to remove excess starch.
- Rinse the Sabudana twice and add ¾ cup water.
- Dip the sago completely, and rest for 6 hours. Soaking time varies on the quality of Sabudana.
- Once the Sabudana is soaked well, ensure there is no water at the bottom. Else the khichdi will turn mushy.
- The Sabudana must be able to mash easily when pressed between fingers. If it is still hard, then sprinkle some water and soak for 30 more minutes.
- Now in a heavy-bottomed pan roast ½ cup peanut.
- Roast on low flame until the peanuts turn crunchy.
- Cool completely, and transfer to the mixer jar.
- Pulse and powder to a coarse peanut powder.
- Add the peanut powder to the soaked Sabudana. Adding peanut powder will help to absorb any excess moisture if present.
- Also, add 1 tsp sugar and ¾ tsp salt. Mix well combining everything well. Keep aside.
- Now in a large kadai heat 2 tbsp ghee. Splutter 1 tsp cumin and a few curry leaves.
- Add 1-inch ginger, 2 chili, and 1 potato.
- Fry until the potato turns slightly golden brown.
- Furthermore, add Sabudana peanut mixture and mix gently.
- Make sure to mix by scraping the pan. this helps to prevent any Sabudana from sticking.
- Also, be very gentle else there are chances for Sabudana to be mashed out.
- Cook until the sago pearls turn translucent.
- Now add ½ lemon and 2 tbsp coriander. Mix well.
- Finally, enjoy Sabudana khichdi or pack in your lunch box.
- Firstly, make sure to rinse the Sabudana really well else the khichadi may turn sticky.
- Also, if you are not eating curry leaves during vrat then you can skip it.
- Additionally, the soaking time of Sabudana completely depends on the quality of the Sabudana. so when you are making it for the first time keep an eye on it.
- Finally, the Sabudana khichdi recipe tastes great when prepared with desi ghee.