Mastering Sabudana Khichdi 101
on Oct 17, 2023, Updated Sep 06, 2024
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Making sabudana khichdi is easy, but can take some practice. But with my six tips to make non sticky Sabudana Khichdi, you’re going to be a pro in no time!
Sabudana Khichdi makes a weekly appearance on our breakfast table and everyone in the family loves it! It’s an easy recipe that’s super filling and a plate of hot sabudana khichdi sets you up till lunch. Which is also why it’s a popular Navratri or Vrat ki recipe when you need to load up on carbs while observing a fast through the day.
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What Is Sabudana Khichdi
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. What we are looking for is a dish made in a way that each sago pearl is separate, has just turned translucent and perfectly cooked.
Sabudana Khichdi Ingredients Overview
You only need a few ingredients for Sabudana Khichdi. Sago pearls or sabudana being the first one. These come in three different sizes, but I think the medium ones work best for this recipe. For the tempering, we need ghee (I love using my homemade ghee for the best flavor), cumin seeds or jeera, and curry leaves. We also add potatoes for texture and flavor + peanuts for some good fats and texture. Salt and sugar are added to season the dish, and it’s finished off lime juice and chopped coriander for a hit of freshness!
Richa’s Top Tips For Non Sticky Sabudana Khichdi
- Wash sabudana well to get rid of any excess starch under running water in a colander
- Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
- Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
- Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
- Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
- Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
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Sabudana Khichdi
Ingredients
- 1 cup Sabudana , approx 180 grams Sago pearls
- 1 cup Water, for soaking
- 1 tablespoon Ghee, or Oil
- 1 teaspoon Jeera, Cumin Seeds
- 1/2 cup diced Potato, cut into 1/3 inch cubes
- 2 sprig Curry Leaves
- 1 Green Chilli, finely chopped
- 1/4 cup crushed roasted Peanuts, skin removed
- 3/4 teaspoon Salt, or sendha namak if making it for fasting
- 1/2 teaspoon Sugar
- 1 teaspoon Lime Juice
- 2 tablespoons chopped Coriander
Instructions
- Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
- To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I've never had to do this.
- Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and 1/4 teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
- Add curry leaves and green chillies and saute for another minute.
- Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
- Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.
Notes
- Wash Sabudana well to get rid of any excess starch under running water in a colander
- Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
- Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
- Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
- Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
- Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
Nutrition
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Mastering Sabudana Khichdi 101
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wow, you made me remember my childhood 😄. reciepe was very simple and easy to make . I would recommend this to all my friends.
Tried this recipe keeping in mind all the tips.. It tuned out so amazing.. Specially loved the little lemon in the khichdi.. Thanks and lots of love😁
So happy you enjoyed making it
I love sabudana khichdi and my little one too. The sticky pearls were somehow, a no no by my husband . After following the tips shared by you Richa, it has worked for me . Thanks for sharing your experience..
Thank you 🙂