Sabudana Khichdi Recipe | 5 Tips to Non-Sticky 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 practised in other states too. It provides instant glucose and energy to the body and is therefore mainly served during fasting.
Sabudana Khichdi Recipe | 5 Tips to Non-Sticky Khichadi with step-by-step photo and video recipe. Khichdi recipes are perhaps one of the most popular and healthy meals in Indian cuisine. Yet, it is also made with other types of ingredients, and one such popular choice is tapioca pearls, which can be used 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. In fact, I had already posted this previously, but I still receive a lot of questions about it. Especially on how to make it non-sticky yet healthy and tasty. In this post, I have shared 5 important and simple tips that make it easy to follow and create a non-sticky khichdi recipe. This recipe can also be easily followed during the fasting season, as I have followed all the fasting rules while preparing it. On the contrary, if you are not preparing this khichdi for fasting, you may add other non-fasting ingredients without any hesitation. However, do not overcrowd it with other ingredients, as this may imbalance the taste and flavour of the simple Sabudana Khichdi recipe.
Additionally, I would like to offer some extra tips, suggestions, and variations for Sabudana ki Khichdi. Firstly, the soaking time may differ for different types of Sabudana pearls. Hence, you may need to experiment with it once or twice to determine the correct soaking time. Secondly, with the addition of peanuts, you may also add cashew nuts, almonds, and walnuts. The traditional recipe does not include these nuts, but you can add them as an optional addition. Moreover, these nuts are not recommended from a fasting perspective, so you may want to 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 after preparation. If you are serving it late, you may need to sprinkle some water on top before microwaving or reheating it.
Finally, I request that you check my other related Breakfast Recipe Collections alongside this post on Sabudana Khichdi recipe. It mainly includes other related recipes, such as 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, and stuffed dosa. Furthermore, I would also like to mention my other types of recipe categories, like,
About Sabudana Khichdi
Sabudana Khichdi originates from India, made with tapioca pearls, potatoes, green chillies, and flavourings. This food lifts your energy quickly – so folks pick it when skipping regular meals. Some eat it in a soft style in the morning or stash it in lunch pails. You can whip it up fast, though you’ve got to treat it right so it stays loose, not gloopy. Cooking it just right keeps every grain fluffy and clear. Chefs let sabudana sit in water long enough to achieve the ideal consistency. Mixing in toasted peanuts along with soft potatoes brings out a nice bite and taste. The smell of melted ghee, combined with cumin popping, heats up the whole dish. Still counts as a top go-to meal during fasts all over India.
This meal changes from place to place, giving each one its own taste twist. Most often, it’s made with softened tapioca bits stirred into spuds, spicy peppers, also crushed nuts. Some areas opt for a thin broth, making it gentle on the stomach. Meanwhile, folks elsewhere cook it down slow, making it creamy like upma – sometimes called Sabudana Upma. Every variant keeps that classic mix of flavour and goodness. With herbs blended with gentle spices, it feels light yet filling. You don’t need fancy stuff – just time and proper soaking. Works for kids, adults, and elders; suitable for fasting days or regular meals. In short, this dish demonstrates how basic ingredients can still nourish both body and soul in Indian kitchens.
Fun Fact:
In Maharashtra, Sabudana Khichdi became a staple during Navratri fasting because its quick energy release kept farmers active through long working days.
Tips for Sabudana Khichdi
The recipe is incredibly simple to make, using just a few basic ingredients to create this khichdi. Yet basic tips to make this perfect are –
- Proper Sabudana – Choosing the right-sized and best-quality 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, pressure-cooked or boiled and diced potatoes are added to the khichdi. This helps to hasten the cooking process. But you may add them directly to the cooking pan or even microwave them before using them.
- Cooking Time – Cooking can be an overwhelming process, as it requires cooking on a 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, such as coconut, curry leaves, and onions.
FAQs
- How do I keep sabudana non-sticky?
Rinse sabudana until the water runs clear. Cook on low heat and stir gently to keep the pearls separate. - What is the correct soaking method?
Use a 1:1 ratio of sabudana to water and soak for 4 to 6 hours. Fluff with a fork and rest for 10 minutes before cooking. - Can I eat sabudana khichdi during fasting?
Yes, use rock salt and ghee or peanut oil as per fasting rules. Keep spices simple and follow your tradition. - How do I add protein and crunch while fasting?
Roast peanuts and add crushed peanut powder. Add it at the end for a nutty flavour and improved texture. - How can I quickly fix mushy khichdi?
Spread the mixture evenly on a plate and let it cool for a few minutes. Return to a wide pan, add peanut powder, and toss on low heat.
Video Recipe
Recipe Card Sabudana Ki Khichadi
Sabudana Khichdi Recipe | 5 Tips For NonSticky
Ingredients
- 2 cup sabudana
- 1½ cup water
- ¼ cup peanut
- 2 tbsp ghee
- 2 tbsp peanut
- 1 potato, chopped
- 1 tsp cumin
- few curry leaves
- 3 chilli, finely chopped
- 1 inch ginger, grated
- 1 tsp senda namak
- 1 tsp sugar
- 2 tbsp coriander, finely chopped
- ½ lemon juice
Instructions
- Firstly, in a large bowl take 2 cup sabudana and rinse in water for 3 to 4 times. Make sure to rub the sabudana to remove excess starch.
- Add 1½ cup water. Dip the sago completely, and rest for 5 hours. Soaking time varies depending on the quality of Sabudana.
- Once the Sabudana is soaked well, ensure there is no water at the bottom. Otherwise, the khichdi will turn mushy. The Sabudana must be able to mash easily when pressed between fingers. If it is still hard, sprinkle some water and soak for an additional 30 minutes.
- Now, in a heavy-bottomed pan, roast ¼ cup of peanuts.
- Roast on a low flame until the peanuts turn crunchy.
- Cool completely, peel the skin and transfer to the mixer jar. Pulse and powder to a coarse peanut powder. Keep aside.
- Now, in a large kadai, heat 2 tbsp ghee.
- Fry 2 tbsp peanuts till they turn golden brown, keep aside.
- Also, fry 1 potato till it turns golden brown and crispy. Keep aside.
- In the same ghee, splutter 1 tsp cumin and a few curry leaves. Add 1-inch ginger, 2 chili and saute well till the spices turn aromatic.
- Furthermore, add the soaked sabudana, 1 tsp senda namak, crushed peanut powder and 1 tsp sugar.
- Mix well, ensuring they are thoroughly combined.
- Cover and cook until the sago pearls turn translucent.
- Now add fried peanuts, potatoes, ½ lemon and 2 tbsp coriander. Mix well.
- Finally, enjoy Sabudana Khichdi or pack it in your lunchbox.
Nutrition
How to make Sabudana Khichdi with step-by-step photos:
- Firstly, in a large bowl take 2 cup sabudana and rinse in water for 3 to 4 times. Make sure to rub the sabudana to remove excess starch.
- Add 1½ cup water. Dip the sago completely, and rest for 5 hours. Soaking time varies depending on the quality of Sabudana.
- Once the Sabudana is soaked well, ensure there is no water at the bottom. Otherwise, the khichdi will turn mushy. The Sabudana must be able to mash easily when pressed between fingers. If it is still hard, sprinkle some water and soak for an additional 30 minutes.
- Now, in a heavy-bottomed pan, roast ¼ cup of peanuts.
- Roast on a low flame until the peanuts turn crunchy.
- Cool completely, peel the skin and transfer to the mixer jar. Pulse and powder to a coarse peanut powder. Keep aside.
- Now, in a large kadai, heat 2 tbsp ghee. Fry 2 tbsp peanuts till they turn golden brown, keep aside.
- Also, fry 1 potato till it turns golden brown and crispy. Keep aside.
- In the same ghee, splutter 1 tsp cumin and a few curry leaves. Add 1-inch ginger, 2 chili and saute well till the spices turn aromatic.
- Furthermore, add the soaked sabudana, 1 tsp senda namak, crushed peanut powder and 1 tsp sugar.
- Mix well, ensuring they are thoroughly combined.
- Cover and cook until the sago pearls turn translucent.
- Now add fried peanuts, potatoes, ½ lemon and 2 tbsp coriander. Mix well.
- Finally, enjoy Sabudana Khichdi or pack it in your lunchbox.
Notes:
- Firstly, make sure to rinse the Sabudana really well; otherwise, the khichdi may turn sticky.
- Additionally, if you are not eating curry leaves during a vrat, you can skip them.
- 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 a close eye on it.
- Finally, the Sabudana khichdi recipe tastes great when prepared with desi ghee.