sabudana khichdi recipe | 6 tips to make perfect non sticky sabudana ki khichadi with detailed photo and video recipe. an 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 & gujurat but also practised 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 non-sticky sabudana ki khichadi with step by step photo and video recipe. khichdi recipes are perhaps one of the important and popular healthy meals from indian cuisine. it is generally prepared with a combination of rice and a choice of 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 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 which makes 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 flavour 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 from 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 as an extension, you may add them. 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 before microwaving or reheating it.
finally, i request you to check my other related breakfast recipes collection with this post of 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. further to these i would also like to mention my other types of recipe categories like,
sabudana khichdi video recipe:
recipe card for non-sticky sabudana ki khichadi recipe:
sabudana khichdi recipe | 6 tips to make perfect non sticky sabudana ki khichadi
Ingredients
- 1 cup sabudana
- ¾ cup water
- ½ cup peanut
- 1 tsp sugar
- ¾ tsp salt
- 2 tbsp ghee
- 1 tsp cumin
- few curry leaves
- 1 inch ginger (finely chopped)
- 2 chilli (finely chopped)
- 1 potato (boiled & cubed)
- ½ lemon
- 2 tbsp coriander (finely chopped)
Instructions
- 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.
Nutrition
how to make sabudana khichdi with step by step photo:
- 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.
notes:
- 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 sabudana. so when you are making it for the first time keep an eye on it.
- finally, sabudana khichdi recipe tastes great when prepared with desi ghee.