Sabudana Khichdi is a Maharashtrian dish that can be served for breakfast or snacks. It is also popularly made for vrat (Hindu fasting). Follow my tips to make non-sticky and fluffy sabudana khichdi at home (vegan, gluten-free).
Here are some more khichdi recipes that you may like – Daliya Khichdi, Bajre Ki Khichdi, Dal Khichdi, Vegetable Oats Khichdi, and Jau Moong Dal Khichdi.
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What Is Sabudana
Sabudana is a Hindi term used for tapioca pearls. It is also known as Sago or Sabbaki. Sabudana is actually a starch that is extracted from the roots of cassava, a form of tapioca.
It is popularly used in India during vrat (Hindu fasting) days when grains are not prepared for everyday meals.
It is a good source of carbohydrates, which gives you instant energy, takes away your fatigue, and also keeps you filled for longer. A great source of protein, iron, and calcium, it also controls your blood pressure, regulates healthy digestion, and helps in the growth of muscles and strong bones.
You can make many recipes using sabudana like Aloo Sabudana, Sabudana Thalipeeth and Sabudana Vada. All these recipes can be served for Vrat (Hindu Fasting Days) like Navratri, Ekadashi, and Shivratri. It is also used to make bubble tea.
Sabudana Khichdi
Sabudana Khichdi is a traditional Maharashtrian breakfast recipe made using sabudana, potatoes, peanuts, green chilies, and a few more simple pantry ingredients. It is popularly made for vrat (Hindu fasting), especially on the days of Navratri, Ekadashi, and Mahashivratri.
Making sabudana khichdi is very easy and it comes together in under 30 minutes. But if the sabudana is not handled well, this khichdi can turn into a soggy mess that doesn’t taste and look appetizing.
In today’s post, I am sharing many tips that will ensure that your sabudana khichdi turns out non-sticky and fluffy.
Apart from the classic version, I am also sharing a spicy version of this khichdi.
Ingredients
Sabudana – Sabudana comes in various sizes. Use the medium size that is specially used to make khichdi. You will get it in any Indian grocery store or online.
Potatoes – You can use either raw potatoes or boiled potatoes to make this khichdi. I personally like to use raw potatoes as they add a little bite to the khichdi. You can replace potatoes with sweet potatoes too.
Peanuts – Peanuts are roasted and crushed coarsely. You can replace peanuts with cashew nuts or almonds.
Ghee – Make this khichdi in ghee for the best taste. To make it vegan, replace ghee with oil.
Others – You will also need cumin seeds, green chilies, cilantro (coriander), salt, and lime juice.
You can adjust the green chilies as per your taste. You can also add in some grated fresh coconut while serving.
How To Make Sabudana Khichdi
Preparation
Rinse 1 cup sabudana with water 2-3 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch. This is the key step to making non-sticky and fluffy khichdi.
Drain the sabudana well. Now soak it in ¾ cup of water for 5-6 hours or overnight. The second tip to make non-sticky khichdi is to measure the sabudana and water correctly and to soak it for at least 5-6 hours. If the water quantity is more, sabudana will become mushy and if it is less, it will be hard from inside.
To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it’s soaked well. If there is a hardness in the center, then add 2-3 tablespoon of water and soak again for 30 minutes.
Pro Tip – Instead of soaking the sabudana in water, try soaking it in thin buttermilk. It will elevate the taste a lot.
Peel a medium potato and cut it into ¼ inch cubes. Keep the potato cubes soaked in water until ready to use to avoid oxidation.
Chop the green chilies and cilantro.
Roast ¼ cup peanuts in a pan over medium heat until browned. Remove the skin (optional) and crush them in a mortar and pestle or a food processor to make a coarse powder. If using already roasted peanuts, then skip the roasting process.
Make Sabudana Khichdi
Heat 1 tablespoon ghee in a pan over medium-high heat. Try to use a non-stick pan to avoid sticking at the bottom.
Once the ghee is hot, add 1 teaspoon cumin seeds and let them crackle for 4-5 seconds.
Add ½ cup peeled and cubed potatoes and 1 teaspoon chopped green chilies and saute for a minute.
Cover the pan with a tight-fitting lid and reduce the heat to low.
Cook until the potatoes are tender (8-10 minutes).
Add ¼ cup roasted and crushed peanuts, soaked sabudana, 3 tablespoon chopped cilantro, and salt to taste and mix well. Use rock salt if making the khichdi for vrat.
Note – A lot of people add sugar to their sabudana khichdi but I am not a fan of sugar in savory recipes so I don’t add it. Feel free to add some if you like that sweet and savory taste.
Cover and cook on low heat until the sabudana turns translucent (4-6 minutes). Keep stirring a few times in between. Do not overcook the sabudana. Just cook until it becomes translucent otherwise it will become dense and lumpy.
Add 2 tablespoon lime juice and mix well. Garnish with chopped cilantro and grated fresh coconut and serve hot.
Frequently Asked Questions
Yes, you can use a hot case! Wash the sabudana twice or thrice with clean water and add it to the hot case. Now add hot water and close the hot case tightly with its lid. Sabudana will be soaked and puffed up in just an hour.
Wash the sabudana 3-4 times with water. Soak it in ½ cup water for 5-6 hours. Heat oil or ghee in a pan. When the oil is hot, add cumin seeds. When the seeds start to crackle, add potatoes. Cover and cook on low heat till potatoes are tender. Add chopped onions and fry until they turn translucent. Add chopped tomatoes and green chilies and cook for 3-4 minutes. Now add peanuts, turmeric powder, coriander, and salt. Add soaked sabudana and cook until the sabudana turns translucent. Now add lime juice. Garnish with cilantro and serve hot.
Green sabudana khichdi is also called hariyali sabudana khichdi. To make it, blend 1 cup cilantro, ¼ cup mint leaves, 1-inch piece of ginger, and 2 green chilies in a blender without adding water to make a coarse paste. Add this paste along with the sabudana to the classic recipe to make a green version of this dish.
Serving Suggestions
Serve Sabudana Khichdi on its own for breakfast with a hot cup of tea or coffee. In some homes, it is served with slightly sweet yogurt or kadhi.
It also goes well with coconut chutney or tomato chutney or any raita.
Storage Suggestions
Sabudana Khichdi can be stored in an airtight container for 2-3 days. Reheat it in a pan or microwave until nice and warm before serving.
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Recipe Card
Sabudana Khichdi Recipe
Ingredients
- 1 cup sabudana
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- ½ cup peeled and cubed potatoes (¼ inch cubes)
- 1 teaspoon chopped green chilies
- ¼ cup crushed roasted peanuts
- 3 tablespoons chopped cilantro
- salt to taste (Use rock salt if making the khichdi for vrat.)
- 2 tablespoons lime juice
Instructions
- Rinse sabudana with water 2-3 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch. This is the key step to making non-sticky and fluffy khichdi.
- Drain the sabudana well. Now soak it in ¾ cup of water for 5-6 hours or overnight. The second tip to make non-sticky khichdi is to measure the sabudana and water correctly and to soak it for at least 5-6 hours. If the water quantity is more, sabudana will become mushy and if it is less, sabudana will have a hard center.
- To make sure sabudana has been soaked properly, take a pearl between your fingers and smash it. If it gets smashed easily, it’s soaked well. If there is a hardness in the center, then add 2-3 tablespoon of water and soak again for 30 minutes.
- Heat ghee in a pan over medium-high heat. Try to use a non-stick pan to avoid sticking at the bottom.
- Once the ghee is hot, add cumin seeds and let them crackle for 4-5 seconds.
- Add potatoes and green chilies and saute for a minute.
- Cover the pan with a tight-fitting lid and reduce the heat to low.
- Cook until the potatoes are tender (8-10 minutes).
- Add peanuts, sabudana, cilantro, and salt and mix well.
- Cover and cook on low heat until the sabudana turns translucent (4-6 minutes). Keep stirring a few times in between. Do not overcook the sabudana. Just cook until it becomes translucent otherwise it will become dense and lumpy.
- Add lime juice and mix well. Garnish with chopped cilantro and grated fresh coconut and serve hot.
