Sabudana Khichdi Recipe
Sabudana Khichdi is a Maharashtrian dish that can be served for breakfast or as a snack. It is also popularly made for vrat (Hindu fasting). Follow my tips to make a non-sticky and fluffy perfect sabudana khichdi at home every single time.
Here are some more khichdi recipes that you may like: Dalia Khichdi, Bajra Khichdi, Jowar Khichdi, and Barley Khichdi.
About 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. Just like my Sabudana Thalipeeth, this dish is also a favorite in my house.
This recipe is super easy to make, but if the sabudana is not handled well, this khichdi can turn into a soggy mess that doesn’t taste or look appetizing.
In this post, I am sharing several tips to ensure your sabudana khichdi turns out non-sticky and fluffy every time you make it.
I also have a South Indian version of this sabudana recipe. Do try my Sabudana Upma as well.
Why You’ll Love This Recipe
Comes together in under 30 minutes of active working time using a few simple ingredients.
The khichdi comes out fluffy and non-sticky every single time.
Great option for a gluten-free meal.
Ingredients
Sabudana is the star ingredient of this recipe. It is called sago or tapioca pearls in English. It is also known as Sabbaki in other Indian languages.
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.
Sabudana comes in various sizes. Use the medium-sized pot that is specially designed for making khichdi. You can find it in any Indian grocery store or purchase it online.
If you like sabudana, you should also try my Rose Sabudana Kheer recipe.
Note – You also get a glassy variety of sabudana. Do not use it to make this recipe. It is used for frying and making namkeens. Use the white starch coated one.
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.
Roasted Skinless Peanuts add a nice crunch to the khichdi. 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, curry leaves, green chilies, cilantro (also known as coriander), salt, sugar, and lime juice.
You can adjust the green chilies as per your taste. You can also add some grated fresh coconut while serving.
How To Make Sabudana Khichdi
- Step 1: Rinse 1 cup sabudana with water 3-4 times until the water runs clear. Gently rub the sabudana while rinsing to get rid of any extra starch.
- Step 2: – Drain the sabudana well. Now soak it in 1 cup of water for 5-6 hours or overnight. Cover the bowl with a lid.
- Step 3: – Roast ¼ cup of peanuts in a pan over medium heat until they are browned. Remove the skin (optional). If using already roasted peanuts, then skip the roasting process. Crush the roasted peanuts coarsely in a mortar and pestle.
- Step 4: – Heat 2 tablespoon ghee in a non-stick pan over medium-high heat. Once the ghee is hot, add 1 teaspoon cumin seeds and 10-12 curry leaves and let them crackle for 4-5 seconds.
- Step 5: Add ½ cup peeled and cubed potatoes and mix well.
- Step 6: Reduce the heat to low. Cover the pan with a tight-fitting lid and cook until the potatoes are tender (8-10 minutes).
- Step 7: – Add ¼ cup roasted and crushed peanuts, soaked sabudana, 2 teaspoon chopped green chilies, 1 teaspoon sugar, and 1 teaspoon salt, and mix well. Increase the heat to high and cook for 2 minutes, stirring frequently.
- Step 8: – Now reduce the heat to low once again. Cover the pan with a lid and cook until the sabudana turns translucent (4-5 minutes). Stir a few times in between. Do not overcook the sabudana. Just cook until it becomes translucent; otherwise, it will become dense and lumpy.
- Step 9: – Add 1 tablespoon of lime juice and 2 tablespoons of chopped cilantro, and mix well.
- Step 10: – Garnish with some more chopped cilantro and serve hot.
Pro Tips By Neha
Instead of soaking the sabudana in water, try soaking it in thin buttermilk. It will significantly elevate the taste.
Rinse 1 cup sabudana with water 3-4 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.
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 the 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.
I follow the above-mentioned tips while making my Sabudana Upma recipe as well.
Keep the potato cubes soaked in water until ready to use to avoid oxidation.
Use rock salt instead of regular salt if making the khichdi for vrat.
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.
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. Splash a little water when reheating if the khichdi has turned hard.
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, Sweet Tomato Chutney, or any Raita.
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Sabudana Khichdi Recipe
Ingredients
- 1 cup sabudana (medium-sized )
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 10-12 curry leaves
- ½ cup peeled and cubed potatoes (¼ inch cubes)
- 2 teaspoons chopped green chilies
- ¼ cup roasted, skinless peanuts
- 1 teaspoon salt (use rock salt if making the khichdi for vrat)
- 1 teaspoon sugar
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Instructions
Preparation
- Rinse 1 cup sabudana with water 3-4 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 1 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 the 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 tablespoons of water and soak again for 30 minutes.
- Crush the roasted peanuts coarsely in a mortar and pestle.
Make The Khichdi
- Heat ghee in a non-stick pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and curry leaves and let them crackle for 4-5 seconds.
- Add potatoes and mix well.
- Reduce the heat to low. Cover the pan with a tight-fitting lid and cook until the potatoes are tender (8-10 minutes).
- Add peanuts, soaked sabudana, green chilies, sugar, and salt, and mix well. Increase the heat to high and cook for 2 minutes, stirring frequently.
- Now reduce the heat to low once again. Cover the pan with a lid and cook until the sabudana turns translucent (4-5 minutes). Stir 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 cilantro and mix well. Garnish with some more chopped cilantro and serve hot.
Tried this today. Came out well. Simple and quick recipe.
Thanks for trying Harish
What type of sabudana should be used? Glassy type or white starch coated type ? Which one is best?
The starch coated works well in this recipe.
Very nice
Thnx a lot 🙂