Sabudana Khichdi Recipe

4.75 from 4 votes

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.

Prep Time10

Cook Time20

Soaking Time6

Total Time6 30

Course: Breakfast

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Video

Notes

Instead of soaking the sabudana in water, try soaking it in thin buttermilk. It will significantly elevate the taste.

Keep the potato cubes soaked in water until ready to use to avoid oxidation.

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.

Nutrition