Sabudana Khichdi – An easy Khichdi/Pulav recipe made of Sabudana or Sago Pearls. It is an extremely popular recipe in India and is mainly eaten during Vrat/Upvas. Since Navratri is around the corner, this is a perfect recipe to try and relish on. A simple recipe that doesn’t require many ingredients. Since it is gluten-free and vegan, this recipe can be eaten by everyone.
If you want to make perfect non-sticky Sabudana Khichdi – this is the perfect recipe for you. For the longest time, my Sabudana Khichdi used to become sticky and I was not very happy with how it used to turn out. After I got married, my Mother-in-law makes yummy non-sticky Sabudana Khichdi and I learned this from her.
Sabudana or Sago pearls are usually used during fasting season in India. There are so many recipes which can be made during Vrat/Upvas. Here are a few of them:
Vrat Dosa | Bhagar-Sabudana Dosa.
A few days back, I posted this on my Instagram and so many of you asked for the recipe. Here it goes.
Tips to Make Non-Sticky Sabudana Khichdi
- Wash Sabudana at-least 2-3 times so that excess starch is removed. Once it’s washed properly, soak the Sabudana in clean water. This is an important step to follow.
- Soak the Sabudana for at-least 6-7 hours. Many people soak it overnight, you can do that too.
- When soaking the Sabudana, fill it with enough water so that it gets absorbed. It should not be over-filled with water, otherwise, it will become sticky. Put enough water to submerge it.
- After 6-7 hours, drain the excess water if any- mostly the sabudana would have soaked it.
- If you feel the Sabudana is dried up, add a bit of water. Just sprinkle water all over.
- Check the Sabudana by pressing it between your thumb and index finger. You should be able to smash it easily.
- This is the time when you will see, the Sabudana looks khila-khila and it is soft enough to make Khichdi.
- Another important ingredient that makes Sabudana Khichdi non-sticky is by adding roasted and crushed Peanuts.
What do I add in Sabudana Khichdi?
- Usually, I make this in pure ghee. This adds up to the taste.
- I add loads of roasted and crushed peanuts, almost 3/4th to the amount of Sabudana.
- I add potatoes, green chilies, curry leaves, lemon, sugar, chili powder, and sendha namak (since we are making it for vrat/upvas)
Serve it with Dahi and it tastes absolutely yummy. It’s filling and once soaked, doesn’t take that much time to prepare.
Let’s get started with the recipe:
| Prep Time | 10 minutes |
| Cook Time | 10 Minutes |
| Servings |
People
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- 1 Cup/Katori Sabudana/Sago Pearls
- 3/4 Cup/Katori Peanuts Roasted and Crushed
- 1 number Aloo/ Potato Diced in cubes
- 1 Number Green Chilies Finely Chopped
- 8-10 number Curry leaves washed
- 2-3 teaspoon Ghee
- 1/2 teaspoon Jeera
- 1/2 teaspoon Red chili powder
- 1 teaspoon lemon juice
- 1/4 teaspoon sugar
- coriander leaves Finely chopped
- Sendha Namak To taste
Ingredients
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- Wash Sabudana 2-3 times with water. It is very important to remove all the excess starch. Once done, add clean water to Sabudana, so that it gets submerged in it properly. Do not overfill the water.
- Soak the Sabudana for overnight or 6-7 hours. It's important to soak it for good hours. If you are in a hurry, you can soak the Sabudana in warm water to fasten the process.
- After 5-6 hours, check the Sabudana by pressing it between your thumb and index finger, it should be soft and mashable. If required, sprinkle a little water so that it doesn't look dried up.
- Now in a big thali, take the Soaked Sabudana and add {dry roasted and crushed} peanuts. Mix both of them together. Peanuts will help in making it fluffy and non-sticky.
- In the same thali, add all the spices. Sendha namak, lemon juice, red chili powder, and sugar.
- Heat ghee in a Kadhai. If you don't like ghee, you can use oil too. I prefer to use ghee as it enhances the taste.
- Add cumin seeds, curry leaves, chopped green chilies, and diced potatoes. Cook them till potatoes become soft.
- Add the Sabudana with which we have added all the masala.
- Mix all of them together and close the lid for 2-3 minutes on low flame.
- Do not overcook it. Switch off the gas and sprinkle chopped coriander leaves.
- Voila! Sabudana Khichdi is ready to serve.
- Serve it with dahi. Enjoy!
- Adjust the masala according to your taste.
- Instead of lemon, amchur powder can be added.
- Adjust the spiciness according to your taste.
- Adjust the peanuts according to your taste and preference.
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