Sabudana ki khichdi | Non sticky sabudana khichdi | How to make sabudana khichdi

Sabudana ki khichdi is known by different names in different subcontinents. It is also referred as sabakki khichdi. Outside India, in many places it is known as sago khichdi or as tapioca pearl pilaf. But many of us don’t know much about sabudana or sago. In fact, many of my friends never used sabudana in their entire life but after having my Sabudana ki khichdi they took all the details of the recipe.

What is Sabudana?

Sabudana is a starch extracted from tapioca roots which is commercially produced in the form of pearls in different sizes. It is used to prepare myriad sweet and savoury dishes like sweet pudding, falooda, pancakes, soup, savoury cakes, pilaf, beverages, papad etc.

Though it is low in nutrient, but it is very high in carbohydrate. So, it is considered as one of the best options for fasting food where whole grains are not allowed to be consumed.

In many countries other than India, sabudana is consumed as a regular staple in their regular diet. But before cooking sabudana, it needs to be soaked in water for few hours to let it get rehydrated.

As I belong to a bong family, I always had sabudana in the form of renowned sabumakha with fruits or as kheer or readymade papad. But I never had Sabudana ki khichdi until my husband prepared it for me on my first Navaratri after wedding. He learnt this recipe from one of his Maharashtrian friends when he was posted in Mumbai. I just loved the flavour and taste of sabudana khichdi recipe. But it was slightly sticky in texture.

After that, I prepared it for couple of times. Though it tasted good, but it always came up little bit sticky. At that time, I was a novice and lacked experience in cooking with sabudana or sago.

To prepare a perfectly non sticky sabudana khichdi is a little bit tricky. If you get proper guidance and tricks, then nobody can stop you to prepare fluffy and grainy Sabudana ki khichdi. I have learnt some tricks with my cooking experience and some guidance from a neighbour aunt of Pune to prepare perfect textured sabudana khichdi.

The non sticky sabudana khichdi recipe that I have shared with you today is super simple and easy to prepare. It requires minimal and easily available ingredients to get prepared. I have shared every minute details of the recipe to prepare a perfectly fluffy and non-sticky sabudana ki khichdi.

Usually, sabudana khichdi recipe is prepared in two different ways. One is prepared simple with minimal spices for fast and another is prepared as a regular breakfast for normal days with more spices and coconut. Today, I am going to share the sabudana khichdi recipe for fasting with you. Navratri is on the way and this recipe will help you out to prepare fluffy and delicious sabudana khichdi.

Sabudana ki khichdi with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share all my tips and tricks to prepare a perfect non sticky sabudana khichdi.

Health benefits of Kala Chana | Black Chickpeas

How to make sabudana khichdi?

To prepare the sabudana ki khichdi, first soak 1 cup sabudana in ¾ cup of water for overnight. Then drain the sabudana and refrigerate for an hour.

On the other hand, boil a potato, peel it and cut it into small cubes.

Dry roast 3 tablespoons peanut in medium flame for few minutes and transfer them on a plate to cool down. Take 2 tablespoons of peanut into the small jar of a grinder and pulse it to coarsely ground.

Mix the ground peanut with the refrigerated sabudana and mix it nicely so that every pearl gets coated with it.

Then take a pan on flame and add oil or ghee into the pan. Add cumin seeds and allow it to crackle before adding chopped ginger and curry leaves. If you are prohibiting yourself from ginger and curry leaves during fasting, then you can skip it.

Add the boiled potatoes, finely chopped green chillies and sauté it for couple of minutes before adding the sabudana into it.

Put the flame in low and add the sabudana into the pan and mix it properly. Cook it for 2-3 minutes until the pearls turn translucent. Stir frequently in between or else they will not get cooked evenly.

Add ground rock salt, whole peanuts, chopped coriander leaves and mix it properly and switch off the flame.

Normally during fasting, food preparation Sendha namak aka ground Rock salt is used. If you are cooking the sabudana ki khichdi in regular days, then no need to use ground rock salt. Instead of that normal, salt can be used.

Put the pan away from the hot hub and squeeze lemon juice on the top of the sabudana ki khichdi. Mix the lemon juice evenly and allow it to sit for few minutes before serving.

Ingredients:

• 1 cup Sabudana (Tapioca Pearl)
• ¾ cup Water, to soak the Sabudana
• 1 boiled Potato, peeled and small diced
• 1 teaspoon Ginger, finely chopped (Optional)
• 1-2 green Chilli, thin sliced (Optional)
• ½ Lemon, freshly squeezed juice
• 10-12 Curry leaves
• 3 tablespoons Coriander leaves, finely chopped
• 1 teaspoon Cumin seeds
• 3 tablespoons roasted Peanut
• Ground Rock salt (Sendha namak) to taste
• 2 tablespoons Oil or Ghee for cooking

1. Wash the sabudana properly in ample amount of water for couple of times. Rub the sabudana gently with fingers and wash out the excess powdered starch.
   

2. Soak 1 cup sabudana in ¾ cup of water in a flat container for overnight or at least for 6 hours.
   

3. Check the sabudana next day with finger test by mashing the pearl with your index finger and thumb. If it gets mashed, then it’s done. If not, then sprinkle some more water and soak it for another couple of hours.
   
   

4. Drain the soaked sabudana with the help of a stainer to get rid of the excess moisture from it. There is hardly any excess water remaining after soaking. Keep the sabudana aside.
5. On the other hand, take a pan and add 3 tablespoons peanuts into it.
6. Dry roast the peanuts over medium flame for couple of minutes and keep them aside on a plate to cool down.
7. Take 2 tablespoons roasted peanut into the jar of a grinder and pulse them to a coarsely ground powder.
   
   

8. Add the coarsely ground peanut into the strained sabudana (Step 4).
   
   

9. Mix them evenly so that all the pearls get coated evenly with the ground peanut. This step helps the sabudana khichdi to be non-sticky.
   

10. Take a pan on flame and let it become completely dry.
11. Add 2 tablespoons oil or ghee into the pan and wait until it becomes hot.
    

12. Add 1 teaspoon cumin seeds and allow it to crackle.
    

13. Add 1 teaspoon chopped ginger, 10-12 curry leaves and saute them for a minute in low flame.
    

14. Add boiled potatoes, chopped green chilli and mix it nicely. Cook them over medium flame for couple of minutes.
    
    
    

15. Put the flame in low and add the peanut coated sabudana (Step 9) into the pan. Mix all the ingredients nicely. Don’t cook sabudana in high flame. Sabudana does not resist high heat and can get sticky quickly.
    

16. Cook the sabudana in low flame for 2-3 minutes until the sabudana becomes translucent. Don’t overcook it or else lumps may occur.
17. Stir frequently in between or else they will stick to the bottom and won’t get cook evenly.
18. Add rock salt, remaining roasted peanuts, chopped coriander leaves into the pan and mix it properly. Normal salt can be used if it is not preparing for fast.
    
    

19. Switch off the flame and put the pan down.
    

20. Squeeze fresh lemon juice on the sabudana ki khichdi and mix it gently.
    

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