Uncover the secret to the PERFECT Sabudana Khichdi: A step-by-step guide
Now you can make perfect Sabudana Khichdi each time that’s fluffy and non-sticky and has each and every Sabudana Pearl separate with tips and tricks mentioned in this blog post.
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This delicious Sago recipe is perfect not just for fasting / vrat but also as a breakfast or a snack or even for your tiffin. Filled with carbohydrates, this mouth-watering Tapioca recipe will provide lots of energy to keep you going on those upvas days. Learn how to make flawless Farali Sabudana Khichdi with perfect measurements in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Sabudana Khichdi:
Sabudana ki Khichdi is a cherished dish in many Indian homes and particularly popular in Maharashtra, especially during fasting seasons like Shravan, Navratri, Ekadashi, Chaturthi and during festivals. Thanks to its unique texture and flavor, Sabudana ni Khichdi’s appeal has spread across India and abroad.
This tasty fasting recipe that’s made from sabudana (tapioca pearls) is not just easy on the stomach but also full of flavors. This Sabudana recipe’s chewy texture combined with crunchy peanuts and a hint of green chilli truly elevates its taste.
Versatility of Sabudana Khichdi
This traditional Indian dish can not just be enjoyed during vrat/fast but also on any other day of the year and any time of the day. Perfect for those who are looking for a light meal that is easy to make, this Maharashtrian Sabudana Khichdi recipe satisfies your hunger and cravings. This Sago Khichdi can be accompanied with yogurt and chutney on the side and a poppadum can be added for extra crunch on non-fasting days.
This simple, delicious gluten-free Falahari Khichdi can easily be converted into a vegan dish by replacing clarified butter (ghee) with oil.
Ingredients that make Sabudana Khichdi Tasty
Each ingredient contributes significantly to the overall taste, texture and nutritional value of this Sabudana Khichdi recipe.
Sabudana (tapioca pearls) – these small, round, and see-through grains are derived from the cassava plant, are naturally gluten-free and rich in carbohydrates, making them an excellent source of energy
Potatoes – boiled, peeled and diced potatoes have a soft texture and are an added source of energy
Peanuts – roasted, peeled and coarsely crushed peanuts impart a nice crunch to this upvasachi recipe
Lemon juice – adds tanginess
Green chilies – give a nice balance of heat to this Navratri recipe
Salt and Sugar – enhances the taste. Little bit of sugar goes a long way to boost the taste of this farali recipe so try not to omit it.
Ghee (clarified butter), Cumin Seeds, Coriander (Cilantro) leaves – make this Sabudana Khichdi recipe more flavourful. Ghee can be replaced with oil to make this Sabudana Khichdi vegan. Adding Coriander (Cilantro) leaves is completely optional as some people do not consume these during vrat/fast.
Perfectly soaked Sabudana
Delicious if made properly, Sabudana Khichdi can easily go wrong and become sticky, chewy and extremely unpleasant to eat.
But this blog post will guide you through the steps of making perfectly non sticky Sabudana Khichdi. Whether you are an experienced cook or just starting out, this simple Sabudana Khichdi recipe will help you create this delicious dish with confidence each time.
Soaking Sabudana properly is vital for achieving the perfect texture and making Sabudana Khichdi fluffy rather than sticky.
Start by rinsing the sabudana SEVERAL times under cold water until the water runs clear. Initially the water will be cloudy and slowly it will start clearing up. This step is very important as it helps to remove excess starch from Sabudana pearls which can make Sabudana Khichdi sticky.
People living outside India, especially in western countries, will particularly have the problem of Sabudana Khichdi becoming very sticky and the main reason behind this is that the Sabudana Pearls sold in western countries have lot of excess starch which must be removed before continuing with this upvas ki recipe.
Next, soaking the Sabudana in right amount of water is the most CRUCIAL step. Even little bit of extra water can make Khichdi sticky. After rinsing soak Tapioca pearls in very little water – as a general rule just add enough water till all the pearls just about get completely immersed in water (as shown in the video).
Soaking Sago pearls for enough time is also very important so that water gets time to penetrate deep inside each and every pearl to help it fluff up. Soak Sabudana for at least 6-8 hours or if possible, leave it overnight.
Soaking with too little water will make pearls hard after cooking and not soaking for enough time will make Khichdi sticky.
After Sabudana has soaked for enough time, fluff it up with your fingers before continuing with the recipe.
Once Sabudana is rinsed properly and soaked in enough water for right amount of time the hard part of the Sabudana Khichdi recipe is done. Now only thing left to do is sauté and cook the ingredients.
Use a non-stick pan to cook this Marathi style Sabudana Khichdi as it has a tendency to stick to the pan. Cook on low heat and keep mixing the ingredients constantly till Sabudana pearls become translucent.
Fluffy, non-sticky Sabudana Khichdi with each pearl separate will be ready. Serve warm and relish each bite!
This Sabudana Khichdi pairs beautifully with yogurt / curd. To enhance the meal, if you’re not fasting, serve this Sabudana Khichdi with chutney and crispy papad / poppadum for an added crunch.
Considered a staple food during vrat / fasting, Sabudana Khichdi also makes a great light snack and is ideal for lunchbox too. This Sabudana Khichdi is a popular dish among people with dietary restrictions as it’s vegetarian, gluten-free and can easily be converted into a vegan recipe by replacing ghee with oil.
Now that you know how to soak Sabudana properly and have learned the secrets to perfecting Sabudana Khichdi, it’s time to impress your family and friends with this simple yet tasty dish. With just a handful of ingredients and the right techniques, you can make perfect Sabudana Khichdi each time.
The versatility of Sabudana Khichdi means it can be enjoyed not just during fasting seasons but also as a regular meal or a snack. So, roll up your sleeves, gather your ingredients and enjoy the burst of flavors packed into every bite!
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Step-by-step instructions with photos for Sabudana Khichdi:
• Rinse sabudana well with water at least 4-5 times or until cloudy water turns clear.
• Strain the water to remove as much starch as possible.
• Then add very little water (around ¼ cup) - all the sabudana pearls should just about get completely immersed in water.
• Soak it for around 6-8 hours or overnight.
• After 6-8 hours, fluff up the perfectly soaked sabudana pearls with your fingers.
• Then add peanuts, salt, sugar and mix well.
• Heat a non-stick pan on low setting and add clarified butter, cumin seeds, green chillies, potatoes and mix well.
• To this add sabudana peanuts mix and combine well.
• Cook whilst mixing continuously till sabudana becomes translucent.
• Finally add lemon juice, cilantro (optional) and mix well.
• Fluffy, non-sticky Sabudana Khichdi with each and every Sabudana pearl separated is ready.
• Serve hot and Enjoy!
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