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A healthy, filling breakfast, Sabudana Khichdi is delicious all year around. It’s also popular during navratri as a Vrat ki recipe. I have six tips to make non sticky Sabudana Khichdi and I’m sharing them with you today.
Sabudana Khichdi makes a weekly appearance on our breakfast table! I love how easy it is to put together and it’s a really filling breakfast that sets you up till lunch. Which is also why its a popular Navratri or Vrat ki recipe when you need to load up on carbs while fasting through the day.
Ingredients for Sabudana Khichdi
You only need a few ingredients for Sabudana Khichdi:
- Sabudana or Sago Pearls: They come in three different sizes. Choose the medium size for best results
- Ghee: Definitely recommend this as the fat of choice because it adds the best flavour
- Jeera (Cumin Seeds): For flavour and tempering
- Potato: Potato is standard for sabudana khichdi. You can make it without potato, but I love adding it. Cut it into ⅓ inch cubes so that it cooks faster
- Curry Leaves: Herb of choice. You can skip it but it really rounds everything up
- Peanuts: Roasted and crushed. These help make the sabudana less sticky and also add good fats and protein
- Green Chillies: This is such a simple recipe that green chillies help add the much needed heat
- Salt and Sugar: For balance. Don’t worry, this isn’t a sweet dish. A little sprinkle of sugar goes a long way. For a falahari sabudana khichdi, use sendha namak
- Lime Juice: Slight tanginess that’s super refreshing
Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked.
What we are looking for is a dish made in a way that each sago pearl is separate, has just turned translucent and perfectly cooked.
I’ve made a lot of mistakes and had a lot of practice to get to a place where my Sabudana Khichdi looks like this. And this is not rocket science – just some patience and follow my tips!
6 Tips to make Non Sticky Sabudana Khichdi
- Wash Sabudana well to get rid of any excess starch under running water in a colander
- Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
- Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
- Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
- Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
- Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil.
More Fasting/Navratri Recipes
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Sabudana Khichdi
Sabudana Khichdi is a delicious, filling breakfast or meal option made with Sago pearls and a few basic spices. With barely 9 ingredients, this is a fast, easy recipe. It’s very popular during Navratri as a fasting recipe.
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Servings: 2 people
Calories: 474kcal
Instructions
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Wash 1 cup sabudana well in running water to remove any extra starch and soak it in 1 cup water overnight or for 8 hours.
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To check if the sabudana is sufficiently soaked, press a pearl between your fingers and it should smash easily. Drain the sabudana after soaking to get rid of any excess water and set aside. This is an optional step – I’ve never had to do this.
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Heat ghee in a pan and add cumin seeds or jeera. Once they start spluttering, add chopped potatoes and ¼ teaspoon salt. Saute the potatoes and cook on low flame for 3-4 minutes till tender.
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Add curry leaves and green chillies and saute for another minute.
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Add soaked sabudana, crushed peanuts, remaining salt and sugar and mix well. Cook for a few minutes – about 3-4 minutes on a low flame until the sabudana starts to turn translucent.
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Turn off the flame, add lime juice and chopped coriander and give it another quick mix. Serve hot.
Notes
- Wash Sabudana well to get rid of any excess starch under running water in a colander
- Soak it in a 1:1 ratio of Sabudana to water. So for one cup of sabudana you need a cup of water. The water should just cover the sabudana.
- Soak overnight for best results. I’ve seen recipes where sabudana is soaked for 2-4 hours but after a lot of trial, overnight gives me best results. Approximately 8 hours is good.
- Use crushed peanuts which help reduce the stickiness of sabudana khichdi and also add flavours, fats and protein
- Don’t overmix after adding the sabudana to the pan. Once you add soaked sabudana, stir it well till everything is mixed and then let it cook on a lot flame for a few minutes. Stirring it over and over again makes the sago pearls clumpy
- Don’t overcook the khichdi. Cook it for only a few minutes on low flame after mixing the sabudana till they start to turn translucent. If the sabudana overcooks, it’ll start sticking to each other
Nutrition
Calories: 474kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 1064mg | Potassium: 380mg | Fiber: 9g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 57mg | Calcium: 48mg | Iron: 2mg
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