Sabudana Khichdi (Perfect and Non-sticky)

In Maharashtra, Sabudana Khichdi is a favoured dish on days of fasting. I guess the carb kick it provides is a great to assuage hunger pangs. I often like to have Sabudana Khichdi for breakfast on other days. There is something about this simple dish that not only satisfies hunger but also gives me a feeling of well-being. 🙂

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Tips to Make the Perfect Non-sticky Sabudana Khichdi

While Sabudana Khichdi is easy to make, it sometimes can get sticky because the Sago Pearls are oversoaked. Here are some tips to make a non-sticky Sabudana Khichdi each and every time.

• The most important part is the type of Sabudana you use. Sabudana is available in two sizes (at least where I live). Always use the large Sabudana to make Khichdi.
• Use a vessel with a larger circumference or even a plate with edges. This helps spread out the Sabudana and then you will need less water for soaking.
• Soaking the Sabudana:
  1. After washing and draining Sabudana, add just enough water to cover the Sabudana. For 1 cup Sabudana, you need about 3/4^th cup of water.
  2. After 3 to 4 hours the Sabudana will have absorbed the water and turned soft. However, the Sabudana will feel dry and there should be no extra water.
  3. If there is some water left, drain the Sabudana using a colander and let it sit in the colander till all excess water drains away.
     Tip to get rid of excess water: If your soaked Sabudana has excess water, drain it and then spread it on a micro-fibre towel or a cotton kitchen towel for 10 to 15 minutes. The cloth will absorb the excess water.
• Cooking the Sabudana:
  • Use a heavy-bottomed Kadhai or vessel.
  • Always cook Sabudana on low heat and mix it with a gentle hand every 2 or 3 minutes. You will find that by doing this the Sabudana will turn from being white to being perfectly translucent, but not getting sticky.
  • If you cook on high heat, the Sabudana tends to stick to the bottom of the vessel.

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Some More Tips 🙂

• When cooking Sabudana Khichdi for fasting days such as Ekadashi or Navratri:
  • Always use ghee as oil is not used for Vrat ka Khana.
  • The only spices used in Maharashtra are cumin (jeera) and green chillies.
  • In Maharashtra, regular salt is used, but you can substitute with Sendha Namak, if that is what you follow.
• Some people add a bit of curd to the water in which the Sabudana is soaked. This makes the Sabudana Khichdi just a bit tangy and also prevents the Sabudana from becoming sticky.
• In my home, we add a little bit of salt to the water in which we soak the Sabudana.

Do also try my recipe for Spicy Green Sabudana Khichdi recipe that used a  Coriander + Green Chilly paste to spice up this traditional favourite.

Recipes for Vrat ka Khana (Fasting Day Recipes)

Want more recipe for Vrat ka Khana? Do try my recipes for:

• Farali Misal
• Low-Oil Sabudana Vada
• Dahi Sabudana
• Sabudana Thalipeeth
• Dahi Alu
• Sabudana Kheer
• Vrat ki Kadhi | Farali Kadhi | Rajgira Kadhi

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How to Make Non-Sticky Sabudana Khichdi

1. Soaking the Sabudana
   1. Wash 1 cup Sabudana well till the water runs clear and then drain all the water from it.
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   2. Spread the Sabudana in a plate or a wide vessel, and add 3/4 cup of water. You need just enough water to cover the Sabudana.
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   3. Cover and set aside for 3 to 4 hours. The Sabudana would have absorbed all water and become soft.
      Note: If the Sabudana is still wet or there is excess water, drain the water and spread the Sabudana on a cotton cloth or a microfibre towel till it is dry.
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2. Making the Roasted Peanut Powder
   1. In a heavy bottomed kadhai, over medium heat, dry roast 1/2 cup of peanuts till they start to change colour and pop.
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   2. Transfer to a plate to cool.
   3. Crush the roasted peanut to a chunky powder.
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3. Prepping the Potato
   1. Boil 1 medium-sized Potato till soft.
   2. Peel and cut into 1/2″ cubes.
   3. Set aside.
4. Making the Sabudana Khichdi
   1. Mix the crushed peanuts, 1/2 tsp sugar and some salt into the soaked Sabudana, and set aside.
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   2. Over low to medium flame, heat a heavy bottomed kadhai.
   3. Add 1/2 tbsp ghee and let it melt.
   4. Now add 1 tsp Cumin seeds (Jeera) and stir-fry till they start to change colour.
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   5. Next, add 1 tsp chopped green chillies and stir-fry for a few seconds.
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   6. At this point, add 1/2 cup diced boiled potato pieces and stir-fry for 2 to 3 minutes. 
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   7. Turn the heat to low.
   8. Add the Sabudana-Peanut mix to the Kadhai and mix well.
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   9. Now turn the heat back up to low-medium.
   10. Stir-fry the Sabudana till it turns translucent.
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5. Serve the hot Sabudana Khichdi immediately. 

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Recipe for the Perfect, Non-sticky Sabudana Khichdi

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The Perfect Non-sticky Sabudana Khichdi

Aruna

In Maharashtra, Sabudana Khichdi is the dish most commonly made on days of fast. With a little care, you can get the perfect, non-sticky Sabudana Khichdi every time.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Soaking Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Breakfast, Snack

Cuisine Fasting Recipes, Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian, Vrat ka Khana

Servings 4 People

Calories 207 kcal

Equipment

• 1 Heavy-bottomed Kadhai
• 1 Bowl
• 1 Ladle
• 1 Grinder (Or large Mortar & Pestle)
• 1 Chopping Board
• 1 Knife

Ingredients

  

1x2x3x

• 1 Cup Sabudana
• 1/4 Cup Peanuts
• 1 Medium Potato (Boiled, peeled and cubed)
• 1/2 tsp Sugar

For Tempering

• 1/2 tbsp Ghee
• 1 tsp Green Chillies (Chopped)
• 1 tsp Cumin Seeds
• Salt to Taste

Instructions

 

Soaking the Sabudana

• Wash 1 cup Sabudana well till the water runs clear and then drain all the water from it.
• Spread the Sabudana in a plate or a wide vessel, and add 3/4 cup of water.

  Note: You need just enough water to cover the Sabudana.
• Cover and set aside for 3 to 4 hours.

  The Sabudana would have absorbed all water and become soft.
• If the Sabudana is still wet or there is excess water, drain the water and spread the Sabudana on a cotton cloth or a microfibre towel till it is dry.

Making the Roasted Peanut Powder

• In a heavy bottomed kadhai, over medium heat, dry roast 1/2 cup of peanuts till they start to change colour and pop.
• Transfer to a plate to cool.
• Crush the roasted peanut to a chunky powder.

Prepping the Potato

• Boil 1 medium-sized Potato till soft.
• Peel and cut into 1/2″ cubes.
• Set aside.

Making the Sabudana Khichdi

• Mix the crushed peanuts, 1/2 tsp sugar and some salt into the soaked Sabudana, and set aside.
• Over low to medium flame, heat a heavy bottomed kadhai.
• Add 1/2 tbsp ghee and let it melt.
• Now add 1 tsp Cumin seeds (Jeera) and stir-fry till they start to change colour.
• Next, add 1 tsp chopped green chillies and stir-fry for a few seconds.
• At this point, add 1/2 cup diced boiled potato pieces and stir-fry for 2 to 3 minutes.
• Turn the heat to low.
• Add the Sabudana-Peanut mix to the Kadhai and mix well.
• Now turn the heat back up to low-medium.
• Stir-fry the Sabudana Khichdi till the Sabudana turns translucent.
• Serve the hot Sabudana Khichdi immediately.

Notes

• Use ghee as oil is not allowed on days of fasting.
• I soak sabudana in salt water so that the sabudana soaks some of the salt and it adds to the taste.

Nutrition

Calories: 207 kcalCarbohydrates: 34 gProtein: 3 gFat: 7 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gCholesterol: 5 mgSodium: 644 mgPotassium: 132 mgFiber: 4 gSugar: 1 gVitamin A: 7 IUVitamin C: 4 mgCalcium: 16 mgIron: 1 mg

Keyword Non-sticky Sabudana Khichdi, Sabudana Khichdi, Vrat ka Khana

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!