Learn how to make non-sticky, soft & fluffy Sabudana Khichdi with this easy, fool-proof recipe. Enjoy this delicious, easy-to-make vrat recipe in under 30 minutes!
Sabudana khichdi is a popular Indian dish that is made with soaked sabudana (also known as tapioca pearls), peanuts, potatoes, and various spices. It is typically consumed during vrat (fasting) days or as a breakfast or snack.
Sabudana Khichdi is typically eaten during fasting periods, especially during Hindu fasting festivals such as Navratri, Shivratri, and Ekadashi. During these fasting periods, Sabudana Khichdi is an ideal dish as it is easy to digest, provides energy, and is filling at the same time.
Apart from fasting periods, Sabudana Khichdi is also eaten as a breakfast or snack item in some parts of India. It is especially popular in Maharashtra and is often served with yogurt or lemon juice.
Table of contents
- What is Sabudana Khichdi
- What is Sabudana
- Ingredients for Sabudana Khichdi Recipe
- How to make Non-sticky Sabudana Khichdi
- How to serve Sabudana Khichdi
- How to store Sabudana Khichdi
- Tips for non-sticky, fluffy Sabudana Khichdi
- Frequently Asked Questions
- More Vrat (Fasting) Recipes
- Sabudana Khichdi Recipe
What is Sabudana Khichdi
Sabudana Khichdi is a delicious, nutritious, and easy-to-make dish that is loved by all ages. It is one of my go to recipes on vrat (fasting) days.
Sabudana Khichdi has a unique and delicious taste that is a combination of different flavors and textures. The sago pearls used in the dish have a mild, starchy flavor that is slightly sweet. When cooked, they become soft and chewy, adding a unique texture to the dish.
The peanuts used in Sabudana Khichdi add a crunchy texture and nutty flavor, while the potatoes provide a soft, creamy texture and earthy flavor. The spices such as cumin, curry leaves, and green chili add a subtle heat and aroma to the dish, while the lemon juice adds a tangy and refreshing flavor.
What is Sabudana
Sabudana, also known as tapioca pearls, is a starchy substance that is extracted from the roots of the cassava plant. It is processed into small, translucent beads or pearls, which are used in a variety of dishes in Indian and Southeast Asian cuisine. Sabudana is often used during vrat (fasting) periods in India, as it is considered a "fasting food" due to its high carbohydrate content and ability to provide sustained energy.
Sabudana is typically soaked in water before use, which softens the pearls and makes them ready to use in recipes like fluffy sabudana khichdi, sabudana vada, and sabudana kheer.
Ingredients for Sabudana Khichdi Recipe
- Sabudana (tapioca pearls): Sabudana is the star ingredient in this dish. It is made from cassava root and is gluten-free and low in fat.
- Potatoes: Potatoes are added to the khichdi for some texture and to balance out the flavor.
- Peanuts: Roasted peanuts are added to the khichdi for some crunch and flavor.
- Green Chillies: Finely chopped green chillies are added for some heat and flavor.
- Curry Leaves: Curry leaves are a common ingredient in Indian cuisine and are added for their distinct flavor and aroma. You can use fresh or dried curry leaves.
- Cumin Seeds: Cumin seeds are a staple in Indian cooking and are added to the khichdi for their earthy flavor.
- Oil or Ghee (Clarified Butter): Oil or ghee is added to the dish for cooking and to enhance the flavor.
- Coriander Leaves: Fresh coriander leaves are added for garnishing and to add some freshness and flavor to the dish.
- Lemon Juice: Lemon juice adds some tanginess to the dish. It also helps to make khichdi non-sticky.
How to make Non-sticky Sabudana Khichdi
To prepare sabudana khichdi, first soak the sabudana in water for a few hours until it becomes soft and translucent. Then drain off excess water, and mix the ground peanuts mixture with the sabudana.
Cook potatoes, and sabudana, with aromatics like cumin seeds, green chilies, curry leaves, and salt, on a low flame until the sabudana pearls become soft and separate easily.
Enjoy Sabudana khichdi hot, garnish with chopped coriander leaves and a squeeze of lime juice.
How to serve Sabudana Khichdi
Sabudana Khichdi is usually served during fasting, or as a breakfast or snack in India. Here are some ways you can serve Sabudana Khichdi:
Plain: You can serve Sabudana Khichdi as it is, garnished with fresh coriander leaves and a squeeze of lime juice (optional). It is delicious on its own, and the flavors will be well-balanced.
With Yogurt: You can serve Sabudana Khichdi with a side of plain yogurt or raita. The cool and tangy taste of the yogurt complements the spicy and warm flavors of the khichdi.
With Chutney: You can also serve Sabudana Khichdi with mint or coriander chutney. These chutneys add a fresh and tangy flavor to the dish, and the combination tastes delicious.
With Tea or Coffee: Sabudana Khichdi is a popular breakfast or snack item in India, and it is often enjoyed with a cup of tea or coffee. The warm and comforting taste of the tea or coffee pairs well with the flavors of the khichdi.
How to store Sabudana Khichdi
Sabudana Khichdi can be stored in an airtight container in the refrigerator for up to 2-3 days. To store the khichdi, let it cool down to room temperature, then transfer it to a container and refrigerate. Before reheating, you may need to add a few drops of water to the khichdi and mix well, as the sabudana may have absorbed all the moisture and become dry and sticky.
When reheating the sabudana khichdi, you can do so in a microwave or on a stove. To reheat in a microwave, transfer the khichdi to a microwave-safe bowl and microwave on high for 1-2 minutes, stirring in between. To reheat on the stove, transfer the khichdi to a pan and add a few drops of water, then cook on low heat until heated through, stirring occasionally.
It is important to note that reheating sabudana khichdi multiple times may affect its texture and taste, so it is recommended to consume it within 2-3 days of preparation.
Tips for non-sticky, fluffy Sabudana Khichdi
Here are some tips to make non-sticky, fluffy sabudana khichdi:
- Soak the Sabudana pearls overnight or for at least 5-6 hours. This will help the pearls absorb enough water and become soft and plump.
- After draining the excess water from the soaked Sabudana, let it rest for 30 minutes to an hour. This helps to remove any excess water and makes the pearls fluffy and light.
- Mix the ground peanuts with sabudana. This will separate the pearls and prevent them from sticking together.
- Roast the whole peanuts before adding them to the khichdi. This will enhance the flavor and texture of the dish.
- Add the spices like cumin seeds and salt while cooking the khichdi, and adjust the amount to taste.
- Cook the khichdi on a low flame, stirring occasionally to prevent it from sticking to the bottom of the pan.
- Use a non-stick or heavy-bottomed pan to prevent sticking and burning.
- Stir the khichdi gently while cooking to avoid sticking. Do not overmix or mash the sabudana pearls.
- Do not overcook the Sabudana pearls, as they can turn mushy and lose their texture. Cook them until they are translucent and soft, but still retain their shape.
- While cooking the khichdi, add some lemon juice. Lemon juice prevents the khichdi from sticking.
You can add a variety of vegetables like potatoes, carrots, peas, and beans to the dish for a more nutritious khichdi.
You can also add spices like cumin, coriander, turmeric, and red chili powder to enhance the flavors.
Frequently Asked Questions
Is Sabudana Khichdi gluten-free?
Yes, Sabudana Khichdi is gluten-free as it is made from tapioca pearls, which are derived from the cassava plant.
Can Sabudana Khichdi be made without potatoes?
Yes, Sabudana Khichdi can be made without potatoes. If making it during a non-fasting period, you can add other vegetables like carrots, peas, or green beans.
How long does Khichdi last?
Sabudana Khichdi tastes best when eaten fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days.
More Vrat (Fasting) Recipes
Sabudana Khichdi Recipe
How to make non-sticky & fluffy Sabudana Khichdi
- 1 cup sabudana tapioca pearls
- 1 medium potato peeled and diced
- ⅓ cup raw peanuts
- 1-2 green chilies adjust to taste
- ½ inch ginger
- 2-3 sprigs fresh curry leaves; discard the stem, use leaves only
- ½ teaspoon cumin seeds
- fasting salt to taste
- 2 tablespoon ghee or peanut oil
- fresh coriander leaves chopped (for garnish)
- lemon wedges for serving
- Rinse the sabudana pearls in water 2-3 times until the water runs clear. Soak the pearls in enough water to cover them by an inch or two, overnight or for at least 5-6 hours.
- Drain the excess water and let the sabudana sit for 30 minutes to an hour. The pearls should be soft and moist but not mushy.
- Reserve 1 tablespoon of raw peanuts. Coarsely grind the remaining raw peanuts, green chili, ginger, and curry leaves.
- Mix the coarsely ground peanut mixture with the well-drained sabudana. Mix gently.
- Heat the ghee in a non-stick pan over medium heat. Once hot, add the reserved peanuts, and roast them. Remove them and reserve them for garnish.
- In the same pan, add the cumin seeds and let them splutter.
- Add the potato, and salt to taste, and mix well. Cover and cook until the potato is 95% cooked.
- Now add the sabudana to the pan, along with freshly squeezed lemon juice, and salt to taste. Gently mix everything together. Cover and cook for 5-6 minutes or until the sabudana pearls become translucent and soft. Stir occasionally to prevent sabudana from sticking to the pan.
- Garnish with roasted peanuts, fresh coriander leaves, and lemon wedges.
- Enjoy non-sticky, soft & fluffy Sabudana Khichdi!
- Tips for non-sticky, fluffy Sabudana Khichdi
- Frequently Asked Questions
- Some more Vrat (fasting) recipes
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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