There are several variations of khichdi dishes that are prepared in India. Khichdi is comfort food for us Indians and is made with rice and lentils. However, the term khichdi does not only refer to rice and lentils; there are several other additional ingredients that are frequently used in making different types of khichdi. One such khichdi variant is Sabudana khichdi.

Tapioca sago, often known as Sabudana in the Indian subcontinent, is also known as vrat ki khichdi or fasting food and is prepared on Hindu fasting days such as Navratri, Shravan Month, Mahashivratri, Ekadashi, Janmashtami, etc. Sabudana ki khichdi is made with tapioca pearls, boiled potatoes, roasted peanuts, and a few spices. The Sabudana khichdi veg recipe is also gluten-free. 

Sabudana is basically a processed plant starch derived from cassava roots, and this plant starch is shaped into pearls like balls. Sabudana khichdi is a popular fasting dish due to the high level of carbohydrates in it. Carbohydrates have the ability to boost your energy quickly. And, due to its energy-boosting properties, Sabudana khichdi is a must-have during fasting days when you are feeling low. 

As there is a high starch content in Sabudana khichdi, it requires proper preparation and technique. If you do not follow the proper technique, your Sabudana ki khichdi can end up having a gluey, sticky, chewy texture.

Here we'll see how you can make a non-sticky, fluffy and soft Gujarati-style Sabudana ki khichdi. Step-by-step Sabudana khichdi recipe-

Sabudana Khichdi Recipe:

Sabudana Khichdi Ingredients:

  • 1-Cup Sabudana 
  • 2 Medium-sized Boiled Potatoes (chop them into small cubes)
  • 1/2-Cup Peanuts
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Black Pepper Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Sendha Namak (Rock Salt)
  • 2 Tbsp Ghee 
  • 1 Tsp Lemon Juice
  • 1/2 Tsp Sugar
  • Green Chillies
  • Fresh Coriander Leaves (Dhania) for Garnishing
  • Curry Leaves (Kadi Patta) for Tadka

Step-by-step Process for Making Sabudana Khichdi:

Soaking Sabudana:

  • Place the Sabudana in a strainer and rinse the Sabudana under cold running water until the water runs clear. You must ensure that all of the starch is removed.
  • Now soak the Sabudana in water; the water should be around 1-1.5 inches above the Sabudana. Usually, the Sabudana soaking time is 3-4 hours or overnight, depending on the type and quality of Sabudana.
  • The Sabudana pearls will swell up almost to triple size, so then drain the excess water. 
  • To check if the Sabudana is soaked properly or not, press it between your finger and thumb; if it mashes easily, it is done.

Prepping Peanuts:

  • In a pan, dry roast the peanuts on a medium flame until they are golden brown. 
  • Now peel them and let them cool for a half-hour.
  • Now crush them roughly using a mortar & pestle or blender or any food processor.

Recipe for Sabudana Khichdi:

  • In a pan, mix Sabudana & peanuts. Sprinkle some black pepper, sugar and lemon juice into the mixture. Stir gently & keep it aside. 
  • In a medium-sized pan, heat the ghee. When the ghee is heated, add the cumin seeds and let them sizzle for a few seconds.
  • Stir in the green chillies and curry leaves, and sauté for 30 seconds.
  • Finally, add the diced potatoes, chilli powder and sendha namak. Keep stirring and cooking until the vegetables are tender.
  • Once the vegetables are cooked properly, add the Sabudana mixture and mix properly.
  • Cook for a few minutes or until the Sabudana pearls become soft and translucent. Then stir it once or twice to keep it from sticking.
  • If you overcook the Sabudana, it will become chewy and cling to each other, forming a large clump.
  • Your Sabudana khichdi is now ready. Serve Sabudana while it is still hot and garnish it with a few coriander leaves. 

Tips For Making Non-Sticky Sabudana Ki Khichdi:

  • Crushed peanuts can help absorb moisture and keep Sabudana khichdi from sticking.
  • Too much sugar in Sabudana khichdi will release moisture, and the Sabudana will become sticky, so use sparingly. 
  • Make no compromises when it comes to using fats, i.e., ghee or oil; the presence of fat in Sabudana khichdi aids in the separation of Sabudana pearls.
  • If you stir too much while cooking, the Sabudana pearls will cling together and form a clumpy mess, so simply toss them until everything is well blended. 
  • If you overcook Sabudana khichdi, the pearls will turn chewy. Heat the Sabudana for a few minutes or until the majority of pearls are transparent. 
  • It is natural to have some lumps here and there in the Sabudana khichdi as it is made of starch. Break them up with a fork, and you're good to go. 

Just like your Sabudana pearls, the spices you use in making Sabudana khichdi should also be of the best quality. If you are making this Sabudana khichdi recipe for your fast, you have to make sure that the ingredients used are pure & unadulterated. 

At Vasant Masala, we make sure that all our spices are 100% authentic, fresh and unadulterated, making them the optimum choice for dishes. Shop all these spices at our e-store and get them delivered to your doorstep.