Struggling to Get the Perfect Sabudana Khichdi Every Time? If you’ve ever tried making sabudana khichdi only to end up with a sticky, clumpy mess—don’t worry, you’re definitely not the only one. Crafting the ideal sabudana khichdi, where each pearl of sago remains beautifully separate, soft, and non-sticky, can feel like a culinary puzzle. But once you know the right method and a few tried-and-tested tips, it becomes surprisingly easy to master.
Welcome to your go-to resource for preparing the BEST, foolproof sabudana khichdi at home. This traditional Indian dish, also known as sago khichdi, is a beloved comfort food—especially popular during fasting periods like Navratri. But whether you’re making it for religious observance, breakfast, or a light dinner, getting the texture just right is key.
In this guide, I’ll walk you through everything you need to know—from selecting the right sabudana and soaking it properly, to cooking techniques that ensure each grain stays distinct. With a little patience and the right approach, you’ll never dread making sabudana khichdi again. Say goodbye to the gooey mess and hello to a delicious, fluffy, and flavorful dish every time.
Let’s dive into the secrets behind preparing non-sticky, restaurant-style sabudana khichdi in your very own kitchen.
❤️ You ll Love This Sabudana Khichdi Recipe
- This is basic however exceptionally flavorful.
- This is a Gujarati or Maharashtrian style recipe that I developed up eating it.
- This sabudana khichdi is ordinarily made amid Hindu quick (vrat or upwas) like Navratri, Chaitra Navratri, Mahashivratri, Krishna Janmashtami, Ekadashi, Gauri vrat or Jaya Parvati vrat.
- There are no difficult rules, you can make it and appreciate it any time of the year. It doesn’t have to be fasting days.
Sabudana is stacked with carbohydrates so it keeps you full for longer and gives you moment vitality. That’s why it is expended amid Navratri fasting or other vrats.
🧾 Ingredient Notes
Here is the pic of the fixings utilized in making the sabudana khichdi recipe. All the fixings are appropriate for Hindu quick (vrat), so no worries.
- Sabudana: This is the primary fixing. There are two sorts of sabudana accessible in the advertise. One is the customary one that we utilize in khichdi, sabudana vada, sabudana kheer etc. The other is nylon sabudana which is utilized for the deep-frying reason as it were to make sabudana chivda.
- Potato: I like to utilize crude potato 3d shapes and cook in the skillet till it gets fresh up and delicate. But numerous likes to utilize bubbled, cubed potatoes and it gives a delicate surface and works superbly fine as well. It depends on the surface choice.
- Peanuts: I continuously lean toward to dry cook and generally smash the peanuts and utilize them in this khichdi recipe. But numerous likes to keep the entire peanuts. It completely individual preference.
- Rock salt: The standard table salt is not permitted amid the quick subsequently the shake salt (sendha namak) is utilized here. If making for regular days at that point you can utilize regular salt.
- Green chilies: This is the as it were fixing that gives the warm and zesty taste to the dish. So alter the sum as per your enjoying zest level.
- Lime: You can utilize lemon juice as well. As of late I have begun utilizing lime in my Indian recipes and I like it way better than lemons.
👩🍳 How To Make Sabudana Khichdi?
Prep: Soaking Sabudana
1) Take sabudana in a colander and wash beneath running cold water till water runs clear. You require to make beyond any doubt to get freed of all the starch.
Then drench in the water for 3-4 hours or overnight (depending on your sabudana sort and quality). The one we get here in the USA needs overnight dousing. (*see the splashing tips underneath to maintain a strategic distance from stickiness)
2) After the splashing time, custard pearls will swell up nearly all the water and there will be barely any water cleared out. They ended up nearly triple in size.
3) Exchange the drenched sabudana in a colander and let the overabundance water deplete for 10-15 minutes.
4) How to check sabudana is drenched legitimately and prepared for cooking? When you press one splashed pearl between your finger and thumb, it ought to squash exceptionally effectively without any effort
Prepping Peanuts:
5) Dry roast the peanuts on medium-low warm with mixing continually until peanuts get light brown color.
6) Let it cool down and at that point generally pulverize them. I have utilized mortar and pestle, you can utilize a food processor or blender. But make beyond any doubt to keep it coarse (not fine powder.)
Making Sabudana Khichdi:
1) Warm the oil in a skillet on medium warm. Once hot include cumin seeds and let them sizzle a bit.
2) At that point include chopped green chilies and curry clears out. Saute for 30 seconds.
3) At that point include cubed potatoes and sendha namak. Blend well and cook until tender.
4) Mine are firm and browned since I utilized a wide dish and potatoes are in a single layer. If utilizing kadai (wok) or potatoes are stuffed at that point they will be delicate. Either way tastes great, it’s all almost preference
5) Once potatoes are cooked, include smashed peanuts and coconut.
6) Blend well and cook for 1-2 minutes.
7) At that point include soaked-drained sabudana. If sabudana are depleted legitimately, they will remain isolated. Something else, they will adhere to each other.
8) Hurl well.
9) And cook for a few minutes until sabudana pearls are delicate and straightforward. Make beyond any doubt to blend once or twice, so it doesn’t adhere to the foot of the skillet. If you overcook the sabudana at that point it will ended up chewy and will adhere to each other and make a huge clump.
10) Finally include sugar, lemon (lime) juice and cilantro. Hurl well and it is prepared to serve.
💭 Sabudana Soaking Tips
Get freed of the starch: Utilize the colander and wash the sabudana truly well and make beyond any doubt to expel all the starch to maintain a strategic distance from stickiness afterward on.
Shape of the container utilized in dousing: Utilize a wide and shallow bowl. You can see the pic over in the instruction like I have utilized a steel bowl. You can utilize a wide pyrex bowl or preparing dish but not the profound prep bowls.
The sum of water utilized in splashing: Utilize 1:1 proportion for sabudana:water. Meaning for 1 cup of sabudana utilize 1 cup of water. Or another run the show of thumb: include as it were sufficient water that pearls are fair submerged in water (almost ½ – 1 inch of water over the pearls). If an overabundance sum of water is utilized at that point sabudana khichdi gets to be sticky and pearls clump up together.
How much drenching time required? Actually, I find overnight dousing works best for the sabudana I get here in the USA. But I have seen my mother and MIL dousing for as it were 3-4 hours in India. So the drenching time depends on the sort of sabudana you have. So explore with your sabudana sort and choose.
Drain the abundance water after dousing: There ought to not be any dampness cleared out in doused sabudana in arrange to get non-sticky khichdi. They have to be totally dry. If you taken after the over splashing water sum at that point you might not have any water cleared out. Indeed if you feel there is no water cleared out after dousing, Still keep them in a colander for 10-15 minutes to deplete overabundance water. You will get almost 1-2 tablespoons of depleted water, believe me.
💭 Sabudana Khichdi Cooking Tips
- Do not mix as well much whereas cooking something else pearls will adhere to each other gets to be a clumpy mess. Fair hurl or blend till everything is combined.
- Do not overcook them, something else, pearls ended up chewy. Fair cook for a few minutes or until most of the pearls gotten to be translucent.
- Few protuberances here and there is ordinary since it is made of starch after all. Break them utilizing a fork and you’ll be great to go.
- Sugar makes them sticky. So continuously include sugar and lime juice at the conclusion, hurl well and you are done.
🍽 Serving Ideas For Sabudana Khichdi
- Serve sabudana khichdi as a breakfast or nibble as such.
- If serving as a dinner at that point I propose serving with rajgira kadhi. Believe me this combination if incredibly great. If you haven’t attempted at that point I emphatically suggest this combo. Do attempt and let me know how you like it.
- Alternatively, you can have sabudana khichdi with plain yogurt as well.
FAQs
Can I splash sabudana rapidly or instantly?
No, you cannot splash sabudana immediately or rapidly. So continuously arrange ahead of time. You will fine the data around the web that you can drench in hot water for fast splashing strategy. But believe me it won’t work. You’ll conclusion up with sticky khichdi.
Can I cook sabudana khichdi without soaking?
No, sabudana khichdi cannot be made without dousing sabudana. You must splash them till they are delicate and plumped.
How to store splashed sabudana?
Once the sabudana is drenched, deplete the abundance water and store it in an airtight container in the fridge. It remains good for 3-4 days in the refrigerator.
