How to make perfect non-sticky Sabudana Khichdi for the fasting occasions has been defined with step by step photos. Sabudana khichdi is highly preferred as fasting food especially in the festival like navaratri and shivratri. This is vegan and gluten-free too…
Sabudana khichdi is most lovable breakfast dish in India. It is also known as SAGO KHICHDI or TAPIOCA PEARL PILAF. The pearls like sabudana cooked with crunchy peanuts and seasoned with some roasted potatoes and very minimum spices like salt, sugar and lime…
You can find more Vrat or farali recipes like farali pattice on my blog.
Let’s find out what is tapioca pearls:
It is processed, cooked, edible white and round like small pearls which is made from saubo palm trunk of a tree called “Sago”.
There are lots of benefits to have in fasting:
- easy to digest
- light on the stomach
- rich in carbohydrates which provides good energy during fasting
I loveee sabudana khchdi though I avoid all the time during fasting, as my recipe always turns out mushy and sticky or sometime with hard and raw sabudana.
I did so many trials since I have started cooking by myself (after completion of my graduation) to get best sabudana khichdi recipe.
Why does my sabudana turn so soggy and sticky? Answer – I had used more water to sock it.
What are the ratio of perfect sabudana and water? Answer – 1 cup water : 1cup sabudana.
It was not working for every kind of sabudana.
Then, I literally bought sabudana from different stores and different brands available in market and every sabudana has different texture and socking time. Even the age of sabudana also matters while making the recipe.
Oh my god, Should I need PhD on this??? But there is a will there is way!!!
I FINALLY discovered the WAY. Here, I am goanna reveal how to get perfectly socked Sabudana ready to make sabudana khichdi.
3 steps to make perfect non-sticky Sabudana / tapioca pearl.
- Take Sabudana in large bowl, add some generous amount of water, and wash by hand.Drain water. Repeat the process at least 2-3 times.
- Now do the smash test, pick up the pearl and smash between your first finger and thumb. It should be smash quickly. This will give you idea about how much time required for soaking it. Ideally 3-4 hours soaking is enough. (Depends upon the quality of Sabudana). Take sabudana into large bowl, take 1 cup sabudana : 1 cup water ratio and soak it for 3-4 hours.
- After soaking, do the smash test again, if they pass then ready for recipe. Drain the access water if there. But if they fail test, then add half cup water and soak for 1 hour more. And repeat the 3rd step until you get perfect result.
I hope my own research will help you to get perfect result in first trial, but this recipe ask for practice, so let’s cook sabudana khichdi recipe with step by step photos.
Take 1 cup sabudana before soaking, and wash them by hand, ger rid of starch.
After washing them, I soak this sabudana with 1 cup of water overnight. This is the result of overnight soaking.
Take one medium sized potato and cut it into small thin pieces. and take half cup to 2/3 cup peanuts and roughly grind them.
Before start cooking, add peanuts into sabudana and mix well.
Take heavy bottom pan, add 2 tbsp oil. Heat the oil.
then add jeera and let them crackle.
then add potatoes and salt to taste according to potatoes only.
After potatoes get cooked, add ginger, chili and curry leaves. mix them well, cook again for 2-3 mins.
then add sabudana mixer, salt and sugar. cook for 5 -6 mintues.
finally add lemon juice and turn off the gas.
Your sabudana khichdi is ready to serve… 🙂
Avoid Mistakes At First Attempt of Making Sabudana Khichdi Recipe
- Best way to make sabudana khichdi by soaking sabudana overnight.
- you can use boiled potatoes in this recipe
- for fasting, if you consider rock salt or sindhv namak,use it.
- you can use chopped tomatoes and onions if you making this recipe for breakfast.
- Do not use more water,follow the 3-steps I have mentioned above.
- 1 cup Sabudana (tapioca pearl) before soaking
- 1 cups water
- 1 medium potato peeled and diced
- ⅔ cup coarsely grinned peanut
- ½ tbsp ginger paste
- 2 green chili (medium spicy)
- salt to taste (sidhav namak for fasting)
- 1 tbsp sugar
- 1tbsp lemon juice
- ½ tbsp cumin seeds
- 2 tbsp oil (peanut or sesame oil)
- Fistful of chopped cilantro
- Take sabudana into a colander and wash until clear water appears. Get rid of most of starch for preventing sticking.
- Place washed sabudana into big bowl and add 1 cup water to soak it. As mentioned earlier soak for 3-4 hours. You can soak them for overnight also.
- Do the smash test described above, if it will pass then ready to cook.
- Take oil in non-stick pan, once it heated add cumin seeds. Let it crackle.
- Then add diced potato and salt for potato. Cover the pan with lid. Cook them on low flame until tender. Stir them occasionally.
- Once potato cooks add, curry leaves chilies and ginger paste. Cook for half to 1 minute.
- Meantime add peanut, salt, sugar into sabudana and mix well.
- Finally add sabudana mixture into pan and stir everything and cook till sabudana looks little translucent. Finally add lemon juice and switch off the flame.
- Add generous amount of cilantro and server with some roasted peanuts. you can serve it with hot tea or some flavored yogurt.
2) You can add this recipe in kid's lunchbox also.
Welcome to Veggie Food Recipes! My name is Reena Vyas, former software engineer and now full time Food Blogger. My food blog is the highlight of my passion towards cooking. And by sharing healthy & vegetarian fusion of different cuisines I would like to contribute to the world of veggie food lovers…..!!!!!