Sabudana Khichdi Recipe (for fool-proof non-sticky sabudana khichri)

a plate full of sabudana khichdi, with a bowl of roasted peanuts, and a bowl of yogurt on the side

Sabudana Khichdi Recipe (for fool-proof non-sticky sabudana khichri)

step by step recipe for sabudana khichdi, shared with tips to make perfect non-sticky sabudana khichri every single time

Course Breakfast

Cuisine Indian, Maharashtrian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 699kcal

Author Shantala Shenoy Nayak

Equipment

Stir Fry / Saute Pan

Ingredients

1 cup sabudana (sago / tapioca pearls)
1 cup water for soaking
6 tablespoon roasted peanut powder
3 tablespoon ghee or oil
½ teaspoon cumin seeds (jeera)
8 curry leaves (cadipatta)
¼ cup peanuts with / without shell
2 green chillies chopped/sliced
½ cup diced boiled potatoes
¾ teaspoon salt divided
¾ teaspoon sugar or jaggery powder
1 - 1½ teaspoon lemon juice
⅓ cup chopped coriander leaves for garnish

Instructions

Soaking & Prepping Sabudana

In a bowl, take 1 cup sabudana, and rinse it well, till the water runs clear, to get rid of all the excess starch.
Then soak the sabudana in water overnight. I use 1 cup water for 1 cup sabudana. But the exact quantity of water needed might vary just a bit based on the quality of sabudana. Much like the exact soaking time might vary depending on the kind / type of sabudana you use. (see notes 1-3)
After the soaking period is done, try to smash a couple pearls of sabudana between your thumb and your index finger. If it smashes easily, the sabudana is soaked well. (see note 4)
Drain any excess water from the sabudana using a strainer.

Preparation for Khichdi

Transfer the soaked and drained sabudana in a wide bottomed utensil / paraat, and mix in 6 tablespoons of roasted peanut powder. Handle the mixing with a light hand, so as to not break or mush the sabudana pearls. Adding peanut powder will help keep the sabudana pearls separate, and add a burst of flavor too. (see note 5)
Cut/ dice boiled and peeled potatoes in small cubes, to get ½ cup of diced boiled potatoes, and keep ready. (see note 6)

Making Sabudana Khichdi

In a pan, heat up 3 tablespoons of ghee (or oil), and add in ½ teaspoon cumin seeds, and saute for 1-2 minutes, till it crackles.
When the cumin seeds start crackling, add 8 curry leaves, and saute for 1-2 minutes, till the curry leaves get lightly roasted.
Then add in ¼ cup whole peanuts, and roast them for 3-5 minutes, till they get well roasted.
After the peanuts are roasted, add in 2 chopped green chillies, ½ cup chopped / diced boiled potatoes, and ¼ teaspoon salt (to season at every stage), and saute them for 2-3 minutes.
Next add in the sabudana that is mixed with the peanut powder, ¾ teaspoon sugar / jaggery powder, the rest of the salt, which is ½ teaspoon salt, and 1½ teaspoon lemon juice, and give everything a careful mix, with a light hand, so as to not break or mush the sabudana pearls.
Finally add in ⅓ cup chopped coriander leaves, and mix it in.
Cook covered on medium low flame for 3-5 minutes till the sabudana is translucent. DO NOT over-cook or over-stir.
Serve hot.

Video

Notes

I prefer (and recommend) to soak the sabudana in a small deep container, instead of a wide bottom one, where the water may not completely cover the sabudana.
Depending on the quality of your sabudana, you might need to soak 1 cup sabudana with ¾ cup-1 cup water. But no less than ¾ cup and no more than 1 cup water for every 1 cup of sabudana.
Again, depending on the quality of the sabudana, the soaking time needed can vary from 4-6 hours to 8-10 hours. Experiment with the kind of sabudana you have.
If you find that the sabudana pearls are still a little firm, and not easily smashed, even after soaking with the right quantity of water for the right amount of time, then liberally sprinkling some water on the top, and letting it soak for some more time will help.
I usually have dry roasted peanut powder on hand. But if you don’t have it ready to go, just dry roast some peanuts, and crush it in a mixie or even using the mortar & pestle right before making the khichdi.
I prefer using boiled potatoes, but you can choose to use uncooked potatoes. If you decide to use uncooked potatoes, then chop / dice it into smaller cubes, and cook covered to get it cooked all the way through faster. However boiled potatoes will help you make this khichdi within minutes. I personally love using boiled potatoes that have been refrigerated overnight, as they hold their shape better.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.

Nutrition