sabudana khichdi

Sabudana ki khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during Hindu fasting days like Navratri, Ekadashi, mahashivratri. It is also a gluten free recipe. In this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi. 

Sabudana Khichdi Maharashtrian Style

sabudana ((or tapioca pearls))

potatoes

peanuts

curry leaves (- optional)

ginger (- optional)

green chili (- chopped)

cumin

coconut ((optional))

sugar

lemon juice

peanut oil (or ghee)

salt

Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.

Next day drain the sabudana very well and keep aside in a bowl.

Boil the potatoes and when warm peel and chop them.

In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.

Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

preparation

Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.

Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.&nbsp;

Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.

Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.&nbsp;

When the sabudana loses their opaqueness and starts becoming translucent they are cooked.

Don't overcook as they might become lumpy and hard.

Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.

While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top. 

Serve sabudana ki khichdi hot.

making sabudana khichdi

Sabudana khichdi is an Indian dish made with tapioca pearls, peanuts, potatoes and herbs. It is one of the most common foods eaten during religious fastings.

Sabudana khichdi recipe

sabudana ((sago or tapioca pearls))

ghee

cumin seeds ((jeera))

curry leaves

green chili ((chopped

potato

½ teaspoon sendha namak ((powdered rock salt) adjust to taste)

coriander leaves (finely chopped)

sugar ((optional))

ginger (chopped)

tbsp coconut (grated (optional))

Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.

Repeat this steps of adding fresh water, rubbing and then draining the starchy water completely. Do this at least thrice.

Then pour ¾ cups fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight.

After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls in between your thumb and fore finger. Well soaked sabudana will get mashed well and completely.

If they are hard, cover and set aside for few more hours. You can also sprinkle some water if needed at this stage.

When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.

Soaking sabudana

Dry roast 4 tbsps peanuts until golden and aromatic. Set these aside.

Optional - If you prefer to add some crushed or powdered peanuts, you can powder half of them &amp; set aside. Crushed peanuts coat the sabudana and help to keep them grainy without turning sticky.

Roasting peanuts

Heat ghee or oil in a pan. Then add cumin, green chilies, ginger and curry leaves.

Saute for a minute and then add cubed boiled potatoes. Saute them for 1 to 2 minutes.

Meanwhile mix together sabudana, salt, sugar and peanut powder (optional).

Regulate the flame to high. Add sabudana to the pan along with coconut (optional).

Stir and saute for 2 to 3 minutes or until transparent. Overcooking can make them sticky.

Immediately remove from the heat. Squeeze in the lemon juice, add coriander leaves &amp; roasted peanuts.

Mix the lemon juice lightly. This helps to release any sabudana stuck together.

Serve sabudana khichdi with yogurt.

How to make sabudana khichdi

This post is all about how to make non sticky Sabudana Khichdi without soaking overnight.

How to make Sabudana Khichdi non sticky

Sabudana

water

Water as per need (for soaking)

Soaked Sabudana (water drained)

potato (boiled)

Cumin seeds

8-10 coconut slivers (optional)

tbsp peanuts (coarsely crushed)

green chillies

lemon

Rock salt to taste (sendha namak)

Oil (for cooking)

tsp oil (for drizzling)

Coriander leaves/cilantro (for garnish)

Add sabudana in a sieve and wash under running water.

Wash with gentle hands until all the starch washes away.

Check the water holding in your palm. If it is clear, means sabudana is washed properly. But if not, then wash it more.

Transfer washed sabudana in a bowl.

Add water just ¼ th inches above the sabudana.

Keep sabudana soaked for exactly 20 minutes. YES, 20 minutes mean only 20 minutes.

After the said period, drain water from sabudana leaving just 1 tbsp of water behind.

Cover the bowl with a net cover (used in covering milk bowl)

Leave the bowl aside for 5 hours.

After 5 hours, take a pearl of sabudana and press it between your finger and thumb. If it is soft and mushy without any rawness, it is ready to be cooked.

If you find it not ready yet, sprinkle bit of water and leave for further 15-20 minutes.

WASHING, SOAKING &amp; DRYING OF SABUDANA

Take a pan and add 1.5 tbsp of oil in it.

Add peanuts and roast them on low heat until crisp and brownish. Take out the peanuts.

Now add coconut slivers and roast till brown. Take them too out of pan and keep aside.

Add cumin seeds and let them splutter.

Add green chillies and curry leaves. Saute for a minute.

Cut boiled potato into dices and saute them until they get brown spots. It takes just a minute or two.

While the potato dices are getting roasted, take a wide plate or tray and spread sabudana in it using your fingers.

Drizzle a tsp of oil on sabudana.

Add coarsely crushed peanuts, salt and lemon juice.

Again mix everything but using your fingers only. Be gentle in handling sabudana.

Transfer this sabudana in a pan and gently mix.

Cover the pan with lid and let sabudana cook until it turns hot enough to serve. This will take just 1.5 to 2 minutes.

Finally sabudana Khichdi is ready.

Enjoy after garnishing with fresh coriander leaves/cilantro.

MAKING OF SABUDANA KHICHDI

Sabudana Khichdi is a gluten-free, savory Indian pilaf made with tapioca pearls and it&#039;s quite possibly one of the easiest and tastiest foods you will ever cook and eat. Learn how to make a fool-proof, non-sticky version of this popular breakfast/snack with just a handful of ingredients. A vegan, gluten-free, soy-free recipe, can be nut-free.

Sabudana Khichdi

½ cups sabudana ((tapioca pearls))

vegetable oil

½ tsp cumin seeds

green chili peppers ((like jalapeno

Salt

cilantro ((optional))

Soak the sabudana

Place the sabudana in a colander and rinse under cold running water for a minute. Or place in a bowl and wash in three to four changes of water.Next place the sabudana in a bowl and cover with just enough water so the tops of the sabudana are immersed. Don&#039;t add any more water--by limiting how much water the sabudana can glug, you&#039;ll be in control and the grains won&#039;t get soft and mushy. Let the sabudana stand three hours and halfway through, move them around carefully with a fork so the grains on top move lower down in the bowl.

Heat the oil

Heat the oil in a wok or large skillet. Add the cumin seeds and, when they darken slightly, add the curry leaves and chopped chili peppers. Saute for a couple of minutes until the curry leaves start to crisp up, then add in the cooked potatoes. Stir-fry them on high heat until they start to turn golden brown, which should take another 3-5 minutes.

Add the sabudana

Add the sabudana to the wok, fluffing the grains before adding with a fork to ensure they are separate and not clumping together. Add the peanuts along with salt to taste and stir-fry it all together for 3-5 minutes or until the sabudana are soft and have absorbed the flavors of the peanuts, cumin and curry leaves. Turn off the heat

Serve

Serve the sabudana khichdi hot or warm. Garnish with cilantro before serving, if desired.

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