Sabudana Khichdi recipe | 2 secret tips to make perfect non-sticky Sabudana Khichdi

Does your Sabudana Khichdi turn sticky?

Though the making process of Sabudana Khichdi is simple, the trickiest part in making this dish is to prevent the sabudana from getting clumped together.

This step-by-step recipe is the solution to the trickiest part and looks as great as it tastes. I always follow two tips and the khichdi always tuns out non-sticky.

Sabudana Khichdi

What is Sabudana Khichdi?

Sabudana khichdi is made with Sabudana, also called Sago/Tapioca pearls. It’s typically made during fasting days like Navratri, Mahashivratri, or Ekadashi.

In South India, it has different names – Sabudana upma, Saggu biyyam upma, Saboo upma, Javvarisi upma.

I started liking this dish in childhood. My mother used to make it whenever my dad used to fast. When I had the first bite, I instantly liked it for the taste of roasted peanuts powder and potatoes. And, I used to eagerly wait for it to be made next time. In my personal opinion, it does not need to be enjoyed only on fasting days but can be devoured any day and any time.

Making tapocia khichdi does need prep work.

1.Soaking the sago pearls

2. Dry roast the peanuts and grind to a coarse/fine powder.

You can dry roast the peanuts and store them in an air-tight container. This will save you time and khichdi can be made in under 30 minutes.

This khichdi is incredibly easy to make but so delightful. Yet, the most concerning issue that everybody faces when making sago khichdi is, the pearls simply bunch together and become a sticky mess! Which ruins the look and taste too. Well not any longer, if you follow the recipe!

Ingredients to make Sabudana khichdi

Sabudana: Use medium or big size. Small size or nylon sabudana are not preferred to make khichdi. Do check the pack before for size. I use Varalakshmi brand. You can find it at any Indian kirana/grocery store and online.

Peanuts: It is a key ingredient. Without peanuts, there is no sabudana khichdi. So, do not skip them.

Potato: I like to saute raw potato in oil as it tastes better. You can use boiled potato too.

Tempering: Oil/ghee, cumin, curry leaves, green chilies, and ginger (optional).

Other: Lemon juice, salt/sendha namak (if fasting).

2 Secret Tips to sabudana khichdi without stickiness!

1. Soaking time and water quantity: The soaking time completely depends on the sago variety. For some pearls 3 to 5 hours is fine and some are instant just 1 to 2 hours.

Irrespective of the variety, I always prefer to soak for at least 8 hours or overnight. Also, the water quantity should be to the level of sabudana. By doing so, water will be completely absorbed by the pearls.

2. Mixing roasted peanuts powder with soaked sabudana: This step is rarely followed but it helps in getting rid of additional moisture from the drenched sabudana, if any.

More tips

Wash the sabudana 3-4 times to wash away the starch.

Use a deep vessel to soak the sabudana as the fluff up to approximately double in size.

Test to check if sabudana is soaked properly: Press the sago pearl between two fingers. If it mashes easily they are ready to use. If not, then sprinkle little water and let it soak for an hour.

Dry roast the peanuts on low to medium flame until browned. Let them cool, remove the skin and grind or crush in a mortar and pestle. At times I use store-bought roasted peanuts to skip the roasting process.

More Breakfast recipes

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Kanda Batata Poha

Pav Bhaji

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Recipe Card

non sticky sabudana khichdi

Sabudana Khichdi – Authentic Maharastrian style

Author: Santosh Allada
Learn How to make Sabudana Khichdi. This khichdi is incredibly easy to make but so delightful. The chewy texture of sabudana along with sauteed potato, peanuts powder and other spices make it delicious. Yet, the most concerning issue that everybody faces when making sabudana khichdi is, the pearls simply bunch together and become a sticky mess! With this Sabudana Khichdi recipe, you can make perfect nonsticky khichdi.
Course Breakfast, Main Course, Snack
Cuisine Indian, Maharashtrian

Ingredients
  

  • 1 cup Sabudana (soak 6-8 hours or overnight)
  • 1 potato peeled and chopped
  • 1 tbsp oil or ghee
  • 1 tsp cumin/jeera
  • 2-3 green chillies chopped
  • 6-8 curry leaves
  • 1 tsp sugar
  • 1 inch ginger chopped or grated
  • 1 tsp lemon juice
  • salt to taste

Instructions
 

Soaking sabudana the right way

  • Soak sabudana for 6-8 hours and water quantity should be till the level of sabudana
  • Dry roast peanuts onlow flame till color turns dark. Let it cool, remove the skin and grind tocoarse powder.
    dry roasting peanuts
  • remove skin of roasted peanuts
  • grind roasted peanuts
  • In a bowl add soaked sabudana, peanut powder and mix. Add salt as per taste and little sugar.
    mix peanuts powder with soaked sabudana

Process to make khichdi

  • Heat 1tbsp oil/ghee ina pan/kadai.
  • Add cumin, dry red chilly, curry leaves, green chillies and ginger. Saute for a minute.
  • Next add chopped potato and mix well. Cover and cook till the potatoes are done.
  • Now add sabudana and mix well on medium high flame. Cover and cook on low flame for 5 minutes.
  • Add lemon juice and mix well.
  • Sabudana khichdi is ready. Can be enjoyed with curd or coconut chutney.

Notes

  • You can use oil or ghee. If you ask me, use ghee as it adds flavor and aroma. 
  • Don’t use excess oil for making sabudana khichdi. The texture of khichdi will be sticky and oily.
  • In the pic above, whole peanuts can be seen. I personally like the combination of powdered and whole roasted peanuts in my sabudana khichdi. This gives a nice crunch while eating and taste better. Feel free to use one type of roasted peanuts instead of their combination.
  • After adding the soaked sabudana, don’t stir it too much and don’t overcook. Cover and cook only for 5mins. These few minutes would make pearls translucent. It will result in non-sticky and you will get beautiful separated pearls.
  • A pinch of turmeric powder can be used to make it colorful.
  • To add extra spice, red chili powder can be added too.



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