Perfect non-sticky Sabudana Khichdi Recipe with 2 secret Tips
Sabudana Khichdi is a classic Maharashtrian dish made with sabudana, potatoes, peanuts, and a few basic Indian ingredients. It is typically made during the Hindu fasting seasons of Navratri, Ekadashi, Maha Shivaratri, Krishna Janmashtami, or Ganesh Chaturthi as it does not have onion and garlic.
Does your Sabudana Khichdi turn sticky? Though the making process of Sabudana Khichdi is simple, the trickiest part of 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 turns out non-sticky.
Growing up in Maharashtra, sabudana khichdi was made at home when mom or dad fasted. While I never fasted, I would eagerly look forward to the fasting days for delicious sabudana khichdi or vada. In my personal opinion, it does not need to be enjoyed only on fasting days but can be devoured any day and any time.
About Sabudana Khichdi Recipe?
Sabudana khichdi is made with Sabudana, also called Sago/Tapioca pearls. It’s typically made during fasting days like Navratri, Mahashivratri, or Ekadashi as it does not have onion and garlic.
It is not restricted to consuming only on fasting (vrat) days. Sabudanyachi Khichdi is a common breakfast item in Maharashtrian houses.
Sabudana Khichdi recipe is a simple breakfast recipe that is made using sabudana, potatoes, peanuts, herbs, and a few more basic pantry ingredients.
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, this recipe has many tips that will ensure that your sabudana khichdi turns out non-sticky and fluffy that is delicious and soft (not chewy, sticky, or mushy).
In South India, it has different names – Sabudana upma, Saggu biyyam upma, Saboo upma, Javvarisi upma.
Making Sabudanyachi khichdi does need prep work.
1. Soaking the sago pearls.
2. Dry roast the peanuts and grind to a coarse/fine powder.
3. Making the Sabudana Khichdi.
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.
Reasons to try
Requires a handful of ingredients
Apt for anytime meal – breakfast, lunch, or dinner
Vegetarian and Gluten free
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 for size. I use Varalakshmi brand. You can find it at any Indian kirana/grocery store and online.
Peanuts: It is a key ingredient. I have used raw peanuts with skin. The crushed peanuts add crunch and nutty flavor. Without peanuts, there is no sago khichdi. So, do not skip them.
Potato: I like to saute raw potato in oil as it tastes better. You can use boiled potatoes too.
Tempering: Oil/ghee, cumin, curry leaves, green chilies.
Other: Lemon juice (optional), sugar, salt/sendha namak (if fasting).
2 Secret Tips to make perfect Sabudana Khichdi
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.
Although the recipe is simple, it does require tips and proper cooking techniques to make sure the khichdi doesn’t clump or become mushy.
1. Wash the sabudana 3-4 times to wash away the starch.
2. Use a deep vessel to soak the sabudana as the fluff up to approximately double in size.
3. 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. Shown in the pics above.
4. Dry roast the peanuts on low to medium flame until browned. Let them cool, remove the skin, and grind in pulse mode or crush in a mortar and pestle.
At times I use store-bought roasted peanuts to skip the roasting process.
5. Do not over-grind the peanuts: Overgrinding will turn to peanut paste. You will not be able to mix it well and there will be lumps in sago khichdi.
How to make Sabudana Khichdi
Soak the Sabudana
1. Take sabudana in a bowl and wash 3-4 times to get rid of excess starch. Now soak it, the level of water should be just till the level of sabudana. Cover and allow to soak for 6-8 hours or overnight.
2. Fluff the soaked pearls gently and you will notice non-sticky sago pearls.
3. 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.
4. Dry roast peanuts on low flame till the color turns dark. Transfer them onto a plate and let them cool.
5. Rub the roasted peanuts between your fingers to remove the skin.
6. Discard the skin and add the peanuts to a blender jar.
7. Grind to a coarse powder.
Do not grind to a paste.
Making Sabudana Khichdi
1. In a bowl add soaked sabudana, peanut powder, salt as per taste, and little sugar. Mix well.
Peanut powder will absorb the moisture from soaked sabudana, if any.
2. Heat 1 tbsp oil/ghee in a pan/kadai. Add cumin seeds and let them crackle. Next, add chopped potatoes. Saute on medium flame till almost done.
3 & 4. Add chopped green chilies and curry leaves. Saute till leaves turn crisp.
5 & 6. Now add sabudana and mix well on medium-high flame. Check for seasoning (salt) and add if needed.
7. Cover and cook on low flame for 1 minute. Uncover and give a good mix. Cover again and simmer on low flame for 1 minute.
This step will make the pearls moist yet they will be not sticky.
8. Give a good mix. Sabudana Khichdi is ready to serve.
Traditionally sabudana khichdi is served for breakfast and had on its own. I also like the khichdi with curd. If you did not try this combo, do give it a try.
You can store the leftover in the refrigerator in an airtight container for 2-3 days.
Before serving reheat in a pan on the stovetop or in a microwave until warm.
1. Add a pinch of red chili powder.
2. Can add saunf (fennel seeds) for a refreshing taste. I grind it along with roasted peanuts.
3. For a darker color sabudana khichdi, can grind roasted peanuts with skin.
4. For a unique flavor add a pinch of coriander powder and or cumin powder.
5. If the sadudana khichdi texture is too dry, add little milk and simmer for a few minutes. Milk will add moisture. It comes in handy when you pack sago khichdi in the lunch box.
6. Squeeze lime/lemon at the end for a tangy taste.
More Indian Breakfast recipes
Dosa with homemade dosa batter
If you’ve tried this authentic Maharashtrian Sabudana Khichdi recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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How to make Non Sticky Sabudana Khichdi
- 1 cup Sabudana (soak 6-8 hours or overnight)
- 1/4 cup Peanuts
- 1 medium 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
- salt to taste
Soaking sabudana the right way
- Take sabudana in a bowl and wash 3-4 times to get rid of excess starch. Now soak it, the level of water should be just till the level of sabudana. Cover and allow to soak for 6-8 hours or overnight.
- Dry roast peanuts on low flame till color turns dark. Let it cool, remove the skin and grind to a coarse powder.
Process to make khichdi
- In a bowl add soaked sabudana, peanut powder, and mix. Add salt as per taste and little sugar.
- Heat 1tbsp oil/ghee in a pan/kadai. Add cumin seeds and let them crackle. Next, add chopped potatoes. Saute on medium flame till almost done.
- Add chopped green chilies and curry leaves. Saute till leaves turn crisp.
- Now add sabudana and mix well on medium-high flame. Check for seasoning (salt) and add if needed.
- Cover and cook on low flame for 1 minute. Open the over, give a good mix, and simmer again for 1 minute. This step will make the pearls moist but not sticky.
- Give a good mix. Sabudana Khichdi is ready to serve.
- 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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