4 Tips to make Non-sticky Sabudana Khichdi
The key to non-sticky Sabudana Khichdi is to soak the sabudana pearls correctly.
Rinse the sabudana under running water until the water runs clear.
Then, transfer it to a bowl and add enough water to cover the sabudana completely. Let it soak for 4-6 hours or overnight. The sabudana should be well-soaked but still retain its shape and texture.
Once the sabudana is drained, fluff it gently with a fork or spoon to separate the pearls. This step helps to prevent clumping and ensures even cooking.
While cooking the sabudana, continue to gently stir and fluff it with a spatula or spoon. This helps to prevent clumping and ensures even heat distribution.
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.