How to make Sabudana Khichdi (Fluffy & Non sticky) | Recipe to make non sticky and fluffy sabudana khichdi with step by step instructions

Its really a tough challenge how to make Sabudana Khichdi (Fluffy & Non sticky) if you are making this for the first time.

Vegan and GF Sabudana khichdi is a popular dish preferably cooked during fasting/upvaas or served for breakfast or as a snack.

Here to make this delicious sabudana khichdi soaked tapioca pearls (known as Sabudana in Hindi, Indian language), raw peanuts, potatoes and  curry leaves are cooked together. In the last its garnished with grated fresh coconut.

You may have a look at my other Sabudana/Sago recipes on the blog –

Sabudana khichdi cones

Jackfruit and sago pudding

Air fryer sabudana vada

Sabudana Kheer

Sabudana khichdi, a must for fasting

Though I don’t fast during Navratri, I love making various dishes like – Rajgira creme Brûlée, No bake Rajgira fruit tart, Rajgira and sabudana khichdi cones, No bake mix fruit pie, Sweet potato gulab jamun, Makhane ki kheer, Sweet potato and apple pudding, Red rubies Thai dessert and more.

As you must have read the title,  today’s post is all about how to make soft and fluffy Sabudana Khichdi, with tips and tricks that makes sabudana khichdi non sticky without soaking it for overnight.

Here every tapioca  pearl is well cooked yet shining separately.

You can have a look at my recipe Grain free sweet potato Brownies as well.

How to make Sabudana Khichdi (Fluffy & Non sticky), what is special about this?

This is a delicious preparation made with sago/tapioca pearls which is savored during fasts or even as a snack.

Hardly any spices go in this recipe but the taste of this Sabudana Khichdi is undoubtedly yummy!

You can have a look at my few other no-onion – no-garlic Recipes collection –

Dahi vada

Gobhi aloo dhaba style

Kaju karela

Aloo matar tamatar

Instant Khatta dhokla

Khandvi in microwave in 7 minutes

Gajar matar aloo

Khatta meetha kaddu

Bhindi kurkuri

Recipe Card 🔽

Print Recipe

How to make Sabudana Khichdi (Fluffy & Non sticky)

Prep Time10 minutes mins

Cook Time10 minutes mins

Soaking time3 hours hrs

Course: Indian Breakfast

Cuisine: Indian

Keyword: sabudana khichdi, sago khichdi, upvaas recipes, vrat recipes

Author: Lata Lala

Ingredients

• 1 cup Sabudana /sago pearls
• 1/2 Cup Water, to soak sabudana
• 1 potato, raw peeled and cubed
• 1/2 cup raw peanuts
• 2 to 3 tbsps ghee or oil
• 1 tsp cumin seeds
• A sprig of curry leaves
• 2 to 3 green chillies chopped
• 2 tsps sugar
• 2 tsps lemon juice
• Salt to taste
• 1/4 cup Grated fresh coconut
• Handful of chopped coriander leaves

Instructions

• Measure the tapioca pearls/sabudana in a bowl. Wash the sabudana for a couple of times until water runs clear  and drain it well.
• Now add water to sabudana for soaking, cover and keep it aside for about 3 hours.
• If you find the sabudana a bit hard even after 3 hours, you may sprinkle a few drops of water over it and keep it covered for some more time.
• To prepare the masala to make khichdi, roast the peanuts. In a mortar pestle pound the peanuts to a coarse powder.
• At this stage you may remove the skin of peanuts. I didn't.
• Meanwhile, heat ghee in a heavy bottom pan, add the cumin seeds. As the cumin browns, add in cubed potato.
• After that add ginger - green chillies, curry leaves and little bit of salt. Mix well and cook them covered.
• Once the potatoes are cooked and have changed the colour, add coarsely  ground peanut powder and soaked sabudana. Mix it well.
• In the end, add lemon juice, sugar and salt to taste. Mix well.
• Garnish the Sabudana Khichdi with chopped coriander leaves and grated coconut. Mix and switch off the flame.
• The Sabudana Khichdi is ready to be served. It is best when had on its own, but if desired you may have this Sabudana Khichdi with some chilled yogurt or buttermilk or with a cup of tea.

Notes

 

1.  You may replace regular salt with the salt which is used during fasts/vrat if you are fafasting.

2. The quality of sago pearls plays a major role in getting non-sticky texture of the khichdi. So make sure to buy the best quality.

3. You may replace ghee with oil if vegan. But this sabudana khichdi tastes best with ghee.

4. You may add powdered sugar/brown sugar or any other sugar of your choice.

Step by step instructions and pictorial presentation of How to make Sabudana Khichdi (Fluffy & Non sticky)

Measure the tapioca pearls/sabudana in a bowl. Wash the sabudana for a couple of times until water runs clear  and drain it well.

Now add water to sabudana for soaking, cover and keep it aside for about 3 hours.

If you find the sabudana a bit hard even after 3 hours, you may sprinkle a few drops of water over it and keep it covered for some more time.

To prepare the masala to make khichdi, roast the peanuts. In a mortar pestle pound the peanuts to a coarse powder.

At this stage you may remove the skin of peanuts. I didn’t.

Meanwhile, heat ghee in a heavy bottom pan, add the cumin seeds. As the cumin browns, add in cubed potato.

After that add ginger – green chillies, curry leaves and little bit of salt. Mix well and cook them covered.

Once the potatoes are cooked and have changed the colour, add coarsely  ground peanut powder and soaked sabudana. Mix it well.

In the end, add lemon juice, sugar and salt to taste. Mix well.

Garnish the Sabudana Khichdi with chopped coriander leaves and grated coconut. Mix and switch off the flame.

The Sabudana Khichdi is ready to be served. It is best when had on its own, but if desired you may have this Sabudana Khichdi with some chilled yogurt or buttermilk or with a cup of tea.

Notes

1.  You may replace regular salt with the salt which is used during fasts/vrat if you are fafasting.

2. The quality of sago pearls plays a major role in getting non-sticky texture of the khichdi. So make sure to buy the best quality.

3. You may replace ghee with oil if vegan. But this sabudana khichdi tastes best with ghee.

4. You may add powdered sugar/brown sugar or any other sugar of your choice.

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