Ready to make non-sticky sabudana khichdi ? Our foolproof recipe promises perfectly cooked khichadi that you will love. Plus pro tips, common mistakes to avoid, and the secrets for perfectly results every time! Say goodbye to clumpy textures and hello to fluffy, delicious khichdi today!
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- What is Sabudana Khichdi
- What is Sabudana
- Ingredients
- Instructions
- Serving Suggestions & Reheating
- Mistakes to Avoid and Expert Tips
- Final Thoughts
- More Recipes
- How to Make Non-Sticky Sabudana Khichdi plus Common Mistakes & Expert Tips
Growing up, I fondly remember my mom meticulously preparing this dish, ensuring each tapioca pearl was perfectly soaked and cooked to perfection. The aroma of cumin and green chilies tempering in ghee would fill our home, signaling that a deliciousness was on its way. My husband and kid also enjoy a good Sabudana Khichdi. They often request it outside of fasting days, as a weekend special meal or brunch or on those rainy days when they are craving something warm, cozy and comforting.
What is Sabudana Khichdi
Sabudana Khichdi is a staple dish in Indian homes, made with soft chewy tapioca pearls , tempered in spices and complimented by the crunch of roasted peanuts , the softness of cooked potatoes & a zest of lime . It can be consumed either for breakfast, brunch or lunch. I always make some extra to enjoy the seconds for dinner.
It is often a popular choice when fasting , specially during Navratri and Maha Shivratri, as it aligns with the dietary restrictions, providing energy.
This dish is gluten-free and can be made vegan too.
What is Sabudana
Sabudana, is also know as tapioca pearls , is a starch extracted from the roots of cassava plants. Its a staple in Indian cuisine and plays a significant role in dishes like puddings and fritters.
Ingredients
Here is gist of the ingredients to make Sabudana Khichdi. See recipe card for quantities.
- Ghee or Oil - Ghee adds the rich nutty flavor, however for dietary restrictions you can use oil too. But trust me it’s better with homemade ghee !
- Green Chilies - Provide the heat otherwise this khichdi will be bland. Atleast add one for the aroma if not more.
- Spices and aromatics - the addition of cumin seeds and curry leaves enhance the depth of flavors and give this dish that beautiful aroma.
- Sabudana - This is the base of the recipe and gives this dish the soft chewy texture.
- Water - to nail this recipe, the water to sabudana ratio for soaking needs to be right. I have shared it below in the recipe card
- Potatoes - soft potatoes add body to the dish
- Peanuts - roasted and coarsely ground; offers a crunchy contrast and nutty flavor.
- Salt - to taste. However if making during fasts, you can use sendha namak (rock salt).
- Sugar - a dash of sweetness, balances the flavors.
- Lime - the juice of a lime will helps cut the fat and add a fresh tangy flavor.
- Cilantro - pops the color and adds an earthy note
Instructions
- Wash 1 cup of sabudana to remove all excess starch until the water runs clear. Soak it overnight or atleast for 8 hours in 1 cup of water. Subudana to water ratio is always 1:1
- Next morning, drain any excess water, there will barely be any. To test if the sabudana is the consistency we want, press a pearl or two in between your fingers and the pearl should be easy to mash between the fingers.
- Dry roast and coarse grind the peanuts if you can or else just coarsely ground peanuts will do.
- Heat Ghee or Oil in a wok and once hot, temper it with cumin seeds, green chilies and curry leaves.
- Once aromatic, add the potatoes and and cook them on low - medium heat until crisp and golden brown on the sides.Next add the sabudana, followed by peanuts, salt and sugar. Gently incorporate the ingredients together making sure the pearls don’t break apart.
- Cook uncovered on low-medium heat for about 5-7 minutes or until the pearls turn translucent. Gentle stir in a couple times while cooking. If you overcook, the pearls will start sticking to each other.
- Finish the sabudana khichdi off with a squeeze of lime or lemon juice and some chopped cilantro. Enjoy it warm.
Serving Suggestions & Reheating
I love my sabudana khichdi with some sweetened yogurt while my husband likes his with savory yogurt. I often add some crushed peanuts to the sweetened yogurt. Or you could pair it with a cold glass of plain or Mango Lassi .
If you make an extra batch for later and need to store it, pack it it an air tight container and refrigerate for a couple days. Although the texture will change, sprinkle some water on the khichdi before reheating
Mistakes to Avoid and Expert Tips
I have to admit, it took me a while to master this recipe. In the early years of cooking, every attempt I made to cook Sabudana Khichdi, I made a new mistake. Over the years, here are the lessons I have learnt.
| Mistakes to avoid | Result | Expert Tips |
|---|---|---|
| Over-soaking sabudana | Mushy and sticky texture | Soak sabudana overnight with just enough water to cover it and not more. Drain excess water after soaking. The 4 and 6 hours of soaking has never worked for me. Test for doneness - A well soaked sabudana should break easily when pressed between fingers. |
| Not washing sabudana properly | Sticky and clumpy khichdi | Rinse the sabudana multiple times until water runs clear to remove excess starch . |
| High heat cooking | Hard and undercooked pearls | Always cook sabudana on low to medium heat, stirring gently to avoid breaking them. |
| Adding too much peanut powder | Dry texture | Use a balanced amount of peanut powder to coat sabudana lightly without making it too dry. |
| Not using enough oil/ghee | Sticky khichdi | You can’t be stingy with Ghee in this recipe. Each pearl needs to be coated with ghee or oil to maintain a separate, glossy texture . |
| Rushing the cooking process | Undercooked Khichdi with stiff white pearls | Do not rush into thinking your khichdi is cooked until the pearls become translucent and soft . |
Final Thoughts
Sabudana Khichdi is a simple yet flavorful dish that is perfect for fasting days and beyond. With the right soaking technique and cooking method, you can achieve a non-sticky, delicious khichdi every time. Whether you enjoy it as a breakfast, snack, or fasting meal, its delightful texture and nutty taste will make it every ones favorite at home. Happy cooking!
More Recipes
Looking for other recipes like this? Try these:
- Healing Ayurvedic Kitchari / Khichdi Recipe
- 5 Minute Instant Thandai Recipe using Homemade Thandai Powder
- Easy Restaurant Style Mango Lassi
Ingredients
- Ghee or Oil
- 2 Green Chilies slit apart
- 1 teaspoon Cumin Seeds
- 8 curry leaves optional but add a good aroma
- 1 cup Sabudana
- 1 cup Water
- 1 big Potato or 2 medium, diced into ½ inch cubes
- ⅓ cup peanuts, roasted and coarsely crushed
- ½ Salt or sendha namak (rock salt).
- ½ teaspoon Sugar
- ½ Lime or lemon juiced
- ¼ cup Cilantro chopped
Instructions
- Wash 1 cup of sabudana to remove all excess startch until the water runs clear.
- Soak it overnight or atleast for 8 hours in 1 cup of water. Subudana to water ratio is always 1:1
- Next morning, drain any excess water, there will barely be any. to test if the sabudana is the consistency we want, press a pearl or two in between your fingers and the pearl should be easy to mash between the fingers.
- Dry roast and coarse grind the peanuts if you can or else just coarsely ground peanuts will do.
- Heat Ghee or Oil in a wok and once hot, temper it with cumin seeds, green chilies and curry leaves.
- Once aromatic, add the potatoes and and cook them on low - medium heat until crisp and golden brown on the sides.
- Next add the sabudana, followed by peanuts, salt and sugar. Gently incorporate the ingredients together making sure the pearls don’t break apart.
- Cook uncovered on low-medium heat for about 5-7 minutes or until the pearls turn translucent. Gentle stir in a couple times while cooking. If you overcook, the pearls will start sticking to each other.
- Finish the sabudana khichdi off with a squeeze of lime or lemon juice and some chopped cilantro. Enjoy it warm.
Nutrition
Ingredients
- Ghee or Oil
- 2 Green Chilies slit apart
- 1 teaspoon Cumin Seeds
- 8 curry leaves optional but add a good aroma
- 1 cup Sabudana
- 1 cup Water
- 1 big Potato or 2 medium, diced into ½ inch cubes
- ⅓ cup peanuts, roasted and coarsely crushed
- ½ Salt or sendha namak (rock salt).
- ½ teaspoon Sugar
- ½ Lime or lemon juiced
- ¼ cup Cilantro chopped
Instructions
- Wash 1 cup of sabudana to remove all excess startch until the water runs clear.
- Soak it overnight or atleast for 8 hours in 1 cup of water. Subudana to water ratio is always 1:1
- Next morning, drain any excess water, there will barely be any. to test if the sabudana is the consistency we want, press a pearl or two in between your fingers and the pearl should be easy to mash between the fingers.
- Dry roast and coarse grind the peanuts if you can or else just coarsely ground peanuts will do.
- Heat Ghee or Oil in a wok and once hot, temper it with cumin seeds, green chilies and curry leaves.
- Once aromatic, add the potatoes and and cook them on low - medium heat until crisp and golden brown on the sides.
- Next add the sabudana, followed by peanuts, salt and sugar. Gently incorporate the ingredients together making sure the pearls don’t break apart.
- Cook uncovered on low-medium heat for about 5-7 minutes or until the pearls turn translucent. Gentle stir in a couple times while cooking. If you overcook, the pearls will start sticking to each other.
- Finish the sabudana khichdi off with a squeeze of lime or lemon juice and some chopped cilantro. Enjoy it warm.
