Sabudana Khichdi Recipe Step By Step - Cubes N Juliennes (2024)

Sabudana khichdi– is an traditional Indian dish made usingtapioca pearls(sago). A popular breakfast recipe that is made during Vrats and also on regular days. It is supersimple,quick,gluten free,veganand extremely delicious. Here is how to make best Sabudana Khichdi recipe at home.

Sabudana is basically the starch extracted from tapioca roots, a popular ingredient to add in Indian dishes. It called as Tapioca Pearls or Sago in English. . There are number of recipes like sweet sago pudding (sabudana kheer),sabudana vada, cutlets, thalipeeth and many more.

Sabudana khichdi is thoroughly enjoyed across the countryspecifically during festivals and fast or vrat in Shivratri or Navratri season. But, we can devour this sabudana recipe on regular days as well.

However, it does require apreparation and few important tipsto masterif you want tomake the best sabudana khichdi recipeat home. So, let's move on to few do's and don'ts along with tips and tricks to master the recipe every time you make it.

Sabudana Khichdi Ingredients

Sabudana khichdi, as you see below, is basically flavoured with peanuts, chilies, cumin seeds and curry leaves (this can be optional).

Furthermore, theaddition of potatoesis also animportant ingredientgiving nicebase to the khichdi

I usually enjoy the sabudana khichadi withcoconut chutneyor dahi raita, either as a snack or even as a main meal.

Important Tips To Make Sabudana Khichdi Recipe

1. First and foremost, always,wash sabudanawell. DO it either under running water or at least 3-4 times to get off the most of the starch from it.
2. One of themost crucial pointhere is thesoaking of sabudana with right amount of water. Number of dear people struggle to get the right consitency of pearls to make khichdi turning it into sticky clump.
3. Theamount of waterthat worked for me always to soak them isadding an 1 & ¼ cup of water to 1 cup of sabudana. So whatever number of cup measure of sabudana you are taking, same measure cups of water plus ¼ cup of extra water works very well for sabudana ki khichdi.
4. Another key point to make sago khichdi is,ALWAYS soak sabudana overnight, for best results. After soaking it overnight, always drain the extra water, if any left, by transfering it into a colander for few minutes.
5. You can check, if they are ready to cook,by taking a pearl and pressing itbetween the fingers. It should be soft and mashed.
6. Lastly, alwaysAVOID cooking sabudanefor longer period of time while making sabudana khichdi recipe. This is the another main reason to make the khichdi sticky.
7. INEVER cooked khichdi beyond 4 minuteson medium to low flame after adding sabudana into the pan. So, 4 minutes is the max, time may vary a bit if you are cooking the sabudana in larger amount.

Variations In Sabudana Khichdi Recipe

• Apart from aloo,you can add your choice of vegetableslike chopped carrots, peas, cauliflower, corn, onions etc to makevegetable sabudana khichdirecipe
• You can addspice powders, tomatoes and increase the amount of chilies if you wish to makespicy sabudana khichdi masala.
• The another variation I love is,adding fresh methi leaveswith spices to make methi sabuadana khichdi. If you are not on fast, then do add little onions and garlic tadka before adding potatoes and try, I am sure you will love it.

How To Make Sabudana Khichdi Recipe Step By Step

Preparation Of Sabudana Khichdi

• To begin with, first, wash the sago pearls for 3-4 times until water runs clear. You can wash them in a colander under running water to make if free of most of the starch in it. Then, soak the sabudana pearls in 1 & ¼ cup of water overnight.(photo 1)
• Now, once the sabudana is soaked well, you will see hardly any water left behind. But, I would still urge you transfer it into a colander to get rid of water if any.(photo 2)
  ImportantTip: You can take a pearl in between the two fingers and check if it is soft and mashes well, it is ready to cook.
• Then, add crushed peanut into the sabudana(photo 3)
• Gently mix them well and set it aside.(photo 4)

To Cook Sabudana Khichdi Recipe

• Now, heat oil in a pan or kadhai, once the oil is hot, add cumin seeds and fry for few seconds.(photo 5)
• Add diced potatoes and saute on high heat for a minute. Then cover and cook for 3-4 minutes until they are 90 percent done.(photo 6)
• Now, add raw peanut, curry leaves, and green chillies and mix.(photo 7)
  Optional: Raw peanuts are absolutely ones choice to add after you adding roasted and crushed peanuts. As I love the crunch of that crispy peanut, hence the addition of raw peanuts. You can totally skip it.
• Add soaked sabudana, salt and gently mix, cook for 4-5 minutes only until the pearls are just translucent.DO stircouple of times but gentlly. Also,do not overookthem as they will start sticking to each othermaking a sticky lump.(photo 8)

• Finally add, lemon juice and coriander leaves and mix.
• Sabudana Khichdi is ready to serve.

You might also like:

Aloo tikki

Pav Bhaji

Rice Kheer

Upma Recipe

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