Sabudana Khichdi Recipe
Non-Sticky Sabudana Khichdi | Sago Khichdi
Sabudana khichdi is prepared with potato, soaked sabudana, peanuts, and spices.
Sabudana, being rich in potassium helps to promote healthy blood flow and keeps your blood pressure in control. It reduces stress on the heart and cuts down the chances of stroke or heart attack.
Sabudana khichdi is also known as fasting food as it is prepared during Indian festivals like Navratri, Shivratri, and Krishna Janmashtami.
The combination of potato, peanuts, green chilli, and sabudana enhances the taste of khichdi and makes it tasty.
Here, I am sharing simple steps to prepare non-sticky sabudana khichdi.
Soaking Time:
4-5 Hours
Preparation Time:
2 Minutes
Cooking Time:
15 Minutes
Share Our Recipes:
Ingredients (Servings - 2 people)
- Sabudana – ½ cup or 125g
- Ghee or Oil – 1 tablespoon
- Water – 100ml, for soaking sabudana
- Peanut, crushed – ¼ cup or 60g
- Sabut peanut – 1 tablespoon
- Rock Salt (Sendha Namak) – 1 teaspoon or as per taste
- Black or White Pepper Powder – ½ teaspoon
- Green Chili, chopped – 2 teaspoon
- Potato, chopped – 1 medium sized
- Tomato, chopped – 1 medium sized
- Coriander & Mint leaves, chopped – 1 tablespoon
- Rai(Mustard) or Jira(Cumin) – 1 teaspoon
- Curry leaves(Neem Patta) – 5-6 pieces
- Sugar – ½ teaspoon(Optional)
- Lemon Juice – 1 teaspoon
How to make Sabudana Khichdi
Soaking of Sabudana
- Wash sabudana 3-4 times and soak for 5-6 hours in 100ml water. Do not take boiled/cold water.
- Wash the sabudana with water several times so that the starch gets washed away.
- Soaking sabudana overnight gives better results.
- Sabudana becomes almost double in size when it absorbs water.
- It should be checked that the sabudana has been properly soaked. To check this, press a few sabudana pieces in between your thumb and index finger. If it gets smashed easily, it means that sabudana has been soaked properly.
- If you feel that sabudana is still hard, sprinkle some water over it and keep it aside for an hour.
Preparing Khichdi
- Place sabudana in a big bowl.
- Pour salt ½ teaspoon and sugar ½ teaspoon over sabudana and mix well.
- Heat ghee or oil in a pan on medium flame.
- On heating, pour 1 tablespoon sabut peanuts and fry on low flame. Keep aside peanuts on a plate.
- In ghee or oil, add rai or jira in the same pan on medium flame.
- When rai or jira starts to splutter, add chopped green chilli and curry leaves and saute them for 1 minute.
- Now add chopped potato over this mixture with ¼ teaspoon salt and mix well.
- Cover the pan with a lid to cook on low flame for 1-2 minutes.
- Note: It’s important that the potatoes should be cut small in size so that it gets cooked quickly.
- Remove the lid and cook for 3-4 minutes stirring often until potatoes are almost cooked.
- Add crushed peanuts and cook for another 2-3 minutes.
- Now add chopped tomato and black/white pepper and cook again for 2-3 minutes.
- Add sabudana and mix well.
- Cook for 3-4 minutes on high flame and stir continuously.
- Switch off the gas and cover the pan with a lid and keep aside for 2-3 minutes.
- Pour fried peanuts and lemon juice in sabudana khichdi.
- Garnish with coriander leaves.
- Sabudana khichdi is ready to serve.
- You can also serve it with curd to enhance its taste.
Liked this recipe?
Subscribe to our mailing list and get every new recipes directly to your mail box
Sabudana Khichdi Recipe Tips
which add magic to your recipe!!!
Tip 1
When you pour the sabudana into the pan, do not cook or stir it for too long, otherwise, the pearls become translucent and they may stick together.
Tip 2
It’s important to cut the potatoes into small sizes so that they cook quickly.
Tip 3
If soaked sabudana pearls stick together, sprinkle some drops of water over it, and mix with a spoon evenly.
Tip 4
If soaked sabudana have still more water, you can sieve with a strainer to remove extra water.
Tip 5
You may also add saunf and raisins to enhance its flavour.
Tip 6
Tomato enhances the taste and makes it colorful.
Tip 7
You can also use boiled potato in place of raw potato in sabudana.
Tip 8
It should be kept in mind that the starch should get completely rinsed from the sabudana otherwise sabudana pearls may become sticky.
Tip 9
Starch can not be removed from sabudana if you cook on high flame.
Tip 10
Soaked sabudana can be stored safely in an airtight container in the refrigerator for 3-4 days. So, when these stored sabudana have to be used for khichdi, sprinkle some water on the sabudana.
Tip 11
If you do not like tomatoes, you may avoid using them.
Tip 12
You may also add turmeric powder(haldi) if you want to add colour to it.
Tip 13
If you don't want to use black pepper, then red chilli powder can be used.
Recipe Card
Sabudana Khichdi Recipe
Sabudana khichdi is prepared with potato, soaked sabudana, peanuts, and spices. Sabudana khichdi is also known as fasting food as it is prepared during Indian festivals like Navratri, Shivratri, and Krishna Janmashtami.
Ingredients
- 125 g Sabudana
- 1 tablespoon Ghee or Oil
- 100 ml Water
- ¼ cup Peanut, crushed
- 1 tablespoon Sabut peanut
- 1 teaspoon Rock Salt
- ½ teaspoon Black or White Pepper Powder
- 2 teaspoon Green Chili, chopped
- 1 piece Potato, chopped
- 1 piece Tomato, chopped
- 1 tablespoon Coriander & Mint leaves, chopped
- 1 teaspoon Rai(Mustard) or Jira(Cumin)
- 5-6 pieces Curry leaves
- ½ teaspoon Sugar
- 1 teaspoon Lemon Juice
Instructions
Soaking of Sabudana
- Wash sabudana 3-4 times and soak for 5-6 hours in 100ml water. Do not take boiled/cold water.
- Wash the sabudana with water several times so that the starch gets washed away.
- Soaking sabudana overnight gives better results. Sabudana becomes almost double in size when it absorbs water.
- It should be checked that the sabudana has been properly soaked. To check this, press a few sabudana pieces in between your thumb and index finger. If it gets smashed easily, it means that sabudana has been soaked properly.
- If you feel that sabudana is still hard, sprinkle some water over it and keep it aside for an hour.
Preparing Khichdi
- Place sabudana in a big bowl.Pour salt ½ teaspoon and sugar ½ teaspoon over sabudana and mix well.
- Heat ghee or oil in a pan on medium flame.On heating, pour 1 tablespoon sabut peanuts and fry on low flame. Keep aside peanuts on a plate.
- In ghee or oil, add rai or jira in the same pan on medium flame.
- When rai or jira starts to splutter, add chopped green chilli and curry leaves and saute them for 1 minute.
- Now add chopped potato over this mixture with ¼ teaspoon salt and mix well.
- Cover the pan with a lid to cook on low flame for 1-2 minutes.
- Note: It’s important that the potatoes should be cut small in size so that it gets cooked quickly.
- Remove the lid and cook for 3-4 minutes stirring often until potatoes are almost cooked.
- Add crushed peanuts and cook for another 2-3 minutes.
- Now add chopped tomato and black/white pepper and cook again for 2-3 minutes.
- Add sabudana and mix well.
- Cook for 3-4 minutes on high flame and stir continuously. Switch off the gas and cover the pan with a lid and keep aside for 2-3 minutes.
- Pour fried peanuts and lemon juice in sabudana khichdi. Garnish with coriander leaves.
- Sabudana khichdi is ready to serve.You can also serve it with curd to enhance its taste.
😋😋