Learn how to make fluffy and non-sticky Sabudana Khichdi every time with my easy tips and tricks.
Sabudana Khichdi or Khichri is a delicious gluten-free food made using sabudana or tapioca pearls, potato, peanut, and spices. It is one of Maharashtra’s most popular breakfast dishes and is thoroughly enjoyed during Indian fasting, vrat or upvas.
Sabudana is high in carbs and gives you an energy boost. Hence it is an ideal choice when you are on a fast. It is naturally gluten-free and hence can be one of the choices for people looking for gluten-free food. Believed to be a rich source of calcium and dietary fiber it might promote bone health and aid digestion.
Recipes with Sabudana
Sabudana porridge is believed to be very healthy for babies and also helps when you have loose motions. I used to make it a lot for my son, as he was a fussy eater when he was a baby. It was easier for me to feed him and keep him full for a long time.
Fasting recipes with sabudana
We love sabudana and love enjoying it as a khichdi for some of our breakfast mornings or when I am fasting. Khichdi is one of the quickest I can make with this, however, I like to make this sabudana thalipeeth/pancakes or fritters or this all-time favorite Air Fryer Sabudana Vada or Fried Sabudana Vada. I make this Farali Aloo Sabudana Papad (Potato Sago Papadum) in lumpsum during the summer months to enjoy whenever we can along with our Fasting or vrat thali or this Vegetarian Maharashtrian Thali.
I remember the first time when I made this khichdi when I was a teenager. I added more water to soak the sabudana. The sabudana was sticky and when I made the khichdi it was not sticky and sort of a lump. Though my poor dadi enjoyed it as her granddaughter had made it for her. I was feeling so sad that I could not make it properly. But such things make you learn it properly and do it correctly every time.
How to get the perfect soaked sabudana and get non-sticky sabudana khichdi
- Clean the sabudana well and get rid of impurities.
- Rinse the sabudana in clean tap water a couple of times.
- Once rinsed add enough water. By this I mean, add water up to 1 cm more than the sabudana layer in your bowl.
- Let this soak for at least 1 hour.
- After 1 hour, if you have any excess water on the top, discard it. Leave a little water behind, do not drain it completely. It will still soak more water.
- Cover the bowl and soak it for 5-6 hours or overnight.
- If you have a cold kitchen or cold climate, covering the bowl is essential. If we do not do that, the sabudana on the top gets a bit hard or is not soaked properly.
- That’s it, after a few hours, you will have the perfect soaked sabudana.
How long to soak sabudana before cooking for sabudana khichdi
It is best to soak sabudana for 5-6 hours or overnight.
How much water to add to sabudana
After rinsing the sabudana, add up to 1 cm more than the top sabudana layer in your bowl. Leave it for 1 hour and then discard any excess water. Leave a little water behind, do not drain it completely. It will still soak more water.
Can I refrigerate sabudana?
Yes, you can refrigerate sabudana. Once soaked cover and keep it in the refrigerator. It stays good for a couple of days in the refrigerator. Keep it covered or in an air-tight container once soaked. Use as required.
What to do if sabudana becomes too wet or you have excess water
If it still has excess water after soaking for 5-6 hours, you have added more water. Remove any excess by placing all the sabudana in a colander for the water to drain. You would need to wait for another 40-60 minutes in that case, as cooking immediately will still have water in it and it will become mushy.
Soaking sabudana in a cold climate or cold kitchen for sabudana khichdi
If you have a cold kitchen or cold climate, covering the bowl is essential. If we do not do that, the sabudana on the top gets a bit hard or is not soaked properly. Also, do not soak in warm water or very cold water. Normal room temperature water is good. If you have too cold water from the tap, warm it a bit, let it sit on the counter so that it comes to room temperature, and use this water for soaking.
Popular fasting/vrat/upvas recipes on the blog
Did you check our popular fasting recipes? Samak Rice Khichdi or Vrat Ke Chawal or Farali Khichdi or this Farali Singhara Paratha which is gluten-free as well.
Sabudana Khichdi (Fluffy and Non-Sticky)
- 1 Cup sabudana Once soaked it would almost double
- 2 tablespoon Whole peanuts
- 2-3 tablespoon Roasted and semi-crushed peanuts
- 1 teaspoon cumin seeds
- 2 tablespoon lemon juice
- 2 tablespoon chopped coriander
- 1 tablespoon Clarified Butter/ghee or oil
- 1 small potato cubed – ¼ cup
- 2-3 green chilies chopped
- 1 teaspoon black pepper powder
- Salt to taste Sendha Namak for fasting or regular
- Clean the sabudana and get rid of impurities.1 Cup sabudana
- Rinse it well with clean water and soak it with enough water for 5-6 hours. (Read above on tips on soaking sabudana)
Making of Khichdi
- In a heavy bottom pot add ghee or oil.1 tablespoon Clarified Butter/ghee or oil
- Once hot, add cumin seeds.1 teaspoon cumin seeds
- Once the cumin seeds splutter add chopped green chili, potato, whole peanuts, and a little salt.2 tablespoon Whole peanuts, 1 small potato cubed – ¼ cup, 2-3 green chilies chopped, Salt to taste
- Cook this on low to medium until the potatoes are done.
- The potatoes are done when you insert a knife or spoon, and it can be pierced easily or when you press the potato on the back of the spoon it should press easily.
- Once done add the soaked sabudana and salt.Salt to taste
- Mix, cover, and cook on low stirring in between.
- Cooking on low is essential for the sabudana to cook.
- Stirring or mixing everything in between is essential so that it does not form lumps and does not stick to the pan.
- After the sabudana is half done, for 4-5 minutes add semi-crushed peanuts.2-3 tablespoon Roasted and semi-crushed peanuts
- Mix and cook further on slow to medium.
- After 8-10 minutes the sabudana would start changing colour or become transparent.
- The sabudana is almost cooked at this stage.
- Add the lemon juice, black pepper powder, and freshly chopped coriander.2 tablespoon lemon juice, 1 teaspoon black pepper powder, 2 tablespoon chopped coriander
- Mix it again, switch off, cover, and let it rest for 5-10 minutes.
- This helps the flavours to develop and the sabudana is cooked completely.
- Serve it as is or with some yogurt or farali raita.
- Measurements are rough guidelines, one can adjust as per taste.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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