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Perfectly cooked, fluffy, and non-sticky gluten-free Sabudana Khichdi in a blue designer plate.

Sabudana Khichdi (Fluffy and Non-Sticky)

Perfectly cooked, fluffy, and non-sticky gluten-free Sabudana Khichdi every time with easy tips and tricks.

Ingredients

  • 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 Sendha Namak for fasting or regular

Instructions

Soaking Sabudana

  • 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
    Peanut, potato and green chili getting cooked in ghee in a cast iron wok.
  • 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.
    Peanut, potato and green chili cooked in ghee in a cast iron wok.
  • Once done add the soaked sabudana and salt.
    Salt
    Adding of sabudana in potato, peanut and green chili mixture.
  • 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
    Adding of crushed peanuts in sabudana khichdi.
  • 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.
    Cooked sabudana khichdi
  • Serve it as is or with some yogurt or farali raita.

Notes

  • Measurements are rough guidelines, one can adjust as per taste.