Which is why, if you are new to sabudana, and haven’t used it a lot, then definitely ensure to read through all the tips shared in this post – from how to soak sabudana, and how to make sabudana khichdi if you forgot to soak sabudana for the desired time, to how much water to use, how long to soak it for, how to keep the sabudana pearls separate, and also how long to cook it. Because as easy as it is to make this khichdi, if you are not familiar with handling sabudana, it can easily turn into a sticky mushy mess. A delicious sticky mushy mess, but still! Which is why I’ve also shared a handy 5 point checklist to make non-sticky sabudana khichri every single time. Yes, I am that nerdy! 😛
What is Sabudana Khichdi?
Sabudana Khichdi is a popular Maharashtrian breakfast dish made using sabudana / sago / tapioca pearls as the primary ingredient, which are soaked and strained, and then added to a tempering made from ghee / oil, cumin seeds, curry leaves, green chillies, potatoes and peanuts, and seasoned with salt and lemon juice, and garnished with coriander leaves.It’s an especially popular choice for upvas / fasting days during the festival season in India.
Ingredients You Need
Ingredient notes
Sabudana – A lot depends on the kind / quality of sabudana you use. So choose well, and once you find what works for you, stick with it. Generally, it’s best to use bigger sized pearls for making khichdi.It’s also super important to prep sabudana well so as to decrease the odds of a sticky khichdi. And I’ve shared exactly how to prep it, so you can follow that. Potatoes – I prefer using pre-boiled potatoes for making khichdi. But you can use raw potatoes too, just cut them smaller, and cook them in the pan while making khichdi. It would just take longer. Peanuts – In this recipe, less is NOT more with peanuts. Which is why, it calls for both – whole peanuts and roasted peanut powder. I make roasted peanut powder in advance, as it comes in very handy, especially for maharashtrian recipes. But you can roast & crush peanuts right before making khichdi too.
How to Make Sabudana Khichdi
There are 2 main parts to making a good sabudana khichdi – soaking & prepping sabudana and actually making the khichdi in the pan. The latter is fairly simple and straightforward, if you handle sabudana right in the soaking and prepping stage.
Soaking and Prepping Sabudana
The first step is to rinse the sabudana really well, until the water runs clear, to get rid of all the excess starch. Followed by soaking sabudana in water overnight.I soak 1 cup sabudana using 1 cup water. Depending on the kind / quality of sabudana you are using, you might need ¾ to 1 cup water.Note: Use a smaller / deeper container to soak the sabudana instead of a wide bottomed container, so that the sabudana is well soaked in the water.The required soaking time might also vary depending on the kind / quality of sabudana / tapioca pearls you are using. Some kinds of sago only need 4-6 hours of soaking time, while some others need 8-10 hours.You might need to experiment a bit with the soaking time for your particular kind / brand of sabudana.
Once the soaking period is done, try to smash a couple pearls of sabudana between your thumb and your index finger. If it smashes easily, the sabudana is soaked well.
If you find that sabudana pearls are still a little firm, and not easily smashed, even after soaking with the right quantity of water for the right amount of time, then liberally sprinkling some water on the top, and letting it soak for some more time will help.
Once the sabudana is soaked and ready, and has become fluffy, after almost doubling in size, there shouldn’t really be any excess water in it. But it’s still best to strain the sabudana using a strainer, just to ensure that there is absolutely no excess water.
After straining, transfer the sabudana in a wide bottomed utensil / paraat, add in roasted peanut powder, and mix it in, with a light hand, so as to not break or mush the sabudana pearls.I usually have roasted peanut powder on hand. But in case you don’t, you can dry roast and crush a few peanuts right before making the khichdi, and add it in. The peanut powder helps keep the sabudana pearls separate, so it’s best not to skip it.
Making Sabudana Khichdi
In a pan, lightly heat up a little oil/ghee, and add in the cumin seeds, and wait till it crackles, before adding curry leaves.Then let the curry leaves get lightly roasted, before adding whole peanuts, and roast them well. You can use peanuts with shell on or off. Or totally skip the peanuts if you don’t prefer them.Once the peanuts are well roasted, add in the chopped green chillies, and chopped / diced boiled potatoes, and a little bit of salt, to season at every stage. Mix everything well, and saute for a few minutes till the potatoes get lightly roasted.Since I have used boiled potatoes, a couple of minutes of saute / roast is more than enough. If you use uncooked potatoes, then you’d need to ensure to cut them really small, and cover and cook for longer time, until they get cooked through.If you are using slit green chillies, you can add them earlier, right along with curry leaves. I use chopped chillies, so I add them with potatoes to avoid them getting burnt.
When the potatoes are done, add in the sabudana that was mixed with peanut powder, the rest of the salt, sugar / jaggery powder, lemon juice, and mix everything together, with a light hand, so as to not break or mush the sabudana pearls.Finally add in the chopped coriander leaves, and mix it in. Cook covered on medium flame till the sabudana is translucent, and then turn off the gas.DO NOT over-cook, over-mix, or over-stir the sabudana. That will make the khichdi turn into a sticky goopy mess.
Important Note NEVER use a cast iron pan to make sabudana khichdi. Because the sabudana will stick to the pan and it will be difficult to salvage the khichdi.
Variations & Substitutions
Serving Suggestion
Sabudana Khichdi is best served hot, and paired with yogurt or chutney. Though I personally love to eat it as is, just pairing it with a steaming hot cup of adrak chai.
Pro Tips to Make Sabudana Khichdi Non Sticky
Sticky mushy sabudana is the #1 problem most folks have to deal with while making sabudana khichdi. Which is why I created a checklist of sorts to help you troubleshoot. Use this handy 5 point checklist to make non sticky sabudana khichdi every single time. Pro Tip: Adding ghee and lemon juice can help break up some clumps.
What to Do if You Forgot to Soak Sabudana
Even though it’s not ideal, you can make sabudana khichdi, even if you forgot to soak sabudana overnight or in advance. Just rinse the sabudana well, and soak in hot boiling water for 2 hours. Then check to see if the sabudana has doubled in size and is easily smashed. If ready, then drain the excess water, and use as normal.
Popular breakfast / snack recipes to try..
⭐️ Spicy Hot Kolhapuri Misal ⭐️ Sabudana Vada ~ 3 Methods⭐️ Maharashtrian Kanda Poha ⭐️ Idli Fry ~ using Leftover Idlis⭐️ Soft & Fluffy Upma Recipe As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️
📖 RECIPE
This post was first published in May 2020, and has been republished with updated instructions, photos, and recipe video in Aug 2021. If you’d like FREE recipes and meal prep ideas delivered directly to your email inbox every Friday in one short email, then subscribe to the Foodie Friday list HERE, and never run out of ideas on what to cook over the weekend or prep for the week ahead. 🙂
