Sabudana Khichdi | Tips And Tricks To Make Non-Sticky Sabudana Khichdi |Gluten Free And Vegan Recipe

Dear all,

Sabudana or Tapioca pearls Khichdi is one of my most favourite Maharastrian Tiffins/Snacks. Though Raghu prefers the sabudana vadas which I make frequently, the Khichdi is one tiffin that I love to cook for my daughter and myself . 

Fun Fact - If I find it in the menu of any restaurant, I would never miss ordering it 😁. 

I also love making the Sabudana Khichdi for Navratri fasting and the way I make it is a little different. You can checkout the Navaratra recipe here .

When I shared my Sabudana Vada recipe video, I received a lot of requests to share my Sabudana Khichdi recipe.  So, today I am sharing this recipe with all of you.

Over the years, I have had a lot of ‘Sabudana Khichdi’ disasters like the pearls sticking to each other or becoming too tough to bite into or the soaking up too much oil. Here are my learnings, 8 tips and tricks, that will help you make ‘non-sticky’ yet soft Sabudana Khichdi that too with very less oil .

1. Wash the sabudana at least 3-4 times before you soak them.
2. Method 1 :Soak them for one hour and then drain them into a colander. Cover with a lid and allow them to rest for at least 5-6 hours.After the resting period, the pearls should be non-sticky. 
3. Method 2: Soak Sabudana overnight(or 8 hours) with enough water to cover the pearls. After 8 hours, you will find all the water absorbed and the pearls, non-sticky. You can prepare this in advance (even a day ahead and store). You can checkout the method here.
4. Add the ground peanuts, sugar to the sabudana before you add them to the pan for cooking.
5. If you are adding vegetables to the Khichdi, make sure that they are fried well and there is no moisture left. 
6. Do not cover and cook sabudana khichdi.
7. Sabudana cooks very fast. Once you add the sabudana, keep stirring every few minutes and when the pearls turn     translucent, switch off. Over cooking makes the khichdi lose it’s soft texture.
8. And lastly, use a wide pan or kadai so that sabudana is not tightly packed and there is enough room to stir them.

I am sure when you try the Khichdi next time, it will be a great success and you will get loads of compliments just like I did. 

Now, let’s start cooking!

Sabudana Khichdi :

Preparation time : 6 hours 

Cooking time : 15 minutes

1 cup = 250 ml cup

Ingredients :

1 cup sabudana/tapioca pearls

1/2 cup peanuts (roasted and ground)

1/2 teaspoon brown sugar

1 potato ( finely chopped)

Pinch of turmeric powder

Salt to taste

For tempering:

2 teaspoons sesame oil

1/2 teaspoon cumin seeds/jeera

1 sprig curry leaves

1/2” ginger (finely chopped, optional)

3 small green chillies ( finely chopped, adjust)

For garnish:

1 tablespoon fresh coconut ( grated, optional)

Finely chopped mint or coriander leaves 

Roasted peanuts

You can watch how to make this yummy snack below 👇

Method :

1. Heat a wide pan with oil and temper with ingredients given for the same. 
2. Add the finely chopped potatoes, turmeric powder, salt and allow the potatoes to cook and lightly fry. 
3. Add the sabudana ( mixed with peanut powder and sugar)
4. Cook over low/medium flame stirring every few minutes.

     Chef tips: This step takes 7-8 minutes only.

     5. Switch off and garnish if you like.

Your delicious Sabudana Khichdi is now ready to be served!

Happy Cooking!

With love,

Masterchefmom