Love Sabudana khichdi ? but somehow can’t get it right . Does it turn mushy or sticky and completely unappetizing then today’s post- How to make perfect non-sticky Sabudana Khichdi / tapioca pearls pilaf has got you covered .
This delicious dish is vegan and gluten-free too.
Sabudana Khichdi is one of the most popular comfort food in India. It’s also know by sago khichdi and tapioca pearl pilaf. Beautiful tender tapioca pearls coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages.
It’s mostly made during fasting/vrat/upvaas season like Navratri , Shivratri , Ekadashi but not limited to the same. Sabudana khichdi makes an appetizing and filling breakfast , lunch , dinner or a snack and with few minutes of pre preparation ,this delicious meal comes together in a flash.
We absolutely love it with a side of chilled yogurt. Simple pleasures of life right!
I have had my share of making sticky , lumpy , mushy Sabudana khichdi when I was a rookie years back but not anymore. I have learnt how to make this delicious khichdi from my mother in law and it turns out amazing every time.
Given below is step by step pictorial followed by the recipe and tips for making the perfect non – sticky sabudana khichdi . It is important to go through the tips for a successful khichdi so please do not skip them.
Why does my Sabudana Khichdi turn so sticky and lumpy ?:(
Well , if you soak Sabudana/ tapioca in more water than required then it will turn mushy and sticky.
so how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf ?
Solution– Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking. Soak sabudana by adding just enough water to cover them . Just ¼ inch more than sabudana level.
Secondly after the sabudana have fluffed up , drain off excess water if any before cooking.
Thirdly , less is more. Don’t use a lot of oil to cook sabudana .
How do I know when sabudana is soaked well and ready to cook ?
There is a wide range of sabudana available in the market with different quality. Some are ready instantly , some need 3-4 hours of soaking and some need more time. I suggest soaking for 5-6 hours ,preferably overnight for non instant ones.
Always do the smash test mentioned below to know that sabudana is ready or not for cooking.
Pick up a soaked pearl and mash it between your finger and thumb. It should squish easily .
Do the smash test and if not ready , sprinkle some water and give a quick stir and let it sit for 2 more hours.
Smash test again, drain any excess water.
Now you are all set to make the khichdi.
Steps given below for how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf.
How to make Sabudana Khichdi recipe
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How to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf
- 440 grams / 2 cups Sabudana before soaking
- 450 ml/ 2 cups water
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 3-4 curry leaves*
- ½ tablespoon grated ginger *
- 2 green chillies finely chopped *
- 2 medium sized potatoes peeled and cubed / 2 cups approx
- ½ cup roughly crushed roasted peanuts *
- Salt to taste sendha namak for upvaas
- 2 teaspoon Sugar
- 1 tablespoon Lemon juice or to taste
- Fistful of Chopped cilantro *
- Few roasted peanuts for garnish
- Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
- In a big wide bowl soak sabudana by adding just enough water to cover them . Just ¼ inch more than sabudana level.
- Soak covered for 5-6 hours , preferably overnight.
- Sabudana will fluff up after soaking .
- Do the smash test mentioned above in the tips .
- Drain off excess water if any before cooking.
- Add oil to a heavy bottom non stick pan .
- Once warm , add in the cumin seeds.
- Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
- Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
- Meantime, add in sugar, salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
- Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
- Keep stirring occasionally.
- Taste test and adjust the seasoning if needed .
- Add in lots of chopped cilantro and more peanuts.
- Serve warm with chilled yogurt.
Go through the tips mentioned above for perfect non sticky sabudana khichdi.
You may add pomegranate or grated coconut if desired.
You may substitute green chilies with red chilly powder.
You may skip ginger, but it adds a lot of flavor .
Pin this on your pinterest board for later reference .
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Priya N Rao
Hi Khushboo, Thanks to you, i could finally make a perfect sabudana kitchdi..i.always feared doing this after couple of disasters and finally got the knack of doing this correctly. It turned out awesome and everyone like it.❤️❤️ Thank you once again 💖
That is amazing Priya, I am glad you trusted this recipe.
Thanks for the recipe. I followed the recipe completely and it was not sticky, however there was a bite to the sabudana, is that normal? The taste was great, not sticky, but a bite and I’m not sure if I did something wrong.
Hello Bejal, may be you were too cautious about adding oil. Or it depends on the variety used. The only way to know if sabudana is ready is to squish one of the pearls between your fingers after soaked.
Hi Khushboo, Thanks for such amazing recipe. I have never been able to make perfect mon sticky khichadi and I am so blessed to have read this post. I am curious to know how to crush roasted peanuts? Do I grind peanuts in a mixer? Thank you! A
Hello Mudrika, just pulse it in the mixer. Do not grind it fully.
A foolproof recipe. I followed it step by step and was super pleased with the outcome. my khichdi was non sticky and perfect! thank you!
I am glad this recipe helped you. Thank you for the lovely feedback!
can we add milk when preparing rava/ poha or now sabudana
is it safe – heating these with milk in it – until they become translucent ?
taste is good but i never hear people doing it – hence asking.
I never had savory sabudana khichdi with milk. But it is safe. We do make sabudana kheer.
Hello kushboo, what a lovely name. I have the small variety of sabudana, should I still soak overnight?
Hello Nasim, I have always soaked sabudana for at least 6-8 hours before cooking.
Good recipe and easy to follow
I love sabudhana,but didn’t know how to make it with out sticking..your recipe is perfect. Loved the result each time.
Thank you for the wonderful recipe.
I am glad you liked it Jasmine!
Your trick worked like magic, you are a magician, Khushboo! Keep blogging!
Hi, what is the ‘coated sabudana’ mean? What did you add to the soaked sabudana in the image?
Hello MM, It refers to point no. 11 where you coat the soaked sabudana pearls with sugar, salt and so on.
This is exactly what me and my wife were looking for … We tried your method and the result was perfect non sticky sabudana khichdi …. Thanks and ton …
I am glad it helped Hariharan ji . Thank you for a lovely feedback!
Very nice tips. I made it yesterday for dinner. Everyone loved it.
Made twice in Navratri. It was so good!
You saved me from embarrassment! My mil wanted to have made by me . I googled several recipes and settled for this one. The tips helped me a lot to make Sabudana Khichdi in one go. Thank you
Happy to know this Sushma!! That is awesome!
I have struggled in the past with sabudana khichdi recipe – they always would turn sticky and lumpy. I would keep increasing the amount of oil, but with no success. The tips you have given made the recipe so easy. Thank you for sharing the process in detail. The khichdi turned out perfect.
Hey Anjali , So good to know that this sabudana khichdi recipe helped you. Thank you for a lovely feedback!
Thanks for the easiest way of showing up on how make quick and faster
I made sabudana khichdi for the very first time following your recipe. I am not a great cook and single. Off late trying my hands on cooking and eating homemade food. This khichdi turned out well for me . Thank you for all the tips. Will follow many more of your recipes.
I am glad you enjoyed this recipe Paras. Do try other recipes. If you have any questions feel free to drop in a comment.
Yum. Tried it today.
Was nice. Thank you for the tips. Not sticky
Was perfect and delicious
What brand of sabudana do you use? I have tried a few and they all seem to break apart during the soaking.
Sadiya I am based in United States. I use whatever is available in the Indian Stores here. Currently using Deep brand.
Turned out well.
Sounds good Parvati!
Finally got a great tasting khichdi. Thank you for all the tips Khushboo
How lovely Trupti, thank you for a lovely feedback!
Finally I made a perfect one thanks to your tips!
Happy it worked for you as well Khyati.
Was perfect . Especially My mil loved it a lot .
Glad to know that Reshmi!
Was easy to follow and I had nice not smushy Khichdi. Thank you!
That’s nice Kritika !
It turned out well. Not sticky with your tips
Turned out great for me. I made while fasting . Thank you!
Glad to know that Seema.
This recipe turned out bad for me. Not going to follow it again.
That’s sad Sabu. Sorry it did not work out for you . May I know what the issue was so that we can sort it.
Turned out nice with the easy instructions. Thank you.
I am happy that it turned out great for you!
For the first time I got proper khichdi. Not sticky or smushy. Thank you Khushboo!
Please post more easy recipes and tips like this!
Aww Kanya , I am glad I could help you with this post. Thank you for a lovely feedback!
After trying other recipes so many times which was a flop I thought to give your a try. I love the explanation. It turned out so good . Thanks.
I am so glad that this recipe helped you making a perfect khichdi.
Hi Khushboo ,
Looking forward to trying this recipe . Any particular brand of sabudana that you use ?
Not really. Sabudana are sold all over the world under different brands.
Thank you! Big help. I have also noticed that post the soaking procedure that you mentioned, if I leave the soaked and drained sabudana in the fridge overnight it really also helps to keep it non sticky. Best wishes to you !
Hey Neha, that is a nice tip.. I will try it next time. Thanks for sharing with me and my readers.
Thank you for a elaborate explanation. My sabudana khichdi was perfect . All because of you. Thanks.
Glad it helped Priya, thanks for a lovely feedback.
I have struggled and still struggling with many sabudana recipes and this is one among them. Love the recipe. I am going to give it a shot and maybe…..just maybe I will get it right 🙂
Aww Sandhya, do try .. the key is not over soaking and draining all the water. Hope the jinx breaks for you with this. Do follow up if any problem. We will sort it out. Hugs!