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 1/4 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
Ingredients
- 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
Instructions
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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.
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In a big wide bowl soak sabudana by adding just enough water to cover them . Just 1/4 inch more than sabudana level.
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Soak covered for 5-6 hours , preferably overnight.
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Sabudana will fluff up after soaking .
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Do the smash test mentioned above in the tips .
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Drain off excess water if any before cooking.
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Add oil to a heavy bottom non stick pan .
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Once warm , add in the cumin seeds.
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Add in the cubed potatoes and cook on a low flame until tender , flipping it occasionally.
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Now add in the curry leaves , ginger , chopped chilies and cook for a minute more.
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Meantime, add in sugar, salt , crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
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Now add the coated sabudana to the pan , mix everything well and cook until the sabudana are a bit translucent and well coated.
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Keep stirring occasionally.
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Taste test and adjust the seasoning if needed .
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Add in lots of chopped cilantro and more peanuts.
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Serve warm with chilled yogurt.
Recipe Notes
Roast peanuts , crush them and store them in an air tight container so that it’s available handy whenever needed.
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 .
Hope you like this recipe and do give it a try. I would love to hear from you. Love being here , don’t miss a single recipe- Subscribe now – it’s free and get every recipe in your inbox.Subscription box is on the home page and below every recipe post.If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section or tag me @carveyourcraving on instagram.
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Thanks for stopping by.
Made twice in Navratri. It was so good!
Thanks
Happy to know this Sushma!! That is awesome!
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
Hey Anjali , So good to know that this sabudana khichdi recipe helped you. Thank you for a lovely feedback!
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.
Thanks for the easiest way of showing up on how make quick and faster
I am glad you enjoyed this recipe Paras. Do try other recipes. If you have any questions feel free to drop in a comment.
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.
Yum. Tried it today.
Was nice. Thank you for the tips. Not sticky
Was perfect and delicious
Sadiya I am based in United States. I use whatever is available in the Indian Stores here. Currently using Deep brand.
What brand of sabudana do you use? I have tried a few and they all seem to break apart during the soaking.
Sounds good Parvati!
Turned out well.
Glad to know that Reshmi!
How lovely Trupti, thank you for a lovely feedback!
Finally got a great tasting khichdi. Thank you for all the tips Khushboo
Happy it worked for you as well Khyati.
That’s nice Kritika !
Finally I made a perfect one thanks to your tips!
Was perfect . Especially My mil loved it a lot .
Was easy to follow and I had nice not smushy Khichdi. Thank you!
Glad to know that Seema.
Awesome Khushi.
Awesome Sarika.
It turned out well. Not sticky with your tips
Was yum
Turned out great for me. I made while fasting . Thank you!
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.
This recipe turned out bad for me. Not going to follow it again.
I am happy that it turned out great for you!
Turned out nice with the easy instructions. Thank you.
Aww Kanya , I am glad I could help you with this post. Thank you for a lovely feedback!
For the first time I got proper khichdi. Not sticky or smushy. Thank you Khushboo!
Please post more easy recipes and tips like this!
I am so glad that this recipe helped you making a perfect khichdi.
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.
Not really. Sabudana are sold all over the world under different brands.
Hi Khushboo ,
Looking forward to trying this recipe . Any particular brand of sabudana that you use ?
Hey Neha, that is a nice tip.. I will try it next time. Thanks for sharing with me and my readers.
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 !
Glad it helped Priya, thanks for a lovely feedback.
Thank you for a elaborate explanation. My sabudana khichdi was perfect . All because of you. Thanks.
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!
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 🙂