Sabudana Khichdi

  • Prep Time
    5 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Beginner

Sabudana Khichdi is extremely simple and is often made during the fasting season. 

Sabudana Khichdi is so popular in India during the fasting season of Navratri or Sravan month. However, you don’t really need an occasion to make it. Here we have Jain recipe of it, without onion and garlic. It’s usually flavored with peanuts, chilies, cumin and curry leaves. This Khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season. Perfect non-sticky sabudana Khichdi ready in no time. You may add spices like turmeric, chili powder, ginger, garlic, coconut, etc as per your taste adjust the seasoning. It’s also known by sago Khichdi and tapioca pearl pilaf. Prepare it and enjoy the most lovable dish with family and friends. Let us know the feedback.

This recipe was prepared by a lovely mom – Rita Ketan Dedhia.

Tips and Suggestions by Mom Chef:-

  • A 1:1 ratio of sabudana and water should always be used.  So for 1 cup of sabudana, use 1 cup of water for soaking. A lot of water will result in a clump and make a gloopy mess!
  • Once sabudana is added, it should not be cooked or stirred for too long; otherwise, it will stick together.
  • It should be served warm with chilled yogurt.

For more such exciting recipes like Sabudana Khichdi, please click on the following links:

  1. Kolhapuri Bhadang | Spicy Puffed Rice Chivda
  2. Mungfali Chaat | Peanut Chaat
  3. Besan Pizza | Instant Besan Pizza

 

 

 

 

 

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Ingredients

  • Sabudana/ Sago/Tapioca Pearls - 1 bowl
  • Oil - 2 tablespoon
  • Cumin seeds/jeera - 1/2 teaspoon
  • Curry leaves - 6 or 7 leaves
  • Green chilies - 1 small (as required)
  • Salt - as per taste
  • Roasted peanut powder - 1/2 tablespoon roughly crushed.
  • Tomato - 1 small sized
  • Coriander leaves - 1 teaspoon

Instructions

  1. Take the sabudana in a bowl.
  2. To get rid of the starch, rinse it until the water turns clear This is a key step before soaking the sabudana.
  3. Always use a 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water for soaking.
  4. Soak the sabudana for 5 to 6 hours and sprinkle water over it after every 2 hours.
  5. Press a pearl of the sabudana to check if it has been properly soaked. You should be able to smash it easily.
  6. Heat oil in a pan on a medium flame and add cumin seeds. Let it sizzle for a few seconds.
  7. Then add curry leaves and green chilli. Let them sizzle.
  8. Meanwhile, add salt and crushed roasted peanut powder to the sabudana bowl, and mix well.
  9. Peanut powder is prepared by coarsely grinding roasted peanuts.
  10. Now add the coated sabudana to the pan, and mix it well.
  11. Add tomatoes and saute it. Keep the flame low.
  12. Add coriander. Mix it well.
  13. Do not cook it for a long time else it will stick. Stir once or twice and turn off the flame.
  14. Delicious Sabudana Khichdi is ready to be served.

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