Gluten-free Sabudana Khichdi recipe | Learn how to make Sabudana/Sago Pearls Khichdi
A simple dish that is prepared from soaked Tapioca or Sago cooked with boiled potatoes and peanuts and uses no spice except the green chillies or red chili powder for flavor..
It is a popular breakfast dish in Maharashtra and also consumed during fasting days.
In India many people fast due to religious reasons on special festivals or auspicious days. They abstain from having grains like Whole Wheat or any kind of lentils or lentil flours, spicy food, food with onion and garlic.
What is Sabudana
SABUDANA is actually a form of tapioca, also known as cassava root. This plant is very common across India, Southeast Asian countries, South America, Portugal, Spain, and West Indies. Sabudana refers to the starch that is extracted from tapioca roots, which is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure, and then dried.
According to experts, tapioca is not rich in nutrients, even though various cultures consume it as a staple in their regular diet. It is a good source of carbohydrates, and probably is the reason why it is included as part of fasting foods. Due to its high starch content, tapioca is commonly used as a thickening agent too while making stews, soups, etc.(Source: Google)
What is Sabudana Khichdi
You can say Sabudana Khichdi is a kind of pilaf made with Tapioca Pearls. It is a very simple dish with no spice mixes as it is mainly consumed during fasting days. It makes a filling and delicious breakfast item that can be made in jiffy if we have soaked sabudana .
The crunch of roasted peanuts and lightly fried potatoes flavored with green chilies(used as prefered) makes this humble dish heavenly suited for all age groups since it is low in oil and spices.
It is gluten-free and vegan (when made without GHEE) so can be enjoyed by those who have dietary restrictions. While growing up we didn’t have much of Sabudana. Mom sometimes made it only during fasts. I started liking Sabudana khichdi during hostel days in Delhi where the cook made absolutely delicious Sabudana Khichdi. When I started making it I always struggled with it, as many times it either turned mushy or the pearls didn’t come out soft enough to eat. I learned to make this while in Mumbai from my house help who was a Maharashtrian. She gave me a few pointers and since than my sabudana khichdi comes out perfect. I make sabudana khichdi for myself only as both of my kids and my hubby don’t like it much. They like Sabudana Vada more than khichdi. I make it when I am fasting or want to have something light.
With chilled and sweet yogurt it is a filling and comforting meal especially when fasting.
How to get Non-sticky Sabudana Khichdi
Like me in my earlier days of making , if you also struggle with sticky or uncooked sabudana, then do keep these pointers in mind and you will never complain.
- Soak Sabudana overnight or at least 6-7 hrs.
- Wash and rinse the pearls 2-3 times to remove the extra starch that makes the soaked pearls sticky.
- Always keep the water level half inch above the sabudana while soaking.
- Do not soak in too much water.
- When the sabudana pearls puff up, do check for the softness by pressing a pearl between the thumb and index finger.
- If the pearl is still not soft add some water just enough to soak and let it rest for another hour or so.
- While draining the water use a colander or sieve and let sabudana rest in it for few minutes to drain the water completely.
- Use very less oil/ghee for making it.
- Don’t overcook it and over mix it.
Ingredients and How to make Sabudana Khichdi
Sabudana-Soak sabudana overnight or at least 6-7 hrs. Once the pearls are are soft drain the water completely and keep the pearls in the colander.
Boiled Potato-Take peeled boiled potato cut into small pieces. If you don’t have boiled potato in hand, peel a small potato and chop into small cubes. When you start making Khichdi, cook potatoes until soft and then add sabudana pearls. Roasted peanuts add on the crunch. You can coarsely crush the peanuts, I like to keep it whole.
Fresh curry leaves and green chilies give it the characteristic taste to it. Any flavorless oil like Olive oil can be used. I use desi ghee(Indian Clarified Butter) while making it. Add salt to taste.
Salt-Use Sendha Namak/Rock Salt when fasting if you prefer that.
Enjoy your Sabudana Khichdi in breakfast or make when you are fasting or abstaining from grains, spicy and oily food.
More Recipes for Fasting Days:
Do try this delicious Sabudana Khichdi for breakfast or during fasting days.
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