Gluten-free Sabudana Khichdi recipe for Vrat | Learn how to make non-sticky Sabudana/Sago Pearls Khichdi
Sabudana Khichdi is a very simple dish made soaked tapioca pearls, peanuts and potatoes. It is especially made during vrat/fasting days like Navratri, Janamashtami, Ekadashi, Shivratri etc. Sabudana Khichdi is also a popular breakfast or light meal option in many Indian homes.
With my detailed recipe and tips and tricks you will learn how to make perfect non-sticky Sabudana Khichdi with each pearl apart.
- About the recipe
- What is Sabudana
- What is Sabudana Khichdi
- More Sabudana Recipes from the blog
- Pro-tips to make perfect non-sticky Sabudana Khichdi
- How to make Sabudana Khichdi
- More Recipes for Vrat/Fasting Days
- Frequently asked questions
- Recipe Link to make Sabudana Khichdi
- Sabudana Khichdi
About the recipe
Sabudana Khichdi is a simple dish prepared from soaked Tapioca or Sago pearls, cooked with boiled potatoes and peanuts and uses no spice except the green chillies or red chili powder for flavor. It is prepared with minimum or no spices and considered a light meal option.
Typically consumed as breakfast option and also 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 the starch extracted from Sago or tapioca plant. 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
This dish is a kind of pulao/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 preferred) 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.
How I learned making perfect Sabudana Khichdi
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 perfected the art!! make this when I was in Mumbai from my house help who was Maharashtrian. She gave me a few pointers and since than my Sabudana khichdi comes out perfect.
With chilled and sweet yogurt it is a filling and comforting meal especially when fasting.
More Sabudana Recipes from the blog
Pro-tips to make perfect non-sticky Sabudana Khichdi
Like me in my earlier days of making this dish , 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.
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. Do not use very old batch of Sabudana pearls.
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 the crunch and nutty taste. You can coarsely crush the peanuts, I like to both add crushed and whole peanuts.
Fresh curry leaves and green chilies give it the characteristic taste to it.
Any flavorless oil like Olive oil, Peanut Oil or Rice Bran 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.
How to make Sabudana Khichdi
Check detailed recipe in the recipe card.
Below are the stepwise wise for the method. Check the captions for the steps.
More Recipes for Vrat/Fasting Days
Frequently asked questions
Sabudana Khichdi tastes best when made and consumed fresh. Leftovers get sticky. You can microwave to reheat it though it won't have the same texture as the fresh Khichdi.
Sabudana is a high carb. food, so we add peanuts/groundnuts to it and pair it with yogurt. Having it once in a while for high carbohydrate diet is okay but regular consumption without any protein may lead to nutritional imbalance.
Drain the water completely from soaked Sabudana and refrigerate in an air tight container. Use it within a day or you can keep it overnight.
Yes, it is good for kids and all the grown ups in the house. Adjust the green chillies as per the preference and heat tolerance levels.
I have never added these spices to it as I like the simple taste of this dish. You can add and try if making for regular days.
Recipe Link to make Sabudana Khichdi
- Heavy Bottomed Kadhai /Non-stick Pan
- 1 Cup Sabudana Pearls
- 1 Boiled Potato(medium size)
- 2 Tbsp Peanuts
- 5-6 Curry Leaves
- 1-2 Green Chilies(as required)
- Salt/Sendha Namak- as per taste
- 1 tsp Oil/Ghee
- ½ tsp Jeera(Cumin Seeds)/Rai(Rai)
- Wash sabudana 3-4 times in water and soak it overnight or at least 6-7 hrs.
- Once the pearls are are soft drain the water completely and keep the pearls in the colander.
- Take peeled boiled potato cut into small pieces, dry roast peanuts and finely chopped green chilies.
- Take a heavy bottomed pan, add oil/ghee to it. Add cumin seeds/ rai seeds.
- Let it sputter then add curry leaves and green chilies.
- Add chopped boiled potatoes, dry roasted peanuts and saute for a few minutes.
- Add sabudana pearls and mix lightly, add salt to taste.
- Don't stir it continuously, pearls can stick together.
- When pearls start turning translucent switch off the flame and transfer khichdi in a serving bowl.
- Enjoy with yogurt/curd or a hot cup of tea.
Enjoy your Sabudana Khichdi in breakfast or make when you are fasting or abstaining from grains, spicy and oily food. It is perfect for light dinner option and good for your whole family.
Do try this delicious Sabudana Khichdi for breakfast/light meal or during fasting days.
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