Sabudana Khichdi Recipe - learn how to make perfect non sticky sabudana khichadi

Name: Sabudana Khichdi
Prep time: 20 min
Cook time: 20 min
Total time: 340 min
Ingredients: 1.5 cups sabudana (sago/tapioca pearls), (before soaking); 1 tablespoon sugar; ½ teaspoon salt or to taste; ½ teaspoon turmeric powder/haldi powder ((optional, you can skip if you don’t consume turmeric powder during fasting)); juice of ½ - 1 lemon ((adjust to taste)); 1.5 tablespoon oil; 1 broken dry red chilli, deseeded; 8-10 curry leaves/kadi patta; ½ teaspoon cumin seeds/jeera; pinch of asafoetida/hing; 2 medium potatoes (peeled and cut into small cubes); salt to taste; ¼ teaspoon turmeric powder/haldi powder ((optional, you can skip if you don’t consume turmeric powder during fasting)); small piece of ginger, grated

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Sabudana Khichdi Recipe with step by step photos | learn how to make perfect non sticky sabudana khichadi – Sabudane ki khichdi is a must-have during our fasting or vrat days. Learn to make this easy sabudana khichdi recipe in gujarati style

Tips to make sabudana khichdi non sticky

Take sabudana in a colander/sieve. Wash them under running water. Drain out excess water.
Now take washed sabudana in a wide bowl, add 1 tablespoon water and mix lightly with knife or fork. Cover and keep them for a total of 5-6 hours or until they are double in size.
After every 30 minutes, add 1 tablespoon water and mix lightly with knife or fork. Repeat this process for 5-6 hours (at an interval of every 30 minutes) or till sabudana doubles in size and becomes soft.

With the above mentioned points you can make a perfect sabudana khichadi that is non-sticky. Just follow the exact steps mentioned and you will end up making perfect khichdi for your vrat.

Have a look at our collection of 25+ Fasting (Vrat) Special Recipes

Other Vrat Recipes on the blog –

Vrat ka Dhokla
Raw Banana Chivda
Sama ke chawal ki kheer
Vrat Special Thali

How to make Sabudana Khichdi | Step-wise process

Take sabudana in a colander/sieve. Wash them under running water. Drain out excess water.
Now take washed sabudana in a wide bowl, add 1 tablespoon water and mix lightly with knife or fork. Cover and keep them for a total of 5-6 hours or until they are double in size.
After every 30 minutes, add 1 tablespoon water and mix mix lightly with knife or fork. Repeat this process for 5-6 hours (at an interval of every 30 minutes) or till sabudana doubles in size and becomes soft.

After soaking time, add 1 tablespoon sugar, ½ teaspoon salt (or to taste), ½ teaspoon turmeric powder/haldi powder (optional, you can skip if you don’t consume turmeric powder during fasting) and juice of ½ – 1 lemon. Mix well.

Heat oil in pan and add dry red chilli, jeera, curry leaves, hing and potato cubes. Mix and add turmeric powder and salt. Saute for 2-3 minutes. Then cover and cook on low flame for 8-10 minutes or till potatoes are cooked.

Then add grated ginger and stir.
Turn the flame to low, add sabudana, mix lightly and cook for 1-2 minutes.
Serve hot.