How to make perfect non sticky sabudana khichdi

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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.

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• 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.

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• 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.

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

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Sabudana Khichdi

Author Name : Drashti Dholakia & Bela Dholakia

learn how to make perfect non sticky sabudana khichadi with these tips

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting Time 5 hours hrs

Total Time 5 hours hrs 40 minutes mins

Course Main Course, snacks

Cuisine Indian

Servings 2 people

Calories 653 kcal

Ingredients (1 cup = 240 ml) 

1x2x3x

US Customary - Metric

To be mixed together

• 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)

For the tempering and other ingredients

• 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

Instructions

 

• 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.
• 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.

Nutrition

Calories: 653kcalCarbohydrates: 132gProtein: 4gFat: 11gSaturated Fat: 1gSodium: 165mgPotassium: 897mgFiber: 12gSugar: 8gVitamin C: 46mgCalcium: 26mgIron: 2mg

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