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Home >> Recipes >> Breakfast & Snacks

How to make perfect non sticky sabudana khichdi

July 16, 2020 by Drashti & Bela Leave a Comment

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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

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 20 mins
Cook Time 20 mins
Resting Time 5 hrs
Total Time 5 hrs 40 mins
Course Main Course, snacks
Cuisine Indian
Servings 2 people
Calories 653 kcal

Ingredients (1 cup = 240 ml) 

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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Filed Under: Breakfast & Snacks, Fasting Recipes (Vrat ka Khana), Janmashtami Recipes, Lunch Box, No Onion No Garlic Recipes, Recipes Tagged With: fasting recipes, vrat ka khana, vrat recipes

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