Maharashtrian Sabudana Khichdi Recipe | Tips to make non-sticky Sabudana Khichdi

Sabudana Khichdi is not only a fasting food but also one of the popular street foods in Maharashtra. It is available throughout the year. You can serve it as breakfast or a snack.

This Sabudana Khichdi recipe is quick and easy to make at home. You may also like other popular sabudana recipes that you can make for fastings like Sabudana Vada and Sabudana Thalipeeth.

About this recipe

In this recipe post, I am sharing how to make Maharashtrian-style Sabudana Khichdi. It is also known as Sabudana Usal in the Vidarbha region of Maharashtra.

This khichdi is made with Sabudana, also known as Sago/Tapioca pearls. It is a starch extracted from the roots of tapioca and processed into a pearl-like shape. It is rich in carbohydrates and keeps you energetic throughout the day.

Sabudana/sago/tapioca pearls are starchy in nature. If not cooked properly, this sago khichdi turns out to be sticky. So in this post, I am sharing all the tips to make a perfect non-sticky sabudana khichdi at home.

To make the Khichdi, Sabudana is soaked in water for a few hours. It is then drained and cooked with cumin, green chilies, ginger, salt, and roasted peanuts. It tastes delicious and is filling too.

You may also like these other popular Maharashtrian recipes from this website:

• Maharashtrian Sabudana Vada
• Sabudana Thalipeeth
• Puran Poli
• Rava Ladoo

Why You Need This Recipe

1. Easy to make - Step by step process is shown with photos and a recipe video.
2. All the tips and tricks to make perfect non-sticky khichdi are shared in this recipe post.
3. Healthy and Nutritious recipe - Sabudana is low in cholesterol and rich in carbs. It is considered a healthy and wholesome diet. In Maharashtra, it is often made as breakfast or an evening snack. Also, the peanuts in the recipe add the protein element to the dish.
4. Gluten-free recipe
5. Vegan recipe

Ingredients Notes

• Sabudana - It is also known as tapioca pearls. Go for regular sabudana for making khichdi.
• Potatoes
• Peanuts - Roasted and lightly crushed peanuts are used to make this khichdi. Never use raw peanuts to make it. Sabudana when cooked becomes soft and peanuts add a crunch to the dish. It also adds protein to this sabudana recipe. Do not skip the addition of peanuts to the recipe.
• Flavoring - Sugar, salt, and fresh lemon juice flavor this dish. If you are making it for fasting then add rock salt or sendha namak instead of regular salt to the recipe.
• Green chilies and Ginger - Green chilies spice up this recipe. Add it as per taste.
• Cumin
• Herbs - Coriander leaves and curry leaves. Curry leaves are optional. Skip curry leaves if you do not have them.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

Tips to make non-sticky Sabudana Khichdi

1. How to soak the sabudana?

Soaking is an important step to make this khichdi non-sticky.

1. Put sabudana in a sieve and wash it under running water until clear water appears. It will wash away the excess starch that can make the sago pearls sticky.
2. Now soak it in water. The level of water should be just ¼ inch above the level of sabudana. If the level of water is more then the sago pearls will be soggy, resulting in sticky khichdi.

2. How long the sabudana should be soaked?

Depends on the variety of the sabudana pearls you are taking. Some are instant and need to be soaked for 2 hours only while some may need to be soaked overnight. I suggest letting the sabudana soaked in water for at least 4 hours or overnight.

3. How to test whether it is soaked perfectly or not?

Soak the sabudana in water overnight. In the morning, take a pearl between your thumb and index finger. Gently press it. If it gets mashed easily it is ready. If not, then you need to soak it for longer. Sprinkle some water over it and let it soak for an hour.

4. Drain the excess water

Once sago pearls are soaked well. Take it out in a sieve. Whatever excess water is there, it will drain out. If there is excess water in sabudana then it will be sticky.

5. How to know whether it is cooked?

Soaked sabudana is white in color. When cooked, it becomes translucent. So, cook the sabudana until it becomes translucent. If it is not cooked properly it can create digestion problems.

Also, do not overcook it as it may also make the khichdi sticky or lumpy.

Step by step instructions with photos

Soaking the sabudana

1. Take 1 cup of sabudana/tapioca pearls. Place it on a sieve and wash it 2-3 times under running water until clear water appears.
2. Add 1 cup of water and soak it. The level of water should be ¼ inch above it.
3. Cover it and keep it aside for 4 hours or overnight. I prefer to soak it overnight.
4. In the morning, the sabudana pearls will puff up. Press one of the pearls between your thumb and finger. If it gets mashed easily then it is ready.  Put it in a sieve so that any excess water will drain off. Keep it aside.

   

Roasting the peanuts

1. Heat a heavy bottom pan over low-medium heat.
2. And peanuts and dry roast them.
3. When some black spots start to appear on them, remove them from heat. Remove it to a plate.
4. Let it cool down completely. Remove the skin of the peanuts (optional).
5. Crush the peanuts slightly. Keep it aside. I prefer to use a mortar and pestle. You can also grind it in the mixer. Use the pulse option. One or two pulses for a few seconds are enough to coarsely crush it. Do not powder the peanuts.

   

Making the Maharashtrian Sabudana Khichdi

1. Heat 3 teaspoon of oil/ghee in the pan over low-medium heat.
2. Add cumin, curry leaves (optional), green chilies & ginger. Saute for a minute.
3. Now add potatoes. Combine, cover and cook until potatoes are soft.
4. Once the potatoes are soft,  add soaked sabudana, crushed peanuts, sugar & salt. If you are making it as a fasting recipe then use rock salt or sendha namak. Gently combine it.

   

5. Now, cover and cook until sabudana becomes translucent. It will take 3-4 minutes. Remove the lid and stir it in between as required. Remove from heat.
6. Finally, add lemon juice & coriander leaves and mix.
7. Add some grated coconut to the top (optional). Serve it with curd.

   

Frequently Asked Questions

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Recipe Card