Sabudana Khichdi Recipe (Fluffy & Non-Sticky) – Indian Special
Sabudana Khichdi is a popular Indian dish, especially enjoyed during fasting (vrat) days like Navratri. Made with tapioca pearls (sabudana), roasted peanuts, and a flavorful tempering of cumin, green chilies, and curry leaves, this dish is light, filling, and delicious. When cooked correctly, the sabudana turns soft and fluffy, not sticky. It’s a wholesome combination of carbohydrates and healthy fats, making it a great energy booster. Perfect for breakfast, a light meal, or fasting days—this non-sticky version is a must-try
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Khichdi:
- 1 cup sabudana (tapioca pearls)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1-2 green chilies, finely chopped
- 1 medium potato, peeled and diced small
- 1/4 cup roasted peanuts, coarsely crushed
- 8-10 curry leaves
- Rock salt (sendha namak), to taste
- Fresh coriander leaves, chopped (for garnish)
- Juice of 1/2 lemon (optional)
Optional Add-ins:
- 1 teaspoon grated ginger
- 1 teaspoon sugar (for slight sweetness)
Soak and Prep Sabudana:
Rinse sabudana under running water until water runs clear (to remove starch).
Soak in just enough water to cover them (about 1 inch above sabudana) for 6–8 hours or overnight.
After soaking, drain any excess water.
Press a few pearls between fingers—if they mash easily, they’re ready.
Fluff them with a fork and mix in crushed peanuts and salt. Set aside.
Cook the Khichdi:
Heat ghee or oil in a pan over medium heat.
Add cumin seeds. Let them splutter.
Add curry leaves and green chilies (and ginger if using).
Sauté for a few seconds.
Add diced potatoes. Cook until they are tender and slightly golden.
Add the prepared sabudana-peanut mixture.
Stir gently and cook for 5–6 minutes, stirring occasionally, until the pearls turn translucent.
Optional: Add sugar and lemon juice at the end. Mix well and cook for 1 more minute.
Serve:
Garnish with fresh coriander leaves.
Serve hot with lemon wedges or plain yogurt on the side.
Recipe Notes :
Soaking Tip : Don’t oversoak sabudana, and avoid excess water to keep it non-sticky.
Potato Option : Boiled potatoes can also be used to reduce cooking time.
Fasting Friendly : Use rock salt during fasting days.
Storage : Best eaten fresh. Leftovers can be refrigerated and lightly reheated with a splash of ghee.
