Sabudana Khichdi Recipe (Fluffy & Non-Sticky) – Indian Special
Sabudana Khichdi is a beloved Indian fasting dish made from soaked tapioca pearls, offering a delightful combination of peanut crunch, subtle spices, and a hint of lemon zest. This dish is not only a staple during fasting periods but also a comforting meal enjoyed year-round. The key to achieving a fluffy, non‑sticky texture lies in the preparation—proper soaking and cooking techniques ensure each pearl remains separate and perfectly cooked. Whether you’re observing a fast or simply craving a wholesome meal, this Sabudana Khichdi recipe promises a satisfying experience. Serve it with a side of crusty bread or enjoy it on its own for a fulfilling meal.
- 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 Time: Soak sabudana for 5–6 hours or overnight to ensure they puff up and soften adequately.
Water Ratio: Use just enough water to cover the sabudana; excess water can make them soggy.
Cooking Tips: Cook on medium heat and avoid over-stirring to maintain the texture.
Garnishing Options: Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.
Storage Advice: Best enjoyed fresh; however, leftovers can be stored in an airtight container in the refrigerator for up to a day.
