Sabudana Khichdi

Sabudana Khichdi – a pilaf/pulao made with sago pearls! This vegetarian and sans gluten dish is amazingly well known in India during the fasting period of Navratri. In any case if you were to ask me, you don’t actually require an event to make and eat up it.

This khichdi is incredibly straightforward but then so delightful. I love my sabudana khichdi with yogurt as an afterthought.

Sabudana Khichdi is regularly made during the fasting season in India. It’s normally seasoned with peanuts, chilies, cumin and curry leaves.

I used to sit tight for Navratri so I could eat this khichdi alongside sabudana kheer (which was additionally made regularly during the fasting season).

This khichdi doesn’t utilize a great deal of flavors and that is on the grounds that it’s regularly made during the fasting season and a ton of flavors are precluded to be eaten during that time. What’s more, it’s the effortlessness of the dish which makes it so superb.

While everybody cherishes this khichdi, it can end up being a serious fiasco in the kitchen in the event that you don’t follow the correct method to cook it.

The most serious issue that everybody faces when making sabudana khichdi is that the pearls simply bunch together and make a gloopy wreck. Furthermore, that is not extremely charming to eat at that point. Well not any longer!

I have had my portions of clumpy sabudana khichdi when I didn’t have the foggiest idea how to cook anything. Be that as it may, I learnt with time and with training. Presently my sabudana khichdi consistently comes out looking awesome.

Do you see that? All pearls independent and no clusters?

Tips to Make Non-Sticky Sabudana Khichdi

  1. Splash the sabudana overnight. A ton of plans would call for splashing for 4 hours or 6 hours yet as far as I can tell the plans works best in the event that you drench it short-term.
  2. Flush the sabudana until water goes clear to dispose of the starch. This is a significant advance to do before you douse the sabudana.
  3. Continuously utilize 1:1 proportion of sabudana and water. So for 1 cup of sabudana, utilize 1 cup of water to splash it.

This is the greatest misstep that you can make which results in clumpy khichdi. You need to pearls to be just about lowered in water. A great deal of water will bring about a gloopy wreck!

  1. Toward the beginning of the day, channel the sabudana. There will scarcely be any water left toward the beginning of the day after you have doused the sabudana overnight. Anyway channel utilizing a colander just to ensure that there’s no water.
  2. Check if the sabudana has been appropriately drenched by squeezing a pearl between your thumb and forefinger. You ought to have the option to crush it without any problem.
  3. When you add the sabudana to the container, don’t cook or mix it for a really long time. You need to cook just for few moments until the vast majority of the pearls gets clear. In the event that you continue cooking and throwing for quite a while, it will remain together.

On the off chance that you follow these tips cautiously, you will have an ideal non-tacky sabudana khichdi prepared in a matter of moments!


This formula utilizes not very many fixings!

Sabudana: for this formula, we utilize the normal sabudana (sago pearls) that you can discover at any Indian supermarket.

You ca additionally think that its online on amazon.

Potatoes: this is the lone vegetable that is utilized in the formula. Potatoes are broadly burned-through during fasting and consequently they are additionally added to this khichdi which is regularly made during Navratri.

Flavors: other than cumin seeds, there’s no zest added here. I like to keep it straightforward yet you can add different flavors to it like stew powder, turmeric and so forth

Peanuts: there’s no sabudana khichdi without peanuts! A ton of times, peanuts are squashed and afterward added to the khichdi. I have recently added them entire here.

Curry leaves and chilies: these two give a ton of flavor to the khichdi. Since we don’t add a lot of flavors here, these new fixings are a vital piece of this formula.

Flavors: the khichdi is prepared with salt and on the off chance that you like some sugar as well. All things considered, I do suggest adding sugar, it helps balance the flavors and make the khichdi taste far and away superior,

On the off chance that making it for fasting, use sendha namak (rock salt) instead of salt.

The khichdi is done with lemon juice and cilantro which add the ideal final details to the dish.

Habitually Asked Questions

Would we be able to add flavors to khichdi?

Indeed, in the event that you are not creating it for fasting you can add flavors like turmeric, coriander and so on to it.

Would we be able to add onions to the formula?

Again indeed, if not making it for quick. It will function admirably.

Is sabudana khichdi sans gluten?

Indeed, it is sans gluten and this formula is additionally vegetarian.


1-Rinse sabudana submerged until water turns clear. This is essential to dispose of all the starch.

2-Transfer the washed sabudana to an enormous bowl and add 1 cup water to it. No more.

3 in the first part of the day the sabudana would have absorbed all the water. Yet, you actually channel it utilizing a colander just to dispose of any abundance water.

4-To check if sabudana is prepared to cook, press a pearl between your thumb and forefinger. It should crush without any problem. Put it in a safe spot.

5-Heat oil in a skillet on medium warmth. When the oil is hot, add the cumin seeds and let them sizzle for few moments.

6-Then add the diced potatoes and cook for 3-4 minutes mixing frequently until potatoes are practically cooked. It’s critical to dice the potatoes little here so that cook rapidly.

7-Add the crude peanuts and for another 2-3 minutes.

8-Then add the green bean stew, curry leaves and cook for 1 more moment.

9-Add the depleted sabudana to the skillet alongside salt and sugar.

10-Mix well until all around joined.

11-Cook for few moments until the majority of the sabudana pearls become clear, blending more than once. Try not to cook it for quite a while else it will stick. Eliminate skillet from heat. Add lemon juice and cilantro and throw to join.

12-Serve sabudana khichdi hot with chilled yogurt.

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