Today I have shared the most famous Sabudana Khichdi recipe from North Indian cuisine with step by step detailed photos and short you tube video. Whenever I go to Kota Kachori outlet here in Bangalore, my instant order will be this Sabudane ki khichdi but never tried this at home. I have already shared Sabudana vada for Navratri vrat last year, so thought why not try this snack this year. How to make Sabudana khichdi is not a big deal, but you should be little alert in soaking the sago pearls. I have listed lot of tips below to get a perfect and non-sticky sabakki khichdi. As sago is fully loaded with carbohydrates, it provides lot of energy during the vrat.
If interestedcheck out my other Navratri recipes….
- 1 Cup Sabudana / Sago / Tapioca pearls
- 1/4 Cup Roasted Peanuts
- 1 Medium Potato
- 1 or 2 Green chilli
- 1 Small Piece Ginger
- 1 tbsp Coriander Leaves
- 1 tsp Lemon Juice
- 2 tbsp Grated Coconut Optional
- 1 tsp Sugar
- Salt As Required
- 2 tbsp Oil / Ghee Link for ghee
- 1 tsp Jeera
- 1 Sprig Curry Leaves
- Soak Sabudana in just enough water (immersed level only - approximately 1/2" above) for 8 hours or overnight. Soaking time depends on the sabudana variety, for some 3 to 4 hours is enough. Soak it accordingly. Rinse the sago pearls in running water gently for 2 to 3 times, till the water runs clearly. Drain the water completely or keep the sago pearls in a colander for 1/2 an hour. Before going to preparation, press the sago with your fingers to check softness. If you are able to press easily with 2 fingers, it's perfect, but it should not turn like a paste or gooey. (Refer tips below for more details)
- Chop green chilli, ginger finely and keep all the other ingredients ready. Pressure cook potato for 2 whistles, remove the skin and chop it into bite sized pieces.
Roast peanuts (if using raw ones) in a pan, once it cools down phew away the skin. Then transfer the peanuts to a mixer/blender.
- Grind it to a coarse powder, just in one stretch else it release oil and becomes like a paste. Now add the peanut powder to the well drained sago.
- Then add sugar and required salt. Toss it well or mix everything gently. Keep by side.
- Heat ghee in a pan, add jeera and let it splutter.
- Then add green chilli, ginger, curry leaves and saute till raw smell leaves. Now add boiled potato.
- Add very little salt (for potato only, as we have already added for sago). Saute for 1 minute and then add sago pearls.
- Cook covered for 2 to 3 minutes in low flame till the sago pearls turns translucent. Don't overcook else it becomes hard and chewy.
- Switch off the flame, garnish with coriander leaves and squeeze lemon juice.
Sabudana khichdi is ready, do try this for this Navratri vrat.
Tips for Sabudana Khichdi Recipe
1. How to make perfect and non – sticky Sabudana Khichdi.
a. Soak sago in just enough water that is 1/2″ above. Soaking in excess water turns this sabudana khichdi recipe sticky.
b. Soaking time depends on the variety of sago used. For some variety 8 hours is needed, for some 3 hours is enough. Soak it accordingly.
c. Always rinse the sago well to remove the starch content, else it turns sticky when cooking.
d. After rinsing, water should be drained properly, otherwise it becomes gooey while cooking.
e. Rinsed sabudana can be kept in a colander for 1/2 to 1 hour to get non – sticky sago khichdi.
f. Also use non – stick pan and oil generously to avoid stickiness.
2. Always check the sago for softness before cooking. Take a sago pearl, if you are able to easily press it, then it’s perfect. If it’s little hard just sprinkle water, rest it 1/2 an hour and then proceed.
3. When you are checking for softness, if it turns like a paste or gooey, then you have mistaken in soaking. There is no method to reverse it.
4. Addition of coconut and tempering in ghee lends more taste to the dish.
5. Cook the sabudana till it turns translucent only, overcooking makes it hard and lumpy.
6. For bright colour, 2 pinch of turmeric powder can be used.
7. Don’t skip lemon juice as it lends more taste. Switch off flame and then squeeze lemon juice, else there is a chance of getting bitter taste in the dish.