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 interested check out my other Navratri recipes….
Checkout youtube video below with step wise instructions
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.