Hey Lykkers! Sabudana Khichdi is a quintessential Indian dish that’s light, flavorful, and perfect for fasting days or a wholesome breakfast. Made with tapioca pearls, peanuts, and aromatic spices, this dish is not only delicious but also packed with energy.

Let’s find out the secrets of making the perfect Sabudana Khichdi that’s non-sticky, flavorful, and utterly satisfying.

Why Sabudana Khichdi Is Everyone’s Favorite

A Perfect Fasting Food

Sabudana Khichdi is often prepared during fasting festivals due to its high energy content. Tapioca pearls provide carbs for energy, while peanuts add a protein punch, making it a complete meal.

Light Yet Filling

Its delicate flavors and light texture make it an ideal dish for a quick snack, breakfast, or even a light dinner.

Customizable and Delicious

You can tweak the recipe by adding veggies like carrots and peas or make it nut-free for a simpler version.

Ingredients:

1 cup sabudana (tapioca pearls)

1/2 cup roasted peanuts, coarsely crushed

2 medium-sized potatoes, boiled and diced

1 green chili, finely chopped

1/2 teaspoon cumin seeds

1/4 teaspoon red chili powder (optional)

Salt to taste

2 tablespoons ghee (or oil)

1 tablespoon fresh coriander leaves, chopped

Lemon juice, to taste

How to Make the Perfect Sabudana Khichdi

Step 1: Soak the Sabudana

Wash the sabudana thoroughly under running water until the water runs clear. This removes excess starch and prevents stickiness.

Soak the sabudana in water just enough to cover it. Let it sit for 4-6 hours or overnight.

Once soaked, drain any excess water and test if the pearls are soft by pressing one between your fingers.

Step 2: Prepare the Ingredients

Boil and dice the potatoes.

Roast the peanuts, allow them to cool, and coarsely crush them.

Step 3: Cook the Khichdi

Heat ghee in a pan and add cumin seeds. Let them sizzle for a few seconds.

Add chopped green chilies and sauté for a minute.

Toss in the boiled potatoes and sauté for 2-3 minutes until lightly golden.

Add the soaked sabudana, crushed peanuts, salt, and red chili powder. Mix well.

Step 4: Final Touches

Cook on a low flame for about 5-7 minutes, stirring occasionally to ensure the sabudana doesn’t stick.

Turn off the heat and add a splash of lemon juice and fresh coriander leaves.

Step 5: Serve Hot

Serve your Sabudana Khichdi warm with a side of yogurt or chutney for a delightful meal.

Tips for Non-Sticky Sabudana Khichdi:

Wash the sabudana thoroughly to remove excess starch.

Avoid over-soaking; ensure the water just covers the sabudana.

Cook on a low flame and stir gently to prevent the pearls from clumping.

Sabudana Khichdi is more than just a dish—it’s a comforting, nourishing meal that feels like a warm hug. If you’re observing a fast or looking for a quick, tasty bite, this recipe promises to deliver satisfaction with every spoonful. Try it today, and let the magic of this humble dish win your heart!