Ingredients
Sabudana Khichdi is one of the most loved fasting (vrat) dishes in India. Soft, non-sticky sabudana pearls cooked with ghee, roasted peanuts, potatoes, green chillies, and sendha namak make it flavourful, light, and energizing. When cooked correctly, sabudana khichdi becomes fluffy, grain-separated, and aromatic — not sticky or mushy.
Step A: Soak the Sabudana Perfectly
1. Rinse thoroughly
Wash sabudana under running water 3–4 times until the water runs clear.
This removes starch → prevents sticky khichdi.
2. Soak correctly
Add sabudana to a bowl and pour water just until it touches the top of sabudana.
Water level rule:
Sabudana should be submerged, but not floating.
3. Rest 5–6 hours or overnight
Sabudana will absorb all water and swell up.
4. Test soaked sabudana
Press a grain between fingers —
→ It should mash without any hardness.
If hard: sprinkle 1–2 tbsp extra water, rest 30 minutes.
Final texture goal:
Soft, separate pearls → essential for perfect Sabudana Khichdi with Sendha Namak.
Step B: Roast & Prepare Peanut Powder
1. Dry roast peanuts 5–6 min
On low flame until skin browns.
2. Cool & crush coarsely
Pulse in mixer just 1–2 seconds.
Why peanut powder is important?
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Prevents stickiness
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Adds protein
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Gives nutty flavour
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Helps khichdi become fluffy
Step C: Prep Potatoes
Boil potatoes but keep them firm, not mushy.
Dice into small cubes so they mix evenly without breaking.
Step-by-Step Cooking Method
Step 1: Heat Ghee
Heat 2 tbsp ghee in a kadhai.
Add:
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Green chillies
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Curry leaves
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Ginger
Sauté for 30 seconds for fragrance.
Step 2: Add Potatoes
Add diced potatoes and sauté until edges turn golden.
Why sauté potatoes first?
Adds flavour + prevents potatoes from breaking during mixing.
Step 3: Add Sabudana
Add soaked sabudana.
Toss gently and quickly.
Step 4: Add Sendha Namak & Peanut Powder
Add:
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Sendha namak
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Peanut powder
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Optional sugar (enhances flavour balance)
Mix gently on low flame.
Why low flame?
High flame makes sabudana sticky.
Step 5: Cook Until Pearls Turn Transparent
Stir gently for 4–5 minutes.
Signs it’s done:
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Pearls turn glossy/transparent
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No more white center
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Khichdi becomes fluffy and separate
Do NOT overcook — sabudana becomes rubbery.
Step 6: Add Lemon & Coriander
Turn off heat.
Add:
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Lemon juice
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Coriander
Flavour becomes fresh & balanced.
Ultra-Pro Tips for Non-Sticky Sabudana Khichdi
Tip 1: Perfect soaking = perfect khichdi
Too much water → sticky
Too little water → hard pearls
Tip 2: Use peanut powder generously
It absorbs extra moisture.
Tip 3: Cook only on low flame
Prevents clumping.
Tip 4: Never cover while cooking
Steam makes sabudana sticky.
Tip 5: Use soft-boiled sabudana
Check before cooking — should mash easily.
Tip 6: Add lemon & coriander only at the end
Keeps flavours bright.
Variations of Sabudana Khichdi
1. Navratri Special Sabudana Khichdi
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Sendha namak
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Extra peanuts
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No ginger
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Slight sugar for balance
2. South-Indian Style Sabudana Upma
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Add grated coconut
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Add mustard seeds (if not fasting)
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Add more curry leaves
3. High-Protein Sabudana Khichdi
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Add roasted peanuts + almonds
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Add paneer cubes lightly sautéed
4. Sweet-Savory Combo
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Add soaked raisins
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Add a pinch of sugar
5. Weight-Loss Sabudana Khichdi
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Use minimal ghee
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Add more green coriander
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Reduce peanut quantity slightly
Troubleshooting Sabudana Khichdi
Khichdi sticky or mushy?
→ Too much water while soaking
→ Not enough peanut powder
→ Cooked on high flame
Sabudana hard in the center?
→ Undersoaked — sprinkle water and rest 20 minutes
Khichdi too dry?
→ Add 1 tsp ghee
→ Add a splash of warm water
Pearls clumping?
→ Stirring too much
→ Cooking covered
Serving Suggestions
Serve Sabudana Khichdi with:
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Curd
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Lemon wedge
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Coconut garnish
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Masala tea
Perfect for:
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Fasting (Vrat)
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Breakfast
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Light dinner
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Kids’ meals
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Travel-friendly food
Storage & Reheating
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Lasts 6–8 hours at room temperature
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Refrigeration makes pearls hard — sprinkle water & reheat covered for 2 minutes
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Add ½ tsp ghee while reheating to restore softness
