Here's a recipe to make Sabudana Khichdi that is neither a lumpy, sticky mass nor terribly undercooked

Sabudana Khichdi Recipe: How to make Sabudana Khichdi without lumps

Archana Venkatraman

Sabudana Khichdi is a great dish as a snack, fasting meal or even as weekend breakfast.

It tastes and looks wonderful when made correctly but it can be very tricky to make leaving many people frustrated when it either becomes a lumpy, gooey, sticky mass or when it is too undercooked to eat! But making Sabudana Khichdi isn't rocket science and here's how you can master it.

Sabudana Khichdi recipe
Sabudana Khichdi recipe

Sabudana Khichdi Recipe- Ingredients

Sabudana (Sago beans): Medium sized

Cumin seeds

Roasted peanuts (handful)

Finely diced potatoes (1-2)

Green chilli (to taste)


Pinch of sugar

Coriander leaves (optional)

Lemon (optional)

How to make Sabudana Khichdi

The trick is in soaking the sabudana correctly. Take a wide flat-based dish or utensil and place the sabudana beans. Pour water (at room temperature) just until all the beans are fully soaked. Please do not use hot water as sago beans may disintegrate because of the heat. Please do not pour too much water as sabudana cannot absorb too much water and it will result in soggy beans at the bottom.

It is best to soak sabudana overnight.

Making the Khichdi the next morning

By morning, the sabudana seeds should have swollen and there should be no water or wetness at the bottom of the flat dish. Add 2 pinches of salt (or to taste) to the dish and gently stir or shake so the salt mixes with all the seeds.

Heat 2-3 tablespoon of oil in a pan. Add the cumin seeds. You can also add curry leaves at this stage but some don't like the appearance of curry leaves on sabudana, so it is entirely optional. Add finely diced potatoes and chopped green chillies next. You can use normal-sized diced potatoes too but finely diced ones will cook faster. Add crushed roasted peanuts next and a little bit more oil and a little bit of salt and a pinch of sugar. Once the potatoes are fully done, put the hob on sim and gently add the sabudana to the mix. Add a little dash of oil more and gently stir with a flat spatula or any spoon that will be gentle on the sago beans. Keep stirring and add dash of oil if you feel necessary. There may be some amount of stickiness at the very bottom of the pan but the rest of it will be good. Keep stirring gently to avoid lumps and keep on the simmer until the sabudana beans become shiny and transparent and soft. Take the pan out of the gas hob. Taste and add salt if necessary.

You can garnish with chopped coriander leaves and a dash of lemon juice.

Alternative Sabudana recipe!

INB received a few granma tips to further spruce up sabudana khichdi! You can add finely chopped onion and sauté it until translucent before adding the diced potatoes. Follow the rest of the recipe as usual for a tinge of caramelized onion taste to your spicy savoury sabudana Khichdi.

We hope you like our recipe and it works for you! If you have any tips or recipes you would like to share with us, please write to us at .

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