How to make Non-sticky Sabudana khichdi?

India is known for its diversity of festivals and cuisines. Many Indians keep a fast and skip eating grains, cereals, and specific vegetables during some festivals and auspicious occasions. However, when you are on a fast, the biggest concern is from where will your body get the energy to carry out daily activities smoothly? What can you eat during a fast?

Well, ranging from special flours made from Farali food items to dry fruits, the list of fasting food recipes is endless. However, I personally like sabudana khichdi. Sabudana khichdi is a popular Indian dish made with tapioca pearls. The chewy, sticky, and gluey texture of sabudana gels well with nutty, crunchy roasted peanuts and sauteed potatoes. In addition, the perfect balance of whole spices and tangy flavour of lemon juice can be very tempting to your taste buds.

Since sabudana is a processed plant starch extracted from the cassava root and high in carbohydrates, it can boost energy quickly, making it a perfect fasting food item. While many people don’t like eating sabudana as it sticks to teeth, you can prepare non-sticky sabudana khichdi with the best sabudana khichdi recipe. In this guide, I will share the best recipe to prepare non-sticky sabudana khichdi.

Ingredients for sabudana khichdi:



Staple spices



Curry leaves

Ginger and cumin seeds

How to prepare sabudana khichdi?

1. Rinse sabudana well 4-5 times is crucial as it helps remove excess powdery starch from the tapioca pearls. Otherwise, you may end up having a sticky sabudana khichdi.

2. Now soak one cup of tapioca pearls or sabudana in ¾ cup of cold water for 4-5 hours. Make sure you use enough water that every pearl is immersed in water completely. Oversoaking of sabudana can make it gluey when it comes in contact with heat.

3. After 4-5 hours, you will notice there is hardly any water left at the bottom. But draining of soaked tapioca pearls is recommended to ensure there is no excess moisture.

4. Now take a few pearls and press them to ensure they turn soft and get mashed easily.

5. Now take a skillet and dry roast 4 tbsp of peanuts until they turn golden and crunchy. Remove them on a plate and set them aside.

6. Now add 2-3 spoons of oil or ghee to the same pan. Add ½ tsp of cumin seeds. When they begin to splutter, add 15-20 fresh curry leaves, 1 tsp of chopped ginger (optional) and 1-2 chopped green chillies, depending on your preferences. Saute for 1-2 minutes.

7. Add diced potatoes and saute them for 3-4 minutes on medium heat until they turn soft and tender. Now add the soaked sabudana to the pan and all the spices. Lower the flame to the lowest setting and mix all the ingredients properly. Cook the sabudana khichdi until the tapioca pearls become translucent.

Pro Tip: Don’t stir sabudana khichdi for long. Otherwise, you will end up with clumpy and gooey sabudana khichdi.

The Bottom Line

Sabudana falls under high-carb and high-calorie diets, making sabudana khichdi the best food option during fasting. However, you can try out the sabudana khichdi recipe to achieve your weight loss goals. Or, if you are allergic to gluten and want something tasty and delicious, sabudana khichdi is the best option.

And if you are a foodie and seeking the best food recipes, you can check out the best kitchen blogs at Ruchis Kitchen. For more information, explore the website here: https://www.ruchiskitchen.com/sabudana-khichdi/

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