Sabudana Khichdi recipe is one of the most preferred recipes during fasting season especially Navratri. This vegan and gluten-free recipe are very popular among Indians, especially during the Navratri festival. Making sabudana (Sago/Tapioca Pearls) khichdi is really fun and it is an excellent and delicious recipe for fasting.
One of the main reasons sabudana is cooked during fasting on Navratri is that it loads you with instant push of energy. It is gluten-free and non-allergic, and prevent digestion issues. It has a decent amount of potassium that helps in keeping the blood pressure levels in check. Also, it is very low in cholesterol. The protein in Sago pearls helps in muscle growth.
How to make sabudana khichdi
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- Soak sabudana overnight.
- Drain the water, if any, and then add peanut mixture. Mix well.
- Saute potatoes, ginger, green chilies, and basil leaves.
- Add sabudana mixture, pepper, salt; cook until sabudana becomes translucent.
- Garnish with coriander greens.
Ingredients
This is a summary. Be sure to scroll to the recipe card below for complete instructions.
- sabudana (buy good quality branded sabudana)
- peanuts (dry roast peanuts)
- clarified butter/ghee (for frying)
- whole spices (cumin seeds)
- dry spices (ground black pepper)
- rock salt, sugar, lemon juice
- and for the veggies:
- potato (boiled), ginger, green chili, coriander greens
A Few Final Thoughts
These thoughts are also available in the recipe card so that you can print them:
- Serving: You can serve this khichdi with yogurt or masala tea.
- Additions: You can add 5-8 curry leaves.
- Prevent clumps: The biggest problem people face when cooking this khichdi is that clumps of pearls stick together and make a mess. The key to making non-sticky khichdi is that for how long you soak pearls in the water. A lot of recipes call for soaking it for 4-6 hours. However, according to my experience, you will get the best result if you soak the sabudana overnight. We made this khichdi recipe with potatoes, roasted peanuts, basil leaves, and some very few spices.
- Caution: If you are suffering from diabetes, you should consume it in moderation and pair it with loads of fiber-rich and low-calorie vegetables. Also, avoid potatoes.
- Wash sabudana well in a colander under cold tap. This action ensures that most of the starch will be taken off. As a result, khichdi will be less sticky.
- It is recommended that you take a 1:1 ratio of water and sabudana when soaking.
- Don’t stir sabudana for long, otherwise, it will stick.
If you are looking for more fasting recipes, you’ll love:
Finally, If you make this recipe, I’d love to see pics of your creations on Facebook or Instagram, don’t forget to tag me @sizzlecious or using the hashtags #sizzlecious. You can click the card below to share this recipe on Twitter with one click.
[socialpug_tweet display_tweet=”We made this gluten-free sabudana khichdi (sago khichdi) with potatoes, roasted peanuts, basil leaves, and some very few spices. You must try it! ” tweet=”We made this gluten-free sabudana khichdi (sago khichdi) with potatoes, roasted peanuts, basil leaves, and some very few spices. You must try it! #sabudanakhichdi #sagokhichdi #glutenfree, #foodie #foodrecipe #vegrecipe #veganrecipes” ]
Recipe Card for Sabudana Khichdi Recipe
Sabudana Khichdi | (Non-Sticky + Gluten-Free) | Sago Khichdi
SERVINGS
Ingredients
- 180 grams sago - 1 cup
- 4.5 grams sugar - 1 tsp
- 70 grams raw peanut -
½ cup
- 16 grams clarified butter (ghee) - 1 tbsp
- 2.5 grams cumin seeds - 1 tsp
- 150 grams potato -
1 cup | boiled
- 10 grams ginger - minced
- 6.5 grams rock salt - 1.5 tsp
- 5 grams green chili - approx 3 pcs | whole
- 5 pcs basil leaves
- 3 grams ground black pepper - 1 tsp
- 7.5 ml lemon juice - 1/2 tbsp
- 10 grams coriander leaves - 2 tbsp
Instructions
- Heat a pan or Kadai on medium heat. Next, add 70 g peanuts. Keep flame to medium-low and stir continuously. Roast until they become crunchy; you will also notice that the peanut skins getting browned. Set aside to cool down.
- Pour in cooled peanuts to a grinding jar. Make a coarse mixture using the pulse option.
- Take 180 g sabudana, place in a colander. Next, wash sabudana under cold water tap until clear water appears. Now, soak it in 250 ml water (add just enough water to cover them) overnight. There will be hardly any water left in the morning. However, if there is any water left for whatever reason, drain that water using a colander.
- Take a mixing bowl and pour sabudana into it. Next, add 35 g peanut mixture. Mix well and rest the mixture for five minutes.
- Heat 16 g clarified butter in a pan on medium heat and let it melt. Add 2.5 g cumin seeds and then add potatoes. Now, saute for 1 minute and then add 10 g chopped ginger.
- Next, add 1.3 g (approx ¼ tsp) rock salt. Stir fry for two minutes.
- Add 5 pcs of basil leaves and 5 g green chillies. Next, stir fry for 1 minute. Pour sabudana into the pan and mix well.
- Add 3 g black pepper powder and 5 g rock salt. Cook until sabudana pearls become translucent.
- Add 35 g peanut powder. Mix well.
- Add 10 g coriander leaves. Finally, add 7.5 ml lemon juice and mix well. Serve sabudana khichdi hot with yogurt.
NOTES
- Serving: You can serve this khichdi with yogurt or masala tea.
- Additions: You can add 5-8 curry leaves.
- Prevent clumps: The biggest problem people face when cooking this khichdi is that clumps of pearls stick together and make a mess. The key to making non-sticky khichdi is that for how long you soak pearls in the water. A lot of recipes call for soaking it for 4-6 hours. However, according to my experience, you will get the best result if you soak the sabudana overnight. We made this sabudana khichdi recipe with potatoes, roasted peanuts, basil leaves, and some very few spices.
- Caution: If you are suffering from diabetes, you should consume it in moderation and pair it with loads of fiber-rich and low-calorie vegetables. Also, avoid potatoes.
- Wash sabudana well in a colander under cold tap. This action ensures that most of the starch will be taken off. As a result, khichdi will be less sticky.
- It is recommended that you take a 1:1 ratio of water and sabudana when soaking.
- Don’t stir sabudana for long, otherwise, it will stick.
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Nutrition
This nutritional information is approximate and is calculated using an online nutrition tool. It is based on 1 serving.
