The Perfect Sabudana Khichadi. Sabudana khichdi recipe With video and step by step photos. Sabudana ki khichdi Is usually made during fasting days like Navratri or mahashivratri or Ekadashi. It is an easy snack and is a good recipe to be made during fasting days but it requires little experience to get the perfect nonsticky texture in.

Now my sabudana khichdi always comes out looking perfect. All pearls separate and no clumps? Sabudana Khichdi Recipe for Navratri vrat or Hindu fasting days. You can have The Perfect Sabudana Khichadi using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of The Perfect Sabudana Khichadi

It's 2 cups of sago / sabudana.
Prepare 3/4 cups of peanuts.
Prepare 1 tsp of cumin seeds.
Prepare 3-4 of green chillies.
It's 2 of boiled potatoes.
You need 2 tbsp of freshly grated coconut.
You need as needed of sprigs of fresh coriander.
It's 1 pinch of asafoetida / hing (optional).
You need 2-3 pinches of sugar.
It's to taste of salt.
You need 1.5 tbsp of ghee.
It's 1 of lemon.

Tips are shared to soak sabudana and to make perfect, non-sticky sabudana khichdi. Have always struggled with getting perfect sabudana khichdi? If yes, then you are at the right place. Sabudana khichdi recipe - Learn to make non-sticky sabudana khichdi with the help of these simple steps.

The Perfect Sabudana Khichadi step by step

Wash the sabudana under running water in a colander / big sieve, briskly running your hands through it while washing it. Now leave overnight or atleast for 4-5 hours to soak, with just sufficient water to wet the sabudana. The sabudana SHOULD NOT be floating under the water unlike how it does when soaking rajma, chole, kale chane etc. Cover and set aside..
Check after the soaking time period. The sabudana should be soft...not soggy and should crumble easily when pressed between your finger and your thumb. If still very hard then sprinkle a few more drops of water / 1-2 tsp buttermilk and keep covered for 30 mins more..
Reserve a few peanuts and set aside for the tadka. Take the rest of the peanuts and dry roast them in a non-stick pan. Once cool, remove the skin and coarsely powder them in a blender. You may choose to leave the skin on before grinding them. I feel this not only enhances the flavour and the nutritional value of the dish but also gives it a rich colour..
Heat ghee in a kadhai, add the cumin seeds, chopped green chillies, a handul of the reserved peanuts, the asafoetida and allow these to crackle..
Add the diced, boiled potatoes. Mix well for 2 mins..
Add the sabudana which has been pre-mixed with some sugar to taste, salt and the ready peanut powder. Mix well..
Sprinkle a few drops of water on the sabudana, cover and cook on low heat for 3 mins..
Now mix again, if you feel it's too dry then sprinkle some more water. Cook till it gets a uniform, rich-brown hue and turns soft. The entire process should take about 6-7 mins. Take care to stir atleast twice in the middle..
Serve topped with lemon juice, freshly grated coconut and chopped fresh coriander leaves. I like to have it with chilled curd and fiery dry red garlic/ lasun chutney on the side..

Sabudana khichdi is an Indian dish made of tapioca pearls Soaking sabudana using water just as needed is the next important step. In this video, I am sharing recipe for making perfect non sticky sabudana khichdi. Tips and tricks to make it non sticky (in English). Maharashtrian Sabudana Khichdi for Vrat is a perfect food for those on a fast - but generally wiped off by others in the family who are not on a fast also, because it is so irresistibly tasty! The chewy texture and starchy taste of sago is so beautifully complemented by the nutty flavour of coarsely powdered.