How to make perfect nonsticky Sabudana Khichdi | Sago Khichdi | Pearl like

How to make perfect nonsticky Sabudana Khichdi | Sago Khichdi | Pearl like
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Perfect nonsticky Sabudana Khichdi is so easy to make and so satisfying to see the delicious pearls of tapioca bouncing like real pearls. So in this post I will tell you how easily you can make Sabudana khichdi that you can enjoy for breakfast, snack or even as fasting meal. 

Sabudana Khichdi is also know as Sago khichdi , saggubiyyam khichdi or tapioca khichdi. The main ingredient is white Tapioca pearls. 

The Main trick in making perfect nonsticky Sabudana Khichdi lies in soaking the Sago/Tapioca/Sabudana correctly. It may take you one or two times to get it right but I assure you if you follow the way I do, you are going to get perfect nonsticky consistency. 

How to soak the sabudana right? Easy..

Step 1 – Gently wash the sabudana and drain the water completely. This will help remove extra starch. 

Step 2 – Add fresh drinking water to the sabudana, just enough to cover them. Let it sit for sometime(usually 30 mins to 1 hr)

Step 3 – After sometime you will see that sabudana soaked up all the water and have increased in size. 

Step 4 – Now add few splashes of water so that Sabudana gets wet again but not dripping wet.  ( I have added approx 1/4 cup water for 2 cups Sago) 

Step 5 – Now let it soak for 6-8 hrs. ( In total Sabudana should be soaked for 8-9 hrs )

Step 6 – After 8-9 hrs of soaking, sabudana pearls will be nicely puffed up and should be non sticky. When you take a pearl and smash it in between the fingers, it should get easily smushed. 

Step 7 – Now you can use it for your recipes ( or PRO TIP –  Store in fridge for later use )

 

With the above mentioned tips I 100% assure you that your Sabudana Khichdi will turn out perfect 🙂  . I have shared basic Sago khichdi recipe but you can modify the recipe as per your liking. You can add vegetables like peas, carrot, sweet potato etc. Skip the red chili powder if you want white colored khichdi, add cashews instead of peanuts etc. 

This scrumptious  gluten free, vegan perfect nonsticky Sabudana Khichdi is generally preferred to serve at the time of festive fasts like Navratri, Shivratri, Ekadashi etc. In Vrat or fast times certain ingredients are not allowed and this will change from family to family ( as per their traditions) , so please feel free to add or skip ingredients according to your needs. 

 

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How to make perfect non sticky Sabudana Khichdi | Sago Khichdi | Simple and Easy

Active Time30 minutes
Course: Breakfast, Side Dish, Snack
Cuisine: Indian
Keyword: Sabudana Khichdi, Sago Khichdi
Author: Subbucooks.com

Ingredients

  • 2 cups Sago/Sabudana/Tapioca pearls - ( I used 160 ml rice cup)
  • 2 medium Potatoes - cubed - ( I used Gold potatoes)
  • 6-7 Green Chilies - finely chopped, adjust as per your taste
  • 2-3 tbsps Oil or Ghee
  • 1 tbsp Cumin seeds
  • 1 tsp Hing/Asafoetida
  • 10-15 Curry leaves
  • 4 tbsps Peanuts - (whole or crushed)
  • Red chili powder (Kashmiri) - as per taste (optional)
  • 3 tbsps Cilantro - finely chopped
  • 2 tbsps Lime/Lemon juice
  • Salt - to taste

Instructions

Preparing Sabudana/Sago

  • Gently wash the sabudana and drain the water completely. This will help remove extra starch. 
  • Add fresh drinking water to the sabudana, just enough to cover them. Let it sit for sometime(usually 30 mins to 1 hr)
  • After sometime you will see that sabudana soaked up all the water and have increased in size. 
  • Now add few splashes of water so that Sabudana gets wet again but not dripping wet.  ( I have added approx 1/4 cup water for 2 cups Sago) 
  • Now let it soak for 6-8 hrs. ( In total Sabudana should be soaked for 8-9 hrs )
  • After 8-9 hrs of soaking, sabudana pearls will be nicely puffed up and should be non sticky. When you take a pearl and smash it in between the fingers, it should get easily smushed. 
  • Now you can use it for your recipes ( or PRO TIP -  Store in fridge for later use ) 

Making the Sabudana khichdi

  • Tak a wok or deep pan on medium heat. Add oil and let it get hot.
  • Add cumin seeds, green chilies, peanuts and fry till peanuts are roasted.
  • Now add curry leaves and Hing, fry for a minute.
  • Add in the cubed potatoes, salt and mix well. Cover with lid and cook till potatoes get tender.
  • Stir in between to avoid burning at the bottom. If needed add few splashes of water.
  • Once potatoes are tender, add red chili powder (if adding) mix well.
  • Add in the soaked and drained sabudana/sago/tapioca pearls. Add salt to taste. Toss gently to coat all the spices to the sabudana.
  • Saute of 3-4 mins till the sabudana starts turning transparent.
  • Add Cilantro, lemon juice (crushed peanuts,if adding)
  • Serve Hot.!

Notes

  1. You can add Amchur powder (dry mango powder) for sourness. 
  2. You can substitute peanuts with cashews but authentic recipe calls for peanuts. 

Love Breakfast DOSAS? Here are few Healthy Dosa Recipes

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How to make perfect non sticky Sabudana Khichdi | Sago Khichdi | Simple and Easy
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