Sabudana Khichdi Recipe | Non Sticky Khichdi For Fasting
Sabudana khichdi recipe makes delicious vegan and gluten free tapioca pearl pilaf. This can be eaten during Hindu fast of Navratri and Janmashtami.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
15minutes 8hours
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
15minutes 8hours
Ingredients
Instructions
  1. Soak sabudana for at least two hours, and preferably for eight hours. In order to get non sticky sabudana khichdi, soak sabudana in just enough water so that it is completely submerged in water but there should be no extra water on top. To check if sabudana is soaked properly , press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking.
  2. Dry roast peanuts in a heavy bottomed pan,. When they are cold, remove the skin from the nuts by gently pressing and rubbing them with your fingers. Blow away the peel. Roughly grind the peanuts in a mixer grinder, or a mortar and pestle.
  3. Heat oil in a heavy bottomed pan. Add cumin seeds. When they start to crackle, add curry leaves and chopped green chillies. Then add diced potatoes. Add rock salt. Stir and fry potatoes for 2-3 minutes. Then add grounded peanuts and sabudana. Check for salt an add some more if needed. Cover and cook on low flame. Stir occasionally.
  4. Switch off the gas when sabudana becomes translucent. Do not over cook, otherwise khichdi will become dry and chewy.
  5. Drizzle lemon juice and garnish with coriander leaves. Serve hot.
Recipe Notes
  • Freshly made warm khichdi tastes best.
  • You can add desiccated coconut on top.

Share this: