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Non Sticky Sabudana Khichdi Recipe

Sabudana Khichdi

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  • Author: BreakingNaan
  • Total Time: 4 hours 30 minutes
  • Yield: Serves 4

Description

Learn how to perfectly and quickly soak sabudana, understand how to fix sticky sabudana khichdi, get a fool-proof sabudana khichdi recipe, learn how to make maharashtrian style sabudana khichdi

Ingredients

Scale

1 cup sabudana (grows 2.5 times after soaking)

1.25 cup coarsely ground peanuts (made from pounding roast peanuts in a mortar and pestle or alternatively pulsing in an electric chopper)

0.5 cup boiled and roughly diced potatoes (optional)

1 tsp sugar

0.5 to 1 tsp cumin seeds

salt to taste

1 tsp red chili powder

4 to 5 chopped pieces of Green chili

1 tbsp buttermilk / lime juice / lemon juice

2 tsp chopped Cilantro / Coriander leaves (optional)

2 tsp grated fresh coconut or defrosted frozen coconut (optional)

1 tsp ghee

Instructions

  1. Sieve the dry Sabudana to remove loose powder
  2. Wash sabudana in 6 cups water by swirling around many times and draining top water and repeating thrice. Strain off top water leaving enough water to have sabudana submerged. Scoop out Sabudana in fists and spread out in a large dish
  3. Add water to the dish enough to soak one third of the way up the sabudana in the plate
  4. Soaking time varies between 1-4 hours with size and quality of sabudana. Test by pressing the sabudana in your pinch. It should break off into small powdery brittle pieces. Warm water reduces soaking time. Alternatively, soak 30 minutes and strain out sabudana in another plate to soak overnight.
  5. Remove soaked sabudana using fists into another plate, leaving behind the broken-off dust and particles. Add the coarse ground peanuts made from roast peanuts, sugar, chili powder, and salt
  6. Heat ghee in a wok like pan on medium heat till hot. Alternatively cook on the low saute mode of an instant pot.
  7. Add cumin seeds and green chili pieces and let them crackle a bit without burning
  8. Add diced potatoes and toss them to coat them with the fat
  9. Add sabudana and gently mix and cover reducing the heat to low medium heat and bring to steam
  10. It is cooked once it becomes translucent with a beige color hue
  11. Sabudana khichdi has raisin sized clusters here and there but is mostly separated. It is soft to touch and eat, with moisture and some inherent sweetness that comes from properly cooked starch of the pearls. It looks translucent and not white and it does not look excessively oily.
  12. If needed sprinkle water taking care not to add excess moisture and cover and bring to a steam again.
  13. When cooked let it cool down off the heat for a couple of minutes and add buttermilk or add lemon juice, and mix gently.
  14. It is best to enjoy sabudana khichdi when hot. Garnish with chopped cilantro / coriander leaves and grated coconut.
  • Prep Time: 4 Hours
  • Cook Time: 30 Minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian, Maharashtrian

Keywords: Maharashtrian Style Non Sticky Sabudana Khichdi

Find it online: https://www.breakingnaan.com/perfect-non-sticky-sabudana-khichdi-fool-proof-recipe/