This delicious dish is vegan and gluten-free too.
Sabudana Khichdi is one of the most popular comfort food in India. It’s also know by sago khichdi and tapioca pearl pilaf. Beautiful tender tapioca pearls coated with crunchy roasted peanuts and sautéed with potatoes using spices with generous squeeze of lemon. A true humble meal for folks of all ages. It’s mostly made during fasting/vrat/upvaas season like Navratri , Shivratri , Ekadashi but not limited to the same. Sabudana khichdi makes an appetizing and filling breakfast , lunch , dinner or a snack and with few minutes of pre preparation ,this delicious meal comes together in a flash.
We absolutely love it with a side of chilled yogurt. Simple pleasures of life right! I have had my share of making sticky , lumpy , mushy Sabudana khichdi when I was a rookie years back but not anymore. I have learnt how to make this delicious khichdi from my mother in law and it turns out amazing every time.
Given below is step by step pictorial followed by the recipe and tips for making the perfect non – sticky sabudana khichdi . It is important to go through the tips for a successful khichdi so please do not skip them. Why does my Sabudana Khichdi turn so sticky and lumpy ?:( Well , if you soak Sabudana/ tapioca in more water than required then it will turn mushy and sticky. so how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf ? Solution– Place Sabudana in a colander .Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking. Soak sabudana by adding just enough water to cover them . Just ¼ inch more than sabudana level. Secondly after the sabudana have fluffed up , drain off excess water if any before cooking. Thirdly , less is more. Don’t use a lot of oil to cook sabudana .
How do I know when sabudana is soaked well and ready to cook ? There is a wide range of sabudana available in the market with different quality. Some are ready instantly , some need 3-4 hours of soaking and some need more time. I suggest soaking for 5-6 hours ,preferably overnight for non instant ones. Always do the smash test mentioned below to know that sabudana is ready or not for cooking. Pick up a soaked pearl and mash it between your finger and thumb. It should squish easily . Do the smash test and if not ready , sprinkle some water and give a quick stir and let it sit for 2 more hours. Smash test again, drain any excess water. Now you are all set to make the khichdi. Steps given below for how to make perfect non-sticky Sabudana Khichdi / tapioca pearl pilaf.
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