How to make non sticky Sabudana Khichdi non sticky

19 Oct How to make non sticky Sabudana Khichdi non sticky

Last Updated on October 11, 2021 by blessmyfoodbypayal

How to make non sticky Sabudana Khichdi | sago Khichdi recipe | vegan tapioca pearls Pilaf with step wise pictorial and video method.

SABUDANA KHICHDI is a Vegan and Glutenfree Pilaf/polao made of soaked tapioca pearls tossed with few nuts and minimal spices.

Oftenly considered as breakfast recipe, this pulao, however can be cherished at any time of the day as lunch or dinner or even evening snack with a cup of tea. Isn’t it so versatile?

SABUDANA KHICHDI AND IT’S SIGNIFICANCE IN INDIA

Sabudana being considered as satvik, this khichdi made of sabudana is one of the most consumed recipe during Navratri or other Hindu fasting/vrat days.

Being a healthy food but at the same time light on stomach, this is much loved by all the folks observing fast.

WHAT IS SABUDANA?

Known with the names as Sago or Tapioca pearls, this is an edible starch extracted from the pith or the spongy centre of the tropical palm trees.

Then this starch is processed to form spherical pearls and sold commercially.

Sago is used in many ways for making sweet puddings to Savoury dishes. In india, sabudana kheer and sabudana vada are the most common and, again, fasting foods made using sago.

It is often used ground in thickening soups and gravies, making pancakes & puddings.

DIFFICULT LEVEL OF SABUDANA KHICHDI

This recipe is very EASY to make but yes, though little TRICKY.

Actually sabudana has an extreme tendency to mess up and turn mushy because it is used after soaking.

Under soaked sabudana may lead to raw khichdi and khichdi made of over soaked sabudana becomes gooey.

And most people do complaint about it, that their khichdi, though tasty, but turned out to be a mess. The pearl don’t stand separately

If you too have the same complaint, then rest assured, you have landed at the right place.

Making non sticky khichdi where each pearl should stand separate and firm is not a rocket science.

Do read the below given tips CAREFULLY and apply in letter and spirit.

TIPS FOR NON STICKY SABUDANA KHICHDI

• Use a good quality of Sabudana.
• Wash sabudana thoroughly under running water, but do not apply too much hand pressure.
• Wash it till you get a clear water. Initially water will be whitish because water is washing off the starch. But after some time, water will change to clean and clear. This is the sign that starch is removed and sabudana is properly washed. Starch removal helps to give non clingy Sabudana Khichdi.
• Soak in water for exactly ¼ inch above the sabudana level.
• Soak for EXACT 20 minutes.
• Drain excess water leaving behind just a tsp of water.
• Leave sabudana for rest for minimum 5 hours. Here the weather conditions matter. If it’s hot, even 4 hours are enough and if it’s winters, can go up to 7 hours.
• Cover the bowl during resting period, preferably, with the net lid. It will help the air to pass through sabudana and thereby drying extra moisture.
• Before cooking sabudana, do take a press test. Take a pearl of sabudana and press it between your finger and thumb. If it is soft and mushy without any rawness, it is ready to be cooked. But if you find it not ready yet, sprinkle bit of water and leave for further 15-20 minutes.
• Before cooking, spread sabudana in a wide plate or tray using your hand. Then sprinkle oil on sabudana. It helps to seperate each grain.
• Prefer to mix crushed peanuts, salt and lemon only when sabudana is still in plate or tray. Here you are mixing it using your hand, hence it will spread and separate more better.
• Stop cooking once you see the pearls have become warm and translucent. They shouldn’t be mushy.
• Do not over cook.

POSSIBLE DOUBT RAISED AFTER READING TIPS

JUST 20 MINUTES SOAKING IS ENOUGH?

This is very genuine doubt because perfection of sabudana khichdi is all dependant on sabudana texture.

Furthermore, doubt becomes more stronger when soaking sabudana for whole night is a common procedure.

Look, don’t see at 20 minutes just as 20 minutes. Though water is drained from sabudana immediately after 20 minutes, but during these minutes, they have soaked sufficient enough of water to puff up.

Furthermore, sabudana is put at rest for 5 hours and water it has already contained is making it moist, soft and slightly puffed up gradually.

So nothing to worry.

It is germane to mention here that, by saying all so, this impression is not being given at all that those who make sabudana Khichdi with the overnight soaked sabudana always meet the failure.

But we are only pointing out that by following the given method here, possibility of going recipe miscarry is almost 0 percent.

So we can say safely that this recipe requires no overnight soaking.

If any doubt is left unattended, feel free to make queries in comment box below the post.

Also see few more fasting recipes

• Sabudana Wada
• Makhana namkeen recipe (for vrat)
• Phool Makhana Raita recipe
• Kachalu chaat recipe
• rasawal recipe
• Dry fruit raita recipe
• Orange Kheer

STEP WISE PICTORIAL RECIPE

WASHING, SOAKING & DRYING OF SABUDANA

1. Add sabudana in a sieve and wash under running water.
2. Wash with gentle hands until all the starch washes away.
3. Check the water holding in your palm. If it is clear, means sabudana is washed properly. But if not, then wash it more.
4. Transfer washed sabudana in a bowl.
5. Add water just ¼ th inches above the sabudana.
6. Keep sabudana soaked for exactly 20 minutes. YES, 20 minutes mean only 20 minutes.
7. After the said period, drain water from sabudana leaving just 1 tbsp of water behind.
8. Cover the bowl with a net cover (used in covering milk bowl)
9. Leave the bowl aside for 5 hours.
10. After 5 hours, take a pearl of sabudana and press it between your finger and thumb. If it is soft and mushy without any rawness, it is ready to be cooked.
11. If you find it not ready yet, sprinkle bit of water and leave for further 15-20 minutes.

MAKING OF SABUDANA KHICHDI

1. Take a pan and add 1.5 tbsp of oil in it.
2. Add peanuts and roast them on low heat until crisp and brownish. Take out the peanuts.
3. Now add coconut slivers and roast till brown. Take them too out of pan and keep aside.
4. Add cumin seeds and let them splutter.
5. Add green chillies and curry leaves. Saute for a minute.
6. Cut boiled potato into dices and saute them until they get brown spots. It takes just a minute or two.
7. While the potato dices are getting roasted, move to sabudana.
8. Take a wide plate or tray and spread sabudana in it using your fingers.
9. Drizzle a tsp of oil on sabudana.
10. Add coarsely crushed peanuts, salt and lemon juice.
11. Again mix everything but using your fingers only. Be gentle in handling sabudana.
12. Transfer this sabudana in a pan and gently mix.
13. Cover the pan with lid and let sabudana cook until it turns hot enough to serve. This will take just 1.5 to 2 minutes.
14. Finally sabudana Khichdi is ready.

Enjoy after garnishing with fresh coriander leaves/cilantro.

NOTES

• Instead of boiled potatoes, you can add raw potatoes too. But they need to be cooked with a lid until turn soft.
• Can use regular salt if not making for fast.
• For making khichdi to be perfect with each pearl separate, read the detailed points given in the beginning of post under the head “TIPS FOR NON STICKY SABUDANA KHICHDI“

How to make Sabudana Khichdi non sticky – recipe card

How to make Sabudana Khichdi non sticky

blessmyfoodbypayal

This post is all about how to make non sticky Sabudana Khichdi without soaking overnight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Soaking time 5 hours hrs

Course Breakfast

Cuisine Indian

Servings 4

Ingredients

  

1 Cup = 200 ml

FOR WASHING & SOAKING SABUDANA

• 1 cup Sabudana
• Running water for washing
• Water as per need for soaking

FOR COOKING SABUDANA KHICHDI

• Soaked Sabudana water drained
• 1 potato boiled
• 1 tsp Cumin seeds
• 8-10 coconut slivers optional
• 8-10 curry leaves
• 1 tbsp peanuts
• 2 tbsp peanuts coarsely crushed
• 2 green chillies
• Juice of 1 lemon
• Rock salt to taste sendha namak
• 1.5 tbsp Oil for cooking
• 1 tsp oil for drizzling
• Coriander leaves/cilantro for garnish

Instructions

 

WASHING, SOAKING & DRYING OF SABUDANA

• Add sabudana in a sieve and wash under running water.
• Wash with gentle hands until all the starch washes away.
• Check the water holding in your palm. If it is clear, means sabudana is washed properly. But if not, then wash it more.
• Transfer washed sabudana in a bowl.
• Add water just ¼ th inches above the sabudana.
• Keep sabudana soaked for exactly 20 minutes. YES, 20 minutes mean only 20 minutes.
• After the said period, drain water from sabudana leaving just 1 tbsp of water behind.
• Cover the bowl with a net cover (used in covering milk bowl)
• Leave the bowl aside for 5 hours.
• After 5 hours, take a pearl of sabudana and press it between your finger and thumb. If it is soft and mushy without any rawness, it is ready to be cooked.
• If you find it not ready yet, sprinkle bit of water and leave for further 15-20 minutes.

MAKING OF SABUDANA KHICHDI

• Take a pan and add 1.5 tbsp of oil in it.
• Add peanuts and roast them on low heat until crisp and brownish. Take out the peanuts.
• Now add coconut slivers and roast till brown. Take them too out of pan and keep aside.
• Add cumin seeds and let them splutter.
• Add green chillies and curry leaves. Saute for a minute.
• Cut boiled potato into dices and saute them until they get brown spots. It takes just a minute or two.
• While the potato dices are getting roasted, take a wide plate or tray and spread sabudana in it using your fingers.
• Drizzle a tsp of oil on sabudana.
• Add coarsely crushed peanuts, salt and lemon juice.
• Again mix everything but using your fingers only. Be gentle in handling sabudana.
• Transfer this sabudana in a pan and gently mix.
• Cover the pan with lid and let sabudana cook until it turns hot enough to serve. This will take just 1.5 to 2 minutes.
• Finally sabudana Khichdi is ready.
• Enjoy after garnishing with fresh coriander leaves/cilantro.

Notes

1. Instead of boiled potatoes, you can add raw potatoes too. But they need to be cooked with a lid until turn soft.
2. Can use regular salt if not making for fast.
3. For making khichdi to be perfect with each pearl separate, read the detailed points given in the beginning of post under the head "TIPS FOR NON STICKY SABUDANA KHICHDI"

Keyword sabudana khichdi, sabudana ki khichdi