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How to make non sticky Sabudana Khichdi

How to make Sabudana Khichdi non sticky

blessmyfoodbypayal
This post is all about how to make non sticky Sabudana Khichdi without soaking overnight.
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Prep Time 10 minutes
Cook Time 15 minutes
Soaking time 5 hours
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 ΒΌ 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