Mastering Sabudana Khichdi 101 My Food Story

on Oct 17, 2023, Updated Sep 06, 2024 Sabudana Khichdi makes a weekly appearance on our breakfast table and everyone in the family loves it! It’s an easy recipe that’s super filling and a plate of hot sabudana khichdi sets you up till lunch. Which is also why it’s a popular Navratri or Vrat ki recipe when you need to load up on carbs while observing a fast through the day.

What Is Sabudana Khichdi

Sabudana Khichdi is really like a pilaf or pulao made with sago pearls. Its simplicity is what sets it apart. But if not made right, it can turn into quite a disaster with sticky, clumpy sabudana thats overcooked. What we are looking for is a dish made in a way that each sago pearl is separate, has just turned translucent and perfectly cooked.

Sabudana Khichdi Ingredients Overview

You only need a few ingredients for Sabudana Khichdi. Sago pearls or sabudana being the first one. These come in three different sizes, but I think the medium ones work best for this recipe. For the tempering, we need ghee (I love using my homemade ghee for the best flavor), cumin seeds or jeera, and curry leaves. We also add potatoes for texture and flavor + peanuts for some good fats and texture. Salt and sugar are added to season the dish, and it’s finished off lime juice and chopped coriander for a hit of freshness!

Richa’s Top Tips For Non Sticky Sabudana Khichdi

Sabudana Khichdi is a delicious meal by itself. Some people serve it with curd or yogurt but I prefer it as is. This khichdi is gluten free and can be made vegan by replacing the ghee with oil. LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes!