Still Making Sticky Sabudana Khichdi? Follow This 5-Step Recipe To Get It Right Every Time

Last Updated:July 15, 2025, 09:20 IST

Tired of sticky Sabudana Khichdi? Follow this fool-proof method to make light, fluffy, non-sticky khichdi, perfect for fasting or as a comfort food

When you hear the name Sabudana Khichdi, many recall not just its flavour but also the fasts it’s often made for. But let’s be honest — it’s easy to get it wrong. If your khichdi often turns out sticky, soggy, or clumpy, it’s time to try this reliable method that yields fluffy, pearl-like sabudana every time.

Step 1: Choose The Right Type Of ‘Sago’

There are various types of sabudana (sago) available — small, large, and nylon. For perfect khichdi, opt for medium-sized round sabudana. It cooks evenly and is less prone to sticking or clumping.

Step 2: Soak The Sabudana Correctly

• Rinse 1 cup of sabudana thoroughly 2–3 times to remove excess starch.
• Using the same measuring cup, add 3/4 cup of water to soak. Make sure the water is slightly less than the quantity of sago.
• Cover and leave for 2 to 2½ hours. Stir once or twice. If still hard, sprinkle a little water.

How To Check If Sabudana Is Perfectly Soaked?

• Grains should be separate, not clumped.
• It should break easily when pressed.
• Texture should feel slightly moist but not wet.

Step 3: Gathering Ingredients For Sabudana Khichdi

• Soaked sabudana – 1 cup
• Boiled potatoes – 2 (chopped)
• Roasted peanuts – 4 tbsp
• Peanut powder – 2 tbsp
• Cumin seeds – 1 tsp
• Grated ginger – ½ inch
• Green chillies – 2 (finely chopped)
• Rock salt – to taste
• Black pepper – ½ tsp
• Lemon juice – 1 tsp
• Desi ghee – 1 tbsp
• Fresh coriander – for garnish

Step 4: Cooking The Sabudana Khichdi

1. Heat ghee in a pan.
2. Add cumin seeds, ginger, and green chillies.
3. Add potatoes and lightly sauté.
4. Add roasted peanuts and stir-fry briefly.
5. Add soaked sabudana, rock salt, and black pepper.
6. Cook on low flame, stirring gently until sabudana becomes transparent and non-sticky.
7. Add peanut powder to absorb any moisture and keep the grains separate.
8. Finish with lemon juice and chopped coriander.
9. Cover and let it steam on low flame for 2 minutes to allow everything to meld.

Step 5: Serve Hot

Serve it hot, garnished with extra roasted peanuts or fresh coriander. It pairs beautifully with curd, green chutney for fasting, or can be enjoyed on its own.

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