Introduction
Sabudana Khichdi is said to be a traditional fasting food. This dish is mostly eaten during festival times. If you look at the festivals, you will see Maha Shivaratri, Navratri and Ekadashi. When this food comes and is cooked in our correct way, it tastes great. It also gives us instant energy, which is why we fast, and at the same time, it is very light on our stomachs.
When making Sabudana Khichdi, many people worried about it becoming very sticky. So don’t worry, I’ll tell you how to make the perfect fluffy, non sticky Sabudana Khichdi. In this post, I’ll tell you about the secret tricks to try.
The Secret “Golden Rule”
Rule 1: Washing
The first step is to wash the sabudana with water and wash it three to four times. Wash the sabudhana thoroughly until the starch is gone and then wash it until the water becomes clear.
Rule 2: Soaking
Then add it in a one to one ratio, i.e. one cup of sabudana to one cup of water. Then soak it for 4 to 6 hours.
Rule 3: Testing
After soaking for six hours, touch it with your fingers and it should be soft enough when touched.
TIP : Use a Strainer to completely drain any extra water from the sabudana.
Ingredients List
- Tapioca pearls, or Sabudana – 1 cup
- Potatoes -2 medium (chopped and cooked)
- coarsely crushed roasted peanuts – Half cup
- ghee-2 tablespoons
- green chili (chopped finely)-1
- cumin seeds -1 teaspoon
- rock salt, as required
- lemon juice- 1 teaspoon
- For garnish, use fresh coriander leaves.
Step-by-Step Non-Sticky Sabudana Khichdi Recipe
Prep the Sabudan : As mentioned earlier, wash the sabudana well, soak it for six hours, and then teste it.
Peanut Mix : Add the crushed peanuts to a Sabudana and, add a little salt and mix well.
Tempering: Next, add oil or ghee to the pan and when it is hot, add cumin seeds, chillies and potatoes. Fry well until golden brown.
Mix : Then add the sabudana peanut mix that we mixed together.
Steam : Then cover and cook on medium heat for two to three minutes. Do not overcook. Cook until the pearls become translucent.
Finishing : Finally, take a little lemon juice and add coriander leaves to it.
Why is my Sabudana Khichdi sticky?
- The first reason is that when soaking Sabudana, do not use more water than required. Use a one to one ratio. That is, one cup of Sabudana is enough for one cup of water.
- second one is When washing sabudana, do not wash it well until the starch is gone.
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Over-stirring while cooking is also a cause, so don’t stir too much.
Why Sabudana Khichdi is Ideal for Maha Shivaratri Vrat
- Permitted during Hindu fasting
- High in carbs for quick energy
- Easy to digest and free of gluten
- keeps you satisfied for longer.
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Serving Suggestions
You can Serve hot Sabudana Khichdi with:
- Coconut chutney
- If permitted in your vrat, plain curd
- slices of lemon on the side
Conclusion
This Sabudana Khichdi is easy to make, delicious, and ideal for fasting during Maha Shivaratri. You may always enjoy soft, fluffy, non sticky sabudana with the proper soaking and cooking methods—no more sticky mess!