Sabudana khichdi is a delicious breakfast or snack that is especially made for fast during Navratri or Janmashtami.
This is both on stove top as well as Air fryer. It is a tasty breakfast or light meal.You will love sabudana vada too.
Check out these 45+ Indian air fryer recipes.
Sabudana khichdi was made at my home by mum when she was fasting during the navratras.
While none of us fasted, we eagerly looked forward to the vrat or diet fare which was innovative and quite delicious.
So whether it was singhade ke aate ki pooris, fried aloo chips with sendha namak or sabudana khichdi, it was all very delicious.
Even though I never fast during Navratri or actually follow any special diet, I wanted to make this sabudana khichdi for breakfast yesterday.
All the planning that one needs to do is in soaking the sabudana or sago pearls. The rest of the recipe is quite simple.
Ingredients
1. Sabudana: 1 cup sabudana or sago pearls are used. I have used medium sabudana.
2. Boiled potatoes: 2 potatoes, boiled and chopped are used here.
3. Grated ginger, green chiliies and curry leaves: They are used to flavor the khichdi.
4. Black salt: Used when making for fasting. Else regular salt can be used.
5. Ghee: Ghee or regular oil can be used.
6. Lemon juice: Makes the khichdi so tasty.
7. Sugar: Half teaspoon sugar is used for balancing out the flavours.
8. Chopped cilantro: It is used for garnish.
9. Cumin seeds: 1 tsp. cumin seeds are used for flavour.
10. Peanuts: 2 tbsp. peanuts are used. You can crush them if you like
How to Soak Sabudana to Make Fluffy, Non-Sticky Khichdi
I soak the sabudana overnight. Even 3-4 hours suffice.
I use medium pearls, wash them once and then soak them in water just adequate to cover the sabudana.
It must be completely immersed in water and just below the level of water. If you add a lot of water, your sabudana will be sticky and soggy.
So do remember to keep the water level not too high and let them soak.
In the morning or after a few hours, your sabudana will have absorbed all the water and have fluffed up.
You will not need to drain any water or maybe just a little water to drain. Just fluff them a bit. Now, they are ready to cook with.
You can check their fluffiness by pinching between the fingers. The sabudana should come apart.
Instructions
For stove top
Soak 1 cup sabudana in adequate water overnight or for 3-4 hours.
Drain the sabudana pearls if you have any leftover water after soaking. I didn't need to.
Check that they are squishy. If they are not, then you need to soak them for some more time.
Add black salt and sugar to the drained sabudana and mix well.
Heat 2 tbsp. oil in a pan. Add cumin seeds and allow to sputter.
Add raw peanuts along with grated ginger, curry leaves and slit green chillies. Cook till peanuts are golden brown.
Add boiled and chopped potatoes and fry for about 2 minutes.
Now add the sabudana pearls and mix well.
Cover and cook on a lowest flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some.
Don't use too much or your sabudana will start sticking to each other and you don't want a sticky mass.
Taste and check for salt. Add more if needed and mix well.
If you have soaked the sabudana correctly then the pearls will stay separate and will not stick to one another.
Garnish with coriander leaves and lemon juice. Serve hot.
For Air frying
Preheat Air fryer at 180 C or 360 F for 4 minutes.
Take 2 tbsp. peanuts and 1 tsp. cumin seeds in an air fryer safe container. Air fry for 4 minutes.
In a bowl take soaked and drained sabudana. They should be squishly when pressed.
Add black salt, sugar, boiled and chopped potato, chopped green chillies, curry leaves, chopped ginger and 2 tsp. oil. Mix well.
Add this to the air fryer container.
Air fry at 360 F or 180 C for 8 minutes more or till done. Mix around once in the middle.
Garnish with coriander and lemon juice. Serve hot. Your fluffy non-sticky sabudana khichdi is ready to serve.
This sabudana khichdi recipe made in Air fryer turns out surprisingly good.
So here is the recipe:
📖 Recipe Card
Sabudana Khichdi Recipe | How to Make Sabudana Khichdi
Ingredients
- 1 cup sabudana sago pearls soaked and drained
- 2 potatoes boiled and chopped
- 3-4 green chillies split and chopped
- 1 sprig curry leaves
- 1 tsp. ginger grated optional
- black salt You can use normal salt as well
- ½ tsp. sugar optional
- 1 tbsp. lemon juice
- cilantro for garnish
- 2 tsp. Oil
- 1 tsp. cumin seeds
- 2 tbsp. peanuts you can crush them if you like
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Instructions
For stove top
- Drain the sabudana pearls if you have any leftover water after soaking. I don't need to. Check that they are squishy. If they are not, then you need to soak them for some more time. Add black salt and sugar to the drained sabudana and mix well.
- Heat 2 tbsp. oil in a pan. Add cumin seeds and allow to sputter.
- Add raw peanuts along with grated ginger, curry leaves and slit green chillies. Cook till peanuts are golden brown.
- Add boiled and chopped potatoes and fry for about 2 minutes.
- Now add the sabudana pearls and mix well.
- Cover and cook on a lowest flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don't use too much or your sabudana will start sticking to each other and you don't want a sticky mass.
- Taste and check for salt. Add more if needed and mix well.
- If you have soaked the sabudana correctly then the pearls will stay separate and will not stick to one another.
- Garnish with coriander leaves and lemon juice. Serve hot.
For Air frying
- Preheat Air fryer at 180 C or 360 F for 4 minutes. Take 2 tbsp. peanuts and 1 tsp. cumin seeds in a container. Air fry for 4 minutes.
- In a bowl take soaked and drained sabudana. They should be squishly when pressed. Add black salt, sugar, boiled and chopped potato, chopped green chillies, curry leaves, chopped ginger and 2 tsp. oil. Mix well.
- Add this to the air fryer container. Air fry at 360 F or 180 C for 8 minutes more or till done. Mix around once in the middle.
- Garnish with coriander and lemon juice. Serve hot. Your fluffy non-sticky sabudana khichdi is ready to serve.
Video
Notes
Nutrition
It is quite filling as well. Try this sabudana khichdi recipe and let me know how it turned out.
If you like this recipe, I request you to leave a star rating.
Nabanita Dhar says
I love sabudana khichdi and it was only after many trials that I was able to get it right. But with me, there's always the chance of getting it wrong the next time 🙂
Rachna says
Yeah, this is slightly tricky to cook especially the soaking bit. The rest is easy. ?
Shailaja says
I love this dish. Mom makes it the best. I just cannot get it right and I dearly love it too. Will have to try again based on your tips. Oh the peanuts make it super yum!!
We also add haldi for the colour and flavour 🙂
Rachna says
Moms make recipes effortlessly. Try this recipe and let me know. It's really pretty simple after you take care of soaking.
Vidya Sury says
I want some right now, Rachna! Love it. Reminds me of lovely times when our whole family sat together and enjoyed it. Sigh. I feel a post coming on!
Rachna says
Yeah me too. Made it again yesterday. ?
Rajlakshmi says
I absolutely love Sabudana khichdi but always somehow get them wrong. My husband though makes it really well. Perhaps because I soak is completely. Will try this way ... you have now given me a bad sabudana craving.
Rachna says
I think soaking is the only thing to watch out for. Depending on the type of sabudana, one can even have the water a bit more than I mentioned but not too much of the sabudana becomes way too soggy.
Vasantha Vivek says
I love this dish ver much. But not yet given a try. Your post made me to try very soon. Yummy post !!!
Rachna says
Thanks Vasantha. Hope you enjoy it.
Beat About the Book says
The soaking is the key or so my maid tells me. I always end up making it sticky. Will try yet again.
Rachna says
Yes, soaking is the key. If depends so much on the type of sabudana. What is important is that the sabudana should feel soft after soaking. Else I add some more water and drain after some time.
Shilpa Garg says
I love sabudana khichdi. At one point of time, I would make it twice a week because of the 2 fasts that I observed in a week. Now that I dont do any fasts, it's been ages since I had it. I think, I must make it one of these days just for breakfast or snack time.
Yes, soaking it right is the key to a good 'khili-khili' sabudana khichdi.
Tara Nair says
I always get confused with the small and the big ones. After lot of failures, now am aware of how many hours is taken by which one. I add masala too, but after looking at the image, guess I must keep it looking white right Rachna?
Ravish Mani says
Looking at the ingredients, I'm sure it's gonna tasty. Well presented, Rachna 🙂
Rachna says
Thanks, Ravish.
Sapna says
I love Sabudana khichadi. Especially with curd chutney it tastes awesome.
Rachna says
Never had it with curd chutney. But yes, sabudana khichdi is quite delicious.
Soumya Prasad says
Look at those glossy pearls! ?
I love this dish and make it pretty well too but not too often. This reminds me to make it this week sometime ?