Sabudana Khichdi Recipe | How to Make Sabudana Khichdi

This delicious sabudana khichdi is made with sago pearls and a few other ingredients. It is a popular vrat recipe that is had during fasting in navratris. I have shared Air fryer version too.

Course Breakfast

Cuisine North Indian | UP style

Keyword how to make sabudana khichdi, sabudana khichadi, sabudana khichdi, sabudana khichdi recipe

Prep Time 10

Cook Time 20

Soaking time 8

Total Time 30

Servings people

Calories 300kcal

Author Rachna Parmar

Ingredients

1 cup sabudana sago pearls soaked and drained
2 potatoes boiled and chopped
3 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

Instructions

For stove top

Soak sabudana pearls after washing twice in water that comes just upto the pearls. This is so that absorb the water completely and you don't need to drain anything. Check that they are squishy. If they are, then they are ready to cook. If they are not, then you need to soak them for some more time. Add black salt and sugar to the drained fluffy 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.

Notes

Pro Tip: So, I soak the sabudana for 3-4 hours. I use medium pearls, wash them twice and then soak them in water just a little above the level of sabudana. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just above the level of sabudana and let them soak. Your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water. Just fluff them a bit. Add salt and sugar to them. Now, they are ready to cook with.

If you are fasting use only black salt or pink salt. Otherwise, you may use normal salt. I cook the khichdi on the lowest flame so that it is perfectly turned out.

Air fryer version really turns out good and non sticky.

Nutrition