Sabudana khichdi

4.96 from 23 votes

Light, non-sticky, and savory Sabudana Khichdi or spicy Tapioca Salad is one of the most requested snacks for breakfast. Each bite of this sabudana khichdi will make your palate go craving for more. Plus, it's Vegan and Gluten-Free!

Prep: 10

Cook: 10

Resting time4

Total: 4 20

Course: Breakfast, Snacks And Appetizers

Cuisine: Indian

Servings:

Calories: 197kcal

Author: Ruchi

Ingredients

SOAK SABUDANA

1 cup Sabudana (Tapioca, Sago pearls)
1 cup Water to soak sabudana

COOK SABUDANA

1 Tablespoon Oil
1½ tablespoons Raw Peanuts
1 large Potato peeled, rinsed and cut in cubed
2 small Green chilies chopped, adjust to taste
8 - Curry leaves
- - Salt to taste (use Sendha namak- Himalayan salt if fasting)

US Customary - Metric

Instructions

SOAK SABUDANA

Rinse sabudana under tap water.
Rub the pearls with your hands until the water runs completely clear.
Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them.
Cover and allow it to rest for 4-5 hours.
After the resting time is over, there will be hardly any water left at the bottom of the bowl. But still, drain the soaked sabudana pearls, to be sure.
Check the soaked sabudana pearls for doneness – take a few pearls and press them in between your fingers.
If it gets crushed easily when pressed, you are all set.

COOK SABUDANA

Heat oil in a skillet. Add peanuts.
Roast them, continually stirring for about 5 minutes until they are nicely golden. Once cooked, transfer to a plate and set aside.
To the same pan, add diced potatoes.
Sauté for 3-4 minutes on a medium flame or until soft and tender.
Return the previously cooked peanuts to the pan. Add curry leaves. Mix to combine.
Lower the flame to the lowest setting and stir in the soaked sabudana - season with salt.
Mix until combined. Cook sabudana for a few minutes until most of the sabudana pearls become translucent. Stirring occasionally.
Take it off the heat and serve.

Video

Notes

Cooking Tips to Make Non-Sticky Sabudana Khichdi

» Rinse - ALWAYS rinse sabudana a couple of times under tap water to get rid of most of the starch.

» For non-sticky sabudana pearls - it is important to soak them in the right amount of water. Remember, excess water will result in a gooey mess that cannot be reversed. The best ratio is - 1 cup water: 1 cup sabudana, meaning for every 1 cup of sabudana, you need 1 cup of water.

» Plan ahead - Planning to make Sabudana khichdi, ALWAYS soak sabudana for 4-5 hours or overnight for perfect pearls.

» In any case, do not exceed the 1:1 ratio; otherwise, you will end up with sticky sabudana pearls.

» Avoid overcooking - after everything is mixed up, do not cook khichdi for long on the heat, as it will make the khichdi sticky. Take it off the heat immediately.

» If not fasting, feel free to experiment. Add onions, bright veggies like carrots, peas, bell pepper, and make it healthier and colorful. This colorful sabudana khichdi will impress even the most selective palate.

Nutrition