Sabudana Khichdi Recipe | Non-Sticky & Protein-Rich

“✨ A light, flavour-packed khichdi made with steamed sabudana, roasted peanuts, potatoes, and simple spices. Each pearl stays separate, soft, and perfectly cooked — a wholesome meal for breakfast or fasting days! ✨”

Sabudana Khichdi is a popular Indian tiffin and vrat (fasting) special made using soaked sabudana, peanuts, potatoes, cumin, and fresh coriander.
In this method, the sabudana is steamed instead of being cooked directly, which keeps every pearl separate, non-sticky, and fluffy. Roasted peanut powder coats each grain, giving a beautiful texture and nutty taste.
This khichdi is comforting, nutritious, gluten-free, and pairs wonderfully with curd.

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 🛒 Ingredients

 For Soaking

• Sabudana – 3 cups
• Water – ¾ cup (or just till the level of sabudana)

 For Peanut Mix

• Roasted peanuts – ½ cup
  • Half powdered
  • Half roughly crushed

 For Cooking

• Oil – 4–5 tbsp
• Green chilli – 3 (chopped)
• Jeera – 1 tsp
• Potatoes – 1–2 (chopped small)
• Curry leaves – few
• Hing – a pinch
• Salt – as needed
• Sugar – ½–1 tsp (optional)
• Coriander leaves – 2 tbsp (chopped)
• Lemon juice – to taste

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 👩‍🍳 Instructions

1. ** Prep Sabudana**

   • Add sabudana to a wide bowl.
   • Wash 3–4 times to remove all the white starch.
   • Add ¾ cup water (just till sabudana level).
   • Rest overnight (8–9 hours).
   • Sabudana will double in size, look plump and separate with no extra water.

2. ** Steam the Sabudana**

   • Steam soaked sabudana for 10 minutes until transparent.
   • Immediately add peanut powder and mix well so each pearl gets coated.

3. ** Prepare the Tempering**

   • Heat oil in a kadai.
   • Add green chilli and jeera; saute.
   • Add chopped potatoes and roast until slightly golden.
   • Add curry leaves and hing; saute for a minute.

4. ** Combine Everything**

   • Add the peanut-coated steamed sabudana.
   • Mix gently and cook for 1–2 minutes on low flame.
   • Add salt + sugar and mix well.
   • Add remaining crushed peanuts.

5. ** Final Touch**

   • Add chopped coriander and lemon juice.
   • Switch off immediately and serve hot.
   • Tastes delicious with curd.

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 🌟 Tips

• ✅ Washing sabudana multiple times removes starch and prevents stickiness.
• ✅ Steaming ensures soft, separate pearls every time.
• ✅ Peanut powder helps keep sabudana non-sticky and enhances texture.
• ✅ Add lemon juice only after switching off the flame.

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 🍽️ Serving Suggestions

• Serve hot with:
  • Curd
  • Cucumber raita
  • Plain buttermilk
• Great for breakfast, evening tiffin, or fasting days.

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🧊 Storage Instructions

• Best eaten fresh.

• If storing, keep in an airtight box for 4–5 hours.

• To reheat: sprinkle 1 tsp water, cover and heat on low so it softens.

• Avoid refrigerating — sabudana becomes hard.

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 💪 Nutritional Benefits

Sabudana

• Provides instant energy and keeps you full longer.

Peanuts

• Rich in protein, healthy fats, and fiber — perfect for fasting days.

Potatoes

• Add carbs and resistant starch for easy digestion.

Cumin & Lemon

• Support digestion and add freshness.

👉 A comforting, nutritious and perfectly non-sticky Sabudana Khichdi that brings taste, texture and balance to every spoonful.

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