Sabudana Khichdi

Name: Sabudana Khichdi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 1.5 cup Sabudana (Use medium-sized pearls for best results.); 2 medium Raw Banana (Peeled and chopped into 1/2-inch cubes.); 0.5 cup Raw Peanuts (To be roasted and coarsely ground.); 2 tbsp Ghee (Use peanut oil for a vegan option.); 1 tsp Cumin Seeds; 3 medium Green Chilies (Finely chopped. Adjust to your spice preference.); 10 leaves Curry Leaves (Fresh leaves are recommended.); 1.5 tsp Sendha Namak (Rock salt, adjust to taste.); 1 tsp Sugar (Optional, helps to balance the flavors.); 1 tbsp Lemon Juice (Freshly squeezed for the best taste.); 2 tbsp Coriander Leaves (Freshly chopped, for garnish.); 1.5 cup Water (For soaking sabudana. Use just enough to cover the pearls.)

RATING

4.6/5(185)

TASTE SCORE

8/10

A delightful, non-sticky Sabudana Khichdi perfect for fasting, made without any root vegetables. This Jain-friendly recipe uses tender raw bananas instead of potatoes, offering a hearty and wholesome meal with the same classic taste of the beloved Maharashtrian dish.

PREP

20m

COOK

20m

SERVES

1 CUP

475 cal

SERVINGS

METHOD · 6 STEPS

Soak the Sabudana (4-6 hours)
1.Place the sabudana in a colander and rinse under cold running water until the water runs clear. This is a crucial step to remove excess starch and prevent stickiness.
2.Transfer the rinsed sabudana to a wide bowl. Add just enough water to cover the pearls, about 1.5 cups. The water level should be the same as the sabudana level.
3.Cover and let it soak for 4 to 6 hours, or overnight. To check if it's ready, press a pearl between your thumb and index finger; it should mash easily with no hard center.
Prepare Peanuts and Bananas (10 minutes)
1.While the sabudana soaks, dry roast the raw peanuts in a pan on low-medium heat for 5-7 minutes, stirring continuously until they are fragrant and have light brown spots.
2.Let the peanuts cool completely, then rub them between your palms to remove the skins (optional).
3.Transfer the roasted peanuts to a grinder and pulse a few times to get a coarse powder. Avoid over-grinding into a fine paste.
4.Peel the raw bananas and chop them into small 1/2-inch cubes. Immediately place them in a bowl of water to prevent them from oxidizing and turning brown.
Mix the Sabudana Base (2 minutes)
1.Once soaked, drain any excess water from the sabudana completely. The pearls should be moist but not watery.
2.In a large mixing bowl, combine the soaked sabudana, coarse peanut powder, sendha namak, and sugar.
3.Gently mix with a fork or your hands, fluffing the pearls to ensure they are well-coated and separated.
Temper and Cook the Bananas (5 minutes)
1.Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
2.Once the ghee is hot, add the cumin seeds and let them splutter for about 30 seconds.
3.Add the finely chopped green chilies and curry leaves. Sauté for another 30 seconds until fragrant.
4.Drain the water from the raw banana cubes and add them to the pan. Sauté for 4-5 minutes, stirring occasionally, until they are tender but still hold their shape.
Cook the Khichdi (8 minutes)
1.Reduce the heat to low. Add the sabudana-peanut mixture to the pan.
2.Mix everything gently but thoroughly, ensuring the tempering is evenly distributed without mashing the sabudana pearls.
3.Cover the pan with a lid and cook on low heat for 5-7 minutes. Stir gently every 2 minutes to prevent sticking.
4.The khichdi is cooked when the sabudana pearls turn from opaque white to translucent.
Garnish and Serve (1 minute)
1.Turn off the heat. Squeeze the fresh lemon juice over the khichdi and add the chopped coriander leaves.
2.Give it one final, gentle mix.
3.Serve hot immediately, on its own or with a side of plain yogurt (dahi).

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
The key to non-sticky khichdi is washing the sabudana thoroughly and using minimal water for soaking. The pearls should be moist, not sitting in a pool of water.
2
Always use a wide, heavy-bottomed or non-stick pan to prevent the khichdi from sticking and to ensure even cooking.
3
Cook the khichdi on low heat after adding the sabudana. High heat can make it stick to the pan and become chewy.
4
Do not over-grind the peanuts. A coarse, crunchy texture is essential for authentic Sabudana Khichdi.
5
If your soaked sabudana feels dry after soaking, sprinkle 1-2 tablespoons of water over it before adding to the pan.

RECIPE VARIATIONS

Adapt it for your goals.

Add Coconut

For a South Indian twist, add 2-3 tablespoons of freshly grated coconut along with the coriander leaves at the end.

Add Tomatoes

If not making for fasting (vrat), you can add one finely chopped tomato after the green chilies and cook until soft for a tangy flavor.

Spicier Version

Add 1/4 teaspoon of black pepper powder along with the salt and sugar for an extra kick of heat.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Excellent Source of Energy

Sabudana is rich in carbohydrates, providing a quick and sustained energy boost, which is particularly beneficial during fasting periods.

🌾

Naturally Gluten-Free

This dish is inherently gluten-free, making it a safe and delicious option for individuals with celiac disease or gluten sensitivity.

🧘

Easy to Digest

The simple composition of sabudana and cooked bananas makes this khichdi light on the stomach and easy to digest, promoting good gut health.

🕉️

Jain & Fasting Friendly

Made without any root vegetables like potatoes, onions, or garlic, this recipe strictly adheres to Jain dietary principles and is perfect for various Hindu fasts (vrat/upvas).

QUESTIONS?

Frequently asked questions

Stickiness is usually caused by two things: not rinsing the sabudana enough to remove excess starch, or soaking it in too much water. Ensure you rinse until the water runs clear and use just enough water to cover the pearls during soaking.