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Sabudana Khichdi Recipe is given below with step-by-step instructions along with important tips and tricks.

Sabudana Khichdi Recipe | Javvarisi Upma Recipe | Sago khichdi recipe | Sabudana Khichri Recipe | Sabudana Khichadi Recipe | Sabudana Ki Khichdi Recipe

Sabudana khichdi recipe/Sago khichdi recipe/Sabudana khichri recipe is a simple, tasty and traditional North Indian savoury recipe. You can easily make this recipe and serve it as a snack recipe, as a breakfast recipe or as a fasting recipe. The sabudana khichdi recipe is given below with step-by-step instructions along with important tips and tricks.

If you try this sabudana khichdi recipe, do let me know in the comment section. I'm very excited to read your comments.

Before getting into the recipe, let's know about -
1. What is the sabudana khichdi recipe?
2. What is sabudana/sago/javvarisi?
3. How to make the sabudana khichdi recipe?

About - Sabudana khichdi recipe/Sago khichdi recipe

Sabudana khichdi recipe is a simple, tasty and traditional North Indian savoury recipe made with soaked sabudana as the main ingredient and flavoured with spices like cumin, green chilli, ginger and curry leaves. Sabudana khichdi recipe also includes various ingredients like boiled potato and roasted and crushed peanuts and finally garnished with coriander leaves and a squeeze of lemon.

The sabudana khichdi recipe is an easy-to-make and tasty to-eat recipe but it requires a little bit of experience to make a perfect sabudana khichdi recipe. Though this recipe needs a little bit of experience you can easily make it at home. All you need to make the best and perfect sabudana khichdi recipe is a few practices and most importantly few tips and tricks. So, let's move on to the recipe followed by the important tips and tricks to make the perfect sabudana khichdi recipe.

If you are new to sabudana/sago/javvarisi ingredient. No worries. I'll help you with complete information on -

What is sabudana/sago/javvarisi?

Sabudana/sago/javvarisi is actually a form of tapioca root or cassava root in English, maravalli kizhangu in the Tamil language and kappa kizhangu in the Malayalam language. Sabudana/sago/javvarisi is extracted from the milk of Tapioca root or Cassava root.

I have already written detailed articles regarding "Sabudana/Sago/Javvarisi" and "Tapioca root/Kappa kizhangu/Maravalli Kizhangu". Kindly, click the below links to check out -
🔗Sabudana/Sago/Javvarisi/Tapioca pearls
🔗 Tapioca root/Cassava root/Maravalli kizhangu/Kappa kizhangu

How to make Sabudana Khichdi Recipe?/How to make Sago Khichdi Recipe?/How to make Sabudana Ki Khichdi Recipe?

Sabudana khichdi recipe is a simple, tasty and traditional North Indian savoury recipe. It is a healthy and nutritious recipe you can make as a breakfast recipe, as a snack recipe or as a fasting recipe. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

Cuisine - North Indian
Serving - 2
Timing - 30 minutes + 8 hours

INGREDIENTS

Sabudana/Sago/Javvarisi - 1 cup
Potato (chopped and boiled) - 1 
Peanut (roasted and crushed)- 1/4 cup
Rock Salt - to taste
Sugar - 1/2 teaspoon

TEMPERING

Ghee - 3 tablespoons
Cumin seeds - 1 teaspoon
Ginger (chopped) - 1 teaspoon
Green chilli (chopped) - 1-2

GARNISH

Coriander leaves (chopped) - 1 tablespoon
Lemon juice - 1 tablespoon

INSTRUCTIONS

1. To begin making the sabudana khichdi recipe - Firstly, in a wide bowl, add a cup of sabudana and add 3-4 cups of water and gently rub the sabudana for 1 minute to remove excess starch.

2. Now, drain the water completely and again add the water and gently rub for a few seconds and drain the water completely.

3. Wash the sabudana in 1-2 exchanges of running water. Keep the washed sabudana in a colander to drain excess water completely.

4. To soak the sabudana - In a bowl, add washed sabudana along with enough water to cover the sabudana (approximately 1 cup of water).

5. Now, allow them to soak for a minimum of 4 hours to 8 hours or overnight.

6. To make the sabudana khichdi - Firstly, transfer the sabudana to a colander to strain the excess water.

7. Heat ghee in a non-stick pan over medium flame and add cumin seeds, let them crackle then add the ginger, green chilli, curry leaves and add boiled potato saute it for 2 minutes.

8. Now add peanut and fry for a minute and add sabudana, salt and sugar gently mix.

9. Cover the pan and cook for 2 minutes. Remove the lid and gently stir again cover the pan and cook for 2 minutes.

10. Cook until the sabudana pearls are translucent. Switch off the flame immediately.

11. Finally, add coriander leaves and a tablespoon of lemon juice mix gently.

12. Sabudana khichdi recipe is ready.

You can serve this sabudana khichdi recipe/sago khichdi recipe/javvarisi upma recipe/tapioca pearls khichdi recipe with curd or with ginger flavoured tea. I would like to eat my sabudana khichdi with a cup of hot ginger tea.

If you have any more questions about the Sabudana khichdi recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

IMPORTANT TIPS AND TRICKS FOR NON-STICKY SABUDANA KHICHDI RECIPE

1. Do use a non-stick pan to make the sabudana khichdi recipe.

2. Choose the regular or common type of sabudana variety to make the sabudana khichdi recipe. If you do not know or are unsure about which variety of sabudana to choose. I have written a detailed article about the varieties of sabudana. Kindly, click the link to check out - 🔗Varieties of Sabudana.

3. When soaking the sabudana pearls, just use enough water to cover them.

4. Do check the soaked consistency of sabudana pearls before cooking by pressing the sabudana pearls in between fingers. If it is soaked well, it will easily mush between fingers. If it is not easily mushed, allow them to soak for further 30 minutes.

5. Do not use an overcooked potato. Just use a 90% cooked potato.

6. Adding crushed peanuts ensures a non-sticky sabudana khichdi.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

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