Published: 17. April 2021 – Updated: 18. April 2021 by Rekha Kakkar – This article may contain affiliate links.

Sabudana hihdi recipe to make non sticky sabudana hihdi. I share all my tips and tricks to make the best uncool khichdi sabudana. If you can’t get your hands on the sabudana recipe right now and are wondering how to make the perfect khichdi sabudana. I share with you my proven method.

Sabudana hihdi recipe to make non sticky sabudana hihdi. I share all my tips and tricks to make the best khichdi sabudana. If you didn’t get hold of the sabudana recipe and are wondering how to make sabudana khichdi. I share with you my proven method.

Sabudana khichdi is a popular Navratri dish eaten during the Navratri fast. It is also a traditional and delicious Maharashtrian breakfast recipe made with sabudana/sago or tapioca pearls, potatoes and peanuts. This is a falahari recipe, so it can also be cooked and eaten for other quick meals.

Many people have asked me how their sabudana hihdi gets heavy, mushy and sticky. I have an absolutely perfect and non-sticky sabudan hihdi recipe for you. The secret to a perfect khichdi sabudana lies in dipping the sabudana. I’ll explain the process.

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Why we like this sabudana recipe

  • This is a gluten free, vegan and vegetarian breakfast.
  • Traditional Indian recipe.
  • Absolutely fantastic taste when prepared properly.
  • Satwick and Falahari breakfast, that takes little effort.
  • A quick and easy recipe for breakfast or as a snack.

Sabudana Hichdi Ingredients

As with all traditional recipes, the ingredients vary according to personal preference.

Sabudana: Sabudana is known in English as sago or tapioca pearls. It is made of starch from tapioca roots. Choose sago beads of medium size to make the hichdi. Large tapioca pearls are not suitable for making hihchi.

Potatoes: You can use boiled or raw potatoes. If you are using raw potatoes, you should roast them first.

Spices and condiments : Salt to taste, chili powder (if allowed), cumin.

Fees : Coriander/cilantro, lime juice, ginger.

Hey: You can use ghee or clarified butter at will. I prefer ghee for its health benefits and nutty flavor. If you are vegan, you can use the oil of your choice. If you use oil, I prefer peanut butter or sunflower oil.

Peanuts: Crunchy toasted or roasted peanuts. If you are allergic to nuts, you can leave them out.

Stepwise formulation

Sabudana hichadi is a delicious breakfast dish served in many fine restaurants in Mumbai. It is now popular all over India and is one of the lightest and easiest breakfast dishes to prepare.

Soak Sabudana: Wash the sabudana thoroughly, then soak 1 cup of sabudana in 1 cup of water. Let it soak for 4-5 hours or overnight.

After taking Sabudan, the pearl swells well and remains separate.

Sabudan Hichdi is cooking: Fry the oil/gi in a pan. Add the cumin and cook for 1 minute. Add the ginger and green chillies.

Cook for another minute and then add the diced potatoes. When the potatoes are done, add the soaked sabudana, salt and red chillies and cook for a few minutes.

When the sago pearls are translucent, add the lime juice and chopped cilantro and finish with the toasted/crisp peanuts. For an authentic Maharashtrian style, the khichdi always ends with grated coconut.

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Sabudan Hichdi recipe for fasting

When you make sabudana hihchi for fasting, you don’t use a lot of spices. Very few ingredients are used as many spices are banned during the Navratri fast. Omit the red chili powder if you want to make it fast. If you are preparing it for fasting, use sendha namak instead of plain salt.

Recipe tips and answers to frequently asked questions

  • There are many variations of the sabudan khichdi recipe. Sometimes lemon juice is added for acidity, some add amchur powder (mango powder). I prefer the addition of lime juice.
  • Depending on my mood, sometimes I add roasted potatoes, sometimes boiled potatoes. Sometimes I leave out the potatoes and make sabudana hihdi without the potatoes.
  • You can add or omit curry leaves if you prefer.
  • The starch makes the sabudana lumpy, so you need to rinse the sago until the water runs clear.
  • For soaking sabudan, the ideal ratio of water to sabudan is 1:1. So for a cup of sago pearls, use 1 cup of water to soak them. Let it soak for 4-5 hours.
  • To check if the sabudana is properly impregnated, press the bead between your thumb and forefinger. If it breaks easily, then it is perfectly soaked.

How is Sabudana soaked?

You need to soak the sabudana for at least 2-3 hours to get a perfect non-stick hichdi. The amount of water in Sabudan is considerable. Too much water can make the sabudana mushy. The most important tip to prevent it from becoming sticky and perfect sabudan beads in hihchi is to wash it well.

Soak the sabudana in water so that the water barely covers it. That way it absorbs less water and the hiccups don’t linger.

Why does sabudana become sticky?

If you soak the sabudana in too much water, the sabudana tends to become sticky. The solution for a sabudan that does not stick is to rinse the sabudan with cold water until the water is clear. This reduces the amount of starch, making it less sticky.

Can you keep soaked sabudana in the refrigerator and for how long?

Yes! The soaked sabudana can easily be kept in the refrigerator for 3-4 days. It is perfect for making khichdi sabudan. This gives the sabudana time to absorb the water and blow well.

Is Sabudana gluten-free?

Sabudana is gluten free. But if you are sensitive to gluten, be sure to read the label because sometimes cross-contamination can occur during processing, which is not good for people with gluten sensitivity. So it is very important to read the nutrition label.

A simple sabudana recipe to make a non sticky, non lumpy sabudana hihdi. Hili hili sabudana hihdi banana ki recipe.

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What to serve with?

We enjoy a cup of sabudan khichdi with fresh yogurt or cucumber raita and a cup of masala chai.

Storage and heating residues

You can easily store leftover sabudan hichchi in a microwave-safe bowl and keep it in the refrigerator for 2-3 days. You can freeze it for 8 to 12 weeks.

To reheat it, remove the Hihchi packaging, sprinkle with a few drops of water and heat in the microwave for 2-3 minutes. When you take out the frozen khichdi, thaw it on the work surface or in the microwave for another 2 minutes first.

More of these recipes

Recipe from Sabudana hihdi for Navratric fasting. Falahari sabudana recipe with tips to make sabudana khichdi not sticky. sabudana khichdi by maharashtriya Hindi style

data-medium-file=https://i0.wp.com/mytastycurry.com/wp-content/uploads/2017/09/Sabudana-Khichdi.jpg?fit=200%2C300&ssl=1 data-large-file=http://server.digimetriq.com/wp-content/uploads/2021/04/1619201770_42_Sabudana-Khichdi-Recipe-to-Make-Non-sticky-Khichdi-of-Sago-Sabudaba.jpg data-lazy-src=https://i0.wp.com/mytastycurry.com/wp-content/uploads/2017/09/Sabudana-Khichdi.jpg?fit=133%2C200&ssl=1/>

Sabudana Hichdi Recipe – How to make Sabudana Hichdi

Recipe of Sabudana khichdi for Navratri fasting. Maharashtrian breakfast recipe with sabudana/tapioca pearls, potatoes and peanuts. I tried and tested the tip to make a non-sticky hihdi sabudana.

Rate

Yes, of course: Breakfast, snacks

Kitchen: Indian Cuisine, Maharashtrian

Preparation time: 5 minutes

Cooking time: 10 minutes

2 hours

Total time: 15 minutes

Serve it up: 3

1x2x3x

Instructions

  • Rinse the sabudana and soak it in enough water to cover it. Let it sit for two hours. After soaking, the sabudan is doubled and the beads are separated. If you press two fingers on the Sabudana bead, you get .
  • Then heat the ghee in a pan, add the cumin seeds and green chillies. Fry them for 1 minute and add the cooked potatoes.
  • Boil the boiled potatoes for 3-4 minutes. Then add the soaked sabudana.
  • Cook the sabudana/sago for 2-3 minutes, add salt and lemon/lime juice and stir well.
  • Add red chillies if you like strong sabudana hihdi, otherwise skip this step.
  • Cook for another 5-6 minutes until the sabudan balls are translucent. Stir in between, so the sabudana doesn’t stick to the bottom.
  • Hichdi is ready, now serve the sabudana, add crushed peanuts and coriander leaves and serve hot.

 

Power

Calories: 343kcal Carbohydrates: 59g Protein: 4g Fat: 10g Saturated fat: 4g Cholesterol: 13mg Sodium: 193mg Potassium: 225mg Dietary fiber: 7g Sugar: 1g Vitamin C: 14mg Calcium: 27mg Iron: 2mg

Notes and tips for recipes

  • There are many variations of the sabudan khichdi recipe. Sometimes lemon juice is added for acidity, some add amchur powder (mango powder). I prefer the addition of lime juice.
  • Depending on my mood, sometimes I add roasted potatoes, sometimes boiled potatoes. Sometimes I leave out the potatoes and make sabudana hihdi without the potatoes.
  • You can add or omit curry leaves if you prefer.
  • The starch makes the sabudana lumpy, so you need to rinse the sago until the water runs clear.
  • For soaking sabudan, the ideal ratio of water to sabudan is 1:1. So for one cup of sago pearls, use 1 cup of water to soak them. Let it soak for 4-5 hours.
  • To check that the sabudana is properly dipped, press the bead between your thumb and forefinger. If it breaks easily, then it’s perfectly soaked.

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frequently asked questions

How to make Sabudana less sticky?

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How can I disarm Sabudana quickly?

A prescription for swallowing….

Can I soak sabudana for 2 hours?

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