- 1 Sabudana Upma in Fasts
- 2 Why Do we eat Sabudana in Fasts?
- 3 Thanksgiving
- 4 How To Make Sabudana Khichdi
- 5 Tips for Making Saubdana Khichdi
- 6 Ingredients in Sabudana Khichdi Recipe
- 7 Step By Step Photos
- 8 Frequently Asked Questions
- 9 Let’s Connect
- 10 Sabudana Upma
Sabudana Upma that is fluffy and separated can be made easily if certain precautions are followed. This post gives you step-by-step instructions to feast while fasting with each separated grain in Sabudana Khichdi.
Sabudana Upma in Fasts
If I ask you to name the most popular food item sought for during fasts then, of course, you would say Sabudana. Sabudana Khichdi is the most popular fasting food and therefore calling it the number one fasting food would not be wrong.
Here are some more recipes for fasting :
But do you have any clue as to why it is preferred during fasts? Let us see. And along with this, I am also sharing with you Tips to make fluffy and separated Sabudana Khichdi.
Why Do we eat Sabudana in Fasts?
It is allowed in fasts as it is a non-grain food and is made either from the starch extracted from the roots of a plant called Cassava or from the center of sago palm stems.
Well, Sabudana is a storehouse of starch and carbohydrates, with very little protein, vitamin C, calcium, and minerals. Being rich in carbs and starch it gives instant energy.
Also, at the same time, it is light on digestion and has a high cooling effect on the digestive system.
Not going much into the health benefits of sago, let us see as to how to make presentable, yummy, separated Sabudana Upma, as it has the tendency to get sticky because of the huge quantity of starch in it.
Though I could always make Sabudana vada easily but khichdi was always a tricky affair.
I just didn't know when it would turn good and when it would be a disastrous lumpy mass of starch.
Because of this reason, I usually avoided making it.
Then one day, when I visited my aunt, Mrs. Sushila Kapoor, she served me Sabudana Khichdi.
Wow! What a beauty it was! Colorful, separated grains.....literally like pearls, apt to its other name 'tapioca pearls'. She had made it colorful with the use of carrots, cilantro, raisins, and peanuts. It looked so appetizing and of course, tasted great.
Since then, whenever I go to her place she ensures to make it for me. She also gave me tips as to how to make it separated and non-sticky. With Gratitude to her, I share her tips and tricks for making Sabudana Khichdi
How To Make Sabudana Khichdi
Making Sabudana Khichdi involves 3 parts ----
- Soaking and
Let us see these in detail...
A. How to Rinse or Wash Sabudana
As Sabudana is full of starch, it is this starch that makes it sticky. Try to get rid of this starch as much as possible. So, rinse it under running water at least 5 or 6 or 7 or more times till the water becomes clear.
Keep on changing water till you see starch coming out of it.
B. How To Soak Sabudana:
Soaking is the key to making fluffy, separated sago.
Too little water ... and it may remain hard
Too much water... and it becomes sticky.
Hence, it is soaked in just enough water, slightly above the sago.
If you are planning to make it for breakfast then soak it in the night before and if want to make it in the evening then do the soaking in the morning. There's a very good tip regarding this.
- Take a shallow tray and fill it with water.
- Put the washed sago in the strainer/colander.
- Now, put this colander in the shallow tray on the water.
- After a few hours, it will absorb the water, swell in size, soft and dry too.
- As you can see in the last pic, the tray/ plate is totally dry. In case, some water is left there, then keep the colander on a dry vessel for some time.
- If some sago pearls remain hard, just sprinkle some water.
- Now, fluff it with a fork or your hands so as to separate the sago pearls.
After soaking, sago just gets double in volume. Like 1 cup raw sago will become 2 Cups soaked sago.
Whatever method you use, ensure that there is no water and that it is completely dry before you use it.
Once soaked, you can keep it in the refrigerator in an airtight container for a day or two, and use it when required for making khichdi, vada, kheer etc.
Important: Do you know soaked Sabudana remains good in the refrigerator for up to 3 to 4 days. So, once soaked, keep it in an airtight container in the refrigerator. And on the day of fasting, it will get ready in just 10 minutes. Just ensure that it is dried too before storing.
C. How To Cook Sabudana
- Cook in a non-stick pan, as far as possible.
- Now in a wide wok, in which potatoes, cumin seeds and curry leaves are cooked, add the soaked Sabudana and cook.
- Always, cook it on a medium flame for 3-4 minutes only.
- If you follow these points, you will surely have a beautiful, presentable, separated Sabudanakhichdi.
- You can add veggies to it like carrots, beans. Also, if not for fast, then you can add chat masala also.
Tips for Making Saubdana Khichdi
I will once again, quickly sum up my tips for making this khichdi o that you do not miss any point and enjoy it fully.
- Rinse it several times till you see clear water.
- Soak it overnight and that too in just enough water, such that Sabudana is just submerged in it.
- Always keep the soaked Sabudana in the colander to ensure there is no water.
- Cook potatoes and other veggies before adding soaked Sabudana.
- Do not cook Sabudana for more than 2 to 3 minutes.
Ingredients in Sabudana Khichdi Recipe
Step By Step Photos
- Rinse Sago pearls in freshwater several times till you get clear water.
- Soak it overnight. For soaking, fill a shallow plate with water and keep the strainer with rinsed Sabudana in it.
- In a wide-bottomed pan (kadhai), put oil and cook potatoes in it until light brown in color.
- Add green chili, cumin seeds, and curry leaves. Saute for a minute or so.
- Keep the flame low, add soaked Sabudana, salt, black pepper and crushed peanuts.
- Keep tossing for 2-3 minutes till it turns translucent.
- Switch off the gas. Add lemon juice.
- Garnish with coriander leaves.
- Serve with devotion, buttermilk optional.
Tip: In case, it starts sticking then switch off the gas. And cook it in the microwave oven for 1 minute. Or, mix in roasted and crushed peanuts.
Frequently Asked Questions
Q) How To Soak Sabudana Quickly
- Alternatively, if you have less time then you can also soak it for 1hour. In that case, soak Sabudana in just enough and hot water.
- Like, soak 1 cup Sabudana in 1 cup water.
- After 1 or 1.5 hours, press one or two Sabudana pearls between your fingers. If soft, then put the Sabudana in a colander for 15 minutes or so. This is to ensure that it becomes totally dry. In case, not soft then continue soaking for some more time.
Q) Can I store soaked Sabudana?
Yes! Soaked Sabudana remains good in the refrigerator for up to 3 to 4 days. So, once soaked, keep it in an airtight container in the refrigerator. And on the day of fasting, it will get ready in just 10 minutes. Just ensure that it is dried too before storing.
Q) How long should I cook Sabudana?
Sabudana needs to be cooked just for 2 to 3 minutes till the pearls start getting translucent. At this time, switch off the flame. If you cook it longer than this, then sago pearls will start releasing starch and your khichdi will turn sticky.
Q) If my Sabudana khichdi sticks or clumps together then?
If you follow the instructions regarding rinsing and soaking then it will not stick at all. However, if due to any reason, it clumps together then switch off the gas. And cook it in the microwave oven for 1 minute. Or, mix in roasted and crushed peanuts.
Q) Can I add onions and other veggies to it?
If making during non-fasting days, then you can add whatever veggies you like. In that case, saute onions first. Add potatoes and other veggies. Cook these till these are cooked. And in the last, mix in soaked Sabudana and toss with spices.
I hope you have liked this recipe as well as tips for making non-sticky Sabudana khichdi and will surely try it out for sure. I will be happy if you share your creations on Instagram and tag me #samirasrecipediary there.
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Tips to make fluffy and separated Sabudana Khichdi
- 1 Cup Sabudana (Sago Pearls)
- 3 Tbsp Cooking oil
- 1 Raw Potato (Peeled and Chopped Finely)
- 1-2 Green Chilli (Chopped Finely)
- 4 or 5 Curry leaves
- 1 tsp Cumin seeds (Jeera)
- 2-3 Tbsp Peanuts (Roasted and Crushed)
- 2 tsp Rock salt (Saindha Namak)
- 1 tsp Black pepper powder
- 1 Tbsp Coriander leaves (Chopped Finely)
- 1 or 2 tsp Lemon juice
Rinse Sabudana in fresh several times, till the water becomes clear.
Soak Sabudana overnight. For soaking please check the detailed procedure with pics in the post.
In a wide-bottomed pan (kadhai), put oil and cook potatoes in it until light brown in colour.
Add green chilli, cumin seeds and curry leaves. Saute for a minute or so.
Keep the flame low, add soaked Sabudana, salt, black pepper and crushed peanuts.
Keep tossing for 2-3 minutes till it turns translucent.
Switch off the gas. Add lemon juice.
Garnish with coriander leaves.
Serve with devotion, curd optional.
- You can add veggies of your choice like carrots, beans, etc.
- You can add raisins and cashews if you like.
- You can adjust the quantities of potatoes, peanuts, salt, etc according to your preferences.
- Please don't forget to use lemon juice. It adds a very good flavor to it.