shabudana Khichdi Recipe| A Non-sticky And Fluffy For Fasting 

Shabudana Khichadi is such a dish, which is made in every household in Maharashtra, especially on festival days like Navratri, Swan Vrat, and Ekadashi, because it fills your stomach, and it is also very easy to make, but sometimes it also turns sticky, which is not liked by everyone.

Now we will talk about how to make a step-by-step, non-sticky, and fluffy shabudana khichadi recipe in an easy method with some tips and tricks. So stay connected with us.

Why Is Sabudana Khichdi So Popular During Fasting?

During fasting or vrat, Sabudana works as an energy booster. Which keeps our stomach full and is a full pack of carbohydrates. Which makes it ideal for fasting.

You can make it in different ways; some make it as Shabana Vada, and some even make Shabudana Dosa. Each dish is very tasty and full. You can make its spices and mixture as per your choice.

Read:https://cookwithaksh.blogspot.com/2025/07/coconut-chutney-recipe-3-easy-delicious.html?m=1

Ingredients for Sabudana Khichdi Recipe:

• 1 cup shabudana

• 1/2 cup roasted peanuts

• 2 medium-sized potatoes (peeled and chopped into small pieces)

• 6-7 green chillies

• 1 tbsp cumin seeds

• Oil or ghee

• Salt to taste (rock salt)

• Lemon juice (optional)

• Curry leaves (optional)

How to Make Sabudana Khichdi—Step-by-Step Recipe:

Step 1: Soak Sabudana Properly

• First wash the sabudana in running water 2-3 times till the water looks clean.

• Then put enough water in it and keep it aside for soaking. Say to add 1/2 inch more water to the shabudana.

• Let it soak for 1-2 hours or overnight till the khichadi becomes good.

• Once the Shabudana becomes soft, you can see that it is getting mashed with your fingers.

Step 2: Prepare Peanuts & Potatoes:

• Then roast the peanut until it becomes golden brown. Let it cool down.

• Remove its upper peel and grind it in the mixture.

• Then peel 1-2 potatoes and chop them into small dice. You can also use boiled potatoes in this. This also tastes very good and gets cooked quickly.

Step 3: Mix Ingredients:

• Drain and mix. soaked sabudana mixed with

• Grinded panute

• Salt

Step 4: Cooking Sabudana Khichdi

• Heat ghee or oil in a pan on medium-low flame.

• Then add cumin seeds in it and let them sizzle.

• Then add chopped green chili and curry leaves in it and sauté for a few seconds.

• Then add chopped potato in it and sauté till it becomes soft. The potato was cooked well.

• If you are using boiled potatoes, then you can add them to the khichdi even after it is cooked.

• Then add the shabudana and peanut mixture in it and continue stirring for 4-5 minutes on low-medium flame till its color changes a bit. Shabudana does not stick in it.

• Lastly, add lemon juice in it and mix it, and add coriander leaves and serve.

Pro Tips for Perfect, Non-Sticky Sabudana Khichdi

1. Minimal Water for Soaking: Soak the sabudana in as much water as required so that it becomes mushy.

2. Check Soaking: Sabudana becomes soft after soaking, not sticky or soggy.

3. Peanut Powder: Always use ground peanuts; it prevents your khichdi from getting sticky and enhances its taste.

4. Low-Flame Cooking: always cooked on low-medium flame to avoid sickness.

5. Avoid Over-Stirring: Stir gently to prevent breaking of shbudana pearls.

These tips are the key to making nonstick shbudana khichadi.

Why Does Sabudana Khichdi Become Sticky?

If you do not soak the sabudana properly. If you stir it on high flame, then there are chances that your khichdi will become sticky. That is why you have to first take two tablespoons of water 2-3 times. And let it soak for 5-6 hours. And stir it on low flame. These small things will make your sabudana absolutely perfect.

Sabudana Khichdi Variations You Can Try:

There are some interesting variations on the classic shabudana khichadi.

1. Spicy Sabudana Khichdi: 

You should add extra green chilies or black pepper for a spicy kick.

2. Sabudana Khichdi Without Peanuts:

 If you have an allergy, then you should skip the peanuts.

3. Maharashtrian Sabudana Khichdi Recipe:

 If you want to make it in Maharashtrian style, then you can add ghee, more green chillies, and lots of peanuts for a nutty taste.

4. Sabudana Khichdi with Veggies:

Those who are not fasting can also make chopped onion, tomato, carrot, and their favorite vegetable dal in it.

Health Benefits of Sabudana Khichdi:

This khichdi is not just delicious but also fully packed with health benefits:

Energy Booster: This is fully loaded with carbohydrates; that's why it keeps you full longer.

Gluten-Free: Great for the people who are gluten intolerant.

Good for Digestion: This is light on the stomach and easy to digest.

Rich in Nutrients: Peanuts provide us protein, and we get potassium from potatoes; hence, they are fully full of nutrients.

Frequently Asked Questions

Can I Make Sabudana Khichdi Without Soaking Overnight?

Yes, you have to at least soak it for 5-6 hours. But soaking it overnight will give it the best non-stick texture.

How to Store Leftover Sabudana Khichdi?

You can freeze it in an airtight container for up to 2 days. Then keep it on low flame or microwave and sprinkle water on it.

Is Sabudana Khichdi Healthy for Weight Loss?

Shabudana has more carbs, and it provides you energy. If you want to eat this for weight loss, then keep the quantity of oil or ghee low.

Conclusion:

Now that you know the perfect nonstick sabudana khichadi recipe, you must now make this in your kitchen by soaking it properly and making a perfect balance of peanuts and spices. If you keep these tips in mind while making this recipe, then this recipe will turn out perfect and will make your fast memorable. How did you like this recipe? Please tell me in the comments.