Sabudana Khichdi is a gluten free pilaf made with Tapioca Pearls. This khichdi is made in Gujarat on fasting days and during the festival of Navratri. My mom is visiting, and so I had to record her uber delicious recipe for you guys.

Sabudana Khichdi

The key to a good Sabudana Khichdi is perfectly fluffed tapioca pearls. We soak them over night and leave them to fluff in a little water. It hardly takes any time for them to cook then. Once you know, how to perfectly fluff the tapioca pearls, you will ace be able to ace this recipe.

How to Fluff Tapioca Pearls?

There are some key points that you need to understand before starting.

  • I like to buy Sabudana in small quantities. As the Sabudana gets old, it gets harder to achieve the fluffier texture. So make sure the Sabudana you are using are fresh and not very old.
  • If you are in the US, you can easily find these in Indian Stores. I have been using Pooja Brand for a long time and they fluff perfectly.
  • Rinse the Sabudana, before soaking. While rinsing the tapioca pearls, we use hands very lightly and gently and we also use very less water to do this step.
  • Soak the sabudana overnight, with the measurement given in the recipe. It will work perfectly.
  • The key here is to make sure you don’t over touch the tapioca pearls. Soak them for 8-10 hours/ overnight and you will have perfectly fluffed sabudana the next morning.
Are Sabudana Gluten Free?

Tapioca Pearls are made from tapioca starch, that is extracted from cassava root, which is naturally gluten free.

Can we make Sabudana Khichdi Vegan?

Of course, you can. For this recipe I am using ghee aka clarified butter for tempering, but to make it vegan feel free to use any oil of your choice.

Step by Step Recipe

1 – Rinse and Soak the Tapioca Pearls. Rinse using as much water as shown in the picture, for about 5-6 times. Then soak the tapioca pearls overnight in water.

2 – To the fluffed Sabudana, add sugar and cinnamon and clove powder. Keep it aside.

3 – In a heavy bottom pan, add ghee/oil. Once hot add cumin seeds and curry leaves. Let them Splutter

4 – To this add freshly grated ginger and chopped green chilies

5 – Next add in the potatoes. Add salt. Cover and let the potatoes cook.

6 – Once the potatoes are cooked, add coarsely crushed peanuts, red chili powder and the fluffed tapioca pearls. Now add in the lemon juice, roughly chopped handful of cilantro. Mix everything well. Check for salt. Add more if required.

7 – Cover it and let it cook for 5 mins.

8 – Serve Hot with Yogurt on the side and garnished with some more cilantro.

Sabudana Khichdi

Sabudana Khichdi is a gluten free pilaf made with Tapioca Pearls. This khichdi is made in Gujarat on fasting days and during the festival of Navratri. My mom is visiting, and so I had to record her uber delicious recipe for you guys.
Course Appetizer, Breakfast, Main Course
Cuisine Gujarati, Indian, Maharashtrian
Keyword 15 Minutes Recipe, GlutenFree Recipes, Vegetarian Recipes
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 8 hours
Total Time 15 minutes
Servings 5 People
Author Aayushi Patel

Ingredients

  • 2+1/2 Cups Tapioca Pearls/ Sabudana
  • 1+1/3 Cup Water
  • 4 Tbsp Castor Sugar
  • 1 Tsp Cinnamon and Clove Powder To Make this Roast 1 Cinnamon Stick with 10 Cloves. Pulse it in the spice grinder.
  • 3 Tbsp Ghee/ Oil Add Oil to make it Vegan
  • 1+1/2 Tsp Cumin Seeds
  • 6-7 Curry Leaves
  • 1 Tbsp Freshly Grated Ginger
  • 2 Thai Green Chilies Roughly Chopped
  • 3 Medium Potatoes Diced
  • Salt to Taste
  • 2 Tsp Red Chili Powder I am using Kashmiri Red Chili Powder for the beautiful color. If you are making it for fasting and you don't eat red chili powder, skip adding the red chili powder.
  • 1 Cup Coarsely Crushed Peanuts Roast the peanuts. In a food processor, pulse the peanuts until they are coarsely crushed.
  • 1 lemon/ lime
  • Handful of Cilantro Roughly Chopped

Instructions

  • Rinse and Soak the Tapioca Pearls. Rinse using as much water as shown in the picture, for about 5-6 times. Then soak the tapioca pearls overnight in water.
  • To the fluffed Sabudana, add sugar and cinnamon and clove powder. Keep it aside.
  • In a heavy bottom pan, add ghee/oil. Once hot add cumin seeds and curry leaves. Let them Splutter
  • To this add freshly grated ginger and chopped green chilies
  • Next add in the potatoes. Add salt. Cover and let the potatoes cook.
  • Once the potatoes are cooked, add coarsely crushed peanuts, red chili powder and the fluffed tapioca pearls. Now add in the lemon juice, roughly chopped handful of cilantro. Mix everything well. Check for salt. Add more if required
  • Cover it and cook for 5 mins.
  • Serve Hot with Yogurt on the side and garnished with some more cilantro.

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