Sabudana Khichdi For Navratri fasting | Sago Kichidi | Javvarisi Upma

How to make non sticky sabudana kichidi recipe for Navratri Vrat

Sabudana Khichdi

Sabudana Khichdi is a delicious and traditional upma/khichdi variety made especially during Navratri festival as Vrat (fasting) recipe.  It is made by soaking the sabudana pearls and cooking along with roasted peanuts,potatoes and with spices and generous squeeze of lemon. It is known as Sabudana Usal in certain parts of Maharashtra.
Making a non sticky sabudana khichdi is very important otherwise it will not taste good. So keep in mind the following tips firstly you have to wash the sabudana pearls or sago three to four times to remove the excess starch. 
Moreover soaking time of the sago pearls is also very important .You have to soak it atleast 6 hours,it is best to soak it overnight.
Another tip is the amount of water used for soaking.You have to add approximately 3/4 cup of water for 1 cup of sago not more than that. 
And last but not the least the cooking time of the sabudana also plays an important role in making a perfect khichdi. You have cook in medium flame only for atleast 5-7 mins until the sabudana turns translucent or nearly transparent. Do not over cook the sago. 
So if you keep all these tips you can make a perfect non sticky sabudana khichdi. 
Check out how to make this delicious sabudana khichdi recipe below.


Sabudana/sago/javvarisi-1 cup

Boiled potato-1 no

Green chillies-2 nos chopped finely

Salt (Sendha namak/powdered rock salt) to taste

Roasted peanuts-3/4 cup 

Cumin seeds-1 tsp

Curry leaves few

Coriander leaves few

Lemon juice-1 Tbsp

Oil/ghee- 1 Tbsp

Recipe Video


👉Wash the sabudana three to four times drain the water completely.

👉Add just 3/4 cup water to sabudana and soak for 4-5 hours or overnight.

👉The sabudana would have fluffed up and if you press it between your fingers it will mash completely.

👉Heat oil in a kadai add peanuts and roast them until golden brown colour. Transfer to a plate and allow it to cool down.

👉Now divide the roasted peanuts into two equal parts .Grind one part of peanuts coarsely after removing the skin and keep the other part as such for garnishing.

👉Heat oil or ghee in a kadai add cumin seeds and allow it to crackle.Next add green chillies and curry leaves.

👉Add the boiled potatoes and saute well until the potato becomes slightly crispy.

👉Add the sabudana followed by powdered peanuts, required salt(use sendha namak or powdered rock salt if fasting) to taste mix well.

👉Cook in medium flame for 5-7 minutes until the sabudana turns translucent.

👉Add the rest of roasted peanuts , coriander leaves.

👉Switch off the gas and add lemon juice mix well. Serve hot.

Preparation Time-15 mins



✍️Make sure you wash the sabudana well to remove the starch.

✍️Soak the sabudana for minimum 5-6 hours .

✍️For soaking add just enough water to cover the sabudana. Do Not Add excess water just 1/2-3/4 cup for 1 cup of sabudana.

✍️Do not over cook the sabudana it will become mushy.

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