Sabudana Khichdi is an easy and all-time favourite farali recipe made with soaked sabudana (tapioca pearls). In this recipe, I have made sabudana khichdi in a very simple way using a pressure cooker. It is incredibly delicious, flavourful, and requires very few spices, making it perfect for fasting days.
This sabudana khichdi is generally flavored with roasted peanuts, green chillies, cumin seeds, and curry leaves. It is quick, simple, gluten-free, and makes a perfect breakfast or light meal during fasting.
I have tried this recipe many times at home, and after several trials, I learned a few simple tips that make a big difference. If you keep these basic things in mind while preparing sabudana khichdi, you can make perfect, fluffy, and non-sticky khichdi every time. Do try this easy sabudana khichdi recipe and enjoy!
The Key to Making Non-Sticky Sabudana Khichdi in a Cooker
- Wash the sabudana properly until all the excess starch is removed and the water runs completely clear. For soaking, use equal quantities of sabudana and water. Properly soaked sabudana should mash easily between your fingers.
- Cut the potatoes into small pieces so they cook quickly. Pressure-cook the potatoes on high flame for 1 whistles. Adding coarsely crushed roasted peanuts not only enhances the taste of the khichdi but also helps prevent it from becoming sticky.
- Cover and cook the khichdi until the sabudana turns completely transparent. Serve the khichdi hot, garnished with farali chivda and pomegranate seeds.
Related Recipe Collections
Recipe video
Cooker sabudana khichdi recipe | farali khichdi in cooker | sabudana batata khichdi
Ingredients
- 1 cup sabudana
- 1 cup water
- 4 tbsp oil
- 6 tbsp peanuts
- 1 tsp cumin seeds
- 7-8 curry leaves
- 2-3 chopped green chilli
- 1 cup chopped potatoes
- Salt to taste
- ¼ cup water
- 2 tbsp sugar
- 1 tbsp lemon juice
- Some coriander leaves
- Garnish with farali chivda and pomegranate seeds
Instructions
- In a mixing bowl, take 1 cup of sabudana and wash it thoroughly. Add 1 cup of water and soak the sabudana for 4 hours.
- Then, in a pressure cooker, heat 4 tbsp oil. Add 6 tbsp peanuts and fry until they turn golden brown and crispy. Transfer them to a plate and keep them aside.
- In the same oil, add 1 tsp cumin seeds, a few curry leaves, and 2–3 chopped green chillies. Sauté for a few seconds.
- Add 1 cup of chopped potatoes and salt. Sauté well.
- Add ¼ cup of water and mix well. Cover the pressure cooker with the lid and cook on high flame for 1 whistle.
- Meanwhile, in a mortar and pestle, add some of the fried peanuts and crush them slightly. Keep them aside.
- Once the pressure cooker cools down, open the lid and check that the potatoes are properly cooked.
- Add the soaked sabudana, crushed peanuts, a pinch of salt, 2 tbsp sugar, 1 tbsp lemon juice, and ¼ cup chopped coriander leaves. Mix everything well.
- Cover the cooker with the lid and cook the khichdi on low flame for 5–7 minutes.
- Cook until the sabudana turns transparent and the khichdi is completely cooked.
- Serve hot sabudana khichdi topped with farali chivda and pomegranate seeds.
Notes
- Wash the sabudana thoroughly until all the excess starch is removed and the water becomes completely clear.
- Add 1 cup of water to soak 1 cup of sabudana.
- Properly soaked sabudana should mash easily when pressed with your fingers.
- Cut the potatoes into small pieces so they cook quickly and evenly.
- Add very little water while cooking the potatoes.
- Pressure cook on high flame for 1 whistle.
- Open the pressure cooker only after it has cooled down completely.
- Cover and cook the khichdi until all the sabudana becomes completely transparent.