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Chaitra Navratri 2025: Sabudana khichdi is one of the most popular fasting foods during Chaitra Navratri. It is light, delicious, and packed with energy. However, many people struggle with their sabudana khichdi turning sticky, which affects its taste
Before cooking, rinse sabudana thoroughly and soak it in water for at least 5-6 hours or overnight. (News18 Hindi)
Sabudana khichdi is one of the most popular fasting foods during Chaitra Navratri. It is light, delicious, and packed with energy. However, many people struggle with their sabudana khichdi turning sticky, which affects its taste. This usually happens due to improper soaking or cooking methods. If you also face this issue, there’s no need to worry! Here are some easy tips to help you prepare fluffy and non-sticky sabudana khichdi.
Soak Sabudana Properly: Before cooking, rinse sabudana thoroughly and soak it in water for at least 5-6 hours or overnight. Ensure you don’t add too much water; just enough to submerge the sabudana completely. The right amount of water keeps the sabudana soft and prevents stickiness.
Drain the Water Completely: Once the sabudana has swollen, rinse it three to four times and drain all the water thoroughly. Let it sit on a dry cloth or in a sieve for 15–20 minutes to remove excess moisture. This step prevents the sabudana from clumping together while cooking.
Use Peanut Powder: Adding peanut powder enhances the taste and also prevents stickiness. It absorbs excess moisture from the sabudana, ensuring the khichdi has a perfect texture.
Cook on Low Flame: Always cook sabudana on a low flame. Cooking on high heat causes it to cook too quickly and become sticky. Stir it gently to keep the grains separate.
Use More Ghee: To make the khichdi even fluffier, heat two to three spoons of ghee in a pan and sauté potatoes and cumin seeds. Then add sabudana and cook without adding any water.
Add Lemon and Fresh Coriander: A dash of lemon juice and fresh coriander enhances the flavour and makes the khichdi lighter and tastier.
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