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Sabudana Khichdi is a favorite in every household during fasting and festivals, but not everyone can make it perfectly. Sometimes, despite countless attempts, the sabudana sticks to the non-stick pan or the grains clump together into a sticky pudding, ruining the overall taste and enjoyment. If you too have this complaint that your khichdi doesn’t turn out fluffy, there’s no need to worry. By adopting a simple and brilliant trick from cooking experts and chefs, you can easily prepare restaurant-style, fluffy, and delicious sabudana khichdi at home, doubling the joy of fasting.

The right way to soak sabudana and the exact proportion of water

The first and foremost secret to making Sabudana Khichdi perfect and fluffy lies in the correct method of soaking it. Most people add more water than necessary while soaking the Sabudana, which causes it to become mushy and sticky when cooked. Always remember that after washing the Sabudana, add enough water to the vessel so that it is only half an inch above the surface of the Sabudana. Then, cover it and let it sit for at least 4 to 5 hours or overnight. After the stipulated time, you will see that the Sabudana has absorbed all the water and has become fluffy and spongy from inside, which can be easily mashed with your hand.

Follow this special trick before putting it in the pan, the grains will never stick.

Another important tip to prevent the sabudana from sticking to the pan while making khichdi is to heat ghee or oil in a pan, then thoroughly fry the boiled potatoes, green chilies, and coarsely ground peanuts. Then, keep the flame on medium and, just before adding the sabudana, gently strain it to separate it. After adding the sabudana to the pan, don’t stir it vigorously with a spatula; instead, gently stir it up and down and add rock salt and lemon juice to taste. Adding lemon juice prevents the sabudana grains from sticking to each other and makes them perfectly fluffy. This simple trick will not only make your sabudana khichdi look great but also taste exceptional.