Sabudana Khichdi Recipe | Non-Sticky Sabudana Khichdi | Vrat Special Recipe | Easy Fasting Breakfast

Looking for the perfect non-sticky Sabudana Khichdi recipe? 🌿 In this video, I'll show you how to make fluffy, delicious and vrat-friendly Sabudana Khichdi with a simple secret that keeps every pearl separate. ✨ Special Tip: Mix roasted peanut powder and black pepper powder with soaked sabudana before cooking for a perfectly non-sticky texture. This recipe is perfect for: ✔ Navratri Vrat ✔ Ekadashi Fast ✔ Mahashivratri ✔ Healthy Breakfast ✔ Fasting Meals If you enjoyed this recipe, don't forget to Like, Share & Subscribe to Swaad Sindh Ka for more authentic Sindhi and traditional Indian recipes. 💬 Comment below: Do you enjoy Sabudana Khichdi with dahi? ============================= 𝙒𝙧𝙞𝙩𝙩𝙚𝙣 𝙍𝙚𝙘𝙞𝙥𝙚: 𝙎𝙖𝙗𝙪𝙙𝙖𝙣𝙖 𝙆𝙝𝙞𝙘𝙝𝙙𝙞 ============================= Preparation Time - 10 Minutes Cooking Time - 10 Minutes ========== 𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨: ========== • Sabudana (Sago Pearls) • Oil - 1 Tbsp • Cumin Seeds - 1/2 Tsp • Green Chillies - 3-4 (Chopped chillies) • Boiled Potatoes - • Roasted Peanuts (Coarsely Ground) 3-4 Tbsp • Rock Salt (Sendha Namak) - As per taste • Black Pepper Powder - 1/2 Tsp • Sugar - 1/2 Tsp • Lemon Juice - 1 lemon juice • Fresh Coriander (for garnish, optional) ======= 𝙈𝙚𝙩𝙝𝙤𝙙: ======= 𝐒𝐭𝐞𝐩 𝟏: Wash the sabudana 2–4 times thoroughly. Soak it in just enough water for 7–8 hours or overnight. 𝐒𝐭𝐞𝐩 𝟐: Heat oil in a pan. Add cumin seeds and chopped green chillies, and sauté for a few seconds. 𝐒𝐭𝐞𝐩 𝟑: Add boiled potato cubes and cook for 2–3 minutes until they turn light golden. 𝐒𝐭𝐞𝐩 𝟒: Mix the soaked sabudana with coarsely ground roasted peanuts, rock salt, and black pepper powder. ✨ Secret Tip: Before cooking, coat the sabudana well with roasted peanut powder and black pepper powder. This helps keep every pearl separate and prevents the khichdi from becoming sticky. 𝐒𝐭𝐞𝐩 𝟓: Add the sabudana mixture to the pan and gently mix. Cook on medium heat for 3–5 minutes until the sabudana turns transparent. Avoid overcooking, or it may become sticky. 𝐒𝐭𝐞𝐩 𝟔: Add sugar, lemon juice, and a little more coarsely ground roasted peanut powder. Mix everything well. Tip: A little sugar enhances the overall taste and flavour of the Sabudana Khichdi. 𝐒𝐭𝐞𝐩 𝟕: Cover the pan with a lid and cook for another 5 minutes. Serve the hot Sabudana Khichdi with curd or vrat chutney. ✨ Extra Tip: After soaking, drain all the excess water from the sabudana and avoid stirring it too much while cooking. This will give you perfectly non-sticky Sabudana Khichdi every time. . . . ....