Little balls of nonsticky sabudana made in five minutes in a microwave. This popular fasting dish is delicious – translucent spongy balls of sago, crunchy peanuts, mild chilies and cumin, and a tang a lemon juice.
This dish is so simple – it has flavour bombs and comes together with an active cooking time of fewer than five minutes. Sabudana is notoriously known for being sticky and hard to be clump-free. However, I tried this dish before sharing here in the six times – it clumped slightly only once. Read below to know why that happened and how to get clump-free delicious sabudana every time.
Does this include potatoes?
This dish usually includes potatoes too. I don’t normally add potatoes because why add more carbs to this already rich dish? However, if you like yours with potatoes I have suggested how you can modify the recipe below.
How do I make sabudana khichdi without a microwave?
I have shared this recipe here particularly because it is done in a microwave. The simplicity of the process blew my mind. It truly is like magic. However, if you do not have access to a microwave, I have got some tips on how you can make this in a pan in the recipe below.
Is it really just five minutes?
Nah, it is not. It does not include the soaking time! Soaking is a form of pre-cooking the starch in this recipe, so it is essential. I soak mine overnight but have also had success with this recipe when soaking it for 6 hours.
Five Minutes Microwave Sabudana Khichdi
Ingredients
To soak
- 1 cup sabudana
- 2.5 cups water
To grind
- 1/2 cup salted peanuts
- 1/2 tsp cumin seeds
To microwave
- 2 tsp oil
- 1/2 tsp cumin seeds
- 2 green chillies slit
- 4-5 curry leaves
- salt to taste
- sugar to taste
To garnish
- lemon juice
- corainder leaves
Instructions
- Rinse and soak 1 cup sabudana in 2.5 cups water overnight.
- Drain fully. Pulse 1/2 cup salted peanuts and 1 tsp cumin, add to drained sabudana with salt and sugar. Mix well.
- To a microwave safe bowl, add 2 tsp ghee, 1 tsp cumin, 2 chillies slit, few curry leaves and microwave on high for 1 minute.
- Chillies will blister, cumin willbe brown and now add sabudana mixture, stir well and microwave high for 4 minutes
- It will be a mix of transparent and opaque balls, stir well and add coriander. Cook again for 30 seconds.
- Squeeze lemon juice and serve. Some add grated coconut, so you can do that if you prefer.
Notes
- It is important to drain the sabudana fully. If you have the time, let it fully drain in a colander. Leaving moisture in it will lead to a sticky sabudana.
- Each microwave is different. So, experiment with yours in the highest heat setting in 1 minute intervals to figure the best time.
- To add vegetables – microwave the vegetable separately and add to the tadka and cook for 1 minute before adding the sabudana mix.
- To make in a stove – make the tadka in a pan, add soaked and drained sabudana and stir around for 4-5 minutes in low flame until the pearls are fully translucent.
This is not my original recipe. It is adapted from Tarla Dalal, one of India’s leading cookbook authors. She has shared this recipe several years ago on her website. My version is based on tastes and preferences of our family. The original recipe can be found here.
This recipe was first shared by me on Instagram in April 2021 as a reel and so many tried it and have shared excellent feedback. Watch the reel on Sabudana Khichdi here.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help me learn more about your preferences and will help other readers.
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5 Comments
Shoba
July 24, 2021 at 2:16 amLove this one arch! Am planning to air fry the potatoes and add to it before the garnish! Love love this dish. Shd try to see if this is scalable!
myflavourfactory
July 27, 2021 at 10:30 amThank you, yes it does. I have tried upto 2 cups. Same process, but take out every 2 minutes stir and microwave again.
Vidhya
August 6, 2021 at 5:21 pmAwesome will try it soon
Abinaya S
April 20, 2024 at 1:14 amI followed the recipe to the T but mine became clumpy, any suggestion on how to avoid this but it tastes really good
myflavourfactory
April 21, 2024 at 2:02 pmHi Abinaya – try to ensure the sabudana is fully drained and cook for a minute lesser. each microwave is different, clumping typically happens due to excess moisture/cooking.