How to soak sabudana for khichdi

How to soak sabudana for khichdiSabudana pearls also referred as sago pearls or Tapioca pearls is a processed starchy food that is commonly used in Indian cuisine. Sago/tapioca starch adds a pleasantly crisp texture to baked breads and cakes. It is found in the section where gelatin and baking goods are displayed.

During fasting/vrat days sabudana is commonly eaten. It is light, easy to digest and provides energy. Sabudana is used to prepare savory dishes like sabudana vada, sabudana uttapam, sabudana dosa and sabudana khichdi and sweets like sabudana ladoo and sabudana kheer.

How to soak sabudana for khichdi

But how to get perfect sabudana pearls, how to soak sabudana for khichdi or how to make perfect sabudana for vrat? At times it becomes slimy and turns into a mess. Follow this step by step fail-proof guide to make perfect sabudana pearls..every-time.

1. Take 1 cup of Sabudana/sago/tapioca.Clean and wash them.

How to soak sabudan for khichdi

2. In a deep bowl add 1 cup washed sabudana and take 1 cup of water, enough water to soak sabudana.

How to soak sabudana for khichdi

3. Remember just enough water to cover sabudana – DO NOT DRENCH IT IN WATER OR ELSE YOU WILL END UP IN A GOOEY PASTE. Sabudna after 3 hours – still some grains are hard.

How to soak sabudana for khichdi

4. Cover and let it sit undisturbed for 4 -5 hours. Total soaking time is 4-5 hours, above pictures shows how the pearls will look like after 3 hours. Depending on the grain you may need to soak it a little longer – maybe another hour or so. 

Recently, a friend, who wants to remain anonymous shared her tip – soak equal amount of sabudana in equal amount of water and leave it overnight. I experimented and it too yielded great results.
How to soak sabudana for khichdi
4. After 4-5 hours you will find perfectly puffed up sabudana pearls. All the water added, soaked up by sabudana but still drain the sabudana through a strainer to get rid of that starch.

How to soak sabudana for khichdi

5. There you have it perfectly puffed up sabudana. 

perfect sabudana for sabudana khichdi recipe

6. You can make sabudana pearls in advance and store in an airtight container for future use. They can remain fresh for 2-3 days in your refrigerator.

no sticky sabudana recipe

7. Use as directed in your recipe.

no sticky sabudana recipe


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30 Responses

  1. Ruth says:

    Will it remain hard like soaked rice or will it soften lik a cooked one…

    • Ruchi says:

      Ruth, after soaking sabudana (Tapioca) will become soft. It will not be hard like a soaked rice, but pretty close to cooked rice. To give you an idea – when pressed in between fingers, cooked rice get crushed with a gentle press but soft tapioca will require a little more pressure to crush the pearls. Hope hat helps!

  2. Tanveer says:

    From where this sabodana come

  3. anuradha says:

    Thanks for sharing your valuable tips on getting perfect sago pearls

  4. Khushbu says:


  5. HEERJA says:

    thanks for teaching us cooking in perfect way

  6. Suparna says:

    Wow I always had problem with soaking thanks rk my pears proper

  7. Rani says:

    I love sabudana pearls like these separated grain. Tried and yield perfect results. Thanks for sharing! Made your sabudana khichdi… so flavorful & healthy!! Post some more.. BTW following your Navratri planner, its a blessing and a great help. Jai Mata Di!!

  8. Jothi says:

    This is what I was looking for, thank you !!!

  9. Kavita says:

    Thanks for explaining it so well. I never had such pearls but after following your recipe, I have each and every grain separated in my hand. Feeling accomplished with ruchiskitchen. Thanks for sharing Ruchi

    • RK says:

      That’s so sweet of you Kavita. Glad to hear that you accomplished what you were aiming for. Thanks for stopping by and keep checking back for more. 🙂

  10. Kamal says:

    Hello Ruchi,
    Thank you for your wonderful and presentable blog and for sharing it step by step and in such detail. I have been your long time follower and find your recipes to be most reliable. Made sabudana khichdi and would like to contribute a quick tip- After draining sabudana in the morning, spread it out onto a plate and let it air dry for an hour to avoid them from sticking together.


  11. Hema says:

    This is one of my favorite things. Now I want to make some.Your pearls looks so bright and fresh. I’ve been looking for a good tapioca recipe..found it! Love the pictures as well! By the way nice and clean blog!!

    • RK says:

      Thanks Hema! Glad you found something of your liking! Do give it a try and I am sure you are going to like it !!

  12. Dhara Roy says:

    My sabudana was never good all gooey and sticky so never bothered to try it again. But with your method it was a great success. Made me feel like a expert in cooking. Thanks Ruchi for your elaborate steps of cooking recipes.

  13. Thanks From Berlin says:

    I never had my sabudana that fluffy and was always failing at it. Thanks to the step by step demo I nailed it this time.I guess I can fix all my past recipes with your presentation. Thanks dear.

  14. Shikha says:

    For the first time I got my sabudana right and fluffy. Thanks Ruchi. I am quite sure I’ll learn plenty of new stuff right here.

  15. Candy says:

    Your method of describing everything in this piece of writing is truly fastidious, all can easily be aware of it, Thanks a lot.

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