Follow this step-by-step fail-proof pictorial guide on how to soak sabudana pearls for khichdi. Say goodbye to sticky, gooey sabudana pearls and say hello to the perfect non-sticky Sabudana Khichdi/ tapioca pearls – today and every time.

Non-sticky Sabudana pearls are a versatile ingredient to have on hand during the fasting days as it is used to make many delicious recipes.

Did you grow up enjoying Sabudana Khichdi made by your mother or grandmother? And now, does it turn out sticky, lumpy, and unappetizing for you?

I hear you! I myself have ended up with sticky, knotty sabudana pearls many times. But with time, I have mastered this step of how to make the perfect non-sticky Sabudana Khichdi.

If the guidelines are followed correctly, you can’t go wrong with this recipe.

I often receive queries related to perfect sabudana pearls-

How to get perfect sabudana pearls?
How to soak sabudana for khichdi?
How to make perfect sabudana for vrat?
My sabudana pearls have turned into a slimy mess.. help, please?

If you have the same questions in mind, then you have landed at the right spot. The answer to making perfect non-sticky sabudana pearls is relatively simple:

Equal amounts of water + Equal amounts Sabudana + Soaked for 4-5 hours or overnight = perfect non-sticky sabudana pearls.

What is Sabudana?

Sabudana pearls, also referred to as sago pearls or tapioca pearls, are commonly enjoyed in Indian cuisine during the Indian fasting months.

Whether it be Navratri, Mahashivratri, Janmashtami, or Ganesh Chaturthi, sabudana is THE FAVORITE ingredient in Indian cuisine because:

TAPIOCA PEARLS ARE:

An excellent alternative for people who are gluten intolerant
It’s light on the stomach
Easy to digest, and How to soak sabudana for khichdi
Provides energy. How to soak sabudana for khichdi

When combined with veggies and roasted peanuts, soft and fluffy tapioca pearls create the most delightful and satisfying meal – Sabudana khichdi.

How to soak sabudana for khichdi?

Follow these steps below, and you will have a perfect non-sticky sabudana khichdi ready and on to the table in no time.

Rinse sabudana under tap water. Rub the pearls with your hands until the water runs completely clear.How to soak sabudana for khichdi

Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them. How to soak sabudana for khichdi

Cover and allow it to rest for 4-5 hours. How to soak sabudana for khichdi

After the resting time is over, there will be hardly any water left at the bottom of the bowl. But still, drain the fluffy sabudana pearls, to be sure.

How do I check if your sabudana is ready to cook?

Always perform the finger press test. How to soak sabudana for khichdi

To do that, take a soaked sabudana pearl and press it in between your fingers. If it gets squished easily (when pressed), you are all set to make a perfect non-sticky sabudana khichdi.

CAN I STORE UNCOOKED SABUDANA PEARLS?

Absolutely! To store the soaked sabudana pearls–

Transfer the soaked and drained pearls to a bowl lined with a kitchen paper napkin. How to soak sabudana for khichdi
Fold the paper napkin over to cover the pearls. Now cover the bowl with plastic wrap.
Store sabudana pearls in the fridge for 2 days.
When ready to cook, remove the sabudana from the fridge, discard the napkin and use the perfect non-sticky sabudana pearls to make sabudana khichdi.

CAN YOU FREEZE SOAKED SABUDANA PEARLS?

You most certainly can! Soaked Sabudana pearls can be stored in the freezer for up to 1 month. To store – transfer the soaked and dried sabudana pearls to a plastic bag. Gently press the bag to squeeze out the excess air and freeze.

When ready to cook, thaw the sabudana pearls at room temperature, and cook as directed.

Let Me Know What You Think!

Should you make these non-sticky sabudana pearls, please let me know your thoughts by sharing your comment below.

And don’t forget to share it with your family and friends.

More Sabudana recipes that you’ll love are:

This recipe post has been updated from the archives, first published on February 15, 2015

How to soak Sabudana for Khichdi

5 from 6 votes

Prep: 5

Total: 5 5

Calories: 136 kcal

Servings:

Print Recipe Pin Recipe

EQUIPMENT

▢
Glass Mixing Bowls

INGREDIENTS

▢ 1 cup Sabudana/Tapioca Pearls
▢ 1 cup Water

US Customary – Metric

INSTRUCTIONS

Rinse sabudana under tap water.
Rub the pearls with your hands until the water runs completely clear.
Transfer the sabudana to a large bowl. Add 1 cup of water to sabudana. Just enough to cover them.
Cover and allow it to rest for 4-5 hours or overnight.
After the resting time is over, there will be hardly any water left at the bottom of the bowl. But still, drain the fluffy sabudana pearls, to be sure.
To make sure if your sabudana has soaked well – Always perform the finger press test. To do that, take a soaked sabudana pearl and press it in between your fingers. If it gets squished easily (when pressed), you are all set to make a perfect non-sticky sabudana khichdi.
Perfectly puffed-up non-sticky sabudana pearls are ready.

RECIPE NOTES

Tips to consider while soaking sabudana for khichdi

» Rinse — ALWAYS rinse sabudana a couple of times under tap water to get rid of most of the starch.

» For non-sticky sabudana pearls — it is important to soak them in the right amount of water. Remember, excess water will result in a gooey mess that cannot be reversed. The best ratio is – 1 cup water: 1 cup sabudana, meaning for every 1 cup of sabudana, you need 1 cup of water.

» Mushy and sticky sabudana khichdi — If the sabudana was soaked in more water than what is suggested in this recipe, then it will turn stc=icky and unappetizing. But wait, do not throw the sabudana pearls if they turn sticky and gooey; use them to make sabudana vadas.

» Failed finger press test — There is a wide variety of sabudana pearls available in the market. Some may take longer than the suggested time. So, if your soaked sabudana pearls are slightly firm when pressed in between the fingers, then return it to the bowl. Sprinkle 1/4 cup of water, cover, and let it rest for another 1-2 hours. Perform the press test again, drain the excess water and you are all set.

» Plan ahead — Planning to make Sabudana khichdi, ALWAYS soak sabudana for 4-5 hours or overnight for perfect pearls.

» In any case, do not exceed the 1:1 ratio; otherwise, you will end up with sticky sabudana pearls.

NUTRITION

Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.

Author: Ruchi

Course: Breakfast, How To’s

Cuisine: Indian

Candy says:

February 25, 2015 at 12:49 pm

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

RK says:

February 25, 2015 at 3:45 pm

Thanks Candy!!

Shikha says:

April 8, 2015 at 4:25 pm

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.

RK says:

April 8, 2015 at 4:55 pm

Thanks Shikha. Glad it worked for you 🙂

Thanks From Berlin says:

April 16, 2015 at 10:29 am

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.

RK says:

April 16, 2015 at 11:48 am

Thanks so much for such a sweet message, glad it worked out for you 🙂

Dhara Roy says:

May 10, 2015 at 7:58 am

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.

RK says:

May 11, 2015 at 7:40 am

You are welcome Dhara. Glad I could be of help, thanks for stopping by 🙂

Hema says:

May 10, 2015 at 6:27 pm

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:

May 11, 2015 at 4:48 pm

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

Kamal says:

June 8, 2015 at 12:19 pm

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.

Regards,
Kamal

RK says:

June 9, 2015 at 9:38 pm

Thanks for your useful tip Kamal. It indeed is very helpful. Glad you liked the site 🙂

How to soak sabudana for khichdi

Equal amounts of water + Equal amounts Sabudana + Soaked for 4-5 hours or overnight = perfect non-sticky sabudana pearls.