7 tasty ways to make sabudana khichdi at home for fasting seasons
Finish with a squeeze of lemon and coriander for that authentic flavour.2. GHEE-ROASTED SABUDANA WITH DRY FRUITSPerfect for those who want a richer, festive version. Cook soaked sabudana in ghee and add chopped dry fruits like cashews, almonds, and raisins.The result is a mildly sweet, fragrant khichdi that's ideal for vrat prasad or special mornings.3. CURD-BASED SABUDANA KHICHDIA cooling variation for summer fasting days. Mix soaked sabudana with whipped curd, roasted cumin powder, and a pinch of rock salt.Serve chilled. It's more like a savoury sabudana raita that doubles up as a meal.4. SPICY SABUDANA KHICHDI WITH PEPPER AND GINGERIf you like heat, try this! Saut green chilies, black pepper, and grated ginger in ghee before adding the soaked sabudana.The spice gives a bold twist and helps in digestion too—perfect for monsoon fasts.5. SOUTH INDIAN-INSPIRED SABUDANA UPMAGive it a South Indian touch by tempering mustard seeds, curry leaves (if fasting rules allow), and grated coconut with ghee before adding sabudana.Garnish with chopped coriander and a few drops of lemon juice.6. SABUDANA WITH SWEET POTATOReplace regular potatoes with boiled, cubed sweet potatoes (shakarkandi).It adds a natural sweetness and more fibre, making it ideal for those watching their sugar intake or looking for a variation during long fasts.7. PROTEIN-RICH SABUDANA WITH RAJGIRAMix puffed rajgira or rajgira flour into your sabudana khichdi for a protein boost.It adds a nutty texture and keeps you full longer, especially helpful during full-day fasts.TIPS TO MAKE IT NON-STICKY AND FLUFFYSoak sabudana for 5–6 hours or overnight in just enough water to cover them.Rinse 2–3 times to remove excess starch.Drain completely before cooking.Use roasted crushed peanuts for flavour and dryness.DisclaimerThis article is meant for general information. Always check fasting guidelines as they may vary by region, tradition, or health needs.- Ends
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