Sabudana Khichdi is one of the most popular dishes enjoyed during fasting. Not only is it delicious, but it also keeps you feeling full for a long time. However, many people complain that the sabudana (sago pearls) sticks together or becomes too mushy while cooking, ruining both the taste and texture of the dish. If you want to make perfectly fluffy and grainy Sabudana Khichdi every time, these simple cooking tips will prove very useful.

**Choosing the Right Sabudana is Crucial**
Selecting the right type of sabudana is the most important step in making a good khichdi. While various types are available in the market, medium-sized, round sabudana pearls are considered best for khichdi; they cook easily and do not become sticky.

**Follow the Correct Soaking Method**
Before cooking, rinse the sabudana 2–3 times in clean water to remove excess starch. Next, soak 1 cup of sabudana in approximately 3/4 cup of water. Be careful not to add too much water, as this can make the pearls mushy and sticky. Cover and let it soak for about 2 to 2.5 hours.

**How ​​to Tell When the Sabudana is Ready**
Once properly soaked, the pearls should not stick to one another. When pressed between your fingers, a pearl should crush easily and feel slightly moist without being overly wet or mushy. This indicates that the sabudana is ready for making khichdi.

**Points to Remember While Cooking**
Start by heating some ghee in a pan. Add cumin seeds, ginger, and green chilies, and sauté briefly. Then, add boiled potatoes and roasted peanuts. Finally, mix in the soaked sabudana, rock salt (sendha namak), and black pepper. Cook over a low flame and stir continuously but gently. Peanut powder is the secret trick. Using peanut powder is the easiest way to make *sabudana khichdi* where the grains remain separate and fluffy. This ingredient absorbs moisture and helps keep the *sabudana* pearls from sticking together. Finally, once the *khichdi* is ready, add lemon juice and fresh coriander leaves on top. Then, cover it for 1–2 minutes so the flavors blend well. You can further enhance the taste by serving it with yogurt, *vrat* chutney, or roasted peanuts.

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