Oversoaking and overcooking are the two main reasons why sabudana khichdi becomes sticky. To prevent it from becoming sticky, rinse the sabudana pearls well to remove excess starch before soaking them. Soak in enough water until the pearl double in size. Drain excess water after soaking and last but not least allow the sago to rest/dry so each pearl is separate which will result in the perfect non-sticky khichdi.