Sabudana Khichdi

Sabudana khichdi in an ornate gold plate with a smaller bowl of yogurt to the side.

A cozy bowl of non-sticky sabudana khichdi balanced with spices and a hint of lemon is just what you need today! Sabudana khichdi is a very popular Maharashtrian breakfast or brunch dish. It is made with potatoes, tapioca pearls, spices and ground roasted peanuts which gives you many textures in a delicious dish. It is also a favorite dish for fasting/upvas during Navratri, Ekadashi, Shravan month or other fasting days. Sabudana is also known as sago, another word for tapioca pearls, made from the starch of roots of cassava.

Time to make: 25 minutes

Diet: gluten-free, vegan and vegetarian

Sabudana khichdi in an ornate gold plate with a smaller bowl of yogurt to the side.
  • Delicious and filling
  • Great for breakfast or a snack/tea time
  • Farali dish so it is fasting / upvas / vrat friendly

What to serve with it?

As it is a breakfast/brunch dish, a cup of chai would go amazingly with this!  We often have it with yogurt as well.  As it is commonly a fasting/upvas/vrat recipe and yogurt is also allowed during fasts.

Read on to see tips to make sabudana khichdi without stickiness!

Sabudana added to the spiced potato mixture.

Tricks – How To Prevent Sticky Sabudana

The summary:

  1. Wash sabudana atleast twice
  2. Soak sabudana in a deep pot covering it with water to give at least two inches of water above the sabudana level.
  3. Soak for 3-4 hours.
  4. Drain in a colander and leave them in it.
  5. Put colander in a pot and cover the pot.  Give it ample time to dry. Let it sit for overnight or at least 4-5 hours before making khichdi. OR drain sabudana completely and spread out in a cookie sheet giving the pearls room to dry. This will reduce drying time to about 1-2 hours.

More detailed tips

  1. Use larger sized sabudana
  2. Wash the sabudana several times to reduce the amount of starch. Minimum of 2 times.
  3. Use a deep bowl to soak sabudana. They fluff up overnight and need room to grow (approximately double in size). Also need to ensure there is enough room to completely cover them in water.
  4. Test after soaking: take one or two tapioca pearls and mash between two fingers.  If they easily squash they are soaked well.  If not, then let soak another hour.
  5. Do not overmix when making the dish.  This can lead to them breaking apart and creating a mush.
  6. Other optional methods:
    •  Mix the ground roasted nuts with sabudana prior to adding to the potatoes in the pan.  It can help to keep sabudana separate but I have found it is not necessary.
    • Cook sabudana in a pan with little oil to help keep them separate prior to adding them to the spiced potato mixture

Tips on making the khichdi

  • Don’t forget to soak the sabudana ahead of time to remove excess starch
  • Boil the potatoes ahead of time to reduce cooking time
  • Use either roasted whole peanuts or ground roasted peanut powder.  I prefer the ground roasted peanut powder.
  • Don’t skip the lemon or sugar, it gives a slight tang and beautifully helps balance the dish
  • Use sendha namak, if fasting

Prepping the Peanuts

I would not skip the peanuts! They add so much texture and flavor. You can use either whole roasted or fried peanuts or ground roasted peanuts powder.

  • You can find peanuts with shells at your local Indian store. Just roast and remove shells. Then grind to a powder like consistency.
  • Alternatively, use store ready roasted peanuts that you can blend at home

How to make sabudana khichdi without peanuts

If you have allergies and want to skip the peanuts, I would just omit them. This dish will still taste delicious.

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

Sabudana khichdi in an ornate gold plate with a smaller bowl of yogurt to the side.

Sabudana Khichdi

Shilpa Joshi
A cozy bowl of non-sticky sabudana khichdi balanced with spices and a hint of lemon is perfect for breakfast or a tea time snack today! This is a very popular Maharashtrian dish. It is made with potatoes, tapiocapearls, spices and ground roasted peanuts which gives you many textures in a delicious dish.
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, brunch
Cuisine Indian
Servings 6 servings
Calories 443 kcal

Equipment

  • Non stick pan

Ingredients
  

  • 2 cups sabudana tapioca pearls
  • 4 potatoes 400g
  • 5-7 curry leaves
  • 1 cup roasted peanuts ground, 230g
  • 2 tbsp green chillies blended
  • 2 tbsp ginger blended
  • 3 tbsp lemon juice
  • 2 tsp salt Use rock salt if fasting
  • 1 tsp red chilli powder lal mirch
  • 4 tsp cumin coriander powder optional (dhana jeeru )
  • 2 tsp sugar
  • 1 tsp sesame or peanut oil
  • 1 tsp cumin seeds

Instructions
 

Preparing the sabudana

  • Wash sabudana atleast twice to remove excess starch. Soak sabudana for 3-4 hours in a deep pot covering it with water to give at least two inches of water above the sabudana level.
  • Drain in a colander and leave them in it. Put colander in a pot and cover the pot.  Give it ample time to dry. Let it sit at least 4-5 hours before making khichdi. OR drain sabudana completely and spread out in a cookie sheet giving the pearls room to dry. This will reduce drying time to about 1-2 hours.
    Sabudana or tapioca pearls soaked and dried.

Making the sabudana khichdi

  • Heat oil in a pan. Add jeera (cumin seeds). Once they begin to cook add in ginger, green chillies. Mix and cook 1 minute. Add in curry leaves.
    Spices in a pan cooking in oil.
  • Add in chopped potatoes and spices.
    Potatoes added to pan with spices.
  • Mix and cook until potatoes easily slice with a knife. About 5-7 minutes. Cover and cook to speed up process. (If using boiled potatoes, just mix and move onto next step)
    Cooked potatoes in a pan with spices.
  • Add in sabudana (tapioca pearls) and mix gently.
    Sabudana added to the spiced potato mixture.
  • Add in ground roasted peanuts. Add lemon juice. Mix. Turn off gas.
    Ground roasted peanuts added to pan
  • Serve warm
    Sabudana khichdi in an ornate gold bowl on a gray plate.

Notes

  • Don’t forget to soak the sabudana ahead of time to remove excess starch
  • Boil the potatoes ahead of time to reduce cooking time
  • Use either roasted whole peanuts or ground roasted peanut powder.  I prefer the ground roasted peanut powder.
  • Don’t skip the lemon or sugar, it gives a slight tang and beautifully helps balance the dish
  • Wash sabudana atleast twice
  • Soak sabudana in a deep pot covering it with water to give at least two inches of water above the sabudana level.
  • Soak for 3-4 hours.
  • Drain in a colander and leave them in it.
  • Put colander in a pot and cover the pot.  Give it ample time to dry. Let it sit for overnight or at least 4-5 hours before making khichdi. 

Nutrition

Calories: 443kcalCarbohydrates: 77gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 907mgPotassium: 816mgFiber: 6gSugar: 5gVitamin A: 39IUVitamin C: 48mgCalcium: 59mgIron: 3mg
Keyword fasting recipe, Sabudana khichdi, sago, vrat recipe
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top