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Sabudana khichdi in an ornate gold plate with a smaller bowl of yogurt to the side.
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5 from 3 votes

Sabudana Khichdi

A cozy bowl of non-sticky sabudana khichdi balanced with spices and a hint of lemon is just what you need today! This 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.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, brunch
Cuisine: Indian
Diet: Hindu, Vegan, Vegetarian
Keyword: fasting recipe, Sabudana khichdi, sago, vrat recipe
Servings: 6 servings
Calories: 443kcal
Author: Shilpa Joshi

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: 443kcal | Carbohydrates: 77g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 907mg | Potassium: 816mg | Fiber: 6g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 59mg | Iron: 3mg