Sabudana Khichdi is a delicious and nutritious recipe cooked with Tapioca pearls/Sago, potatoes, roasted peanuts especially during the fasting season of Navratri or Maha Shivaratri in India. Enjoy it for breakfast, lunch, or evening snack with tea. Vegan and Gluten-free.
What is Sabudana?
Sabudana, also known as tapioca pearl or sago, is a starch extracted from the roots of tapioca and processed into pearl-like spears.
It contains a high amount of carbohydrates, making it a fast energy booster. Due to its neutral flavor, it can also add texture to breads and soups without affecting the taste. (Source Healthline)
Sabudana Khichdi Ingredients
Here are the ingredients required to make sabudana khichdi recipe
- Sabudana (Tapioca Pearls): I have used small tapoica pearls in this recipe. They can be easily found in Indian Grocery stores or Amazon.
- Potatoes: potatoes are used in this recipe as they are consumed during the fasting. However you can make this khichdi without potatoes as well.
- Spices: Only cumin (jeera) seeds are used in the traditional sabudana khichdi recipe. However you can add turmeric as well.
- Ginger: I have minced fresh ginger. You can skip it if making for vrat/fasting.
- Green Chilies: I have used Thai green chilies for the heat.
- Curry Leaves: are added to give extra flavor to the khichdi.
- Peanuts: Sabudana khichri tastes very good with roasted peanuts. You can add lightly crushed or halved peanuts.
- Oil: You can use any cooking oil.
- Seasonings: Salt and sugar is added as seasonings. If making for fasting replace regular salt with sendha namak (rock salt). Sugar helps to balance out the flavors but its optional.
- Lemon juice: freshly squeezed lemon juice.
- Coriander leaves: for garnish.
How to Make Sabudana Khichdi
Step 1: Preparation
Rinse the sabudana well underwater until you get rid of the excess starch and drain all the water.
Then soak the rinsed sabudana in 2 cups of water for 2-3 hours (time for perfectly soaked sabudana may vary based on the quality of sabudana. After soaking you will find sabudana double in size and you can easily mash between your fingers. Drain the excess water using a colander. Keep aside.
Dry roast peanuts in a pan on medium heat or air fryer till are nicely roasted. Once they cool down, half them or lightly coarse them in a blender. Keep aside.
2. Preparing the Sabudana Khichdi
Heat oil in a Kadai. Once it’s hot add cumin (jeera) seeds and let them splutter.
Next, add diced potatoes and cook for 3-4 minutes till they are tender and nicely cooked (You may also use pre-boiled, peeled, and cubed potatoes to it and saute for 2 minutes).
Now add chopped green chilies, ginger (optional), curry leaves, and cook for another minute.
Add the drained sabudana, roasted crushed peanuts, salt, sugar and mix until well combined. Cover with a lid and cook for a few minutes till the pearls look translucent, stir in between. Don't overcook sabudana, otherwise, it would turn mushy and lumpy.
Next, turn off the gas and add lemon juice, chopped coriander leaves and toss well to combine.
Serve the hot Sabudana khichdi on a plate with yogurt.
How to Serve Sabudana Khichdi?
Sabudana Khichdi can be enjoyed as is or with some raita or yogurt. I also like to pair it with a hot cup of tea or coffee to make an enjoyable breakfast.
Tips & Variations
- Soaking the sabudana for at least 2 hours is important. Mash between your fingers to check if they have soaked well. They should be easily mashable.
- Use good quality sabudana to get a nonsticky texture.
- If you are making this recipe for Navratri (fast) then replace regular salt with sendha namak (rock salt).
- I have used ginger, you can skip it.
- You can roast peanuts in a pan, microwave, or air fryer. I love roasting peanuts in Air Fryer. Crush them after they have cooled.
- You may also use vegetables like green beans, carrots, peas to make it more healthy.
FAQs
Yes, of course, you can add onions which makes the khichdi tasty. You can also add other vegetables like beans, carrots along with potatoes. If you are making sabudana khichdi for fast then skip onions.
Yes, you can, but I highly recommended adding roasted peanuts to this dish, it gives a nice crunch and adds taste to the dish. You can skip if you have a nut allergy.
Yes, you can. During fasting, potatoes are added as they are high-energy foods. However, sometimes I replace the potatoes with vegetables and make sabudana khichdi without potatoes.
Is Sabudana Khichdi Vegan & Gluten-free?
Yes, this recipe is vegan and gluten-free.
Sabudana is a rich source of carbohydrates and also contains essential nutrients including fibers, calcium, protein, potassium. So Sabudana Khichdi can be considered healthy.
If you are diabetic then make sure to eat in moderation.
More Sabudana Recipes
More Breakfast Recipes
- Rava Upma
- Bread Upma
- Spinach Corn sandwich
- Vegetable Panniyaram (Paddu)
- Karnataka Style Mandakki Usli
- Curd Sandwich
Sabudana Khichdi Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup sabudana (sago or tapioca pearls)
- 2 cups water for soaking
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 medium potato diced into ¼ inch cubes
- 3 green chilies finely chopped
- 1 stalk curry leaves
- 1 teaspoon ginger minced, optional
- 2 tablespoons peanuts roasted and crushed
- salt to taste, (use sendha namak if making for fast)
- ½ teaspoon sugar optional
- ½ lemon juiced
- 2 tablespoons coriander leaves
Instructions
Step 1: Preparation
- Rinse the sabudana well underwater until you get rid of the excess starch and drain all the water.Then soak the rinsed sabudana in 2 cups of water for 2-3 hours (time for perfectly soaked sabudana may vary based on the quality of sabudana. After soaking you will find sabudana double in size and you can easily mash between your fingers. Drain the excess water using a colander. Keep aside.
- Dry roast peanuts in a pan on medium heat or air fryer till are nicely roasted. Once they cool down, half them or lightly coarse them in a blender. Keep aside.
2. Preparing the Sabudana Khichdi
- Heat oil in a Kadai. Once it’s hot add cumin (jeera) seeds and let them splutter.Next, add diced potatoes and cook for 3-4 minutes till they are tender and nicely cooked (You may also use pre-boiled, peeled, and cubed potatoes to it and saute for 2 minutes).
- Now add chopped green chilies, ginger (optional), curry leaves, and cook for another minute.
- Add the drained sabudana, roasted crushed peanuts, salt, sugar and mix until well combined. Cover with a lid and cook for a few minutes till the pearls look translucent, stir in between. Don't overcook sabudana, otherwise, it would turn mushy and lumpy.Next, turn off the gas and add lemon juice, chopped coriander leaves and toss well to combine.
- Serve the hot Sabudana khichdi on a plate with yogurt.
Notes
Tips & Variations
- Soaking the sabudana for at least 2 hours is important. Mash between your fingers to check if they have soaked well. They should be easily mashable.
- Use good quality sabudana to get a nonsticky texture.
- If you are making this recipe for Navratri (fast) then replace regular salt with sendha namak (rock salt).
- I have used ginger, you can skip it.
- You can roast peanuts in a pan, microwave, or air fryer. I love roasting peanuts in Air Fryer. Crush them after they have cooled.
- You may also use vegetables like green beans, carrots, peas to make it more healthy.
Nutrition
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