Sabudana Khichdi is a delicious and wholesome dish made with tapioca pearls (sago), potatoes, and roasted peanuts, often prepared during fasting seasons like Navratri or Maha Shivaratri in India. It can be enjoyed for breakfast, lunch, or as an evening snack, paired perfectly with a cup of tea. It is Vegan and Gluten-free.
Growing up, my mom made sabudana khichdi during Shivratri or Sankashti Chaturthi fast. It was a family favorite, and we always asked her to make it regularly for breakfast, just like rava upma or poha.
This is a very popular Navratri or vrat recipe, perfect for loading up on carbs to help sustain you through the day.
Initially, I made a lot of mistakes while experimenting with this khichdi during my college days. Then my mom guided me with tips to achieve non-sticky Sabudana Khichdi every time. I’ve shared those tips below. If you are like sabudana, then check out my sabudana vada and sabudana kheer recipe.
Jump to:
What is Sabudana Khichdi?
Sabudana Khichdi (Khichri) is a classic Indian dish made from soaked sabudana, boiled potatoes, roasted peanuts, curry leaves, and a few essential spices. The term Sabudana means tapioca pearls or sago, and Khichdi means a mixture of more than two things.
It is popular in the Indian states of Maharashtra, Karnataka, Uttar Pradesh, Madhya Pradesh, Rajasthan, and Gujarat.
Sabudana khichdi is eaten during the Hindu fasting (vrat or upwas) days, like Mahashivratri, Navratri, Krishna Janmashtami, Ekadashi, or Ganesh Chaturthi. But you can also eat it for breakfast or dinner.
Ingredients
- Sabudana (Tapioca Pearls): I have used small tapioca pearls in this recipe. They can be easily found in Indian Grocery stores or on Amazon.
- Potatoes: potatoes are used in this recipe as they are consumed during 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 Indian green chilies for the heat.
- Curry Leaves: gives extra flavor to the khichdi.
- Peanuts: Sabudana khichri tastes very good with roasted peanuts. It adds crunch and nutty flavor to the dish. You can add lightly crushed or halved peanuts.
- Seasonings: add salt and sugar for seasoning. If making for fasting, replace regular salt with sendha namak (rock salt). Sugar helps to balance out the flavors, but it's optional.
- Lemon juice: freshly squeezed lemon/lime juice tastes best.
How to Make Sabudana Khichdi
Step 1: Preparation
Rinse 1 cup of sabudana (sago) 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 (the time for perfectly soaked sabudana may vary based on the quality of the sabudana). After soaking, the sabudana will double in size, and you can easily mash it between your fingers. Drain the excess water using a colander. Keep aside.
Dry roast ¼ cup of peanuts in a pan on medium heat or air fry till they are nicely roasted. Check out the detailed recipe for air fryer roasted peanuts. Once they cool down, either half them or lightly crush them in a blender and keep them aside.
2. Preparing the Sabudana Khichdi
Heat 2 tablespoons oil in a Kadai. Once it's hot, add ½ teaspoon cumin (jeera) seeds and let them splutter.
Next, add 1 medium potato (diced into ¼ inch cubes) and cook for 3-4 minutes till they are tender and nicely cooked (You may also use pre-boiled, peeled, and cubed potatoes to saute for 2 minutes).
Add 3 green chilies (chopped), 1 teaspoon ginger (optional), 1 stalk curry leaves, and cook for another minute.
Add the drained sabudana, roasted crushed peanuts, salt (use sendha namak if you are fasting), ½ teaspoon sugar (optional), 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. Add 1 tablespoon lemon juice, and 2 tablespoons of chopped coriander leaves and toss well to combine.
Serve the Sabudana khichdi piping hot on a serving plate with yogurt.
How to Serve Sabudana Khichri?
Enjoy Sabudana Khichdi on its own or with spicy green chutney, raita, or yogurt. I love pairing it with a hot cup of masala chai or coffee for an enjoyable breakfast.
Storage Suggestions
- Store: Leftover sabudana khichdi can be stored in an airtight container in the refrigerator for up to 2-3 days.
- Freeze: You can freeze in a freezer-safe container or zip-lock for up to 1-2 months.
- Reheat: Sprinkle some water and reheat in a microwave or non-stick pan on the stovetop until warm. If frozen, thaw it first on the kitchen counter for a few hours and then microwave.
Expert Tips
- Soaking Sabudana: Soaking the sabudana for at least 2-3 hours is important. Mash between your fingers to check if they have soaked well. They should be easily mashable.
- Drain the water: Drain the water completely from the soaked sabudana using a colander before cooking.
- Good Quality: Use good quality sabudana to get a nonsticky texture.
- Cook in a heavy-bottom pan: Cook sabudana khichri in a heavy-bottom or non-stick pan to prevent sabudana from sticking to the bottom of the pan.
- Avoid over-stirring: Do not stir too much while cooking sabudana khichdi, as they may stick to each other, and become mushy.
- Roasting Peanuts: You can roast peanuts in a pan, microwave, or air fryer. I love roasting peanuts in Air Fryer. Crush them after they have cooled.
Variations
- Fasting: If you make this recipe for Navratri (fast), replace regular salt with sendha namak (rock salt).
- Veggies: You may also use vegetables like green beans, carrots, and green peas to make them healthier.
- Ginger: I used ginger, you can skip it if you don't prefer it.
Frequently Asked Questions
Yes, of course, you can add onions, which make the khichdi tasty. You can also add other vegetables like beans, carrots, and potatoes. If you are making sabudana khichdi for fast food, then skip onions.
Yes, you can, but I recommend adding roasted peanuts to this dish. It gives a nice crunch and adds taste to the dish. But, of course, you can skip it 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.
Yes, this recipe is vegan and gluten-free.
Sabudana is a rich source of carbohydrates and also contains essential nutrients, including fiber, calcium, protein, and potassium. So Sabudana Khichdi can be considered healthy.
If you have diabetes, then make sure to eat in moderation.
Once the sabudana is soaked completely, drain the excess water and store it in an airtight container for up to 3-4 days in the refrigerator.
No, You cannot prepare sabudana khichdi without soaking sabudana. You must soak them for a few hours until they are soft and double in size.
Sabudana Khichdi Recipe
Ingredients
- 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
- ¼ cup peanuts roasted and crushed
- salt to taste, (use sendha namak if making for fast)
- ½ teaspoon sugar optional
- 1 tablespoon lemon juice
- 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 crush 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.
Video
Notes
Tips to make Perfect Sabudana Khichri
- Soaking Sabudana: Soaking the sabudana for at least 2-3 hours is important. Mash between your fingers to check if they have soaked well. They should be easily mashable.
- Drain the water: Drain the water completely from the soaked sabudana using a colander before cooking.
- Good Quality: Use good quality sabudana to get a nonsticky texture.
- Cook in a heavy-bottom pan: Cook sabudana khichri in a heavy-bottom or non-stick pan to prevent sabudana from sticking to the bottom of the pan.
- Avoid over-stirring: Do not stir too much while cooking sabudana khichdi, as they may stick to each other, and become mushy.
- Roasting Peanuts: You can roast peanuts in a pan, microwave, or air fryer. I love roasting peanuts in Air Fryer. Crush them after they have cooled.
Variations
- Fasting: If you make this recipe for Navratri (fast), replace regular salt with sendha namak (rock salt).
- Veggies: You may also use vegetables like green beans, carrots, and peas to make them healthier.
- Ginger: I used ginger, you can skip it if you don't prefer it.
Nutrition
★ Like this recipe? FOLLOW ME on Facebook, Instagram, Pinterest, and Youtube for more quick & easy recipes.
Leave a Reply