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Sabudana Khichdi is made with tapioca pearls or sago pearls. It is a quick and delicious meal that is popular during Navratri.
While my mom was visiting me in California during Navratri, I made her Sabudana Khichdi. Of course, she guided me on how to make it so we wouldn’t end up with a sticky mess as it’s very easy to end up with sticky khichdi.
Being the food blogger that I am, I didn’t let her eat the Sabudana ki Khichdi right away – my poor mom. I first took my pictures, and then handed her a bowl with love.
She devoured it with a cup of chai and so did I.
Hope you guys try this Sabudana Khichdi for Navratri or for brunch any time of the year. It’s delicious.
What is Sabudana Khichdi?
Sabudana Khichdi is a Maharashtrian dish and is made with tapioca pearls (or sago pearls) cooked with potatoes, peanuts, and spices. Similar to Aloo Poha, Sabudana Khichdi doesn’t use a lot of ingredients. It’s the simple spices that give this dish so much flavor.
When to make Sabudana Khichdi?
Sabudana Khichdi is generally made when you’re observing a fast (vrat) in Hindu culture, especially during Navratri. This dish also makes the perfect breakfast or brunch during the non-festival season.
For my recipe, I did add red chili powder, however if you’re making Sabudana Khicidh during Navratri, skip the red chili powder as it is not approved when observing a fast.
Can I make this recipe vegan, gluten-free?
This recipe is already vegan and gluten-free.
How to make non-sticky Sabudana Khichdi?
It’s very easy to end up with sticky Sabudana Khichdi, but if you follow these steps below, you will have the perfect non-sticky sabudana khichdi:
- Rinse and wash the sabudana very well the night before.
- Soak the sabudana overnight with equal parts of water. In this recipe, I used 1 cup of sabudana, and so I soaked the sabudana in exactly 1 cup of water.
- The next day, drain the sabudana. DO NOT RINSE, just drain the sabudana.
- When you add the sabudana to the potatoes and spices, do not overcook the sabudana. This may result in sticky sabudana.
Ingredients for Sabudana ki Khichdi:
Sabudana: Sabudana is also known as tapioca pearls and can easily be found at your local Desi grocery store or Amazon.
Potatoes: For this recipe, I recommend using russet potatoes and diced.
Green Chilies: I used 2 green chilies for this recipe, however feel free to use more if need be.
Curry Leaves: Curry leaves add so much flavor and cook fast. 8 curry leaves work well in his recipe.
Peanuts: For this dish, you need unsalted peanuts. Roast the peanuts before beginning the cooking process. Alternatively, you may use crushed peanuts as well.
Lemon Juice: Freshly squeezed lemon juice adds so much flavor towards the end of this recipe.
Red Chili Powder: If observing a fast, do not use red chili powder, but I love the extra kick and color.
Sabudana Khichdi is:
Delicious
Simple, Yet Tasty
An Ideal Indian Breakfast/Brunch
Perfect during Navratri
Vegan
Gluten-free
8 Ingredients
How to make Sabudana Khichdi recipe step by step?
Prep
1. The night before, wash and rinse the sabudana well.
2. Soak the sabudana in 1 cup of water.
3. The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
Cook
1. Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
2. Peanuts are ready. Set aside.
3. Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
4. Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
5. Add curry leaves and cook for 30 seconds.
6. Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown.
7. Here are the potatoes golden brown.
8. Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
9. Increase the heat to medium. Now add the roasted peanuts to the potatoes.
10. Add the sabudana.
11. Mix well and cook for 4 minutes. Do not overcook the sabudana.
12. Once cooked, add lemon juice and fresh cilantro leaves.
13. Add red chili powder – only when you’re not fasting. Mix well. Turn off the stove.
Pin & Enjoy!
More Indian Breakfast Recipes!
- Aloo Poha
- Spinach Puda
- Rava Upma | Upma Recipe
- Sweet Daliya Recipe
- Tea Party Sandwiches
- Zucchini Carrot Besan Puda
Sabudana Khichdi
EQUIPMENT
INGREDIENTS
soak sabudana
- 1 cup sabudana
- 1 cup water
cook sabudana khichdi
- 1 tbsp oil
- 1 tsp cumin seeds
- 2 green chilies
- 8 curry leaves
- 2 medium russet potatoes, small cubes
- 1/4 cup roasted peanuts
- salt to taste
- 1/2 lemon fresh juice
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp red chili powder
INSTRUCTIONS
Prep
- The night before, wash and rinse the sabudana well.
- Soak the sabudana in 1 cup of water.
- The next day, drain the sabudana. DO NOT RINSE, just drain. Set aside.
Cook
- Take a nonstick wok on low heat, dry roast the unsalted peanuts until slightly browned. This will take about 5 minutes.
- Peanuts are ready. Set aside.
- Chop the green chilies. Peel and dice the potatoes. Set aside cumin seeds and curry leaves.
- Heat up the same wok on medium heat, once hot, add oil followed by cumin seeds. Cook the seeds for about 30 seconds.
- Add curry leaves and cook for 30 seconds.
- Add the diced potatoes. Mix well. Cook for 3-4 minutes until golden brown.
- Here are the potatoes golden brown.
- Cover with a lid and cook on low heat for 10 minutes. The steam will cook the potatoes.
- Increase the heat to medium. Now add the roasted peanuts to the potatoes.
- Add the sabudana.
- Mix well and cook for 4 minutes. Do not overcook the sabudana.
- Once cooked, add lemon juice and fresh cilantro leaves.
- Add red chili powder - only when you're not fasting. Mix well. Turn off the stove.
This recipe was perfect. Great for fasting days and very tasty!
Thanks so much Rina. I’m so glad you liked it. 🙂