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Sabudana Khichdi

Sabudana Khichdi is made with tapioca pearls and a quick and delicious meal that is popular during Navratri.
5 from 1 vote
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course Breakfast & Brunch, Main Course
Cuisine Indian, Maharashtrian
Diet Vegan, Gluten-free
Servings: 3 servings
Calories: 428kcal
Author: Nisha



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



  • 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.


  • 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.


Calories: 428kcal | Carbohydrates: 78g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 760mg | Fiber: 5g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 75mg | Calcium: 78mg | Iron: 4mg
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