sabudana khichdi recipe, how to make sabudana khichdi for fasting vrat

how-to-make-sabudana-khichdi-recipe

sabudana khichdi is usually made during fasting days like navratri or mahashivratri or ekadashi. sabudana khichdi is an easy snack and is a good recipe to be made during fasting days but it requires little experience to get the perfect texture in the sabudana pearls.

when you make the sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls. for some pearls 2 to 3 hours is fine. for some you don’t even need to soak them in water.. just cover the pearls with water for some time and you are done. so do soak the sabudana pearls accordingly.

few more sabudana recipes which you can make for fasting are sabudana vada, sabudana thalipeeth, sabudana ladoo, sabudana pakora, sabudana kheer and sabudana bhel. you might also like to check this post covering rules and recipes for navratri vrat. 

in this step by step version of sabudana khichdi, i am showing the overnight soaking method. however, please feel free to adapt the soaking time as per the quality of tapioca pearls you have.

this is a maharashtrian style of making sabudana khichdi. a snack which i have grown up having umpteen times. the khichdi is loaded with carbohydrates and the proteins coming only from peanuts.

lets start step by step sabudana khichdi recipe for fasting:

1: pick and rinse 1 cup sabudana or tapioca pearls a couple of times in water. soak the sabudana in water. in the below pic, the sabudana are soaked and drained. to check if the sabudana have become soft or not, you should be easily able to press the sabudana and it would get mashed up easily. drain the pearls well. depending on the quality of pearls you can soak them overnight or for some hours. i always soak them overnight since even after soaking them for 2 to 3 hours, they don’t soften.

soak sabudana

2: roast ½ cup peanuts/moongphali in a microwave or in a pan till they become crisp. keep aside to cool. you can remove the peanut skins if you want.

roast peanuts for sabudana khichdi

3: coarsely powder the peanuts in a mortar-pestle.

powdered peanuts for sabudana khichdi

5: mix the coarsely powdered roasted peanuts, salt and (½ to 1 tsp) sugar with the drained sabudana pearls.

mix sabudana pearls salt sugar

6: heat 2 tbsp oil and crackle 1 tsp cumin.when they are browned add 1 chopped green chilli. fry for half a minute on medium flame.

heat oil for making sabudana khichdi

7: add the chopped boiled potatoes (2 small to medium size potatoes) and saute for a minute or two.

add boiled potatoes for making sabudana khichdi

8: add the sabudana and saute till the pearls become translucent on a slow flame stirring continuously.

add sabudana for making sabudana khichdi

9: garnish the sabudana khichdi with some coriander leaves, drizzle with ½ to 1 tsp lemon juice and serve the sabudana khichdi hot. you can also add garnish with grated coconut.

sabudana khichdi recipe

few tips for making good sabudana khichdi:

(one of my dear reader, kshema has shared these tips with us)

1. Wash the sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off.
2. Transfer the washed and drained sabudana to a casserole and sprinkle with little water, just enough to ensure that they are damp.
3. Cover the casserole tight and leave them overnight.
4. In the morning while you prepare for seasoning etc., check on the soaked sabudana and if required you can sprinkle little more water and leave for 30 mins more.
5. Have the peanuts roasted and ground to granules well before. Just before you start cooking, mix the peanut granules and salt with sabudana and rub the pearls well with the mixture.
6. Leave it for about 5 mins. and then add it to the seasoning you have prepared.

another variation to make sabudana khichdi:

(one of our reader, minal has shared this method)

1. I cook the sabudana khichdi in frying pan. it kinds of helps in keeping the tapioca pearls dry and separated. besides having to use very little oil. I have not mentioned the soaking procedure and quantities below as i felt you can use yours.

2. In a pan heat oil, add jeera and curry leaves and fry a little, then add potatoes cut into small cubes and fry on sim till the potatoes cook. alternately you can cover with the lid to speed up the cooking.

3. in the meantime mix together, soaked and drained sabudana (like the recipe mentioned above), crushed peanuts, chopped cilantro, salt, little black pepper powder, red mirchi, chopped green chillies and mix this mixture with hand. keep aside.

4. check if potatoes are cooked and once done add this mixture to the potatoes and mix well.

5. check for salt and drizzle very little water on the mixture and cover and cook on slow fire for 2 mins. open, mix well and enjoy sabudana khichdi with roasted papad.

if you are looking for more fasting recipes then do check singhare ki poori, vrat wale aloo, kuttu ka paratha, dahi aloo, vrat ka halwa  and vrat ke chawal ka pulao.

sabudana khichdi recipe for fasting below:

4.8 from 9 reviews
sabudana khichdi recipe
 
PREP TIME
COOK TIME
TOTAL TIME
 
sabudana khichdi - a delicious dish of tapioca pearls cooked with potatoes and peanuts. vegan & gluten free recipe.
AUTHOR:
RECIPE TYPE: snacks
CUISINE: indian
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup sabudana or tapioca pearls
  • 2 small to medium size potatoes/aloo
  • ½ cup roasted peanuts/moongphali
  • 8-10 curry leaves/kadi patta (optional)
  • 1 tsp grated ginger/adrak (optional)
  • 1 green chili/hari mirch, chopped
  • 1 tsp cumin/jeera
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 tsp sugar or as required
  • ½ to 1 tsp lemon juice or as required (optional)
  • 2 tbsp oil
  • rock salt as required
INSTRUCTIONS
  1. soak sabudana overnight or for 3-5 hours.
  2. next day drain the sabudana very well and keep aside in a bowl.
  3. boil the potatoes and when warm peel and chop them.
  4. in a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
  5. mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
  6. now heat oil. fry the cumin first till they crackle and get browned.
  7. now add the curry leaves and green chilies. fry for half a minute and then add the grated ginger.
  8. stir till the raw smell of the ginger goes away. now add potato and saute for 1-2 minutes.
  9. add the sabudana. keep on stirring the mixture.
  10. when the sabudana looses their opaqueness and starts becoming translucent they are cooked.
  11. don't over cook as they might become lumpy and hard.
  12. lastly add grated coconut. mix well. close the fire.
  13. while serving garnish sabudana khichdi with coriander leaves and drizzle with some lemon juice.
  14. serve sabudana khichdi hot.




{ 76 Responses }

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  1. Reshu says

    For the first time I am happy with the taste and texture of the sabudana khichdi i prepared.Your recipe is so detailed and clear to follow, that the output has to be awesome.
    Your blog is the one stop for all my cooking queries and recipes. Being a novice, following your recipes gives such a confidence to me in cooking.Earlier have also tried your pav bhaji recipe and it is a big thumbs up in my family :)

  2. Avani says

    Your blogs are my one stop destination for all recipes. Such a savior! This one is as amazing as the rest of them all. Thanks a ton.

  3. Rina says

    Hi,
    I want to make this for mugs sting days. Could you tell me if sea salt can be used instead of rock salt?
    Thanks
    Rina

  4. ASHA says

    Is there any to know, beforehand, the time required for getting the pearls softened..like it needs just half an hour or overnight soaking etc., Thanks

  5. Mirandamom says

    I love the flavor of this dish, but I have a problem. I soaked the tapioca pearls overnight and many of them disintegrated. I went ahead and made the dish anyway, just to see how it would turn out, and the answer is: a bit of a gelatinous mess. I’ll eat it anyway, but I think the rest of my family will turn up their noses. What did I do wrong? Should I try soaking for just a few hours next time?

    • says

      actually the soaking time depends on the quality of the pearls. i get really hard ones here and soaking them overnight, softens the. if i soak them for a few hours, they still remain hard. next time you can soak for just about 30 minutes. gently press one pearl and if it mashes easily, then they are soaked well.

  6. kalpana says

    Prepared sabhudana kichidi today but it came out very sticky. Had soaked it overnight and drained in the morning is that the reason. Tks

  7. shanaz Khan says

    I was looking for this recipe for a long time, you’ve explained it so well in details, I am gonna make sabudana khichdi with this recipe, I am sure it is going to come out well, I’ve earlier tried your poha recipe, it turned out excellent! ! Thank you! :)

  8. Shanti N says

    Nicely explained. I want you to explain the dish “Kaman Dokla” the same way as Sabudana Khichdi. (i.e step by step).
    Thanking you in advance

  9. monika singh says

    Whatttt a khichdi…!!!
    How can u be so precised… i was trying different recipes for this since so many years… but today my day was awesome… sabudana khichdi was lovable.though i skipped ginger as my mother in law didnt allow.. u r just incredible… no place for confusions when dassana is here… keep going..!!… THANKYOUUU…

    • says

      thanks monika for this awesome feedback on sabudana khichdi recipe. honestly speaking, it took me lot of time and trials to perfect this recipe… making sabudana khichdi is little tricky for beginners. but with practice, one can make delicious khichdi and have it on fasting days.

  10. monika singh says

    Hi dassana,
    Very nicely explained as always… just one querry.. is ginger allowed in fasts? I am a north indian… pls do let me know. Also can this be made without ginger…pls guide..thnx

  11. anyonya says

    Hi Dassana,

    this is a wonderful recipe and my favourite too.
    my mom used to do this at maha shivaratri and vata savithri puja days…

  12. Ruchica says

    Hi, Dassana !

    I jst love this site !! keep it up ! The methods you mention here are so simple and hassle free. Yesterday I made sabudaana khichdi the way you mentiond and it turned out to be so delicious that it got famous in my office and evreryone appriciated a lot ! All thank to you !! :-) All the best !!

  13. Sapna says

    Hi! Dassana,
    I was not able to make a sabudana khichdi… but ur recipe help me to make it. My mom loved it. Thanks a lot

  14. says

    I’ve been looking for a substitute for rice and I never even considered tapioca pearls. What a wonderful and interesting idea! I hope I can find the pearls to make your recipes

  15. says

    Hey Dassana , yuou have mentioned to roast the peanuts in a microwave. I have never tried that, always roast them in a pan. For how long do you have to keep them in a microwave for proper roasting?

    Thanks :)
    Nupur

  16. sunny says

    nicely explained step by step.
    I can see it is right way to do. I am inspired to make it and eat.
    thx.

  17. Minal says

    Dear Dassana, just love your website and has been very useful to me….thanks a lot for the efforts…..as for the sabudana khichdi….i used to have a same problem where the khichdi used to turn soggy until i learnt is recipe from my aunt….. .first of all i cook the khichdi in fry pan…..it kinds of helps in keeping the pearls dry and seperated..besides having to use very little oil…. I have not mentioned the soaking procedure and quantites below as i fell you can use yours In a pan heat oil, add jeera and curry leaves and fry a little, then add potatoes cut into small cubes and fry on sim till the potatoes cook…alternately you can cover wih the lid to speed up the cooking….in the meantime mix together soaked and drained sabudana (like your recipe suggests above), crushed peanuts, chopped cilantro, salt, little black pepper powder, lal mirchi, chopped green chillies and mix this mixture with hand….keep aside….check if potatoes are cooked and once done add this mixture to the potatoes and mix well….check for salt and drizzle very little water on the mixture and cover and cook on slow fire for 2 mins….open, mix well and enjoy with roasted papad…
    I hope this method helps in solving the problem of khichdi turning soggy

  18. Kshema says

    Dear Dassana,

    I love your simple recipes. They turn out very well :)

    I also used to face the same problem as yours with the sabudana. Then one of my neighbours in Pune showed me how to get separate sabudana pearls.

    1. Wash the sabudana pearls in a colander under running water until you feel that all starch is rinsed and washed off.
    2. Transfer the washed and drained sabudana to a casserole and sprinkle with little water, just enough to ensure that they are damp.
    3. Cover the casserole tight and leave them overnight.
    4. In the morning while you prepare for seasoning etc., check on the soaked sabudana and if required you can sprinkle little more water and leave for 30 mins more.
    5. Have the peanuts roasted and ground to granules well before. Just before you start cooking, mix the peanut granules and salt with sabudana and rub the pearls well with the mixture.
    6. Leave it for about 5 mins. and then add it to the seasoning you have prepared.

    Since then I have been following this method and it is working well :)

    Enjoy!!

    • says

      thanks a ton kshema. i really appreciate your suggestions. these tips are going to make my life easier when making the khichdi. they will also help the readers who struggle to get the perfect sabudana khichdi. i am going to update the post with your suggestions. once again thanks a lot.

  19. says

    I was so excited until I got to the grated coconut! My inability to find fresh coconut is driving me NUTS (no pun intended). So many interesting looking Indian recipes I am passing by! Grr. Anyway, this looks really yummy and really different from anything I have ever seen before. I have previously only seen tapioca pearls in desserts.

    • says

      dear laura, you can even make the sabudana khichdi without coconut. coconut does add a lot in terms of taste & flavor, but without coconut also the khichdi tastes good. we also make puddings or kheer as we call them from tapioca pearls.

    • kalyani vangala- aggarwal says

      if you visit an indian store or even a regular grocery store that has a lot of spanish shopper you can find grated coconut in the freezer never use creamed cocunt as subsitute. line up all your coconut needeing recipes and cook away. in a pich you can use thr dry coconut powder or grated coconut in indian store which is unsweetened.

  20. Shruti says

    Love your recipie site..I have prepared many dishes from your blog…I love the way you have given step by step explanation with amazing pictures..