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

by dassana amit updated March 2, 2014

sabudana khichdi recipe, sabudana khichdi

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 2-3 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.

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 the sabudana or tapioca pearls a couple of times in water. soak the sabudana overnight. 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.

soak sabudana

2: roast the peanuts 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 sugar with the drained sabudana pearls.

mix sabudana pearls salt sugar

6: heat oil and crackle the cumin.when they are browned add the green chilies. fry for half a minute on medium flame.

heat oil for making sabudana khichdi

7: add the chopped boiled 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 some lemon juice and serve the sabudana khichdi hot.

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:

5.0 from 1 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
  • 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 4-5 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.

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{ 35 comments… read them below or add one }

Ruchica April 4, 2014 1

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 !!

Reply

dassana amit April 4, 2014 2

welcome ruchica. big thanks for this positive feedback on recipes. glad to know that everyone liked the sabudana khichdi recipe. you can try the buckwheat khichdi too. http://www.vegrecipesofindia.com/buckwheat-khichdi-recipe-kuttu-ki-khichdi/

Reply

easyfoodsmith March 2, 2014 3

I find sabudana khichdi so versatile. I can have it for lunch or dinner or I can snack on it or enjoy it for breakfast! Your khichdi looks perfect to the T.

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dassana amit March 2, 2014 4

thanks a lot for appreciating the recipe.

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Sapna October 28, 2013 5

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

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dassana October 28, 2013 6

welcome sapna. sabudana khichdi is a little tricky recipe. i am glad to know that u got it perfect.

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Harini October 10, 2013 7

Perfect,delicious and authentic sabudana kichadi,I have made it once but nothing like yours :)Thanks for sharing

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dassana October 10, 2013 8

welcome harini

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Christine October 4, 2013 9

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

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Nupur October 3, 2013 10

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

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dassana October 4, 2013 11

hi nupur, i roast the peanuts in the microwave for 3-4 minutes.

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sunny May 27, 2013 12

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

Reply

dassana May 29, 2013 13

thanks sunny.

Reply

gopal pandey May 6, 2013 14

p/s snd me recieps like this

Reply

dassana May 16, 2013 15

please subscribe to free recipes update at your email by following below link:
http://forms.aweber.com/form/64/1800486464.htm

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Minal March 11, 2013 16

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

Reply

dassana March 11, 2013 17

thanks a lot minal for the detailed method. i shall try making the khichdi this way. i found kshema’s method also very helpful.

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Mansi October 26, 2012 18

Hey your recipes and the time of cook both just awesome. I really appreciate you for this.

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dassana October 27, 2012 19

thanks mansi

Reply

kalyani vangala- aggarwal October 22, 2012 20

loved your site signed up for updates

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dassana October 22, 2012 21

thanks kalyani.

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Kshema October 22, 2012 22

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!!

Reply

dassana October 22, 2012 23

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.

Reply

suhani October 21, 2012 24

this looks so tasty..i never add coconut..but now will try this way..

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dassana October 21, 2012 25

do try shivani. with coconut the sabudana khichdi tastes too good.

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Laura October 21, 2012 26

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.

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dassana October 21, 2012 27

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.

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kalyani vangala- aggarwal October 22, 2012 28

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.

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dassana October 22, 2012 29

thanks for the response kalyani :-)

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Laura October 30, 2012 30

I have tried the freezer section in the market that has great Indian selection. Maybe they were just out and I should try again…. Because I see another fantastic looking coconut recipe on the blog today. :)

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Laura November 2, 2012 31

Excitement!!!!!! I was at my favorite international grocery store today and I checked the Hispanic freezer instead o the Indian freezer and I finally found it!!!!!!!! YAY!!!!!!!!! So thanks a ton for the idea!

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dassana November 3, 2012 32

Thats great Laura. So now all those coconut based Indian recipes can be made soon :-)

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Shruti October 20, 2012 33

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..

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dassana October 21, 2012 34

thanks shruti for trying out the recipes as well as liking the pics.

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Anamika @ madcookingfusions October 20, 2012 35

hey, I am fasting tomm…will make this for my breakfast..actually its not fasting its feasting as you mentioned..lol :)!

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