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

sabudana khichdi recipe with video and step by step photos. 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 nonsticky texture in the sabudana pearls.

sabudana khichdi recipe

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:

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. i am sharing below some tips shared by readers as well as by myself to make a nonsticky sabudana khichdi.

tips for making good sabudana khichdi

1. rinse the sabudana pearls in a colander under running water very well until you feel that all starch is rinsed and washed away.

2. transfer the washed and drained sabudana in a bowl. add water with its level just above 1 to 1.5 inches in the bowl.

3. cover the bowl and leave the sabudana pearls for 3 to 4 hours or overnight. the time duration will depend on the quality of sabudana pearls.

4. in the morning before you begin, check on the soaked sabudana. press a few pearls. they should mash easily. if you feel some hardness in the center, then add a few tablespoons of water and leave for 30 minutes more.

5. depending on the quality of sabudana, it can take less or more hours for soaking or will require less or more water.

6. using a colander or a sieve, strain all the water from the sabudana. the water has to be strained very well. excess moisture or water can make the khichdi mushy, sticky, lumpy and pasty.

7. potatoes can be boiled, steamed or fried before adding to sabudana khichdi.

8. do not overcook sabudana, as then they can become dry and dense.

sabudana khichdi recipe for ekadashi, navratri

another variation to make sabudana khichdi

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

1. cook the sabudana khichdi in a frying pan. it kind of helps in keeping the tapioca pearls dry and separated. besides having to use very little oil.

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, crushed peanuts, chopped cilantro, salt, little black pepper powder, red chilli powder, 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.

sabudana khichdi

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:5 minutes
Total Time:25 minutes
Servings (change the number to scale):3
4.75 from 47 votes
sabudana khichdi
sabudana khichdi is a delicious dish of tapioca pearls (sago) made with potatoes, peanuts and usually had during hindu fasting days like navratri, ekadashi, mahashivratri. sabudana khichdi is also a gluten free recipe. in this recipe post, you will get many tips and suggestions to make the best non-sticky sabudana khichdi. 

INGREDIENTS FOR sabudana khichdi

(1 CUP = 250 ML)
  • 1 cup sabudana (or tapioca pearls)
  • 2 medium sized potatoes (aloo)
  • ½ cup roasted peanuts (bhuni moongphali)
  • 8 to 10 curry leaves (kadi patta) - optional
  • 1 teaspoon grated ginger (adrak) - optional
  • 1 green chili - chopped (hari mirch)
  • 1 teaspoon cumin (jeera)
  • ¼ cup grated fresh coconut (optional)
  • ½ to 1 teaspoon sugar or as required
  • ½ to 1 teaspoon lemon juice or as required (optional)
  • 3 tablespoon peanut oil or ghee
  • rock salt (sendha namak) as required

HOW TO MAKE sabudana khichdi

preparation for sabudana khichdi recipe

  • rinse sabudana very well in water. then soak sabudana overnight or for 3 to 5 hours.
  • next day drain the sabudana very well and keep aside in a bowl.
  • boil the potatoes and when warm peel and chop them.
  • 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.
  • mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.

making sabudana khichdi

  • now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.
  • now add the curry leaves and green chillies. fry for a few seconds and then add the grated ginger. both curry leaves and ginger are optional and can be skipped. 
  • saute for a couple of seconds till the raw smell of the ginger goes away. now add chopped boiled potato and saute for a minute.
  • add the sabudana. keep on stirring often on a low flame for approx 4 to 6 minutes. 
  • when the sabudana loses their opaqueness and starts becoming translucent they are cooked.
  • don't overcook as they might become lumpy and hard.
  • switch off the flame and add lemon juice and chopped coriander leaves. mix well.
  • while serving garnish sago khichdi with a few coriander leaves and drizzle with some lemon juice. you can even add some grated fresh coconut on top. 
  • serve sabudana khichdi hot.



  1. rinse the sabudana pearls very well in water.
  2. depending on the quality of sabudana you soak them in less or more water or for less or more time.
  3. after the sabudana pearls are soaked well, drain all the water very well.
  4. potatoes can be boiled, steamed or fried and then added to sabudana khichdi.
  5. you can skip green chilies and coriander leaves if you want.
  6. for hindu fasting during ekadashi, navratri, mahashivratri, please add rock salt (sendha namak) in the sabudana khichdi.
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preparation to make sabudana khichdi

soaking sabudana

1. rinse 1 cup sabudana or tapioca pearls a couple of times in running water until all the starch is washed away. you can use a colander while rinsing. soak the sabudana in water. the water level can be 1 to 1.5 inches above the sabudana. in the below picture, the sabudana pearls are already soaked. depending on the quality of sabudana 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.

making sabudana khichdi

2. to check if the sabudana have become soft or not, you should be easily able to press the sabudana and it should get mashed up easily. if there is some hardness in the center of the sabudana pearls, then add a few tablespoons of water in the bowl. cover and leave for 30 minutes more.

making sabudana khichdi

3. using a strainer or colander strain all the water from the sabudana pearls well. do strain very well as there should be no extra water in the sabudana. keep aside.

making sabudana khichdi

cooking potatoes

4. when the sabudana pearls are getting soaked, you can boil potatoes in a pan or in a cooker and keep aside. for pressure cooking, just add enough water covering the potatoes and then pressure cook for 4 to 5 whistles on medium flame.

sabudana khichdi

5. when the presure settles down on its own, open the lid. remove the potatoes and let them become warm or cool completely. then peel and chop them. instead of boiling potatoes, you can even shallow fry potatoes and then add them to the sabudana khichdi.

sabudana khichdi

making peanut powder for sabudana khichdi

6. heat a kadai or a frying pan. add ½ cup peanuts (moongphali).

sabudana khichdi

7. keep flame to medium-low and stirring often roast the peanuts.

sabudana khichdi

8. roast till the peanuts become crunchy. you will see the peanut skins getting browned or charred.

sabudana khichdi

9. switch off the flame and keep the peanuts aside to cool. you can remove the peanut skins if you want.

10. add the cooled roasted peanuts in a small grinder jar.

sabudana khichdi

11. using the pulse option powder the peanuts coarsely. do not grind at a stretch as then the peanuts will release oil. grind in parts and for a few seconds as we just need to make a coarse or semi-fine peanut powder. you can even coarsely powder the peanuts in a mortar-pestle.

sabudana khichdi

12.take the sabudana pearls in a mixing bowl or a plate or tray. then add the peanut powder in the bowl containing sabudana.

sabudana khichdi

13. also add rock salt (sendha namak) as per taste and ½ to 1 teaspoon sugar.

sabudana khichdi

14. mix very well with a spoon.

sabudana khichdi

making sabudana khichdi

15.  heat 3 tablespoons peanut oil or ghee in a heavy kadai or pan.

making sabudana khichdi

16. add 1 teaspoon cumin seeds.

making sabudana khichdi

17. let them crackle and get browned.

making sabudana khichdi

18. then add 1 chopped green chilli.

making sabudana khichdi

19. fry for a few seconds on medium-low flame.

making sabudana khichdi

20. now add the chopped boiled potatoes.

making sabudana khichdi

21. mix and saute for a minute on medium-low flame.

making sabudana khichdi

22. next add the sabudana + peanut powder mixture.

making sabudana khichdi

23. mix very well.

making sabudana khichdi

24. saute the sabudana pearls on a low flame stirring continuously for approx 4 to 6 minutes.

making sabudana khichdi

25. saute till the sabudana become translucent. switch off the flame. do not overcook as the sabudana can become lumpy and dense.

sabudana khichdi

26. then add 1 teaspoon lemon juice.

sabudana khichdi

27. add chopped coriander leaves. if you do not have coriander leaves during fasting, then you can skip them.

sabudana khichdi

28. mix well.

sabudana khichdi

29. serve sabudana khichdi hot. while serving you can also garnish sabudana khichdi with a few coriander leaves. you can also garnish with some grated fresh coconut.

sabudana khichdi recipe for vrat or fasting



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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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145 comments/reviews

  1. The complete process is very nicely explained ..I tried it myself as directed and the final outcome was fantastic.
    Very tasty and healthy

  2. Your are recipes are tasty, accurately and well explained. Thanks so much for bringing out the Annapoorani in me! 🤗

  3. You are sooo Good!
    Thank you for all the Awesome Recipes!
    Each one of them here has been presented with Love – that truly transforms into the Dishes we prepare in our Homes 🙂

  4. Hello Dassana.

    Thank you so much for such a beautiful recipe.

    My sabudana pearls never get translucent. They stay white. What am I doing wrong?5 stars

  5. Namskar Tai,
    This is Amit I am in catering business. Your blog is just amazing. Today I had made sabudana khichadi of 4 kg of sabudana using your receipy and it came out just amazing. A single pearl did not stick to kadhai. Your tips really helped me to make perfect khichadi. Thank you so much for all the details. Only one change i have made that is i fried peanut instead of roasting that gave nice taste to khichadi. Whenever i have to make something once i go through your recipe before the preparation.5 stars

    • namaskar amit. thanks for such detailed positive feedback and review on sabudana khichdi recipe. so glad to read that the recipe worked perfectly even when the proportions were increased. glad also that the tips helped to get that perfect non-sticky sabudana khichdi. i wish you all the best in your catering business.

  6. All recopies are very well done
    I have cooked them all and I really trust the recipes
    Writer has taken lots of effort to make it easy to cook

  7. Dear Dassana Ji, sorry to write so often on your website …. It is a bitterly cold winter ( -6 oC) and my daughter is visiting – and she eats only sabudana usli… so I had to make sabudana khitchdi, for the third time, this week. I followed all your instructions, … plus a sprinkle of hing (!), a teaspoon of Urad dal in the phodni, a quarter teaspoon of ground jeera ( – extra, to the jeera in the phodni – ) , a heaped tsp. of chilli powder, a generous sprinkle of MSG – mono sodium glutamate … and a teaspoon of dried curry leaf powder. I was out of fresh curry leaf – they are very expensive in the US, about $42 per pound at Whole Foods – so I decided to use the indian dried curry leaf powder …. it is not as good, but will do, in an emergency. The khitchdi was wonderful – according to my daughter. I have issued stern orders to her – 1) Learn how to cook indian food, and 2) get married ( she is 33 ! ) . She probably won’t do either …. she never listens to me …
    Best wishes to you, your staff and all your readers. Belated Happy New Year.5 stars

    • no problem vidwan ji. you can always write. your comments have a lovely humor in them. loved the variations you made in the sabudana khichdi like red chili powder, curry leaves powder. i am not a fan of msg, so i do not add it in any food that i make, but yes i do know folks who swear by it as it perks up the flavors in the food. i was not aware curry leaves is so expensive in US. of course substituting curry leaves powder is a good idea.

      best wishes to you and your daughter as well. hope whatever you want in relation to your daughter comes true 🙂

  8. Hi Dassana, I am a South Indian and believe me my gujju friend was proud of this kichidi. Thank you sooo much 🙂 your blog is kinda the go to place for me when I think of cooking something outside the world. You have never failed me.

    Loads of love and admiration from London5 stars