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

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sabudana khichdi recipe, sabudana khichdi

sabudana khichdi is a delicious dish of tapioca pearls cooked with potatoes and peanuts. vegan & gluten free recipe.

4.52 from 43 votes
total time:
510minutes

sabudana khichdi recipe with step by step photos and video – 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.

sabudana khichdi recipe, sabudana khichdi

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.

sabudana khichdi recipe, sabudana khichdi
4.52 from 43 votes
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sabudana khichdi recipe

sabudana khichdi is a delicious dish of tapioca pearls cooked with potatoes and peanuts. vegan & gluten free recipe.
course snacks
cuisine indian
prep time 8 hours
cook time 30 minutes
total time 8 hours 30 minutes
servings 3 to 4
rough calories per serving 539 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup sabudana (or tapioca pearls)
  • 2 small to medium size 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 recipe

preparation for sabudana khichdi recipe

  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.

making sabudana khichdi

  1. now heat peanut oil or ghee. fry the cumin first till they crackle and get browned.

  2. now add the curry leaves and green chilies. fry for half a minute and then add the grated ginger.
  3. stir till the raw smell of the ginger goes away. now add potato and saute for 1-2 minutes.
  4. add the sabudana. keep on stirring the mixture.
  5. when the sabudana looses their opaqueness and starts becoming translucent they are cooked.
  6. don't over cook as they might become lumpy and hard.
  7. lastly add grated coconut. mix well. close the fire.
  8. while serving garnish sago khichdi with coriander leaves and drizzle with some lemon juice.

  9. serve sabudana khichdi hot.

recipe video

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how to make sabudana khichdi

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 3 tbsp peanut oil or ghee 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.


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134 comments/reviews

  1. 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.

    • 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 🙂

  2. 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 London

    • Welcome Chella. Thanks for your appreciation and positive feedback. Love and Regards.

  3. Dear Dasana Ji, I made your ‘special’ sabudana, again. I soaked the sabudana pearls, ( 2 mm) with 1 /4 th inch water, left on top, for 8 hours, and they were perfect – soft and giving, to the touch, moist but dry, and did not stick to my fingers ! 😉
    My wife has issued strict orders … no more than one small cup of anything ! ( I cook too much, and since there are only two of us, we have to throw the excess, out … which is bad and wasteful ;-( ….. So, I made up for that, by adding 100% of aloo. 😉
    The sabudana khitchdi was perfect ! I came to your website, by habit, and since I know the instructions, by heart, I only read the headlines … 😉 ….. that was enough to boost my confidence. I added a teaspoon of wet coconut cream …. and two sprinkles of Hing, which I now notice, is not even there, in your ingredients 😉 …. anyway, no harm done, since I can’t taste the Hing, in the prepared dish. lol.
    Best Season’s wishes to you and your ‘staff’ ( hubby ? ) … and to all the readers.

    • thats a lovely as well as humorous comment. potatoes can always be added more. more the better. glad that the sabudana khichdi worked for you. coconut cream is good and so is hing. some folks do add hing if not making sabudana khichdi for fasting.

      best season’s wishes to you and your wife. thanks a lot.

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