sabudana khichdi recipe, maharashtrian style sabudana khichdi recipe

5 from 2 votes
sabudana khichdi is made during fasts and also is a regular breakfast/snack in maharashtra.
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sabudana khichdi recipe with step by step photos. sabudana khichdi is made during fasting and also is a regular breakfast or snack in maharashtra. sabudana khichdi is made with soaked tapioca pearls and flavored with cumin seeds, roasted peanut powder or crushed peanuts and green chilies.

sabudana khichdi recipe

i had made this sabudana khichdi for navratri so thought of sharing the recipe. this sabudana khichdi recipe is different from the sabudana khichdi i have posted earlier and usually prepare. my sister had shared this recipe with me, which she got from her maharashtrian cook. green chilies are used generously in the recipe. i cannot have so much of green chilies in any dish, so i add them less while making this recipe. her cook comes from the southern part of maharashtra, where they have really spicy food. thus they are used to having so much heat and spice in their food. but for people like us, who eat less spicy food, green chilies can be reduced. though based upon your taste preferences, you can always add less or more of green chilies.

in fact, if you just have sabudana khichdi during fasting, then add just add half or 1 green chili. but if you do have regular vrat/upvas meals and fruits, then you can add more green chilies. both roasted peanut powder & whole roasted peanuts are added. hence these give a good taste as well as crunch in the recipe. thereby what you get is a delicious and tasty sabudana khichdi.

you have to soak sabudana pearls for 2 hours or more or overnight till they soften. some sabudana pearl may take just 20 to 30 minutes to soften and some more time. so soak them accordingly. i soaked tapioca pearls for an hour and they were soft. just press a few pearls gently, if they get mashed easily, then they are soaked well.

having sabudana khichdi is always nostalgic for me. as i used to eat it quite often from my school friend’s tiffin box. the best part of sabudana khichdi is that it tastes good, whether is hot or warm or at room temperature. both sabudana vada and sabudana khichdi are my favorite snacks not only during fasting, but also otherwise. i like to have them with a hot cup of tea.

you can make sabudana khichdi as breakfast, snack and even for vrat/fasts. if you are confused what to make on fasting days, then check this link – 80 navratri fasting recipes.

if you are looking for more sabudana recipes, then do check:

sabudana khichdi recipe card below:

easy sabudana khichdi recipe, maharashtrian style sabudana khichdi recipe
5 from 2 votes
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maharashtrian style sabudana khichdi recipe

sabudana khichdi is made during fasts and also is a regular breakfast/snack in maharashtra.
course side dish, snacks
cuisine indian
prep time 2 hours
cook time 30 minutes
total time 2 hours 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

for peanut powder:

  • ¼ cup roasted peanuts (moongphali) - dry grind roasted peanuts to powder

for sabudana khichdi

  • 2 tablespoons peanut oil, you can also use ghee
  • 1 cup sabudana (tapioca pearls)
  • 2 small to medium size potatoes (aloo) - peeled and chopped into small cubes
  • ¼ cup roasted peanuts (moongphali)
  • 1 to 3 green chilies (hari mirch) - chopped. you can add more green chilies if you want
  • 1 teaspoon cumin seeds (jeera)
  • ½ to 1 teaspoon sugar or as required
  • ½ to 1 teaspoon lime or lemon juice or as required (optional)
  • sendha namak or rock salt as required.

how to make recipe

soaking sabudana:

  1. rinse 1 cup of sabudana or tapioca pearls a couple of times in water. soak them in 2 cups water for a couple of hours or overnight. to check, just gently press a few sabudana pearls by pressing if they are soft or not. the sabudana pearls should easily mash.
  2. drain them well or place them in a colander/strainer for 5 to 6 mins. keep aside.

making sabudana khichdi

  1. heat a pan and add 1/2 cup peanuts.
  2. on a low flame, stirring at times, roast peanuts till you see a few black spots on them. they should become crunchy. keep them aside and let them cool. you can remove the peanuts skin if you want.
  3. now take 1/4 cup of the roasted peanuts in a small grinder jar. reserve the rest of the 1/4 cup. grind to a semi fine or coarse powder.
  4. heat 2 tablespoons peanut oil or ghee in a thick bottomed pan or kadai.
  5. add chopped potatoes.
  6. on a low to medium flame, pan fry the potatoes till they are crisp and golden.
  7. remove the potatoes with a slotted spoon and place aside.
  8. in the same oil or ghee add cumin seeds. saute till they crackle.
  9. now add 1 to 3 green chilies. saute for some seconds.
  10. next add 1/4 cup of the roasted peanuts.
  11. also add the shallow fried potatoes. mix very well.
  12. sprinkle rock salt or sendha namak as per taste and add 1/2 to 1 teaspoon sugar. mix again.
  13. now add the sabudana pearls. stir and mix very well.
  14. cover the pan with a lid, cook for 2 to 3 minutes on a low flame or sim.
  15. then remove the lid. stir again. by now the sabudana pearls will be cooked and appear translucent.
  16. drizzle 1/2 to 1 teaspoon of lime or lemon juice all over and mix well.
  17. add the ground roasted peanut powder. again mix well.
  18. cover the pan with the lid. switch off the flame and let the sabudana khichdi rest for 1 to 2 minutes.
  19. serve sabudana khichdi hot or warm or at room temperature with lime or lemon wedges.

how to make maharashtrian style sabudana khichdi recipe:

1. rinse 1 cup of sabudana or tapioca pearls a couple of times in water. soak them in 2 to 2.5 cups water for 2 hours or more or overnight. to check if they have softened or not, gently press a few sabudana pearls by pressing. the sabudana pearls should easily mash. if not, then soak them for some more time and add some more water. you can soak the pearls overnight or for 2 to 3 hours. depending on the quality of pearls. they might take more or less time to soften. the tapioca pearls i used just took 1 hour to soften.

sabudana khichdi recipe

2. drain them well or place them in a colander/strainer for 5 to 6 mins, so that all the extra water drains off. keep aside.

sabudana khichdi recipe

3. heat a pan. keep the flame to a low and add ½ cup peanuts.

sabudana khichdi recipe

4. stir and roast the peanuts on a low flame, till they become crunchy. remove and let them cool. you can remove the skin from peanuts if you want.

sabudana khichdi recipe

5. now take ¼ cup of the roasted peanuts in a grinder jar. dry grind to a powder. you can grind into semi fine or coarse powder. grind in parts, so that you get peanut powder and not peanut butter. reserve the remaining ¼ cup roasted peanuts. alternatively you can coarsely powder the peanuts in a mortar-pestle.

sabudana khichdi recipe

6. heat 2 tablespoons peanut oil or ghee in a thick bottomed pan or kadai.

sabudana khichdi recipe

7. on a low to medium flame, pan fry the chopped potatoes. about 2 small to medium sized potatoes which are chopped in small cubes.

sabudana khichdi recipe

8. when the potatoes become crisp and golden, then remove them with a slotted spoon and keep aside.

sabudana khichdi recipe

9. lower the flame. then in the same pan, add cumin seeds. saute till they crackle.

sabudana khichdi recipe

10. now add 1 to 3 green green chilies (chopped). saute for some seconds. you can add less or more green chilies as per your taste preferences.

sabudana khichdi recipe

11. add the remaining ¼ cup roasted peanuts. i have removed the skin from the roasted peanuts.

sabudana khichdi recipe

12. also add the pan fried potatoes. mix well.

sabudana khichdi recipe

13. sprinkle rock salt or sendha namak as required and add ½ to 1 teaspoon of sugar. add sugar also as per your taste preferences. mix well.

sabudana khichdi recipe

14. now add the sabudana pearls.

sabudana khichdi recipe

15. stir and mix very well.

sabudana khichdi recipe

16. cover the pan with a lid and cook for 2 to 3 mins on a low flame or sim.

sabudana khichdi recipe

17. after 2 to 3 minutes, remove the lid. stir well. by now the sabudana pearls will appear translucent and cooked.

sabudana khichdi recipe

18. drizzle 1 teaspoon of lime or lemon juice. mix very well.

sabudana khichdi recipe

19. next add the ground roasted peanut powder. again stir and mix very well.

sabudana khichdi recipe

20. cover the pan with its lid. then switch off the flame. allow the sabudana khichdi to rest for 1 to 2 minutes before you serve.

sabudana khichdi recipe

then serve sabudana khichdi hot or warm with lime or lemon wedges.

sabudana khichdi recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. Can we use normal salt in place of rock salt?

    • if not making for fasting, then you can use regular salt.

  2. Dear dassana….two to three. Min is sufficient na…to cook pearls…mine did. Not get transparent…n later became messhy….pl guide

    • shubha, 2 to 3 minutes is fine but it also depends on the thickness of pan and the intensity of flame. you can cook more if the pearls do not look translucent. you can check this video here to get an idea – https://www.vegrecipesofindia.com/sabudana-khichdi-navratri-vrat-recipe/

      mushiness is due to any traces of water in the sabudana or over soaking. so when you strain the sabudana pearls, use strainer or colander and strain very well.