Sabudana Khichdi Recipe makes falahari khichdi that can be eaten during Hindu fasts such as Navratri, Ekadashi, and Janmashtami. It is light on stomach, yet gives enough energy to carry on with daily routines during fasting.
Sabudana khichdi is very popular dish in western India, especially in the states of Maharashtra, Gujarat, Karnataka, and Madhya Pradesh. At many places it is a popular snack and is available as a street food.
Sabudana (tapioca/ sago) pearls
People often ask me the trick to make non sticky khichdi. Today I will share sabudana khichdi recipe to make perfect non sticky khichdi.
Watch video on how to make non sticky sabudana khichdi (The video is in Hindi with subtitles in English)
You may also like my other falahari recipes such as samak ke chawal and kachche kele ke phalahari kebab.
Soak sabudana
Ingredients required for making sabudana khichdi
Soak sabudana for at least two hours, and preferably for eight hours. I often soak them overnight. In order to get non sticky sabudana pearls, soak them in just enough water. Sabudana should be completely submerged in water but there should be no extra water on top. After few hours sabudana will absorb water and enlarge. Press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking. It should be soft from inside as well.
(Left) sabudana soaked in just enough water (right) sabudana pearls have absorbed water, but are not sticky
There are different varieties of sabudana in the market. Some need more water and time to get soaked, while others are ready instantly. If there is still some water left in sabudana, drain that extra water.
List of ingredients and printable recipe is given at the end of this post.
How to make sabudana khichdi
First of all dry roast peanuts in a heavy bottomed pan, and allow them to cool. Remove the skin from the nuts by gently pressing and rubbing them with your fingers. Blow away the peel. Alternately you can use skinless roasted peanuts that are available in the market. You can also use peanuts with skin intact. But in that case colour of khichdi will be brown instead of white-ish. Now roughly grind peanuts.
Boil the potatoes. When slightly cold peel and dice into small cubes.
Heat oil and add cumin. When they start to splutter, add curry leaves. Then add chopped green chillies and diced potatoes. Fry potatoes for two three minutes. Then add sabudana to it. Add salt to taste and mix well. If you are fasting, use rock salt. You may also skip using cumin seeds if its use is not allowed. Cover the pan and cook on low flame. Stir the khichdi occasionally. Switch off the gas when sabudana pearls become translucent. Do not over cook, otherwise khichdi will become rubbery.
Drizzle lemon juice and garnish with chopped coriander leaves and serve hot. You may enjoy it with phalahari sukhi arbi and phalahari potato dahi vadas.
Sabudana khichdi is ready
You can check many more vrat recipes in my previous post Navratri fast recipes.
Sabudana Khichdi Recipe
To save or take a print of the recipe please click on the printer icon in the recipe box.
| Servings | Prep Time |
| 4 servings | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 8 hours |
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Sabudana khichdi recipe makes delicious vegan and gluten free tapioca pearl pilaf. This can be eaten during Hindu fast of Navratri and Janmashtami.
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- 1 cup sabudana/ sago/ tapioca pearls
- 2 medium sized potatoes boiled, peeled, and diced into small cubes
- 1/2 cup peanuts
- 1 tablespoon ghee/cooking oil
- 10 curry leaves
- 2 green chillies finely chopped
- rock salt (sendha mnamak) according to taste
- 2 sprigs cilantro/coriander leaves finely chopped
- 1 teaspoon fresh lemon juice
- Soak sabudana for at least two hours, and preferably for eight hours. In order to get non sticky sabudana khichdi, soak sabudana in just enough water so that it is completely submerged in water but there should be no extra water on top. To check if sabudana is soaked properly , press a pearl between your finger and thumb. If it is still hard from inside, it needs some more soaking.
- Dry roast peanuts in a heavy bottomed pan,. When they are cold, remove the skin from the nuts by gently pressing and rubbing them with your fingers. Blow away the peel. Roughly grind the peanuts in a mixer grinder, or a mortar and pestle.
- Heat oil in a heavy bottomed pan. Add cumin seeds. When they start to crackle, add curry leaves and chopped green chillies. Then add diced potatoes. Add rock salt. Stir and fry potatoes for 2-3 minutes. Then add grounded peanuts and sabudana. Check for salt an add some more if needed. Cover and cook on low flame. Stir occasionally.
- Switch off the gas when sabudana becomes translucent. Do not over cook, otherwise khichdi will become dry and chewy.
- Drizzle lemon juice and garnish with coriander leaves. Serve hot.
- Freshly made warm khichdi tastes best.
- You can add desiccated coconut on top.