Sabudana Khichdi

Sabudana Khichdi is a very delicious traditional Indian dish made with tapioca pearls or sago. It is usually made during fasting or vrats all over India. Sabudana khichdi is a very simple, quick, and flavorful breakfast recipe. Make this fail-proof, non sticky, and perfect recipe during this Navratri season. Navratri is incomplete without making a dish with sabudana. 

For a perfectly tasting and textured khichdi, the most important ingredient is a good quality sabudana. It should be soaked correctly in the right amount of water for 5-6 hours. This khichdi is loaded with roasted crushed peanuts, green chillies, and potatoes, adding so much flavor to the dish.  

My family simply loves this khichdi a lot. I usually make it during Navratri, Mahashivratri, Ashadhi Ekadashi, or whenever my husband or son demands it 🙂

I am sharing the Maharashtrian style sabudana khichdi I learned from my mom and mother-in-law. Both of them make one of the best khichdis ever. Frankly speaking, my husband makes a tastier khichdi than me, even with the same ratio. He loves the  khichdi a bit reddish by roasting the peanuts for a little longer and I have been following the same since then. 

Hope you will love our version but feel free to roast the peanuts a little less if you like a lighter colored khichdi. I have used homemade pure ghee in this recipe, but for a vegan version, add peanut oil or coconut oil in your khichdi. 

Whenever we visit India and drive from Pune to Mumbai, there is a small snack center in Khalapur after crossing Lonavala called Shree Datta Snacks. They serve amazing tasting authentic Maharashtrian dishes and we always order Sabudana Khichdi which is so flavorful along with some other dishes. 

Have you ever visited this snack center? 

Let me know in the comments section below and your favorite dish. 

What Is Sabudana?

Sabudana is a form of tapioca also known as cassava root. This plant is very common across many countries like India, South Africa, Spain, and the West Indies. 

Sabudana is a starch which is extracted from tapioca root, which is further processed to form spherical pearls that may vary in size. It is also called tapioca pearls or sago in English. 

It is used in various Indian dishes during fasts or vrats. It is used as a thickening agent in soups, stews, and puddings across the world. 

Ingredients 

• Sabudana
• Peanuts
• Potatoes
• Green chillies
• Coriander leaves
• Shredded coconut
• Cumin seeds
• Ghee
• Salt
• Sugar

Sabudana Khichdi Step By Step Recipe 

Roasting The Peanuts

In a pan, add raw peanuts and roast them on medium low heat for 12-15 minutes stirring frequently.

Once the peanuts are warm enough to handle, rub them between your palms, and remove the peels.

Toss the peels while rubbing the peanuts and remove the peels. Toss out all the peels and crush the peanuts in a food processor or mini chopper. Set the crushed peanuts aside. 

Sabudana Khichdi

In a large bowl, add sabudana and rinse it under the running water for 3-4 times. Soak it with some water for 5-6 hours or overnight.

Gently fluff the sabudana with your hands. If you see any water left, discard it. 

Combine crushed peanuts, salt, and sugar to the soaked sabudana and set it aside.

Heat some ghee in a pan on medium heat. Once it is hot, add cumin seeds and let them crackle. 

Now add raw peanuts and roast them for 3 minutes. Add green chillies, potatoes, and a pinch of salt. Mix everything well, cover it with a lid, and cook the potatoes for 3-4 minutes. 

Take out the lid and add sabudana mixture. Cover the pan with the lid and cook the sabudana for 3 minutes. 

Remove the cover and mix it well. Cook the khichdi further by stirring it frequently for about 6-7 minutes on medium low heat. 

Add 1 tsp ghee in the khichdi, mix it well, and serve. Garnish it with some coriander leaves and fresh shredded coconut. 

Tips For Making Sabudana Khichdi

• A good quality sabudana is very important while making sabudana khichdi. I like to use Laxmi brand sabudana. 
• Rinsing the sabudana 3-4 times helps remove most of the starch. 
• Do not add too much water while soaking the sabudana or else the khichdi will turn soggy. For every cup of water, I normally add little less than ¾ cup of water. 
• Covering the khichdi for a long time with a lid will make the khichdi very soggy. 
• Adding a teaspoon of ghee at the end after making a khichdi will give some shininess and an awesome flavor to the dish. 

Variations

• You can buy roasted peanuts from the store to save some time. 
• Adjust the green chillies according to your preferences. 
• You can add some red chili powder to give the khichdi some beautiful color if you are not having it for fasting.
• Skip adding whole raw peanuts in the tempering. 
• Use coconut or peanut oil for making sabudana khichdi, a vegan friendly dish.
• Squeeze some lemon juice if you wish while serving the khichdi. 
• You can skip garnishing the khichdi with fresh shredded coconut.

How To Store Sabudana Khichdi?

Sabudana khichdi tastes the best when served fresh. Store it into the refrigerator in an airtight container for 3-4 days. 

You can warm it up in a pan for 3-5 minutes before serving. 

How To Serve Sabudana Khichdi?

Serve the khichdi with some freshly shredded coconut and coriander leaves. 

Serve it with some plain yogurt, cucumber koshimbir, or coconut chutney. 

We enjoy fruit salad along with khichdi and some sabudana or potato fryums.

DID YOU LIKE THIS RECIPE? 

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I will love to hear from you! 

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