Sabudana Khichdi Recipe
User Reviews
4.9
143 reviews
Excellent
Sabudana Khichdi Recipe
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Sabudana Khichdi is a traditional Indian dish made from soaked tapioca pearls (sabudana), potatoes, and toasted peanuts. The pearls become soft and fluffy after soaking, then are sautéed with cumin seeds, curry leaves, green chilies, and optionally garnished with fresh coriander leaves. The dish combines subtle sweetness with mild spice and a crunchy peanut texture, making it a favored choice during fasting days or as a light meal.
Description
This recipe begins by soaking sabudana pearls thoroughly to ensure softness and prevent a pasty texture. Potatoes are cooked and chopped, while roasted peanuts are coarsely ground to add a nutty crunch throughout. Cumin seeds are fried in peanut oil or ghee as the aroma base, followed by optional additions like curry leaves and green chilies for mild heat.
The soaked, drained sabudana is mixed with the peanuts, sugar, and rock salt (optional for fasting) and cooked with the spiced tempering to form a fluffy, slightly sticky texture. Fresh coriander leaves and a squeeze of lemon juice brighten the dish. Its mild flavors and soft, chewy pearls make it nourishing and satisfying without heaviness.
Sabudana Khichdi is often served as a breakfast or snack during fasting periods but is enjoyed year-round. It can be prepared in varying quantities and easily adapted by omitting green chilies or coriander if desired.
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Ingredients
- 1 cup sabudana - sago or tapioca pearls, 150 grams
- water as required, to soak sabudana
- 2 potato medium-sized
- ½ cup peanuts - roasted
- 8 to 10 curry leaves - optional
- 1 teaspoon ginger optional, grated
- 1 green chili - chopped or ½ to 1 teaspoon
- 1 teaspoon cumin seeds
- ¼ cup coconut - grated, fresh - optional
- ½ to 1 teaspoon sugar or as required
- ½ to 1 teaspoon lemon juice (optional) or as required
- 3 tablespoons peanut oil or ghee
- rock salt - edible and food grade, (sendha namak) as required
- 1 to 2 tablespoons Coriander leaves - chopped, optional
Instructions
Preparation
- Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
- After the sabudana has soaked well enough, check if they have become soft or not.
- To do this take a few pearls and press them with your fingers. They should get mashed easily. If you feel some hardness in the center of the sabudana pearls, then add a few tablespoons of water in the bowl. Cover and leave to soak for 30 minutes more.
- Drain the soaked sabudana very well of all the water and set aside.
- 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 on low to medium-low heat.
- Now add the curry leaves if using and green chillies. Fry for a few seconds and then add the grated ginger if using. Both curry leaves and ginger are optional and can be skipped.
- Saute for a couple of seconds till the raw aroma of the ginger goes away. Now add chopped boiled potatoes and saute for a minute.
- Add the sabudana. Keep on stirring often on a low heat for about 3 to 5 minutes.
- When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
- Don't overcook as they might become lumpy and hard.
- Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
- While serving garnish 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 or warm as is. Or you can serve with a side of sweetened curd or a satvik coconut chutney made with fasting ingredients.
Notes
- Rinse sabudana well to remove excess starch before soaking.
- Adjust soak time and water amount based on sabudana quality for soft pearls without hardness.
- Drain soaked sabudana thoroughly to prevent mushiness during cooking.
- Potatoes can be boiled, steamed, or fried before adding; steaming or boiling are common.
- For fasting recipes, use edible rock salt (sendha namak) and omit regular salt.
- This recipe scales easily to serve more or fewer people.
Nutrition Information
Show Details
Calories
577kcal
(29%)
Carbohydrates
73g
(24%)
Protein
9g
(18%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
13g
(65%)
Sodium
518mg
(22%)
Potassium
792mg
(17%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
121IU
(2%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
36mg
Vitamin B6
1mg
Vitamin C
86mg
(96%)
Vitamin E
3mg
Vitamin K
3µg
Calcium
50mg
(5%)
Vitamin B9 (Folate)
362µg
Iron
2mg
(11%)
Magnesium
82mg
(21%)
Phosphorus
181mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 518mg | 22% |
| Potassium | 792mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 121IU | 2% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 36mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 86mg | 96% |
| Vitamin E | 3mg | |
| Vitamin K | 3µg | |
| Calcium | 50mg | 5% |
| Vitamin B9 (Folate) | 362µg | |
| Iron | 2mg | 11% |
| Magnesium | 82mg | 21% |
| Phosphorus | 181mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
143 reviews
Excellent
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