Sabudana khichdi recipe

रेसिपी को हिन्दी में पढ़े

Sabudana Khichdi Recipe – Tapioca pearls are cooked with potatoes and crushed peanuts. It is usually made during fasting days like Navratri, Mahashivratri, Ekadashi or Chaitra Navratri.

To make sabudana khichdi perfect, you need to keep few points in your mind. First soak sabudana well. Please read tips below. Second drain soaked sabudana well. If drained properly then it won’t be sticky at all.

This is Gujarati or Maharashtrian style recipe.  

It is the most popular snack recipe for vrat or Hindu fast. I remember my grandmom used to make this during shravan month. And as a kid I used to enjoy this even though I was not doing fast those days.

During fasting days, I do make other sabudana recipes as listed above.

I have served this with rajgira kadhi. And this combination is unbelievable awesome. If you haven’t tried then I strongly recommend this combo. Do try and let me know how you like it.

I have seen many people in Gujarat likes to add red chili powder in their khichdi. But I do not prefer to add. As I like the spicy taste coming from green chilies only.

Check out other sabudana recipes
sabudana vada  //  sabudana thalipeeth  //  sabudana dosa  //  sabudana kheer  //  sabudana pakora

How to make Sabudana Khichdi recipe (Step by Step Photos):

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1) Wash sabudana under running cold water till water runs clear. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section.

2) After it get soaked, sabudana will swells up almost all the water and they will becomes almost triple in size.

3) Drain any excess water from it using strainer. Let it drain at least 10 minutes. This is very important step to avoid stickiness of sabudana.

4) Let’s check sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.

5) Heat the oil in a pan on medium heat. Once hot, add cumin seeds. Let them sizzle.

6) Then add chopped green chilies and curry leaves. Saute for 30 seconds.

7) Then add cubed potatoes and sendha namak. Mix well.

8) Cover the pan and cook till potatoes and cooked. Mine are crispy and browned because I used wide pan and potatoes are in single layer. If using wok or potatoes are overcrowded then they will be soft. Either way tastes good, it’s all about preference.

9) Once potatoes are cooked, add crushed peanuts and coconut.

10) Mix well and cook for 1-2 minute.

11) Then add soaked-drained sabudana. if sabudana is drained properly, they will stay separated. Otherwise they will stick to each other.

12) Mix gently.

13) And cook for 4-5 minutes till sabudana pearls are soft and transparent. Make sure to stir, so it doesn’t stick to the bottom of the pan. If you overcook the sabudana then it will become chewy and will stick to each other and make a big clump.

14) Finally add some lemon juice and sugar. Mix well and garnish it with chopped cilantro.

Serving suggestions: Serve sabudana khichdi as such as a breakfast or snack. Serve with Rajgira Kadhi or singhare ki kadhi as a meal during fasting days or vrat.

Tips for Soaking Sabudana to get Perfect Sabudana Khichdi

• There are so many different varieties of sabudana available in market. Some requires 2-3 hours soaking and some require 8 hours of soaking. Soaking time is depends on quality of sabudana. So experiment with your sabudana and decide soaking time. Mine needed overnight soaking. It is very crucial to soak sabudana properly whenever you are making any dish from sabudana.
• Always use shallow and wide bowl to soak sabudana. Never use deep bowl. Add just enough water up to just 1 ½ inches above the sabudana.
• If you have added more water while soaking, sabudana will become sticky.
• Check sabudana is soaked well or not. press one soaked pearl between your finger and thumb, it should mash very easily without any effort.
• It is very important to drain all the water from sabudana to get separated pearls in khichdi. Let it drain in colander or strainer for good 10 minutes.

4.67 from 3 votes

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Sabudana Khichdi Recipe

US measuring cups are used (1 cup = 240 ml)

Course Main Course

Cuisine Indian

Prep Time 8 hours

Cook Time 20 minutes

Total Time 8 hours 20 minutes

Yield 2 Servings

Author Kanan

Ingredients (1 cup = 240 ml)

• ¾ cups Sabudana (Sago or Tapioca pearls)
• 1 ½ tablespoons Oil
• ½ teaspoon Cumin seeds
• 2 Green chilies chopped finely
• 7-8 Curry leaves
• 1 small or ½ cup Potatoes cut into small cubes
• Rock salt (Sendha namak) to taste
• 2 tablespoons Peanuts Roasted and roughly crushed
• 1 tablespoon Desiccated coconut
• 1 teaspoon Lemon juice
• ½ teaspoon Sugar Optional
• few sprigs Cilantro or coriander leaves chopped finely

Instructions

Preparation:

1. Wash sabudana under running cold water till water runs clear.
2. Soak the sabudana in enough water for 2-3 hours or overnight. Check out tips section below.
3. After it get soaked, drain any excess water from it using strainer.
4. Let it drain at least 10 minutes.
5. Let’s check sabudana is soaked properly or not. When you press one soaked pearl between your finger and thumb, it should mash very easily without any effort.

Making sabudana khichdi recipe:

1. Heat the oil in a pan on medium heat.
2. Once hot, add cumin seeds. Let them sizzle.
3. Then add chopped green chilies and curry leaves. Let them cook for 30 seconds.
4. Then add cubed potatoes and sendha salt. Mix well.
5. Cover the pan and cook till potatoes and cooked.
6. Once potatoes are cooked, add crushed peanuts and coconut. Mix well and cook for 1-2 minute.
7. Then add soaked-drained sabudana. Mix gently.
8. And cook for 4-5 minutes till sabudana pearls are soft and transparent. Make sure to stir, so it doesn't stick to the bottom of the pan.
9. Finally add some lemon juice and sugar.
10. Mix well and garnish it with chopped cilantro.
11. Turn off the stove