This authentic Gujarati Sabudana Khichdi is the best comfort food and great for fasting/vrat. Get perfect non-sticky sabudana khichdi with our step by step instructions.
Enjoy with Karak Chai or Plain yogurt.
This khichdi is eaten either during fasting, especially during Navratri but also Janmasthmi, Mahashivratri, Shravan month, or any other fasting day.
It is a great breakfast dish as it is very high in carbs. This khichdi is not great if you are looking to lose weight!
✔️ PERFECT AND NON-STICKY
✔️ VEGAN AND GLUTEN-FREE
✔️ GREAT FOR LUNCH BOX
✔️ SO DELICIOUS
Sabudana are tapioca pearls. These are commonly found in three different sizes. For sabudana khichdi, we want to use medium TAPIOCA PEARLS.
Other Sabudana Recipes:
Crispy Gujarati Sabudana Vada
Farali Sabudana Vada Chaat
Sabudana Chevdo
Sabudana - we have used medium size. Easily available.
Potatoes - boiled potatoes and cut into cubes. By boiling the potatoes in advance, you will not have to cook on the stove. Your khichdi will have a uniform colour rather than browned potatoes with white sabudana. Also no moisture will drip in the khichdi whilst the potato cooks.
Ginger and green chilli - crushed ginger and green chilli
Peanuts - crush some roasted peanuts until you get coarse peanuts.
Raw peanuts - leave some peanuts whole to add to the vaghar - optional
Curry leaves - add an incredible flavour
Sugar - the sweetness is what gives a wonderful Gujarati flavour. Use powdered sugar so that lwss moisture is released from the sugar (grind the normal sugar in a grinder)
Lemon Juice - lemon juice and sugar together provide the sweet and sour flavour that is quintessentially Gujarati food
Coriander leaves - fresh coriander leaves to serve
Cumin Seeds - for the vaghar
Farali Salt - known as Sindhu Mithu in Gujarati or Sendha Namak in Hindi, use this if making it for fasting otherwise use regular salt.
Oil or ghee - use either peanut or sunflower oil if making it for fasts
Sendha Namak is Himalayan Pink Salt. It is especially used for vrat recipes or when fasting. Table salt cannot be used at this time. Sendha Namak is packed with minerals.
Black salt is also known as Sanchar, which cannot be used during fasts. Sanchar has an eggy flavour and has its own unique uses - such as chaat recipes
Firstly, wash the sabudana thoroughly in cold running water to remove carbs as much as possible using colander.
Then lay out flat and pour cold water up until the water just covers the sabudana.
Leave to soak overnight, in the morning you should have perfectly soaked sabudana without any water and when you press it should break the sabudana without any pressure.
1 cup raw sabudana yields almost 2 cups soaked sabudana.
Use crushed peanuts to help soak up the moisture and prevent the sabudana sticking.
Adding too much sugar will release moisture and cause the sabudana to become sticky
Do not compromise in using oil or ghee. Fat content helps to keep sabudana separate too.
Once the sabudana mixture is added to the vaghar, turn the heat off
Add the lemon juice once the heat is off
Sabudana khichdi is best eaten as soon as it is made.
However, to store leftovers, wait until it has completely cooled before storing in the fridge.
You may use leftover sabudana khichdi in making Crispy Gujarati Sabudana Vada (link is above in the post)
You may add other ingredients such as cashews, almonds or raisins in the vaghar.
Use green coriander chutney to make Hariyali Sabudana Khichdi, and still can be eaten during fast.
You can add a pinch of ground turmeric and red chilli powder if NOT making for vrat.
Take soaked sabudana in a bowl (check how to soak sabudana above) pic 1.
Add crushed roasted peanuts (pic 2)
Now add boiled, peeled cubes potatoes (pic 3)
Then crushed ginger-chillies (pic 4)
Add salt and sugar (pic 5)
Mix well and leave it aside (pic 6)
Heat oil in a heavy-based pan (pic 7)
Add cumin seeds (pic 8)
Then peanuts (if using) pic 9
Once cumin seeds splutter add curry leaves (pic 10)
Then add sabudana and potato mixture and quickly stir (pic 11)
After just a couple of minutes, cooking turns off the heat, add lemon juice and freshly chopped coriander (pic 12)
Check out our Must Try Vrat Ka Khana for more farali recipes.
Other Breakfast Recipes
Kefir mango lassi
Eggless Mandazi
No onion Seviyan Upma
Enjoy with Karak Chai or Plain yogurt.
Gujarati Sabudana ni Khichdi
It is a great breakfast dish as it is very high in carbs. This khichdi is not great if you are looking to lose weight!
✔️ PERFECT AND NON-STICKY
✔️ VEGAN AND GLUTEN-FREE
✔️ GREAT FOR LUNCH BOX
✔️ SO DELICIOUS
What is Sabudana
Sabudana are tapioca pearls. These are commonly found in three different sizes. For sabudana khichdi, we want to use medium TAPIOCA PEARLS.
Other Sabudana Recipes:
Crispy Gujarati Sabudana Vada
Farali Sabudana Vada Chaat
Sabudana Chevdo
Ingredients:
Sabudana - we have used medium size. Easily available.
Potatoes - boiled potatoes and cut into cubes. By boiling the potatoes in advance, you will not have to cook on the stove. Your khichdi will have a uniform colour rather than browned potatoes with white sabudana. Also no moisture will drip in the khichdi whilst the potato cooks.
Ginger and green chilli - crushed ginger and green chilli
Peanuts - crush some roasted peanuts until you get coarse peanuts.
Raw peanuts - leave some peanuts whole to add to the vaghar - optional
Curry leaves - add an incredible flavour
Sugar - the sweetness is what gives a wonderful Gujarati flavour. Use powdered sugar so that lwss moisture is released from the sugar (grind the normal sugar in a grinder)
Lemon Juice - lemon juice and sugar together provide the sweet and sour flavour that is quintessentially Gujarati food
Coriander leaves - fresh coriander leaves to serve
Cumin Seeds - for the vaghar
Farali Salt - known as Sindhu Mithu in Gujarati or Sendha Namak in Hindi, use this if making it for fasting otherwise use regular salt.
Oil or ghee - use either peanut or sunflower oil if making it for fasts
What is Sendha Namak?
Sendha Namak is Himalayan Pink Salt. It is especially used for vrat recipes or when fasting. Table salt cannot be used at this time. Sendha Namak is packed with minerals.
Black salt is also known as Sanchar, which cannot be used during fasts. Sanchar has an eggy flavour and has its own unique uses - such as chaat recipes
How to soak sabudana
Firstly, wash the sabudana thoroughly in cold running water to remove carbs as much as possible using colander.
Then lay out flat and pour cold water up until the water just covers the sabudana.
Leave to soak overnight, in the morning you should have perfectly soaked sabudana without any water and when you press it should break the sabudana without any pressure.
1 cup raw sabudana yields almost 2 cups soaked sabudana.
Tips for non-sticky sabudana khichdi:
Use crushed peanuts to help soak up the moisture and prevent the sabudana sticking.
Adding too much sugar will release moisture and cause the sabudana to become sticky
Do not compromise in using oil or ghee. Fat content helps to keep sabudana separate too.
Once the sabudana mixture is added to the vaghar, turn the heat off
Add the lemon juice once the heat is off
Storing
Sabudana khichdi is best eaten as soon as it is made.
However, to store leftovers, wait until it has completely cooled before storing in the fridge.
You may use leftover sabudana khichdi in making Crispy Gujarati Sabudana Vada (link is above in the post)
Variation
You may add other ingredients such as cashews, almonds or raisins in the vaghar.
Use green coriander chutney to make Hariyali Sabudana Khichdi, and still can be eaten during fast.
You can add a pinch of ground turmeric and red chilli powder if NOT making for vrat.
How to make non-sticky sabudana khichdi Step by Step
Take soaked sabudana in a bowl (check how to soak sabudana above) pic 1.
Add crushed roasted peanuts (pic 2)
Now add boiled, peeled cubes potatoes (pic 3)
Then crushed ginger-chillies (pic 4)
Add salt and sugar (pic 5)
Mix well and leave it aside (pic 6)
Heat oil in a heavy-based pan (pic 7)
Add cumin seeds (pic 8)
Then peanuts (if using) pic 9
Once cumin seeds splutter add curry leaves (pic 10)
Then add sabudana and potato mixture and quickly stir (pic 11)
After just a couple of minutes, cooking turns off the heat, add lemon juice and freshly chopped coriander (pic 12)
Check out our Must Try Vrat Ka Khana for more farali recipes.
Other Breakfast Recipes
Kefir mango lassi
Eggless Mandazi
No onion Seviyan Upma
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Yield: 4 SERVINGS
SABUDANA KHICHDI
This deliciously vegan and gluten-free Sabudana Khichdi or sago khichdi is ideal for any fasting, vrat or breakfast! Bonus point is that this recipe will make perfect non-sticky khichdi.
Prep time: 12 hourCook time: 5 MTotal time: 12 H & 5 M
Ingredients:
- 2 cup sago pearls soaked
- 1/2 cup peanuts roasted and crushed
- 3/4 cup boiled potatoes -peeled and cubed
- 1 tbsp. peanuts whole
- 3 tbsp. oil
- 1 tsp. cumin seeds
- 2 tbsp. crushed ginger-chillies
- 6-7 curry leaves
- 2 tbsp. powdered sugar
- Rock salt-sendha namak
- Lemon juice
- Freshly chopped coriander
Equipment/Tools
- Colander
- Flat tray
- Heavy based frying pan
Instructions:
- In a big bowl mix soaked sabudana, potatoes, chilli-ginger, peanuts, sugar and salt.
- In a pan heat oil or ghee.
- Add cumin seeds and peanuts.
- Once cumin seeds splutter add curry leaves.
- Then add sabudana and potato mixture.
- Quickly stir for 2 minutes and turn off the heat.
- Add lemon juice and coriander.
- Serve hot.
Notes:
Check how to soak saubudan for sabudana khichdi above in the post.
Don't use GHEE for a vegan version.
You may leave out potatoes if you want.
Don't use GHEE for a vegan version.
You may leave out potatoes if you want.
Calories
265.95
265.95
Fat (grams)
20.98
20.98
Sat. Fat (grams)
2.30
2.30
Carbs (grams)
16.64
16.64
Fiber (grams)
2.77
2.77
Net carbs
13.86
13.86
Sugar (grams)
5.87
5.87
Protein (grams)
6.03
6.03
Sodium (milligrams)
233.48
233.48
Cholesterol (grams)
0.00
0.00
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
All rights reserved -2010-2020 Jagruti's Cooking Odyssey
Note: this recipe was originally created and posted on 18th April 2012. Since I have updated with newer images and content.
yum .. it looks so tempting .. i am sure to try this ..thanks for sharing
ReplyDeleteLooks yum and brilliant pictures.
ReplyDeleteLooks delicious. You are right - it takes practice to get this dish right. Thanks for sharing the recipe. Lovely pictures as usual.
ReplyDeleteyum yum... this is like a must for every Gujju... love it!!
ReplyDeleteI am making this as soon as I can. that pic is seriously tempting and delicious. thank you a ton for posting this recipe :)
ReplyDeleteYou are right Jagruti..it took me time to master this dish...after trial and error.
ReplyDeleteThanks for the tip about steaming the sabudana..will try it.
the khichadi looks so rich with the addition of dry fruits, yumm!
ReplyDeleteGive me that plate,feel like finishing this yummy khichdi rite now..
ReplyDeleteI learnt this from one of my friends.. Loved this quick and yummy khichdi and this is a regular one in my kitchen..
ReplyDeleteits my fav, love it ! looks v delicious
ReplyDeleteJanmashtami is reaching in 3 days and it was the perfect day to find this recipe. Such a comfort food and best to be eaten in fasts. Thanks for sharing.
ReplyDeletePerfectly made sabudana khichdi. Looks so inviting and delicious. Thanks for the tips and tricks - will try your version next time I make it.
ReplyDeleteSabudana khichdi looks khili khili every dana separate and lipsmacking good. You said it righti that it takes practice to get this dish right. Thanks for sharing the recipe. Lovely clicks as well.
ReplyDeleteBeautifully made sabudana khichidi. It's made similarly in maharashtra too. But you are right takes some practice to make a delicious khichidi.
ReplyDelete