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SABUDANA KHICHDI | Authentic Gujarati Style

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.

Gujarati style sabudana khichdi served in a metal plate next to chai cups

Gujarati Sabudana ni Khichdi

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!





serving suggestion for sabudana khichdi

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



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 like Papdi chaat

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.

Do not stir or cook for long time.

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.

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)

step by step instructions for sabudana khichdi recipe

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)


This sago pearl pulao or pilaf is served in a metal tray with a cup of chai tea

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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Hayley Dhanecha
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.
5 from 1 vote
Prep Time 12 hrs
Cook Time 5 mins
Total Time 12 hrs 5 mins
Course Breakfast, Snacks
Cuisine Gujarati, Maharashtrian
Servings 4
Calories 265.95 kcal


  • 2 cup sago pearls
  • ½ cup peanuts roasted and crushed
  • ¾ 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
  • Colander
  • Flat tray
  • Heavy based frying pan


  • 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. 


Check how to soak saubudana for sabudana khichdi above in the post.
Don't use GHEE for a vegan version.
You may leave out potatoes if you want.


Nutrition Facts
Serving Size
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Note: this recipe was originally created and posted on 18th April 2012. Since I have updated with newer images and content.

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Recipe Rating


Sunday 23rd of August 2020

Sabudana khichdi is one one of my favourite things to eat. I love it so much that I can have it in breakfast every day without getting bored. The best part is that it gets ready within minutes. Your Sabudana khichdi is also looking very tasty and has made me hungry.

Priya Srinivasan - I Camp in My Kitchen

Sunday 16th of August 2020

So beautifully made jagruti, looks very inviting! I love sabudana khicdi with loads of peanuts, love the crunch munch!! The pictures are so lovely!

Motions and Emotions

Saturday 15th of August 2020

How beautiful the khichdi is looking... One of the most preferred fasting dish. Preparation time is more but it hardly takes 10 mins to prepare


Saturday 15th of August 2020

Sabudana khichdi is my all time favourite for fasting. I was looking for the difference in Gujarati version as the ingredients are all same and got so fascinated to know that you cook it after adding peanuts, potatoes etc.


Friday 14th of August 2020

Sabudana khichdi is one of my favourite and this dish is quite tricky though it looks simple...takes time to get it perfect. Thanks for the tip about steaming the sabudana..will try it next time.