Gujarati sabudana khichdi is a popular dish prepared with soaked tapioca pearls, potatoes, peanuts and basic spices. This authentic recipe is great for Hindu fasting (vrat). Get the perfect non-sticky sabudana khichdi with my tips.
Best enjoyed with karak chai or plain yogurt.
Sabudana are tapioca pearls or sago pearls. Sabudana khichdi is eaten either during fasting, especially during Navratri but also Janmasthmi, Mahashivratri, Shravan month, or any other fasting day.
With sabudana, you can also prepare these crispy Gujarati sabudana vada or farali sabudana vada chaat.
We often prepare moraiyo khichdi along with farali kadhi for a quick fasting meal.
Ingredients
Sabudana – we have used medium sized tapioca peals which are easily available in Indian grocery stores.
Potatoes – boiled 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 coarse.
Curry leaves – adds incredible flavour and should not be skipped.
Sugar – the sweetness is what gives the wonderful Gujarati flavour. Use powdered sugar so that less moisture is released from the sugar (grind regular 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
How to Soak Sabudana
Firstly, wash the sabudana thoroughly in cold running water to remove starch as much as possible.
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.
Hayley's Tips
- 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.
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.
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Sabudana Khichdi
Equipment
- Colander
- Flat tray or thali
- pan or Kadai
Ingredients
- 2 cup sago pearls sabudana (soaked)
- ½ cup peanuts roasted and crushed
- ¾ cup boiled potatoes peeled and cubed
- 1 tablespoon peanuts whole
- 3 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 2 tablespoon ginger-chillies crushed
- 1 sprig curry leaves
- 2 tablespoon powdered sugar
- 2 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
- 2 tablespoon coriander fresh chopped
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.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2012.
Vandana says
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 says
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 says
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
cookingwithsapana says
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.
Padma says
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.
Mayuri Patel says
My all time favorite during Ekadashi and other fasting days. Like the idea of using boiled potatoes, does make the sabudana khichdi look so much better.