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.
Uma Srinivas says
Sabudana Khichdi is one of our favorite lunch or dinner especially on vrat time. Your recipe sounds delicious and looks flavorful too.
Archana says
Beautifully made sabudana khichidi. It's made similarly in maharashtra too. But you are right takes some practice to make a delicious khichidi.
Lata Lala says
Sabudana 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.
Pavani says
Perfectly made sabudana khichdi. Looks so inviting and delicious. Thanks for the tips and tricks - will try your version next time I make it.
Bless My Food by PAYAL says
Janmashtami 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.
Rahin says
its my fav, love it ! looks v delicious
Nitha says
I learnt this from one of my friends.. Loved this quick and yummy khichdi and this is a regular one in my kitchen..
Priya Suresh says
Give me that plate,feel like finishing this yummy khichdi rite now..
R says
the khichadi looks so rich with the addition of dry fruits, yumm!
Shobha says
You are right Jagruti..it took me time to master this dish...after trial and error.
Thanks for the tip about steaming the sabudana..will try it.
Unknown says
I am making this as soon as I can. that pic is seriously tempting and delicious. thank you a ton for posting this recipe 🙂
Az says
yum yum... this is like a must for every Gujju... love it!!
Mina Joshi says
Looks delicious. You are right - it takes practice to get this dish right. Thanks for sharing the recipe. Lovely pictures as usual.
hotpotcooking says
Looks yum and brilliant pictures.
Shilpakiran says
yum .. it looks so tempting .. i am sure to try this ..thanks for sharing