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Kid's hand holding a spoon kept in sabudana khichdi which is served in a wooden bowl.
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4.54 from 15 votes

Sabudana Khichdi

Sabudana khichdi - is a popular Maharashtrian dish made using tapioca pearls (sago pearls). It is a commonly made breakfast dish that is super simple, quick, gluten free, vegan and extremely delicious.
Prep Time5 minutes
Cook Time15 minutes
Soaking time7 hours
Total Time20 minutes
Course: Breakfast, Main Course
Cuisine: Gluten Free, Indian, Vegan
Servings: 4
Calories: 362kcal
Author: Farrukh Aziz

Ingredients

  • 1 cup Sago pearls (sabudana)
  • 2-3 Green chilies slit or chopped, you may increase or decrease it as per your liking
  • ½ cup Roasted peanuts peeled and coarsely powdered
  • 2 Potatoes medium, peeled and diced into small pieces
  • 1 tsp Cumin seeds
  • 6-8 Curry leaves
  • Salt to taste (regular salt or sendha namak)
  • 2 tbsp Peanut oil or ghee or any refined oil
  • 1.25 cup Water for soaking Sabudana

Instructions

  • Wash the sago pearls for 3-4 times until water runs clear.
  • Soak the sabudana pearls in 1 & ¼ cup of water overnight.
  • Once the sabudana is soaked well, you will see hardly any water left behind.
  • Add crushed peanut into the sabudana.
  • Gently, mix them well and set it aside.
  • Now, heat oil in a pan or kadhai.
  • Once the oil is hot, add cumin seeds and fry for few seconds.
  • Add diced potatoes and saute on high heat for a minute.
  • Then, cover and cook for 3-4 minutes until they are 90 percent done.
  • Now, add raw peanut, curry leaves, and green chillie and mix.
  • Add soaked sabudana, salt and gently mix.
  • Cook for 4-5 minutes only until the pearls are just translucent. Do stir couple of times but gentlly. Also, do not overook them as they will start stcking to each othermaking a sticky lump.
  • Finally add, lemon juice and coriander leaves and mix. It is ready to serve.

Notes

  1. Always wash sabudana under running water or 3-4 times to get rid of most of the starch. Soak the sabudana in right amount of water ratio to pearls.
  2. Never cook sabudana beyond 4 minutes for best results. These are key point to make non sticky sabudana khichdi
  3. You can add boiled aloo instead of raws ones, that will decrease the cooking time. But, the raw ones works and tastes best when cooked in the recipe.

Nutrition

Calories: 362kcal | Carbohydrates: 47g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 216mg | Potassium: 590mg | Fiber: 7g | Vitamin A: 55IU | Vitamin C: 46.3mg | Calcium: 61mg | Iron: 4.2mg