A Delicious Recipe For Sabudana Khichdi

Sabudana Khichdi
Image credits: Veg recipe of India

Sabudana Khichdi is a pilaf prepared with sago/tapioca pearls that are often cooked in India mostly during the fasting time of Navratri. It’s an easy recipe that packs a punch of flavor. Additionally, it is vegan and gluten-free.

Sabudana khichdi is a traditional Indian meal consisting of tapioca pearls, raw spices, roasted peanuts, potatoes, with fresh curry leaves. Have you ever been curious as to why your sabudana khichdi becomes sticky, gluey, sticky, and adheres to your teeth? We offer the ideal answer to all of your sabudana khichdi complications. Our step-by-step tutorial will teach you how to prepare the ultimate non-sticky sabudana khichdi.

Sabudana, more frequently referred to as sago in Asian nations, is a processed cassava root starch. This starch material is formed into pearl-like balls. Due to the high carbohydrate content of sabudana, it has the capacity to provide rapid energy boosts.

Due to its rapid energizing effect, the old Hindu culture regarded it as one of the ideal fasting meals.

Suggestions for Creating a Non-Sticky Sabudana Khichdi

1. Soak sabudana in water overnight. While many recipes ask for soaking for four or six hours, I’ve found that overnight soaking yields the greatest results.

2. Wash the sabudana till the water becomes clear, removing any remaining starch. This is a critical step to do before soaking the sabudana.

3. Always mix sabudana and water in a 1:1 ratio. Therefore, 1 cup of sabudana should be soaked in 1 cup of water.

This is the most common error that leads to clumpy khichdi. You want the pearls to be just below the surface of the water. A large number of water results in an oozy mess!

4. Drain the sabudana in the morning. After soaking the sabudana overnight, there will be very little water remaining. Nevertheless, drain using a strainer to ensure that no water remains.

5. Using your index finger and thumb, push a pearl among your index finger and thumb to see whether the sabudana has indeed been thoroughly soaked. You must be able to simply shatter it.

6. Once you’ve added the sabudana to the saucepan, avoid cooking or stirring it for an extended period of time. Cook for just a few minutes, or until the majority of the pearls turn transparent. If you continue cooking as well as tossing for an extended period of time, it will cling together.

If you properly follow these instructions, you will quickly have a flawless non-sticky sabudana khichdi!

Ingredients For Making Sabudana Khichdi

This dish needs only a few basic ingredients!

  • Sabudana: We use ordinary sabudana (sago pearls) in this dish, which can be found in any Indian grocery shop.
  • Potatoes: this is the recipe’s sole vegetable. Because potatoes are often eaten during fasting, they are also included in this khichdi, which is frequently prepared during Navratri.
  • Spices: Save for cumin seeds, no spices are used in this recipe. You may certainly add additional spices to it, such as chili powder or turmeric.
  • Peanuts: sabudana khichdi is incomplete without them! Often, peanuts are ground and then used in the khichdi. Or you might just add them whole.
  • Curry leaves as well as chilies: these two ingredients infuse the khichdi with flavor. Due to the lack of spices in this dish, these fresh ingredients are a vital element of it.
  • Seasonings: season the khichdi with salt and, if desired, sugar. Indeed, we advocate adding sugar since it helps balance the ingredients and enhances the khichdi’s flavor. If cooking it for a fast, substitute sendha namak (rock salt) for salt.

Lemon juice with cilantro serves as the ideal final touch to the khichdi.

Making Sabudana Khichdi

Soak The Sabudana

1. Wash 1 cup of Sabudana or tapioca pearls under running water several times until all the starch is removed. While rinsing, you may use a colander. Immerse the sabudana in water for a few minutes. The water level should be between 1 and 1.5 inches just above sabudana.

You may soak sabudana pearls overnight or for a few hours, depending on their quality.

2. To determine if the sabudana has grown soft, you should be able to readily push it and it should easily mash-up.

If the sabudana pearls are too hard in the middle, add a few drops of water to the dish. Cover and set aside for another 30 minutes.

Take note that the pearls must be completely softened. If the core is too firm, the khichdi would lack texture due to the sabudana’s inability to cook properly.

3. Using a sieve or colander, drain the sabudana pearls completely. Strain well to remove any excess water from the sabudana. Put aside.

Keep in mind to thoroughly drain the water. Any excess water in the sabudana would result in a mushy or pasty khichdi.

Cook The Potatoes

4. While the sabudana pearls are soaking, boil potatoes in a pot or pressure cooker and set them aside. Simply add enough water to cover the potatoes and pressure cook for 4 to 5 whistles on moderate heat.

Additionally, you may steam the potatoes in an instant pot with the appropriate quantity of water.

5. When the pressure naturally decreases, open the lid. Bring the potatoes out and let them come to room temperature or totally cool. They should then be peeled and chopped.

Alternatively to boiling the potatoes, they may be shallow fried and then added to the sabudana khichdi.

Sabudana Khichdi
Image credits: simmer to slimmer

Make The Peanut Powder

6. Preheat a Kadai or frying pan to medium-high heat. 12 cup roasted peanuts (moongphali).

7. Roast the peanuts over medium-low heat, stirring often.

8. Roast the peanuts until they turn crispy. You will see that the peanut skins begin to brown or burn.

9. In a small grinding jar or blender, combine the cooled roasted peanuts.

10. Utilizing the pulse option, coarsely powder the peanuts. Avoid grinding for an extended period of time, since this can cause the peanuts to exude oil.

11. Grind in sections and for a few seconds at a time, since we are just looking for a coarser or semi-fine peanut powder. You may also use a mill and pestle to roughly ground the peanuts.

12. In a mixing bowl or on a dish or tray, place the sabudana pearls. Then, in the dish with the sabudana, add the peanut powder.

13. Additionally, sprinkle edible rock salt (sendha namak) and 12 to 1 teaspoon sugar to taste.

We utilize rock salt in fast meals. If making this meal on a normal or non-fasting day, you may substitute regular salt for rock salt.

14. Using a spoon, combine well.

Making the Sabudana Khichdi

15. In a heavy Kadai or pan, melt 3 tablespoons of peanut oil or ghee.

16. Stir in 1 tsp cumin seeds.

17. Allow them to crackle and brown.

18. Finally, stir in 1 chopped green chile.

19. Fry briefly on medium-low heat.

20. Add the chopped boiled potatoes at this point.

21. Combine and cook for 1 minute over medium-low heat.

22. Incorporate the sabudana + peanut powder combination after that.

23. Combine thoroughly.

24. Cook the sabudana pearls for around 4 to 6 minutes at a low temperature, stirring regularly.

25. Continue sautéing until the sabudana becomes translucent. Take a few cooked sabudana pearls and taste them. There should be no raw flavor. Once done, remove from heat. Avoid overcooking the sabudana, as it will turn lumpy and thick.

26. Then, for added tang, add 1 teaspoon lemon juice.

27. Stir in 1 to 2 tbsp. chopped coriander leaves. If you do not normally consume coriander leaves while fasting, you may omit them.

28. Combine thoroughly.

29. Sabudana ki khichdi may be served hot or warm. Additionally, sprinkle sabudana khichdi with some coriander leaves before serving. Additionally, you may garnish with grated fresh coconut.

Sago khichdi may be eaten alone or with a serving of sweetened yogurt or coconut chutney cooked especially for fasting days.

Sabudana Khichdi
Image credits: simmer to slimer

Recommendations To Consider While Making Sabudana Khichdi

  • Wash the sabudana pearls well under running water.
  • Depending on the nature of the sabudana, you may choose to soak it in less or even more water or for a shorter or longer period of time. If the sabudana is really not thoroughly soaked and the core is firm, it will not cook correctly. To get a smooth texture and flavor in the khichdi, the soaking sabudana must be thoroughly softened.
  • After thoroughly soaking the sabudana pearls, completely drain the water. If any liquid remains, the sago khichdi will turn pasty or mushy.
  • Cubed, steamed, or fried potatoes may be used for sabudana khichdi.
  • If desired, omit the green chiles and coriander leaves.
  • Kindly add consumable rock salt (sendha namak) to the sabudana khichdi on Hindu fasting days such as Ekadashi, Navratri, and Mahashivratri.
  • The recipe could easily be halved or doubled.

FAQs About Sabudana Khichdi

Is sabudana khichdi a nutritious dish?

Sabudana is a high-energy dish that is both delicious and nutritious. This sabudana khichdi dish is high in protein and fiber, which can help you lose weight. There are several clever strategies for overcoming hunger pains, and cooking sabudana khichdi must be at the top of your list.

Is sabudana khichdi a good way to lose weight?

While sabudana is not beneficial for weight reduction, it is beneficial for weight growth. It has a high carbohydrate content but is low in saturated fat, making it a better option for weight growth. It assists you in avoiding the negative consequences of excessive fat consumption, such as a greater risk of heart disease.

How long should sabudana be soaked?

Overnight soak the sabudana. Many recipes ask for soaking for four to six hours, but they work just fine if you soak overnight.

Is sabudana an easy-to-digest plant?

Sabudana is easily digestible and has a cooling sensation on the digestive system, this is why it is usually used to treat upset stomachs and diarrhea. Due to its mild taste, it pairs nicely with a variety of spices and sweets.

Is Sabudana a Maida-based product?

Nope. While many assume Sabudana is derived from maida or grain flour, this is not the case. It has no resemblance to wheat and any of its derivatives.


Sabudana Khichdi is a staple dish when it comes to India. Not only is it filled with healthy ingredients, but it’s also commonly consumed during fasting.  We hope you enjoy making this dish with our comprehensive recipe. For more recipes about popular recipes, keep reading Seema.