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Sabudana Khichdi Recipe for Fasting or Vrat

Sabudana khichdi is among the hottest fasting dish that’s made with sabudana pearls, boiled potatoes, roasted peanuts and some spices. It’s normally made throughout Hindu fasting days like Navratri or Mahashivratri or Ekadashi. I share a Maharashtrian-style recipe of an ideal non-sticky sabudana ki khichdi that I’ve been making for many years.

sabudana khichdi served in a green rimmed cream colored plate with a brass spoon and text layovers.

About Sabudana ki Khichdi

Sabudana also called sago or tapioca pearls are constructed from the roots of the cassava plant. One other title for this plant is tapioca or yuca.

That is a simple and engaging snack and a superb recipe to be made throughout fasting days however it requires little expertise to make a khichdi by which the sabudana pearls should not sticking or have grow to be lumpy.

Once you make the sabudana khichdi, you need to regulate the soaking time as per the kind of tapioca pearls. For some pearls 2 to three hours is ok.

Simply cowl the pearls with water for a while and you’re completed. So do soak the sabudana pearls accordingly. I’ve talked about within the steps under on testing the soaked sabudana pearls.

On this step-by-step model of sabudana khichdi, I’m displaying the in a single day soaking technique. Nevertheless, please be at liberty to adapt the soaking time as per the standard of tapioca pearls you may have.

This sago khichdi is a snack that I’ve grown up having umpteen instances. It’s loaded with carbohydrates and the proteins coming solely from peanuts. Sabudana is wealthy in carbs and therefore this dish makes for a filling snack.

sabudana khichdi served in a cream colored blue rimmed plate

Step-by-Step Information

Easy methods to make Sabudana Khichdi

Soaking Sabudana

1. Rinse 1 cup Sabudana or tapioca pearls a few instances in operating water till all of the starch is washed away. You should utilize a colander whereas rinsing. Soak the sabudana in water. The water degree will be 1 to 1.5 inches above the sabudana.

Within the under image, the sabudana pearls are already soaked. relying on the standard of sabudana pearls you’ll be able to soak them in a single day or for some hours. I all the time soak them in a single day since even after soaking them for two to three hours, they don’t soften.

soaked sabudana in a bowl

2. To test if the sabudana has grow to be delicate or not, you need to be simply capable of press the sabudana and it ought to get mashed up simply.

If there’s some hardness within the heart of the sabudana pearls, then add a couple of tablespoons of water within the bowl. Cowl and go away for half-hour extra.

Notice that the pearls need to be softened totally. If the middle is difficult the khichdi is not going to have a superb texture as sabudana is not going to cook dinner effectively.

checking sabudana in a spoon

3. Utilizing a strainer or colander pressure all of the water from the sabudana pearls effectively. Do pressure very effectively as there must be no further water within the sabudana. Hold apart.

Keep in mind to empty the water actually very effectively. Any water within the sabudana will make your khichdi mushy or pasty.

strain water from soaked sabudana

Cooking Potatoes

4. When the sabudana pearls are getting soaked, you’ll be able to boil potatoes in a pan or in a cooker and maintain apart. For stress cooking, simply add sufficient water masking the potatoes after which stress cook dinner for 4 to five whistles on medium flame.

You may as well steam the potatoes immediately pot including required quantity of water.

cooking potatoes in a pressure cooker

5. When the stress settles down by itself, open the lid. Take away the potatoes and allow them to grow to be heat or cool utterly. Then peel and chop them.

As an alternative of boiling potatoes, you’ll be able to even shallow fry potatoes after which add them to the sabudana khichdi.

peeled and chopped potatoes

Making Peanut Powder

6. Warmth a kadai or a frying pan. Add ½ cup peanuts (moongphali).

adding peanuts in a frying pan

7. Hold flame to medium-low and stirring typically roast the peanuts.

roasting peanuts in a frying pan

8. Roast until the peanuts grow to be crunchy. You will note the peanut skins getting browned or charred.

roasting peanuts in a frying pan

9. Swap off the flame and maintain the peanuts apart to chill. You possibly can take away the peanut skins if you would like.

roasted peanuts in the frying pan

10. Add the cooled roasted peanuts in a small grinder jar or blender.

adding roasted peanuts to a grinder jar

11. Utilizing the heart beat possibility powder the peanuts coarsely. Don’t grind at a stretch as then the peanuts will launch oil.

Grind in elements and for a couple of seconds as we simply have to make a rough or semi-fine peanut powder. You possibly can even coarsely powder the peanuts in a mortar-pestle.

peanut powder in the grinder jar

12. Take the sabudana pearls in a mixing bowl or a plate or tray. Then add the peanut powder within the bowl containing sabudana.

adding peanut powder to sabudana

13. Additionally add edible rock salt (sendha namak) as per style and ½ to 1 teaspoon sugar.

In fasting meals we use rock salt. If making this dish on common or non-fasting days then you’ll be able to swap rock salt with common salt.

adding salt to sabudana

14. Combine very effectively with a spoon.

mix the mixture

Making Sabudana Khichdi

15. Warmth 3 tablespoons peanut oil or ghee in a heavy kadai or pan.

heat ghee in a pan or kadai

16. Add 1 teaspoon cumin seeds.

adding cumin seeds to ghee

17. Allow them to crackle and get browned.

crackling cumin seeds

18. Then add 1 chopped inexperienced chilli.

adding green chilli

19. Fry for a couple of seconds on medium-low flame.

frying green chilli for a few seconds

20. Now add the chopped boiled potatoes.

adding chopped boiled potato cubes

21. Combine and saute for a minute on medium-low flame.

saute potatoes

22. Subsequent add the sabudana + peanut powder combination.

add the sabudana + peanut powder mixture.

23. Combine very effectively.

mix sabudana + peanut powder mixture with potatoes

24. Saute the sabudana pearls on a low flame stirring repeatedly for approx 4 to six minutes.

saute sabudana pearls

25. Saute until the sabudana grow to be translucent. Style a couple of of the cooked sabudana pearls. You shouldn’t get a uncooked style.

As soon as cooked, swap off the warmth. Don’t overcook because the sabudana can grow to be lumpy and dense.

saute sabudana pearls till translucent

26. Then add 1 teaspoon lemon juice for some tang.

adding lemon juice

27. Add 1 to 2 tablespoons of chopped coriander leaves. If you don’t eat coriander leaves throughout fasting, then you’ll be able to skip them.

add coriander leaves

28. Combine effectively.

mix coriander leaves with 
cooked sabudana khichdi

29. Serve sabudana ki khichdi sizzling or heat. Whereas serving you too can garnish sabudana khichdi with a couple of coriander leaves. You may as well garnish with some grated contemporary coconut.

You possibly can eat sago khichdi as is or with a facet of sweetened curd or coconut chutney that’s particularly made for fasting days.

I’m sharing under some ideas shared by readers in addition to on my own to make a nonsticky sabudana khichdi.

Useful Suggestions For Excellent Sabudana Khichdi

  • Rinse the sabudana pearls in a colander beneath operating water very effectively till you are feeling that each one starch is rinsed and washed away.
  • Switch the washed and drained sabudana in a bowl. Add water with its degree simply above 1 to 1.5 inches within the bowl.
  • Cowl the bowl and go away the sabudana pearls for 3 to 4 hours or in a single day. The time length will depend upon the standard of sabudana pearls.
  • Within the morning earlier than you start, test on the soaked sabudana. Press a couple of pearls. They need to mash simply. In the event you really feel some hardness within the heart, then add a couple of tablespoons of water and go away for half-hour extra.
  • Relying on the standard of sabudana, it might probably take much less or extra hours for soaking or would require much less or extra water.
  • Utilizing a colander or a sieve, pressure all of the water from the sabudana. The water must be strained very effectively. extra moisture or water could make the khichdi mushy, sticky, lumpy and pasty.
  • Potatoes will be boiled, steamed or fried earlier than including to khichdi.
  • Don’t overcook sabudana, as then they’ll grow to be dry and dense.
sabudana khichdi recipe for Ekadashi, Navratri

One other Variation To Make Sabudana Khichdi

(Certainly one of our reader, Minal has shared this technique.)

1. Cook dinner the sabudana khichdi in a frying pan. It type of assist in preserving the tapioca pearls dry and separated. Moreover having to make use of little or no oil.

2. In a pan warmth oil, add jeera and curry leaves and fry a bit, then add potatoes minimize into small cubes and fry on sim until the potatoes cook dinner. Alternately you’ll be able to cowl with the lid to hurry up the cooking.

3. Within the meantime combine collectively, soaked and drained sabudana, crushed peanuts, chopped cilantro, salt, little black pepper powder, crimson chilli powder, chopped inexperienced chillies and blend this combination with hand. Hold apart.

4. Examine if potatoes are cooked and as soon as completed add this combination to the potatoes and blend effectively.

5. Examine for salt and drizzle little or no water on the combination and canopy and cook dinner on sluggish hearth for two minutes. Open, combine effectively and luxuriate in sabudana ki khichdi with roasted papad.

A couple of extra Sabudana Recipes which you can also make for fasting are:

Please make sure to price the recipe within the recipe card or go away a remark under in case you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

sabudana khichdi

Sabudana Khichdi Recipe for Fasting or Vrat

Sabudana ki khichdi is a scrumptious dish of tapioca pearls (sago) made with potatoes, peanuts and normally had throughout Hindu fasting days like Navratri, Ekadashi, mahashivratri. It’s also a gluten free recipe. On this recipe submit, you’re going to get many ideas and solutions to make the perfect non-sticky sabudana khichdi. 

Prep Time 20 minutes

Cook dinner Time 5 minutes

Whole Time 25 minutes

Forestall your display from going darkish whereas making the recipe


  • Rinse sabudana very effectively in water. Then soak sabudana in a single day or for 3 to five hours.

  • Subsequent day drain the sabudana very effectively and maintain apart in a bowl.

  • Boil the potatoes and when heat peel and chop them.

  • In a pan dry roast the peanuts until browned and when cooled make a rough powder in a mortar-pestle or in a dry grinder.

  • Combine the coarsely powdered peanuts, salt and sugar with the drained sabudana.

Making sabudana khichdi

  • Now warmth peanut oil or ghee. Fry the cumin first until they crackle and get browned.

  • Now add the curry leaves and inexperienced chillies. Fry for a couple of seconds after which add the grated ginger. Each curry leaves and ginger are non-compulsory and will be skipped. 

  • Saute for a few seconds until the uncooked odor of the ginger goes away. Now add chopped boiled potato and saute for a minute.

  • Add the sabudana. Carry on stirring typically on a low flame for approx 4 to six minutes. 

  • When the sabudana loses their opaqueness and begins changing into translucent they’re cooked.

  • Don’t overcook as they could grow to be lumpy and exhausting.

  • Swap off the flame and add lemon juice and chopped coriander leaves. Combine effectively.

  • Whereas serving garnish with a couple of coriander leaves and drizzle with some lemon juice. You possibly can even add some grated contemporary coconut on high. 

  • Serve sabudana ki khichdi sizzling or heat as is. Or you’ll be able to serve with a facet of sweetened curd or a satvik coconut chutney made with fasting substances.

  1. Rinse the sabudana pearls very effectively in water.
  2. Relying on the standard of sabudana you soak them in much less or extra water or for much less or extra time. If the sabudana shouldn’t be soaked correctly and if the middle is difficult then it received’t cook dinner effectively. For a superb texture and style within the khichdi, the soaked sabudana must be softened rather well.
  3. After the sabudana pearls are soaked effectively, drain all of the water very effectively. If there’s any water left then this sago khichdi will grow to be pasty or mushy.
  4. Potatoes will be boiled, steamed or fried after which added to sabudana khichdi. I typically boil or steam the potatoes.
  5. You possibly can skip inexperienced chilies and coriander leaves if you would like.
  6. For Hindu fasting throughout Ekadashi, Navratri, Mahashivratri, please add edible rock salt (sendha namak) within the sabudana khichdi.
  7. The recipe will be halved or doubled simply.

Vitamin Details

Sabudana Khichdi Recipe for Fasting or Vrat

Quantity Per Serving

Energy 539 Energy from Fats 234

% Every day Worth*

Fats 26g40%

Saturated Fats 4g25%

Sodium 946mg41%

Potassium 787mg22%

Carbohydrates 69g23%

Fiber 6g25%

Sugar 2g2%

Protein 10g20%

Vitamin A 100IU2%

Vitamin C 71.6mg87%

Calcium 94mg9%

Iron 6.4mg36%

* P.c Every day Values are based mostly on a 2000 calorie food regimen.

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This Sabudana Khichdi recipe submit from the archives (initially revealed on October 2013) has been up to date and republished on 21 Jun 2021.

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