Ultimate Sabudana Khichdi Recipes – Tasty & Fasting-Friendly Tapioca Khichdi
Discover how to make perfect Sabudana Khichdi, a beloved Indian tapioca pearl dish — with peanuts, potatoes, cumin, and more. Ideal for fasting, breakfast or a light, energy-rich meal.
Prep Time
10 min
Cook Time
20 min
Serving
4
Difficulty
Easy
About the Recipe
Sabudana Khichdi (also called Sago Khichdi) is a traditional Indian dish made with tapioca pearls, peanuts, and potatoes, especially popular during fasting days like Navratri or Shivratri.
It offers a unique blend of creamy and crunchy textures, plus a burst of flavour from cumin, green chillies, and lemon. It's not just restricted to fasts — it also works as a comforting breakfast or a light snack.
Ingredients
- 1 cup sabudana / tapioca pearls
- ½ to ¾ cup roasted peanuts (coarsely ground + whole)
- 1–2 medium potatoes, boiled and diced
- 1–2 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 pinch asafoetida (hing) – optional
- A few curry leaves (optional)
- Salt (rock salt / sendha namak, especially for fast)
- 1 tsp sugar (optional)
- Lemon juice, to taste
- Fresh coriander leaves, chopped (for garnish)
- Oil (or ghee) for cooking
- Water (for soaking sabudana)
Nutritional Information
- Calories: 375 kcal
- Protein: 5.6 g
- Fat: 10.6 g
- Carbohydrates: 64.7 g
- Fiber: 3.5 g
Directions
1. Soak the Sabudana
- Rinse sabudana under cold water until the water runs almost clear (to remove excess starch).
- Soak it in just enough water so that pearls are covered. Let it rest for ~4–6 hours (or overnight) until they become soft and slightly translucent.
- After soaking, drain excess water well.
2. Prepare the Stir-Fry
- Heat oil or ghee in a pan. Add cumin seeds and let them crackle.
- Add chopped green chillies (and optionally curry leaves) + a pinch of asafoetida. Sauté.
- Add boiled, diced potatoes. Stir-fry for a few minutes until they're lightly golden.
3. Cook the Khichdi
- Add the soaked sabudana and salt to the pan. Mix gently so pearls don’t break.
- Add coarsely ground roasted peanuts and stir. (Some recipes also add a bit of powdered peanut for better texture.)
- Cover and cook on low heat for a few minutes, stirring occasionally, until sabudana pearls turn translucent and soft.
- Check texture: if too dry, add a little water; if too wet, cook a bit longer.
4. Finish & Garnish
- Turn off the heat. Add lemon juice and fresh coriander leaves.
- Serve hot.
5. Tips & Variations
- Non-Sticky Khichdi: Soaking correctly is key. Use just enough water; over-soaking or excess water causes stickiness.
- More Crunch: Use whole roasted peanuts plus a bit of coarse peanut powder.
- Flavor Boost: Curry leaves and hing (asafoetida) enhance aroma and flavor.
- Healthy Swap: Use minimal oil or ghee for a lighter version.
- Customize for Fasting: Use sendha namak (rock salt) instead of regular salt when cooking for vrat / fasting.
- Sugar Option: Add a small pinch of sugar to balance flavors (especially for devotional / vrat versions).
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