Sabudana khichdi is a common breakfast food item of India. It is very nutritious, yummy and easy to make breakfast dish. Sabudana Khichadi is quite popular as an Indian fasting food and preferred during the fasting days of Navratri, Shivratri and other fasting days. Indian sago khichdi is non spicy and when consumed with a bowl of curd is very good for stomach.

Sabudana or Tapioca Pearls Khichdi is commonly available breakfast street food in quite a few states of India. It is a near pure carb and peanuts are added to balance it with protein.

It is a traditional and tasty Maharashtrian breakfast recipe made with sabudana/sago or tapioca pearls, potatoes and peanuts. This is a great gluten-free and vegan Indian meal. Sabudana khichadi is a tasty breakfast dish which is commonly available in many street food joints across Mumbai. Now it’s popular all over India and one of the simplest and easy breakfast dishes one can cook. If you are making sabudana khichdi for fasting, this does not uses a lot of spices. Very few ingredients are used as many of the spices are prohibited during Navratri fasting.

You may add fried or boiled potatoes to it , or even skip that as per your choice. You are required to soak sabudana minimum for 2-3 hours to make perfect no sticky khichdi. Soak it in water just to cover it. That way it will absorb lesser water and a non sticky sabudana khichdi.

  • Prep Time8 hr
  • Cook Time25 min
  • Total Time8 hr 25 min
  • Yield4 Plates
  • Serving Size120 g
  • Energy262 cal
  • Cuisine
    • Indian
  • Course
    • Breakfast
    • Snack
  • Cooking Method
    • Cutting
    • Sauteing
    • Soaking

Ingredients

    • 1 cup sabudana(sago)
    • 1/2 tsp Sugar
    • 2 Green Chillies chopped lengthwise
    • 1/2 cup roasted Peanuts
    • 1 boiled and peeled Potato
    • 2 tsp Oil
    • 1 tsp Cumin seeds
    • 1 Pinch Hing (asafoetida)
    • 2 tbsp grated fresh Coconut
    • 1 tsp Lemon juice
    • Salt to taste
    • Few Coriander leaves
    • Few Curry Leaves

Method

1
  • Wash the sabudana in water 2 -3 times.
  • Then soak them in water just enough to cover the top of the sabudana.
  • Use a flat bottom vessel for soaking.

  • Soak the sabudana in water for 6 – 8 hrs before you plan to make the khichdi.
  • Soak sabudana overnight for better results.
  • Every 2 – 3 hrs fluff them with the help of a fork. 
  • Fluff again with a fork and check.
  • Repeat the process till you get perfectly soft centered pearly sabudana.
  • Each and every pearl will be soft and well shaped.
  • Sabudana will double in volume.
  • Chop the potatoes into small cubes.

  • Heat the oil/ghee in a pan.
  • Add cumin seeds and hing, add the green chillies and curry leaves.
  • Add the chopped potatoes and stir well.
  • Let them cook till they are light brown on the outside.

  • Add sabudana mixture and mix gently.
  • Let it cook for 10 – 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the vessel.

  • When the pearls get translucent and shiny sabudana is ready.
  • Add crushed peanuts, sugar and salt.
  • Stir to ensure every thing gets mixed well.
  • Add the grated coconut and garnish with coriander leaves.

  • Sprinkle some lemon juice over it and serve hot.

TIPS

  • Enjoy it with freshly made coriander, mint chutney.
  • Store it in tight container in fridge so that its available handy for about 2 days.
  • When you soak sabudana in too much water than it requires sabudana tends to be sticky.
  • Solution for the non sticky sabudana is wash sabudana in cold water till water runs clear.
  • This will help to reduce quantity of starch and hence it becomes less sticky.
  • You can store soaked sabudana in fridge for 3-4 days easily.
  • It is perfect for making sabudana khichdi.
  • It gives time for sabudana to soak water and puff up nicely.
  • Sabudana is gluten-free.

Reheating Tips

  • Microwave: If its out of fridge and cold, then microwave it for 1 min. Take it out and sprinkle some water on it for moisture. Reheat it again in Microwave for another 1-1.5 min.
  • Air Fryer: If its out of fridge and cold, put it in Air Fryer for 2 mins at 130 degree.
  • Spinkle some water on the sabudana khichdi.
  • Put it again in air fryer for another 2 minute.
  • Take out and season it with fresh coriander before serving.
  • 4 servings per container
  • Serving Size120 g
  • Amount per serving
  • Calories262
  • % Daily Value*
  • Total Fat11 g14.1%
  • Saturated Fat1.3 g6.5%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium256 mg11.13%
  • Total Carbohydrate38 g13.82%
  • Dietary Fiber2.6 g9.29%
  • Total Sugars2.9 g
  • Protein4.6 g9.2%
  • Calcium0.56 mg0.04%
  • Iron1.2 mg6.67%
  • Vitamin A0.02 mcg0%
  • Vitamin C (Ascorbic Acid)0.8 mg0.89%

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