Sabudana Khichdi

Sabudana Khichdi

Sabudana Khichdi… A simple dish that is prepared from soaked Tapioca or Sago cooked with boiled potatoes and peanuts and uses no spice except the green chillies or red chili powder for flavor.. It is consumed during fasts when people abstain from having grains or any kind of lentils, spicy food especially during and is of the main breakfast items in states of Maharashtra, Gujarat. Sabodana/ Tapioca is a rich source of carbohydrates and coupled with peanuts form the excellent breakfast item. The crunch of roasted peanuts and lightly fried potatoes flavored with green chilies makes this humble dish heavenly suited for all age groups since it is low n oil and spices. It is gluten-free and vegan so can be enjoyed by those who have dietary restrictions. While growing up Sabudana we didn’t have much of sabudana, mom sometimes made it only during fasts. I started liking Sabudana khichdi during hostel days in Delhi where the cook made absolutely delicious Sabudana Khichdi. When I started making it  I always struggled with it, as many times it either turned mushy or the pearls didn’t come out soft enough to eat. I learned to make this while in Mumbai from my house help who was a Maharashtrian. She gave me a few pointers and since than my sabudana khichdi comes out perfect. I make sabudana khichdi for myself only as both of my kids and my hubby don’t like it much. They like sabudana vada more than khichdi. I make it when I am fasting or want to have something light.

Like me, if you also struggle with sticky or uncooked sabudana, then do keep these pointers in mind and you will never complain.

  • Soak Sabudana over-night or at least 6-7 hrs.
  • Wash and rinse the pearls 2-3 times to remove the extra starch that makes the soaked pearls sticky.
  • Always keep the water level half inch above the sabudana while soaking.
  • While draining the water use a colander or sieve and let sabudana rest in it for few minutes to drain the water completely.
  • Use very less oil/ghee for making it.
  • Don’t overcook it.
  • When the sabudana pearls puff up do check for the softness by pressing a pearl between the thumb and index finger.
  • If the pearl is still not soft add some water just enough to soak and let it rest for another hour or so.

Sabudana Khichdi

This is how I make it…Soak sabudana overnight or at least 6-7 hrs. Once the pearls are are soft drain the water completely and keep the pearls in the colander. Take peeled boiled potato cut into small pieces. If you don’t have boiled potato in hand, peel a small potato and chop into small cubes. When you start making Khichdi, cook potatoes until soft and then add sabudana pearls. Roasted peanuts add on the crunch. You can coarsely crush the peanuts,  I like to keep it whole. Fresh curry leaves and green chilies give it the characteristic taste to it. Any flavorless oil like Olive oil can be used. I use desi ghee(Indian Clarified Butter) while making it. Add salt to taste. Use Sendha Namak/Rock Salt when fasting if you prefer that.

I love to have Sabudana Khichdi with chilled yogurt with some sugar in it. Let’s see how I make this humble Sabudana Khichdi.


Sabudana Khichdi

  • Servings: 2
  • Difficulty: easy
  • Print

Sabudana Khichdi/Tapioca Pearls cooked with boiled potatoes and peanuts flavored with Curry leaves and Green Chilies. How to make Sabudana Khichdi


Sabudana Pearls- 1 Cup

Boiled Potato- 1 (small)

Peanuts- 1-2 Tbsp

Curry Leaves-3-4

Green Chilies- 1-2

Salt/Sendha Namak- as per taste

Oil/Ghee- 1 Tsp

Jeera(Cumin Seeds)/Rai(Rai)–1/2 Tsp


  1. Soak sabudana overnight or at least 6-7 hrs. Once the pearls are are soft drain the water completely and keep the pearls in the colander.
  2. Take peeled boiled potato cut into small pieces, dry roast peanuts and finely chopped green chilies.
  3. Take a heavy bottomed pan, add oil/ghee to it.
  4. Add cumin seeds/ rai seeds. Let it splutter then add curry leaves and green chilies.
  5. Add chopped boiled potatoes, dry roasted peanuts and saute for a few minutes.
  6. Add sabudana pearls and mix lightly, add salt to taste. Don’t stir it continuously, pearls can stick together.
  7. When pearls start turning translucent switch off the flame and transfer khichdi in a serving bowl.
  8. Enjoy with yogurt/curd or a hot cup of tea.

Enjoy your Sabudana Khichdi in breakfast or make when you are fasting or abstaining from grains, spicy and oily food.


Do give your feedback in the comments section. Whenever you make Sabudana Khichdi using my recipe do post a pic on my  Fb page.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

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