Sabudana khichadi is a popular Indian dish made with tapioca pearls.
This dish is prepared during fasting periods (vrat), especially during Hindu festivals like Navratri, Ekadashi and Maha Shivratri.
This is an easy-to-make, beginner-friendly, no onion no garlic (satvik), gluten-free recipe.
Sabudana khichadi is served for breakfast or as an evening snack.
About sabudana Khichadi (Traditional Maharashtrian Style)
Soft tender sabudana pearls are tossed with potatoes and then coated with crunchy peanut powder.
Very basic spices and herbs are used for tempering this khichdi.
This is a gluten-free recipe and can be made vegan if used oil instead of ghee.
Potatoes can be boiled, peeled, cut into cubes and used in this recipe or you can thinly slice raw potatoes and directly add them in the tempering, and cook till tender before adding sabudana.
Sabudana khichdi is prepared in our home almost every week.
We love to have it with a dollop of yoghurt by the side.
This khichdi is mostly made during fasts such as Sankashti Chaturthi, Ekasdahi, Angariki, Mahashivratri, and Navratri.
You will find this traditional sabudana khichdi served in many restaurants along with curd on the side or with peanut & coconut chutney.
Along with Maharashtra, this khichdi is popular in other states such as Karnataka, Gujrat, and Madhya Pradesh to name a few.
Extremely simple to make, this khichdi is super flavourful and has a nice crunchy & nutty bite in every morsel. Made using very few spices, this sabudana khichdi is a favourite among kids too!
To make non-sticky khichdi, the soaked sabudana should have a perfect texture, it shouldnโt be hard nor too soft or sticky. Soaking sabudana in a correct manner is the key to making this recipe perfect.
How to soak Sabudana / Sago for a perfect non-sticky sabudana khichdi:
In a deep vessel take sabudana pearls. Wash them under running tap water 4-5 times till the water turns almost clear. This takes most of the starch out from sabudana which is the main reason why the khichdi tends to get sticky and mushy.
To the washed sabudana, add water, the level of the water should be 1 inch above sabudana. Let sabudana soak in this water for 30 minutes.
After 30 minutes, drain the water completely from sabudana, cover the vessel with a lid and keep it overnight or for at least 7-8 hours at room temperature.
To check if sabudana has been soaked properly, press sabudana pearl between your fingers. You should be able to smash it easily. If not, add a little water and keep it aside for 30 minutes.
What is Sabudana?
Sabudana also known as sago or tapioca pearl is an edible starch extracted from the roots of cassava.
Sabudana is high in carbohydrates and hence mainly consumed during vrat (fasting) as it gives instant energy and keeps you full for a longer time.
ingredients
Sabudana (Tapioca Pearls) โ To make traditional Maharashtiran-style sabudana khichadi, we need to wash sabudana for a couple of times till the water runs relatively clear. Soak for 8 hours or overnight.2
Peanuts โ We will need roasted peanut powder which adds a nutty taste to this khichadi and beautiful crunch.
Potatoes โ We will also require 1 or 2 potatoes. You can either use boiled potatoes or you can slice them and cook it in the ghee along with sabudana.
Spices & Herbs โ Very minimal spices and herbs are used in making khichadi. We will need cumin seeds and green chillies to give flavour to this sabudana khichadi.
To Garnish โ We will require freshly scrapped coconut and fresh coriander leaves to garnish this khichadi.
Seasoning โ Traditional khichadi is lightly on the sweeter side which is not overpowering though. We will need 2 teaspoons of sugar which will balance the flavour of this khichadi. Also, we will use salt to taste, you can use sendha namak (Himalayan pink salt) if you are making it for vrat/fasting.
Ghee โ Sabudana khichadi tastes best when cooked in ghee. We will need 3 tablespoons of ghee to make this khichadi.
Frequently Asked Questions
What is Sabudana Khichadi?
Sabudana khichadi is a popular Indian dish made with soaked tapioca pearls, roasted peanut powder, potatoes and mild spices.
This is commonly eaten during Hindu fasting periods (vrat) in Maharashtra and other parts of India.
Is sabudana khichadi gluten-free?
Yes, sabudana khichadi is gluten-free as it is made of tapioca pearls (sago) which does not contain gluten.
Can I make Sabudana khichadi in advance?
Sabudana khichadi tastes best when served fresh. But you can prepare it a few hours in advance and store it at room temperature. Reheat while serving.
Why is my Sabudana Khichadi too dry?
To prevent dryness, make sure that sabudana pearls are properly soaked. Make use of ghee and always cover the pan while cooking (steaming) which helps retain moisture.
Which potatoes should be used to make Sabudana Khichadi?
Normal Indian potatoes are best to add to the khichadi. You may also add sweet potatoes here.
Can I skip adding peanuts in Sabudana Khichadi?
Yes, if you have any nut allergies or prefer not to use them, you can totally skip adding peanuts. You may substitute it with other nuts or garnish it with pomegranate seeds.
How do I know when Sabudana is properly soaked?
When you press the soaked pearls between your fingers it should easily get mashed but still hold its shape. It should not be too mushy.
Variations
If you are not making sabudana khichdi for vrat/ upavas, you can add red chilli powder instead of green chillies, which gives a nice colour to this khichdi.
For the vegan option, use oil instead of ghee and serve with lemon juice sprinkled on top.
Serving Suggestions
During fasting / vrat, you can serve this sabudana khichadi along with curd (yogurt).
or with coconut-peanut chutney along with tea.
You can also sprinkle lemon juice instead of serving it with curd.
Storage Options
Sabudana khichadi stays good for 2 days in the refrigerator. Store it in an air-tight container. Reheat in the microwave or in a pan before serving.
If during reheating khichadi becomes too dry, then add a teaspoon of ghee or oil. Cover and steam for 5 minutes.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Vrat Recipes
Rajgira Puri, Sabuanda Vada, Farali Kachori, Sabudana Thalipeeth
How to make Traditional Maharashtrian Sabudana Khichadi
Note:
Skip adding peanuts if you are allergic to nuts.
Sabudana / Sago / Tapioca pearls double the size when soaked hence used correct measurement while making this sabudana khichadi.
Many people do not consume coriander leaves during fast. So depending upon your preference you can add or skip using them.
You may also garnish this sabudana khichdi with fresh scrapped coconut.
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Recipe Card
Sabudana Khichdi (Traditional Maharashtrian Style)
Ingredientsย ย
- 1 cup Soaked Sabudana (Tapioca/Sago seeds)
- 2-3 tablespoons Ghee
- 2 Green Chillies, finely chopped
- 2 Potatoes, thinly sliced
- 1/2 cup Roasted Peanut Powder (Kut)
- 2 teaspoon Sugar
- Salt to taste
- 2 tablespoons Coriander Leaves, for garnish
- 2 tablespoons Freshly Scrapped Coconut, for garnish
Instructionsย
- Soak sabudana overnight or for 7-8 hours.
- In a kadhai heat ghee.
- Once the ghee is hot, add cumin seeds and let them sizzle.
- Add finely chopped green chilies & thinly sliced potatoes.
- Add a pinch of salt to the potatoes. Cover the kadhai with a lid and let them cook on low flame.
- In case you are using boiled potatoes, no need to cook just add potatoes followed by sabudana and other ingredients.
- Cover and let the sabudanaย (sago seeds)ย cook for 5-7 minutes on low flame until the pearls become translucent. Keep on stirring occasionally.
- Traditional Maharashtrian Sabudana khichdi is ready.
- Serve with yoghurt on the side or squeeze lemon juice over the khichadi.
