Sabudana Khichdi is one of the most common dishes which people have when they are fasting. It is a perfect dish for those on fast. Its an easy recipe made by tossing soaked sabudana (sago) with boiled potatoes,crushed peanuts and spices.
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Sabudana Khichdi
Sabudana Khichdi is one of the popular fasting food. It is commonly prepared during Navratri, Shivratri , Sankashti Chaturthi and other fasting days. But it can be prepared on any other day as it makes for a delicious, filling snack.
Sabudana, due to its starch content has a tendency to turn sticky and chewy on cooking. However if you follow certain steps while making sabudana khichdi, your sabudana khichdi will always turn out perfect. It is important to rinse the sabudana well to remove excess starch. Once you get rid of the starch, sabudana has to be soaked in fresh water in such a manner that the water level is 1 cm above the sabudana and keep them soaked for 5 to 6 hours and lastly sabudana should not be overcooked. They should be cooked only for 4 to 5 minutes or until the sabudana pearls turn transparent.
List of ingredients to make Sabudana Khichdi
Sabudana / Sago
Spices and herbs : cumin seeds, green chillies, curry leaves
Other ingredients :oil, potato, peanuts, sugar, lemon juice and salt
Optional ingredients : chopped corainder leaves, pomegranate and fresh coconut for garnishing
Step-wise recipe with instructions
Take a cup of sabudana/sago in a strainer placed on a bowl.
Add water and wash sabudana well to remove starch.
In a bowl, place washed sabudana. Add water just enough to cover them such that the water level is just 1 cm above the sabudana.
Cover and keep aside for 5 to 6 hours.
After 6 hours, sabudana has absorbed all the water.
Heat a pan. Add half cup of raw peanuts. Saute till the peanuts are well roasted.
Allow the roasted peanuts to cool completely.
Peel the peanuts and crush/grind the peanuts into a coarse powder. Keep aside.
Boil a large potato. Peel and cut into cubes.
Heat 1 tbsp oil in a pan. Add cumin seeds, curry leaves and chopped green chillies. Saute for few seconds.
Add soaked sabudana and saute for few seconds.
Add boiled potato cubes, roasted, crushed peanuts, sugar, salt and mix well.
Cover the pan and cook on low flame for 4 to 5 minutes or till sabudana turns translucent.
Uncover and add lemon juice. Mix well.
Garnish with chopped coriander leaves, pomegranate seeds and fresh, grated coconut (optional).
Recipe Card
Sabudana Khichdi
Ingredients
- 1 cup sabudana (sago)
- 1 tbsp oil (tel)
- 1 tbsp jeera ( cumin seeds)
- 1 big potato (boiled, peeled and cubed) (aloo)
- ½ cup peanuts (mungphali)
- 2 green chillies,chopped (hari mirch)
- A few curry leaves (kadi patta)
- 1 tsp lemon juice (nimbu ka ras)
- 1/2Â tsp sugar (cheeni)
- Salt as per taste (namak)
- 2 tbsp grated fresh coconut (nariyal) (optional)
- 1 tbsp fresh coriander leaves, chopped (optional)
- pomegranate seeds (optional)
Instructions
- Wash sabudana well to remove the starch.
- Soak sabudana for 5 to 6 hours  in just enough water to cover them such that the water level is 1 cm above the sabudana.
- Heat a pan. Add peanuts. Dry roast the peanuts.
- Allow the peanuts to cool.
- Peel the peanuts and crush/ grind to a coarse powder. Keep aside.
- Heat oil in a pan. Add cumin seeds. When the seeds crackle, add the curry leaves, green chillies and saute.
- Add soaked sabudana and saute for few seconds.
- Add boiled potato cubes, crushed peanuts, salt, sugar and saute.
- Cook covered on low flame  for 4 to 5 minutes or till the sabudana turns translucent.
- Add  lemon juice and mix. Serve hot.
- Garnish with chopped coriander leaves , pomegranate seeds and fresh, grated coconut. (optional)
More Sabudana Recipes
Sabudana Vada
Sabudana Kheer
Sabudana Thalipeeth
Sweet Potato Sabudana Thalipeeth
More Upvas Recipes
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Ratalyacha Kees
Varai Sabudana Dosa
Singhada (Waterchestnut) Sheera
Sweet Potato Bhaji
Faraali Aloo Sabzi
Recipe Video
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