Sabudana Khichadi is a light, flavorful dish made with tapioca pearls, peanuts, and spices. This Sabudana Khichadi Recipe is perfect for fasting or a healthy, gluten-free meal, offering a delicious blend of textures and flavors. The soft sabudana pearls, crunchy peanuts, and tangy lemon juice create a perfect balance, making it a versatile dish enjoyed for breakfast, snacks, or during religious fasts. Whether served with a side of yogurt or enjoyed as is, Sabudana Khichadi is a comforting, wholesome, nutritious, and easy-to-make option.

A Delicious Vrat-Friendly Indian Meal
Sabudana Khichadi is a popular Indian dish made with tapioca pearls (sabudana), peanuts, and mild spices. It’s commonly enjoyed during fasting periods like Navratri but can also be a light, nutritious breakfast or snack. This Perfect Sabudana Khichadi Recipe of the delivers the ideal balance of flavors, with the softness of sabudana pearls and the crunch of roasted peanuts. The lemon juice adds a touch of tang, while the ghee or oil gives the dish its comforting richness. This khichadi is light on the stomach, gluten-free, and full of texture, making it perfect for fasting or any time you want a quick, wholesome meal.
Why is it Called “Sabudana Khichadi”?
The name Sabudana Khichadi refers to the main ingredient, sabudana (tapioca pearls), which are soaked and cooked with spices and other ingredients to form a very light and the fluffy dish. “Khichadi” usually implies a dish made by cooking grains or lentils together with spices. In this case, the tapioca pearls replace grains, making it a popular choice during fasting periods. Sabudana Khichadi is especially favored in Maharashtra and other parts of the India during religious fasts, as it is both filling and the light on the stomach.

How Should Sabudana Khichadi Taste?
A well-made Sabudana Khichadi should have soft, translucent tapioca pearls that are not sticky, with a slight crunch from the roasted peanuts and cubed potatoes. The dish has a mild, savory flavor with the warmth of cumin seeds and green chilies, balanced with the tanginess of lemon juice. It’s lightly seasoned to the suit fasting, but flavorful enough to be enjoyed any time of day. The ghee adds a rich aroma and taste, making it both comforting and satisfying without being heavy.
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It’s About How to Make It Super Yummy or Perfect
To make the Perfect Sabudana Khichadi Recipe, follow these key tips:
- Soak Sabudana Correctly: The most important step is soaking the sabudana correctly. Use just enough water to cover the pearls, and ensure they are soft but not mushy.
- Roasted Peanuts for Crunch: Coarsely ground, roasted peanuts give the dish its signature crunch and nutty flavor.
- Cook on Low Heat: Always cook sabudana on low heat and stir gently to prevent sticking. Sabudana should be soft and translucent when done.
- Add Lemon Juice at the End: Adding lemon juice right before serving enhances the flavor and keeps the dish fresh and light.
- Serve Fresh: Sabudana Khichadi is best served hot and fresh, as it tends to get sticky when left to cool.

Sabudana Khichadi Recipe
Equipment
- Large bowl for soaking
- Non-stick pan or kadhai
- Spatula
- Mixing bowl
- Knife and cutting board
Ingredients
For the Khichadi:
- 1 cup sabudana (tapioca pearls)
- 1/2 cup roasted peanuts (coarsely ground)
- 2 medium potatoes (boiled and cubed)
- 2 green chilies (chopped)
- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1/2 tsp black pepper powder (optional)
- Salt to taste (use rock salt for fasting)
- 1 tbsp lemon juice
- Fresh coriander leaves (chopped for garnish)
Instructions
- 1. Soak the SabudanaWash the sabudana under running water 2-3 times to remove excess starch.Soak the sabudana in just enough water to cover the pearls (about 1 inch above) for 4-6 hours or overnight. The sabudana should absorb the water and become soft but not sticky.2. Prepare the PotatoesBoil the potatoes until tender, peel, and cut them into cubes. Set aside. 3. Cook the Sabudana KhichadiIn a non-stick pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.Add chopped green chilies and sauté for a minute.Add the boiled, cubed potatoes and sauté for 2-3 minutes until lightly golden.Lower the heat and add the soaked sabudana along with ground peanuts and salt. Stir gently to combine.Cook on low heat, stirring occasionally, until the sabudana turns translucent (about 5-7 minutes). Make sure not to overcook, as sabudana can become sticky.4. Finishing TouchesAdd lemon juice and black pepper powder (if using) and give the khichadi a final toss.Garnish with fresh coriander leaves.5. Serve HotServe the Sabudana Khichadi hot, with a side of yogurt, chutney, or simply as is for a light, comforting meal.
Notes
- Soaking the Sabudana: Make sure to soak the sabudana with just enough water to cover it. Too much water can make the khichadi sticky.
- Vrat-Friendly: If making for fasting (vrat), ensure you use rock salt (sendha namak) instead of regular table salt.
- Nut-Free Option: If you’re allergic to peanuts, you can skip the peanuts or substitute them with roasted sesame seeds for a similar crunch.
- Add-On Options: You can add grated coconut, curry leaves, or sugar (for a sweet version) for variation.
- Cooking Tip: Always cook sabudana on low heat and stir gently to avoid making it sticky.
Conclusion
This Perfect Sabudana Khichadi Recipe is an ideal choice for a light, nutritious, and flavorful meal, especially during fasting periods. The combination of soft tapioca pearls, crunchy peanuts, and mildly spiced flavors offers a delightful and satisfying dish. Whether served for breakfast, as a snack, or even for lunch, it’s easy to prepare and loved by all age groups. The refreshing hint of lemon juice and the aromatic cumin seeds elevate this traditional dish, making it both comforting and wholesome for any occasion.