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Sabudana Khichadi Recipe

Sabudana Khichadi Recipe

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.
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Prep Time 6 hours
Cook Time 15 minutes
Total Time 6 hours 15 minutes
Course Breakfast, Main Course
Cuisine Indian, Maharashtrian
Servings 4
Calories 300 kcal

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 Sabudana
    Wash 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 Potatoes
    Boil the potatoes until tender, peel, and cut them into cubes. Set aside.
    3. Cook the Sabudana Khichadi
    In 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 Touches
    Add 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.
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