Sabudana Khichdi | Maharashtrian Sabudanyachi Khichadi

Sabudana khichdi a popular Indian Fasting / Vrat / Upvas recipe made with sabudana pearls (also known as sago or tapioca Pearls), potatoes and roasted peanut powder.

Apart from being a fasting dish, this sabudana khichdi is often prepared in Indian household for breakfast or as an evening snack.

The recipe that is shared here is of Traditional Maharashtrian Style Sabudanayachi Khichdi made in ghee.

Their are only three basic ingredients that goes into making this delicious recipe, those are soaked sabudana (sago / tapioca pearls), potatoes and roasted peanut powder which is called Shengdanyacha kut in Marathi.

Soft tender sabudana pearls are tossed along with potatoes 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 in cubes and used in this recipe or you can thinly slice raw potato and directly add them in the tempering, 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 yogurt by the side. This khichdi is mostly made during fast such as Sankashti Chaturthi, Ekasdahi, Angariki, Mahashivratri, 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, 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 less spices, this sabudana khichdi is favourite among kids too!

Sabudana is starchy in nature and hence when not soaked properly tends to make the pearls sticky and mushy. This is the reason why many don’t opt to make this khichdi instead being so easy to prepare.

To make non sticky khichdi, the soaked sabudana should have a perfect texture , it shouldn’t be hard nor too soft or sticky. Soaking of sabudana in a correct manner is the key to make this recipe perfect.

Here are some tips to make a perfect non sticky sabudana khichdi:

In a deep vessel take sabudana pearls. Wash them under running tap water for 4-5 times till the water turns almost clear. This takes most 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 lid and keep it overnight or for atleast 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 little water and keep aside for 30 minutes.

How to prepare Peanut Powder at home

Maharashtrian Recipes

Snacks Recipe

Fasting / Vrat / Upvas Recipe

Food FAQ’s

Let’s see how to make this delicious Authentic Maharashtrian Style Sabudadnyachi Khichdi with simple basic ingredients in your home kitchen.
SABUDANA KHICHDI

Serves: 2 Persons
Prep time: 5 minutes
Cook time: 20 minutes
Cooking level: Moderate
Taste: Mildly Spiced

  • 1 cups Sabudana (Tapioca/Sago seeds)
  • 2-3 tablespoon Ghee
  • 2 teaspoon Cumin seeds
  • 2 green chillies finely chopped
  • 2 Potatoes thinly sliced
  • 1/2 cup Roasted peanut powder
  • 1 teaspoon Sugar
  • Salt to taste
  • In a kadhai heat ghee, you can even make use of oil.
  • Once ghee is hot, add cumin seeds and let them sizzle. Add finely chopped green chilies & thinly sliced potatoes.
  • Add a pinch of salt to potatoes. Cover the kadhai with lid and let them cook on low flame.
  • Incase you are using boiled potatoes, no need to cook just add potatoes followed by sabudana and other ingredients.
  • Once potatoes are cooked, add soaked sabudana (sago seeds), salt, sugar, roasted peanut powder and mix well.
  • Cover and let the sabudana (sago seeds) cook for 5-7 minutes on low flame until the pearls becomes translucent. Keep on stirring occasionally.
  • Traditional Maharashtrian Sabudana khichdi is ready.
  • Serve with yogurt on the side or squeez lemon juice over the khichadi.

Note:

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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