Sabudana Khichdi | Maharashtrian Sabudanyachi Khichadi

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Sabudana khichdi is 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 households for breakfast or as an evening snack.

About Sabudana Khichadi

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

There are only three essential ingredients that go 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 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 in cubes and used in this recipe or you can thinly slice a raw potatoes 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 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, 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!

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 of 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 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 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 little water and keep it aside for 30 minutes.

See here: How to prepare Peanut Powder at home

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 / upvas / fasting as it gives instant energy and keeps you full for a longer time.

Dishes made using sabudana are popular during vrat / upvas.

Serving Suggestions

You can serve sabudana khichdi with curds.

You can also sprinkle lemon juice instead of serving it with curd.

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.

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Step-by-Step Sabudana Khichadi Maharashtrian Style With Pitcures

How to make Sabudana Khichdi (Maharashtrian Recipe)

• 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.

• Potatoes are cooked.

• Add soaked sabudana (sago seeds), salt, sugar, and roasted peanut powder and mix well.

• Cover and let the sabudana (sago seeds) 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.

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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