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You are here: Home >> Farali >> Sabudana Khichadi

Sabudana Khichadi

August 12, 2013 by Darshita Lakkad 3 Comments




Sabudana khichdi is a traditional fasting dish in India. Sabudana khichdi is made of sabudana, potatoes, and peanuts. Sabudana is also known as sago balls or tapioca pearls. Sabudana khichdi is made during any fast like adhik month, the month of Shravan, or any fasting day. It is a street food also in many states like Gujarat, Maharashtra, Madhya Pradesh, Uttar Pradesh, Rajasthan, etc. Normally I have made this khichdi for breakfast many times.

Sabudana khichdi takes little time to make. It does not require many ingredients. Sabudana khichdi is rich in carbohydrates and proteins. Here I am posting khichdi with step by step photos and video.

Other Sabudana Recipes:
No Oil Sabudana Khichdi
Aloo Sabudana Tikki
Sabudana Kheer

You can try to make the best easily by following this method. Just give attention to soaking sabudana. Take less water than sabudana and soaking time should be 4-5 hours. This is one of the easy and quick methods of sabudana khichdi. I am preferring this fasting dish with curd but you can enjoy it with green chutney. You also try and share your experiment with me.

How to make sabudana khichdi

Take sabudana in a bowl.
Generally, I have used approx 100-gram sabudana in a bowl.
My bowl is perfect for 100 grams of sabudana. You can use a cup, bowl, or any other things.
Also measures the water level in the same bowl or cup.
Wash sabudana by adding water. Repeat washing 2-3 times.

Dry Sagoballs

Pour ¾ cup of water bowl on sabudana.
Cover it and leave for 4-5 hours.

soaked sabudana

After 4-5 hour sabudana is soaked well.
You can take a sabudana and check with your fingers.
It should be separated.

Sabudana Khichdi

Add peanut powder in it.
I have made coarsely peanut powder by grinding in a mixture jar.
I already made it a few days ago.
So I can’t add in this video.

Peanuts sabudana

Gently mix coarsely peanut with a spoon or finger.
Keep aside.

sabudana peanuts powder

Now take potato green chili and curry leaves on a plate.
Take chili according to taste.
At my home, we eat normal spicy so i have taken 1 tsp chopped chili.
In another bowl, I have taken ¼ bowl of peanuts.

Potatoes chili lemon

 

Heat oil in a pan.
You can ghee instead of peanut oil. Taste is also added by adding ghee.
Prefer nonstick pan to make sabudana khichdi.
If you use a steel pan, sabudana will stick to the surface.

Oil in pan

Add cumin seeds in it.
Let it crackles.

oil cumin

 

Then add peanuts in the pan.
Roast peanut at slow flame. Roast till color changes.

 

peanuts oil cumin

Now add curry leaves and green chili in it.
Mix it. Shake for a few minutes.

curry leaves chili cumin peanuts

Add potatoes in it.
Here I have taken boiled potatoes. Do not mash it.
Gently mix. cook it at the slow flame for 1-2 minutes.

Potatoes chili peanuts curry leaves

Mix sabudana and rock salt in it.

sabudana potatoes

Cover the lid and cook for 4-5 minutes at a slow flame.
In between 1-2 times shake it. Remove the lid and turn off the stove.

cover lid sabudana

 

Add lemon juice in it. Mix it well.
Sabudana khichdi is ready to serve.
Garnish with coriander leaves.

Sabudana Khichdi
You can serve with any fasting dish also.
Enjoy with curd or green chutney or whatever you love.

Print
Sabudana Khichdi

Rating: 51

Prep Time: 5 hours

Cook Time: 20 minutes

Total Time: 5 hours, 20 minutes

Serving Size: 4

Sabudana Khichdi

Ingredients

  1. 1 bowl Sabudana (Sagoball) (1 bowl approx - 100 gm)
  2. ¾ cup of Water
  3. 1 medium size boiled Potatoes (chopped into small pieces)
  4. ¾ bowl coarsely Peanut powder
  5. ¼ bowl Peanut
  6. ½ teaspoon chopped green Chilli
  7. 7-8 Curry leaves
  8. Sindhal namak as per taste
  9. 1 tsp Lemon juice
  10. Chopped coriander leaves (hand full)
  11. 1 teaspoon Sugar (Optional)
  12. 2 teaspoon Peanut oil or Ghee
  13. 1 teaspoon Cumin

Instructions

Take sagoball in a medium bowl.
Add water and wash it twice.
Add ¾ cup water in it.
Cover and leave for 4-5 hour or overnight.
After that you can see all the sagoball is separated.
Add coarsely peanut powder and mix gently with a spoon or finger.
Keep a side.
Heat oil in a pan at slow flame.
Add cumin in oil.
When it is tempered add peanuts .
Roast for 1 minute.
Now add curry leaves .
It appears to change color then add potato in it.
Mix well and after 2-3 minutes add sagoball in it.
Also mix singhal namak and mix it. Cover the lid for 5 minutes.
Remove the lid and mix.pour lemon juice on it.cook for a few seconds.
Garnish with coriander leaves.
Our sabudana khichdi is ready for serve..
Serve with curd or green chutney.
3.1

Notes

Do pay attention to sabudana soaking.
If your water is more in sabudana, khichdi may become sticky.
One other method also tells you.
First, wash sabudana and keep aside.
After half an hour just sprinkle 1/2 tbsp water on sabudana and keep at the side.
You have to sprinkle the same quantity of water every half an four.
Repeat this procedure 5-6 times.
Then sabudana is perfect to make khichdi.
But be alert during this sprinkling time.otherwise, sabudana does not soak properly.
Don’t cover the lid when sabudana khichdi is ready.
Cool it down without covering any lid or anything.
Otherwise, the sabudana khichdi is not separated because of moisture.

 

 

Filed Under: Farali Tagged With: Fasting Recipes, Indian Fasting recipes, Indian Snacks, Indian Street Food, Sabudana Khichadi, Sago Khichdi

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Reader Interactions

Comments

  1. Roshani Patel says

    August 14, 2013 at 10:27 pm

    like this

    Reply
  2. vipulkumar .r.viramgami says

    July 27, 2014 at 4:21 pm

    i like your pani puri recipe and chorafadi
    thanks.

    Reply
  3. Rekhapatel says

    July 8, 2017 at 3:02 pm

    I like your sabudana khichdi

    Reply

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Recipes with Images by Darshita Lakkad is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Based on a work at Gujarati Recipes.
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