Sabudana Khichadi Recipe

Sabudana Khichadi – Learn how to prepare this traditional Maharashtrian dish

Sabudana Khichadi is prepared using Tapioca / Sago pearls. It is a vegan and gluten-free recipe.

Typically prepared during fasting festivals like Navratri, Ekadashi, Mahashivratri, etc. it is widely popular in Maharashtra.

I normally prepare it for regular breakfast too and love to have it with plain curds.  I guess its the simplicity of the dish, the spices used, peanuts and sago which give this dish a unique flavor. Of all the upwas related dishes , this one tops the charts always.

The main hurdle in preparing this dish perfectly is the sabudana pearls remaining separate. Now I have had disasters as a young adult with this dish. The khichadi has become clumpy, glue like and a complete mess.  But with time and practice I have finally been able to master preparing this dish perfectly for preparation even in huge quantities.

The key to having the sabudana pearls remaining separate lies in the soaking the sabudana overnight.  Next morning, sabudana should get easily pressed if it has been properly soaked. I also love to add peanut powder in 1:1 proportion for this recipe since the peanuts give the soft sabudana a nice crunch and bite.

It is normally served in Pune with Kakadichi Koshimbir in curds (cucumber raita)

For detailed recipe of Sabudana Khichadi see below. Don’t forget to like, share and rate the recipe.

Print Recipe

Sabudana Khichadi Recipe

Learn how to prepare this traditional Maharashtrian dish

Cuisine

Maharashtrian

Prep Time

10 minutes

Cook Time

20 minutes

Passive Time

12 hours (soaking)

Servings

people

Ingredients

• 1 Cup Sabudana / Sago
• 1 Potato
• 1 Cup Coarsely Ground Roasted Peanut Powder
• 1 TBSp Melted Unsalted Butter / Ghee
• 1 Tsp Cumin Seeds (Jeera)
• Black Salt / Regular Salt to taste
• Sugar
• 2-3 pieces Chopped Green Chillies
• 1 TBSp Freshly Grated Coconut
• 1 TBSp Finely chopped Coriander

Cuisine Maharashtrian Prep Time 10 minutes Cook Time 20 minutes Passive Time 12 hours (soaking) Servings people Ingredients 1 Cup Sabudana / Sago 1 Potato 1 Cup Coarsely Ground Roasted Peanut Powder 1 TBSp Melted Unsalted Butter / Ghee 1 Tsp Cumin Seeds (Jeera) Black Salt / Regular Salt to taste Sugar 2-3 pieces Chopped Green Chillies 1 TBSp Freshly Grated Coconut 1 TBSp Finely chopped Coriander

Instructions

Sabudana Soaking

1. 1. Soak the sabudana overnight. Wash the sabudana to remove all the starch. The water in which sabudana is washed should be transparent. Use 1:1 proportion of water and sabudana to soak. Water should be only that much in which the sabudana submerges
2. In the morning, drain the sabudana over a sieve for 20-20 minutes. The test to check if sabudana is soaked properly is by pressing the pearl between your finger and thumb. It should be easy to smash.

Preparing the Khichadi

1. Mix the sabudana, coarsely grounded peanut powder, salt and sugar together.
2. Peel the Potato and dice it into small pieces
3. In a heavy bottomed pan, heat the ghee till it melts. Add the cumin seeds , after they splutter, add chillies , add the potatoes and saute for 5-10 minutes till they go soft

To check other Navaratri / fast related recipes, click on below links:

Ratalyacha Kees , Ratalyachi Kheer, Ratalyache Kaap,

Bhagar/Samo Rice Khichadi, Kacchya Kelyache Kofte / Raw Banana Kofta Curry

Upwas Dhokla, Upwas Idli, Upwas Kachori, Upwas Thalipeeth, Upwas Misal

Sabudana Khichadi, Sabudana Wada,

Rajgeera Kheer , Rajgira Dosa, Rajgeera Roti

For other category recipes, click on below:

Breakfast and Brunch

Sweet Tooth

Munchies

Holiday, Events and Festivals

Till Next Time, Bon Appetite,

Love and Luc,

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