Sabudana Khichdi is a classic Indian breakfast and fasting dish made with tapioca pearls (sabudana), peanuts, and boiled potatoes. This wholesome and flavorful recipe is popular during religious fasting periods like Navratri. It is also enjoyed as a light, gluten-free meal.
The process involves soaking the sabudana perfectly. This achieves the right non-sticky texture. Then, it is sautéed with spices, and crunchy peanuts are added for a delightful nutty flavor. The final touch of lemon juice and fresh coriander enhances the overall taste, making it tangy and refreshing. Packed with energy, this dish is ideal for a quick breakfast or snack.
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What is Sabudana Khichdi?
Sabudana, also known as tapioca pearls or sago, forms the base of the comforting and flavorful dish Sabudana Khichdi. This traditional Indian recipe combines soft, perfectly soaked sabudana with boiled potatoes. It also includes crunchy roasted peanuts and a blend of aromatic spices. This creates a delightful medley of taste and texture.
Sabudana Khichdi is a staple in states like Maharashtra, Gujarat, Rajasthan, Madhya Pradesh, and Uttar Pradesh. People often prepare it during Hindu fasting periods like Navratri. This is due to its light, gluten-free nature and energy-packed ingredients. In some western regions of India, it’s fondly referred to as Sabudana Usal, showcasing its regional variations.
Sabudana Khichdi is enjoyed as a fasting dish, a hearty breakfast, or a quick snack. It offers a perfect balance of flavors. It has a nutty crunch. There are soft tapioca pearls. It also has tangy notes of lemon juice. All these are garnished with fresh coriander. Its versatility and cultural importance make it a beloved recipe across India.
Nutritional value
Sabudana, a refined starch extracted from cassava roots, is a popular ingredient in Indian fasting dishes. While sabudana is rich in carbohydrates and serves as a quick energy booster, it lacks protein, vitamins, and minerals. To enhance nutrition and balance, add roasted peanuts to Sabudana Khichdi. They provide a healthy dose of protein and enhance the overall flavor.
Available in two sizes—medium and large—sabudana pearls are ideal for creating light, gluten-free meals. This versatile ingredient is widely embraced by the Hindu community. It is especially popular during fasting periods. It aligns with dietary restrictions while providing sustained energy. When combined with potatoes, spices, and fresh herbs, Sabudana Khichdi becomes a fasting favorite. It is also a satisfying meal for any time of the day.
This khichdi can be consumed anytime of the year. However, at my home, it was mostly made during Navratri. In my childhood, I remember waiting for Navratri to get a chance to eat it to my heart’s content. Making sabudana khichdi is fairly easy. One common challenge is that this khichdi can turn sticky or loopy. I have tried to address this concern in my “Pro Tips” section.
In my recipe I have not used curry leaves. However, you can add curry leaves too. It’s definitely added in the Maharashtrian version of Sabudana khichdi.
Method to make the Sabudana Khichdi
- Wash the sabudana and soak it with little water for 2-3 hours.
- Dry roast peanuts and then ground them coarsely. Chop, boil potatoes, green chilli and some coriander.
- Now, heat oil in a wok over low flame and then add cumin seed to it.
- Add boiled potatoes and green chill and sauté them for a minute.
- Add salt, pepper and sugar first and then the sabudana and roasted grind peanuts. Mix them properly and cover it with lid for 5 minutes.
- Just add lemon juice to the mix before combining everything altogether, followed by a garnishing of chopped coriander. Sago khichdi is ready to serve.
Pro Tips
1. Rinse Thoroughly to Avoid Stickiness
Properly washing sabudana is key to a non-sticky khichdi. Rinse the pearls 3-4 times until the water runs clear. This helps remove excess starch, which is the main cause of clumping during cooking.
2. Master the Soaking Technique
The secret to perfectly cooked sabudana lies in soaking it correctly. Use just enough water to barely submerge the pearls. Over-soaking or using too much water can make the sabudana mushy and sticky when cooked.
3. Cook with Care
Avoid overcooking sabudana. Keep the cooking time to around 5 minutes to ensure the pearls retain their chewy texture without turning mushy.
4. Choose the Right Equipment
For soaking, opt for a wide-mouthed bowl to allow even absorption of water. While cooking, use a non-stick pan to prevent sticking, as cast-iron pans can make the pearls stick to the surface.
5. Add Lemon Juice for Freshness
Once the khichdi is cooked, mix in some fresh lemon juice for a zesty finish. Use a fork to gently break apart any lumps, ensuring a light and fluffy texture.
By following these tips, you can enjoy a delicious, non-sticky Sabudana Khichdi every time. It is perfect for fasting days. It’s also great for a quick, gluten-free meal.
This Sabudana Khichdi is
- Packed with energy
- Fully vegan and gluten-free
- Suitable to be consumed during the Hindu fast, such as Ekadashi, Shivratri, Navratri, Karva Chauth etc.
- Packed with flavours
Serving Suggestion
1. Garnish Generously
Top your khichdi with freshly chopped coriander leaves, roasted peanuts, and a slice of lemon for added freshness and crunch.
2. Pair with Yogurt
Serve alongside a bowl of chilled plain yogurt or raita. The creamy texture complements the nutty flavor of sabudana perfectly.
3. Spice it Up
Add a side of spicy green chutney or tangy tamarind chutney to balance the mild flavors of the khichdi.
4. Serve in Style
Use small bowls or cups for individual servings. Garnish them with a sprig of mint or a wedge of lime for an elegant touch.
5. Make it Festive
For special occasions, present the khichdi in a banana leaf bowl. You can also garnish it with a sprinkle of pomegranate seeds. This adds a pop of color and sweetness.
6. Pair with Masala Chai
Complement your Sabudana Khichdi with a warm cup of masala chai for a comforting and satisfying meal experience.
These suggestions enhance the flavors. They also create a visually appealing dish that’s perfect for fasting or any light meal.
Recipe Card
Sabudana Khichdi Recipe
Equipment
- Pan
Ingredients
- 1 Cup sabudana seeds / tapioca seeds
- 2 Boiled Potatoes Medium size
- 2 Tbsp Peanuts Roasted
- 1/2 Tsp Rock Salt As per taste
- 1/4 Tsp Black pepper powder
- 1/2 Tsp Cumin Seeds
- 1 Tsp Lemon Juice
- 1 Tsp Sugar
- 10 Grams Fresh Coriander Leaves For garnishing
Instructions
- Wash sabudana and soak it with very little water for 2-3 hours.
- Dry roast peanuts and then ground them coarsely. Chop boil potatoes, green chilli and coriander.
- Now heat oil in a wok over low flame and then add cumin seed to it.
- Now add boiled potatoes and green chill and sauté them for one minute.
- Add salt, pepper and sugar first and then sabudana and roasted grind peanut. Mix them properly and cover it with lid for 5 minutes.
- Now add lemon juice and mix, follow this by garnishing of chopped coriander. Sago khichdi is ready to serve.
Notes
- Soaking of sabudana is little tricky. Always soak it with very little amount of water after washing. If water content would be high, sabudana will be mushy and khichdi would be sticky. Please never soak it for more than 3 hours.