Sabudana Khichdi is a popular Indian breakfast recipe made with sabudana (sago/tapioca pearls), potatoes, roasted peanuts, and a few basic spices. This easy, and simple sabudana recipe is a preferred food choice in India during the fasting season of Navratri, Mahashivratri, and Ganesh Chaturthi.
I'm sharing a detailed recipe with tips and tricks to make the perfect, non-sticky, Maharashtrian style sabudana khichdi that is delicious and soft, not chewy, sticky, or mushy.
Sabudana Khichdi is one of my favorite breakfast recipes and although it is very popular during the fasting season of Sankashti Chaturthi or Angaraki Sankashti Chaturthi and Navratri, I can eat it anytime, no occasion needed.
It is a very simple recipe that requires just a handful of ingredients but if not made right it turns out sticky, mushy, or goopy. But not anymore!
I'm sharing a foolproof recipe with all the tips I've learned from mom and through my experience so you can make the perfect, non-sticky Sabudana Khichdi every single time!!
If you love sabudana like me, definitely check these other favorite sabudana recipes Sabudana Vada and Sabudana Kheer.
About Sabudana Khichdi
Sabudana Khichdi is a savory, and gluten-free dish made with 3 basic ingredients, Sabudana/ tapioca pearls / Sago, roasted ground peanuts, and potatoes.
It is also known as Sabudanyachi khichdi in Marathi, Sabudana ki khichdi in Hindi and Tapioca Pilaf in English.
This sabudana dish is also a popular fasting food in India during the festival season of Navratri, Shivratri, Ekadashi, and other Hindu fasting days.
I grew up eating the simple Maharashtrian Sabudana Khichdi recipe where the soaked sabudana is tempered with ghee, cumin seeds, green chilies, potatoes, and crushed roasted peanuts, seasoned with salt, lemon juice, and garnished with cilantro. It is easy, and absolutely delicious!
Although this recipe for tapioca khichdi is easy and simple, it does require some preparation in terms of soaking the sabudana and proper cooking techniques to make sure the khichri doesn’t clump or become mushy.
So here are all the tips and tricks to make the best Sabudana Khichdi at home that is fluffy, and soft (not chewy or sticky).
Recipe Ingredients
Sabudana: This is the main ingredient for this recipe, also known as sago or tapioca pearls. Use good quality regular sabudana (sago pearls) available in most Indian grocery stores for making Khichdi. Depending on the quality of your sabudana the soaking time will vary. So experiment with a few varieties till you find the one that works best for you. See the tips below for the perfectly soaked sabudana.
Peanuts: I've used raw peanuts with skin which I roast, peel, and then crush. To quicken the process, you can prep the peanuts ahead of time or buy the already roasted unsalted peanuts. If you are allergic, you can make Sabudana Khichdi without peanuts but otherwise highly recommend adding peanuts.
Potato: Potatoes are optional so you make Sabudana Khichdi without potato too. I love adding potatoes to my Khichdi since especially during fasting since they provide volume, making it more filling. You can use boiled potatoes to cut down on cooking time. With raw potatoes, cut them into smaller cubes to help them cook faster.
Spices and seasonings: I only use cumin seeds (zeera), salt (sendha namak), sugar, and green chilies for making sago khichdi. These are the basic spices safe to be consumed during fasting (vrat/upvas) but otherwise, you can also add turmeric, red chili powder, curry leaves, etc.
Ghee: For cooking, I prefer making sabudana khichdi with Ghee (Indian clarified butter) and highly recommend it. It gives it great flavor. You can use oil to keep it vegan.
Others: Lemon juice and cilantro leaves provide the finishing touches. I use cilantro only during non-fasting days.
Please refer to the recipe card for exact measurements of ingredients.
Step by Step Method
Roasting Peanuts
I've used raw peanuts with skin so roasting them is required. You can also use the roasted unsalted peanuts in which case roasting (steps 1-4) can be skipped.
1 - Heat a pan on medium-low heat, add the peanuts, and dry roast them until they are slightly golden and crunchy.
2 - Turn off the heat and allow it to cool completely. I leave mine in the pan for another 30 mins and stir in between to prevent peanuts from burning. Then transfer on a plate to cool completely.
3 - Peel the skin off by rubbing the peanuts between your palms (it's easier to do so after roasting). Store them in an airtight container until ready to use. This can be done ahead of time.
4 - When you are ready to make khichdi, coarsely crush the roasted peanuts in a mortar pestle or food processor. I prefer a coarse consistency so it's a mix of peanut powder and bits of peanuts.
Soaking and Prepping Sabudana
Soaking and prepping sabudana is one of the most crucial steps in making sabudana khichdi.
5- Rinse the sabudana well (4-5 times) till water runs almost clear. This is important to get rid of all the starch. Then soak them in 2 cups of water for 2 hours. They will double in size.
6 - Using a sieve, drain the remaining water completely, and cover the sabudana overnight or at least for 4-5 hours. I usually refrigerate them overnight. In the morning, take them out of the fridge. They should be completely dry with no water left.
Fluff the sabudana pearls using a fork to separate any that may stick without breaking them. This helps in giving the perfect texture to these pearls.
To check if sabudana is soaked properly, press the pearls between your thumb and index finger. If it mashes easily indicates sabudana is ready to use. If the center feels hard, soak in 2-3 tablespoons of water for another 30 mins and test again.
You can also soak the sabudana ahead of time, drain and refrigerate for 3-4 days.
7 - To these fluffy, soaked sabudana pearls, add the coarsely ground peanuts, salt, and sugar. Mixing ground peanuts with sabudana helps to keep the pearls separate.
8 - Mix well and keep aside.
Making Sabudana Khichdi
9 - In a pan, heat ghee on medium heat. Add the cumin seeds and allow them to sizzle for few seconds. Stir in green chili, potatoes, and a sprinkle of salt. Mix well and cover and cook for 5-7 mins (or until potatoes are cooked). Stir intermittently to avoid the potatoes from sticking. Alternately to cut down the cooking time, use boiled potatoes.
10 - Once the potatoes are cooked, turn the heat to medium-low and add the sabudana peanut mixture to the pan. Mix well with a light hand so the sago pearls don't break. Cover and cook for 5-7 mins stirring intermittently.
When the sabudana pearls turn from white to transparent you know your khichdi is ready. Turn off the heat
Make sure not to overcook, overmix the khichdi, or else it will turn sticky.
11 & 12 - Finish off with some lemon juice and coriander (cilantro) leaves and give it a final mix.
Perfectly tasty, soft, non-sticky Sabudana ki Khichdi is ready!!
Serving Suggestion
Serve Sabudana khichdi immediately freshly made, and hot. You can serve it on its own or with a bowl of yogurt and/or fruits on the side. Pair it with chai for that wholesome breakfast or snack.
You can also serve it with some green chutney during non-fasting days.
You can store leftover khichdi in an airtight container in the fridge for 3-4 days. Reheat in the microwave for a few seconds and serve.
Alternately use leftover khichdi to make Sabudana Vada.
Tips To Make Sabudana Khichdi Non Sticky
Here are some pro tips to make that perfect, fluffy, non-sticky sabudana khichdi:
Rinse the sabudana well until water runs clear to get rid of all the starch which will prevent stickiness later.
Soak sabudana pearls in enough water for 2 hours. (1 cup sago soak in 2 cups), they will double in size.
Drain the water completely, cover, and refrigerate overnight. Refrigeration allows the excess water to be soaked by sabudana and end result is fluffy and separate tapioca pearls. If they are stuck just fluff them with a fork.
If you don't have the time to refrigerate overnight, do it for at least 2-3 hours or spread them on a plate or paper towel to dry them up further.
Soaking time may vary, Ddepending on the quality of the sabudana so experiment with your variety. I have observed this process of soaking and refrigerating overnight works with the most quality of Sabudana available in the USA.
Check soaked sabudana, press the soaked sabudana between your thumb and index finger. It should mash easily.
Grind the roasted peanuts coarse so there are bits of peanuts as well as a peanut powder which plays an important part in keeping the pearls separate.
Don't overcook: Sabudana cooks fast so overcooking and too much stirring will result in sticky and goopy (mushy) khichdi. You can tell sabudana is cooked when it turns from white to transparent color. Don't cook beyond this point.
Some lumps are expected and normal since it is starch after all. Just fluff with a fork and it should separate easily.
Use enough Ghee to make khichdi as it prevents the tapioca pearls from sticking. Skip ghee to make it vegan and use just oil.
Frequently Asked Questions
When not fasting, you can add curry leaves, turmeric along with green chilies for additional flavor. For more variation, add red chili powder and ginger.
I usually just add the basics to my khichdi (cumin seeds, green chilies, potatoes, roasted peanuts, soaked sabudana, salt, and lemon juice).
Sabudana khichdi is full of carbohydrates (starch), protein, and fats, which helps keep you full longer and provides the energy needed to go about the day. At the same time, it is also lighter to digest and hence one of the preferred meals during fasting.
Yes, this is a great dish for anyone suffering from gluten intolerances. It has a good amount of fiber and can relieve bloating.
Oversoaking and overcooking are the two main reasons why sabudana khichdi becomes sticky. To prevent it from becoming sticky, rinse the sabudana pearls well to remove excess starch before soaking them. Soak in enough water until the pearl double in size. Drain excess water after soaking and last but not least allow the sago to rest/dry so each pearl is separate which will result in the perfect non-sticky khichdi.
Ideally, it is best to soak sago/tapioca pearls but if you forgot to soak the sabudana ahead of time, soak it in boiling hot water for 1-2 hours. Test to see if they have doubled in size and you can mash them easily. If yes, drain and spread them on a towel to dry further and then use in this recipe.
More Indian Breakfast Recipes
Hope you enjoy this Sabudana Khichdi Recipe!! If you give this recipe a try, please rate by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook | Instagram to see what’s cooking in my kitchen!!
Recipe Card
Sabudana Khichdi
Ingredients
- 2 tablespoon Ghee Indian clarified butter or oil
- 1 teaspoon cumin seeds zeera
- 1-2 green chilli finely chopped, adjust to taste
- 1 small potato peeled and cut into small cubes
- 1 cup Sabudana Sago or Tapioca pearls
- ¼ cup peanuts raw or roasted unsalted peanuts
- 1 tablespoon sugar adjust to taste
- ¾ teaspoon salt adjust to taste
- 1-2 tablespoon lemon juice adjust to taste
- 2-3 tablespoon cilantro finely chopped
Instructions
Roasting Peanuts
- I've used raw peanuts with skin so roasting them is required. You can also use the roasted unsalted peanuts in which case roasting can be skipped.
- Heat a pan on medium-low heat, add the peanuts, and dry roast them until they are slightly golden and crunchy.
- Turn off the heat and allow it to cool completely. I leave mine in the pan for another 30 mins and stir in between to prevent peanuts from burning. Then transfer on a plate to cool completely.
- Peel the skin off by rubbing the peanuts between your palms (it's easier to do so after roasting). Store them in an airtight container until ready to use. This can be done ahead of time.
- When you are ready to make khichdi, coarsely crush the roasted peanuts in a mortar pestle or food processor. I prefer a coarse consistency so it's a mix of peanut powder and bits of peanuts.
Soaking Sabudana
- Rinse the sabudana well (4-5 times) till water runs almost clear. This is important to get rid of all the starch. Then soak them in 2 cups of water for 2 hours. They will double in size.
- Using a sieve, drain the remaining water completely, and cover the sabudana overnight or at least for 4-5 hours. I usually refrigerate them overnight. In the morning, take them out of the fridge. They should be completely dry with no water left.
- Fluff the sabudana pearls using a fork to separate any that may stick without breaking them. This helps in giving the perfect texture to these pearls.
- To check if sabudana is soaked properly, press the pearls between your thumb and index finger. If it mashes easily indicates sabudana is ready to use. If the center feels hard, soak in 2-3 tablespoons of water for another 30 mins and test again.
- Add the coarsely ground peanuts, salt, and sugar. Mix well and keep aside. Mixing ground peanuts with sabudana helps to keep the pearls separate.
Making Sabudana Khichdi
- In a pan, heat ghee on medium heat. Add the cumin seeds and allow them to sizzle for few seconds.
- Stir in green chili, potatoes, and a sprinkle of salt. Mix well and cover and cook for 5-7 mins (or until potatoes are cooked). Stir intermittently to avoid the potatoes from sticking. Alternately to cut down the cooking time, use boiled potatoes.
- Once the potatoes are cooked, turn the heat to medium-low and add the sabudana peanut mixture to the pan. Mix well with a light hand so the sago pearls don't break. Cover and cook for 5-7 mins stirring intermittently.
- When the sabudana pearls turn from white to transparent you know your khichdi is ready. Turn off the heat.
- Make sure not to overcook, overmix the khichdi, or else it will turn sticky.
- Finish off with some lemon juice and coriander leaves (cilantro) and give it a final mix. Perfectly tasty, soft, non-sticky Sabudana Khichdi is ready!!
- Serve it hot on its own or with a bowl of yogurt and/or fruits on the side. Pair it with chai for that wholesome breakfast or snack. You can also serve it with some green chutney during non-fasting days.
Notes
Nutrition
Update Notes: This post was originally published on Feb 25, 2015, but was republished with, step by step instructions, and tips in September of 2021.
Thanks for the recipe - tried it today. Came out fairly well. Next time, I’ll be more careful with the soaking and drying of the sabudana. It was a little sticky but overall still delicious. Not bad for my first time 🙂
Wow a brilliant recipe with sabudana!!! Love its fluffy texture
This one of the much loved breakfast options..brilliantly prepared and awesome clicks