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sabudana khichdi in a bowl
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4.67 from 3 votes

Sabudana Khichdi Recipe

Soft and perfectly chewy tapioca pearls cooked with crispy-creamy potatoes, crunchy roasted peanuts and the spiced with green chilies and cumin seeds
Prep Time10 minutes
Cook Time20 minutes
Soaking Time6 hours
Total Time6 hours 30 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: Indian
Servings: 4
Calories: 336kcal
Author: Archana Mundhe

Equipment

Ingredients

  • 1 cup sabudana (also known as sago or tapioca pearl)
  • 1 cup water for soaking
  • 2 tablespoons ghee
  • 1 tablespoon cumin seeds
  • 2 green chilies minced
  • 10 curry leaves optional
  • 1 medium Potato peeled and thinly sliced into 1-inch squares
  • ⅓ cup roasted ground peanuts roughly ground
  • 1½ teaspoons kosher salt divided
  • 2 teaspoons sugar
  • 2 teaspoons lemon juice
  • ¼ cup cilantro finely chopped

Instructions

  • Rinse sabudana and drain out all the water. Add water and soak sabudana for 4 to 6 hours or overnight.
  • Heat ghee in a nonstick pan. Add cumin seeds and allow them to sizzle
  • Lower the heat and add curry leaves, green chilies, potatoes, and half of the salt. Mix well and cook covered for 3 to 4 minutes
  • Add soaked sabudana, peanuts and remaining salt, mix well and cook covered for 5 minutes or until the sabudana is cooked soft and most pearls will have turned translucent.
  • Add sugar, lemon juice, and cilantro. Mix well and enjoy with plain yogurt

Video

Notes

  • Use good quality sabudana, I recommend using the Swad brand
  • Soak Sabudana for at least 4 to 6 hours or overnight. There should be no excess water after it is fully soaked
  • Test the sabudana is soaked well by pressing a couple of pearls between your fingers. They should be soft and should be easy to press down
  • Cut the potatoes into small thin pieces so they will cook fast and even 
  • Dry roast the peanuts. Allow them to completely cool down and then pulse in a grinder a few times to make a coarse powder. Adding ground peanuts with sabudana will absorb any excess moisture making the khichdi non-sticky
Variations
  • You can add veggies like diced carrots and peas along with potatoes 
  • This vegetarian recipe is gluten-free, if you are vegan, substitute ghee with neutral cooking oil
  • Minced green chilies can be substituted with red chili powder

Nutrition

Calories: 336kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 954mg | Potassium: 341mg | Fiber: 4g | Sugar: 5g | Vitamin A: 183IU | Vitamin C: 65mg | Calcium: 47mg | Iron: 2mg
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