Sabudana Khichdi Recipe – Easy Maharashtrian Vrat Dish
Tarla Dalal
• Updated : Jan 08, 2026
Sabudana Khichdi is a Maharashtrian dish made with sabudana, potatoes and peanuts. Sabudana Khichdi is a perfect food for those on a fast or vrat and it is also made in many household as breakfast.
Table of Content
Popular during fasts, it's also well known as Sabudana Khichdi faraal food . It is mostly had during fasting days like Navratri, Ekadashi and Mahashivratri. It also falls under the category of Maharashtrian street food.
The chewy texture and starchy taste of sabudana is so beautifully complemented by the nutty flavour of coarsely powdered peanuts, and balanced by the tangy lemon juice, making this sago khichdi soothing to the taste-buds, yet very tempting too.
For a complete faraali meal serve the Sabudana Khichdi along with homemade curd, Rajgira Paneer Paratha, Peanut Kadhi and Shakarkand Ka Halwa.
Enjoy how to make Maharashtrian sabudana khichdi | sago khichdi with detailed step by step photos and video below.
Tags
Soaking Time
2 hours
Preparation Time
15 Mins
Cooking Time
3 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
18 Mins
Makes
2 servings
Ingredients
For The Sabudana Khichdi
- 1 cup sago (sabudana) , washed and drained
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 3/4 cup boiled potato cubes
- salt or to taste
- 1/2 cup roasted coarsely powdered peanuts
- 2 tbsp finely chopped coriander (dhania)
- 2 tsp finely chopped green chillies
- 5 to 6 curry leaves (kadi patta)
- 2 tsp lemon juice
- 2 tsp sugar
Method
Method to make sabudana khichdi
- To make the sabudana khichdi, combine the sago and ¾ cup of water in a deep bowl, mix well and keep aside to soak for 2 hours. Keep aside.
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the potatoes, sago, salt, peanuts, coriander, green chillies, curry leaves, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes.
- Serve the sabudana khichdi hot.
Sabudana Khichdi Recipe – Easy Maharashtrian Vrat Dish Video by Tarla Dalal
Sabudana Khichdi recipe with step by step photos
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To make Sabudana Khichdi, take 1 cup sago (sabudana) also known as sago in a bowl. This is how it looks.
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Wash the sabudana under running water or in a bowl full of water twice or thrice ( until the water runs clean). It is very important to get rid off all the starch.
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Drain the sabudana using a colander or strainer.
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Transfer the washed and drained sabudana in a deep bowl.
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Add ¾ cup of water. If you add more water, the sago will absorb everything resulting into mushy and clumsy Sabudana Khichdi.
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Mix well, cover and keep aside to soak for 2 hours.
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Drain them again and keep aside. There will hardly be any water left but, just ensure the excess water is drained out if there is any. The sabudana will look like this after soaking.
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Take 1/2 cup of peanuts in a broad non-stick pan.
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Roast the peanuts on a medium flame for 4-5 minutes, while stirring occasionally. The peanuts should become crunchy. You will also notice the skin has turned brown or charred.
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Remove from the flame and keep aside to cool.
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You can remove the skin if you wish to.
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Transfer the peanuts to a mixer jar after cooling them slightly.
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Pulse them once or twice to get a coarse powder and keep them aside.
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Heat the 2 tbsp oil in a deep non-stick pan. You can even make use of ghee.
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Once the oil is hot, add the 1 tsp cumin seeds (jeera).
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When the seeds crackle, add the 5 to 6 curry leaves (kadi patta).
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Add the 2 tsp finely chopped green chillies. You can also add ginger to the Sabudana Khichdi to enhance the flavour.
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Add the 3/4 cup boiled potato cubes.
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Add the 1 cup sago (sabudana) , washed and drained.
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Add the salt or to taste. If making Sabudana Khichdi for fasting, make use of sendha namak instead of regular salt.
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Add the 1/2 cup roasted coarsely powdered peanuts.
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Add the 2 tbsp finely chopped coriander (dhania). Many people do not consume greens during the fast, depending upon your preference, you can add or skip.
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Add the 2 tsp lemon juice and 2 tsp sugar. They help in balancing out the flavours of the Sabudana Khichdi.
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Mix well and cook on a medium flame for 2 minutes. After adding the sago, do not cook and toss for a longer time or else they will stick together. You have to cook only for few minutes until most of the pearls becomes translucent.
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Serve the Sabudana Khichdi hot.
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- What is Sabudana Khichdi?
Sabudana Khichdi is a Maharashtrian dish made from soaked sabudana (tapioca pearls), potatoes, peanuts and spices commonly eaten during fasting (vrat) days or as a quick breakfast. - How long should I soak the sabudana?
Soak sabudana in water for about 2 hours or until the pearls become soft and easily squashed between fingers. Longer soaking (even overnight) gives better results. - How much water should I use to soak sabudana?
Use ¾ cup water for 1 cup sabudana to avoid it becoming mushy; excess water leads to sticky khichdi. - Can I make Sabudana Khichdi for fasting (vrat)?
Yes just replace regular salt with sendha namak (rock salt) and skip ingredients not allowed during vrat. - What are the key ingredients?
Main ingredients are sabudana, boiled potato cubes, roasted peanuts, green chillies, curry leaves, coriander, lemon juice & sugar, along with cumin and oil. - How do I check if sabudana is soaked properly?
Press a soaked pearl between your thumb and finger it should crush easily without a hard center. If not, sprinkle a little water and soak longer. - Why is my Sabudana Khichdi sticky?
Sticky khichdi usually happens if sabudana isn’t washed well (starch remains) or if too much water was used during soaking. Rinse until water runs clear and control water amount. - Can I add turmeric or other spices?
Traditional fasting recipes avoid strong spices; but if not making for vrat, you may add turmeric or mild spices to enhance flavor. - How long to cook the khichdi after adding sabudana?
Once all ingredients are combined, cook on medium flame for about 2 minutes until most sabudana pearls turn translucent. - What can I serve with Sabudana Khichdi?
It’s great with homemade curd, or as part of a vrat thali alongside peanut kadhi or rajgira paratha.
If you liked this Sabudana Khichdi Recipe then also check out other recipes like:
- crispy sabudana pakoda recipe
- microwave sabudana khichdi recipe
- Sabudana Vada
- Sabudana Chivda Recipe
- sabudana vada stuffed with coconut chutney recipe
1. Soak Sabudana Perfectly
Make sure you rinse the sabudana thoroughly until the water runs clear to remove excess starch. Soak in just enough water (equal to or slightly above sabudana level) so it doesn’t become mushy
2. Check the Texture Before Cooking
Press a soaked pearl between your fingers it should easily mash. If it’s hard in the center, sprinkle a little water and rest for 20–30 minutes more.
3. Drain Well Before Cooking
Ensure you drain off excess water completely after soaking. Too much water will lead to sticky khichdi.
4. Use Roasted & Coarse Peanuts
Roast the peanuts well and pulse into a coarse powder this adds flavor, texture, and helps prevent clumping of sabudana.
5. Cook on Medium–Low Flame
A steady medium–low flame helps cook sabudana evenly without getting mushy or burnt. High heat can make them sticky.
6. Add Potatoes for Structure
Boiled potatoes help absorb excess moisture and keep the sabudana grains separate, giving a fluffy texture.
7. Don’t Overcook
Once sabudana turns translucent, it’s done. Overcooking makes it gluey stop as soon as the pearls are soft and clear.
8. Use Ghee or Adequate Oil
A bit of ghee or extra oil not only adds richness but also coats the sabudana, reducing stickiness.
9. Finish with Lemon & Fresh Coriander
A squeeze of lemon juice and fresh coriander adds brightness and balances flavors beautifully at the end.
10. Mix Ingredients Before Cooking
Mix soaked sabudana with peanuts, salt, sugar, and spices before adding to the pan this spreads flavours evenly and helps prevent clumping.
Nutrient values (Abbrv)per plate
| Energy | 655 Calories |
| Protein | 9.7 g |
| Carbohydrates | 86.0 g |
| Fiber | 3.8 g |
| Fat | 32.0 g |
| Cholesterol | 0 mg |
| Sodium | 12 mg |
Click here to view Calories for Sabudana Khichdi
The Nutrient info is complete
Jyotsna
May 2, 2021, 5:02 a.m.
If Sbudana Khichdi is so bad why was it recommended diet for fasting? All because it depends on how much (volume) you eat. It is a fasting food to be had when hungry and only little to appease hunger. It is rich in vitamin and minerals as agreed.
Tarla Dalal
May 2, 2021, 5:02 a.m.
Sabudana is a cereal which is allowed during fasting. As correctly said by you, it being high in calories and carbs it is satiates you instantly. However too many carbs can lead to instant rise in blood sugar levels, which is not very healthy.
Anuradha Agarwal
Nov. 30, 2020, 11:09 a.m.
7 gram protein comes from peanuts alone _x0001F600_
Tarla Dalal
Nov. 30, 2020, 11:09 a.m.
Yes, peanuts are a good source of protein.
Manali Gawad
April 16, 2020, 11:53 p.m.
Extremely delicious. Loved it alot.
Tarla Dalal
April 16, 2020, 11:53 p.m.
Hi, Happy to know you have liked the recipe. Do keep trying more recipes and give us your feedback..
Prasad Deshpande
April 5, 2020, 9:13 p.m.
Suhas.
March 29, 2020, 6:28 p.m.
One serving means how much quantity.
Parshuram
Dec. 9, 2018, 3:14 p.m.
Venugopal
April 13, 2018, 10:30 p.m.
Tarla Dalal
April 13, 2018, 10:30 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Shalini singh
March 30, 2017, 10:36 a.m.
Foodie #673333
Dec. 3, 2016, 8:36 a.m.
it was amazing
Shivangi
Nov. 9, 2016, 8:34 a.m.
I have tried this recipe for fast which is very tasty. thank you mam.
hemant deewan
Nov. 5, 2016, 1:46 p.m.
Nice
hemant deewan
Nov. 4, 2016, 4:55 p.m.
Reta
May 20, 2016, 4:07 p.m.
Tarla Dalal
May 20, 2016, 4:07 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
K h
May 14, 2016, 9:40 p.m.
I measures one cup to be 141grams. This makes one serving approx 350 grams. If you are giving carbs, fat and protein in grams you should measure the total serving to be more helpful for those monitoring macros. More people will use your site.
Tarla Dalal
May 14, 2016, 9:40 p.m.
Ok. Thanks for for your suggestion. We will try to implement it.
Foodie #677737
April 7, 2016, 5:04 p.m.
very tasty recipe...but how to reduce sickness of sabudana as its sticking to teeth?
ne
April 7, 2016, 2 p.m.
Mam, how many grams would be one serving?
amitt0018
March 31, 2016, 7:51 p.m.
that was too yummy I never ate in this style....
Vidyaratna. Khemalapure
March 7, 2016, 2:41 p.m.
Tarla Dalal
March 7, 2016, 2:41 p.m.
Vidyaratna, delighted you liked the sabudana khichdi recipe. Thanks for the feedback.
Sonal Modi
Jan. 20, 2016, 9:23 a.m.
It is a mouth-watering dish which is easy to make. I prepared this khichdi for break-fast and everyone loved it. All the spices are perfectly balanced. Thank you!!
Tarla Dalal
Jan. 20, 2016, 9:23 a.m.
Hi Sonal , we are delighted you loved the Sabudana Khichdi recipe and it came out perfectly. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Tara Jayaraman
July 27, 2015, 4:25 p.m.
Tabu
Dec. 16, 2014, 1:35 p.m.
liked very much
Swati
June 23, 2014, 2:46 p.m.
Mam,i hv tried this recipe... The taste was very gud.... Bt the sago sticked together... It became a little difficult to mix it properly..... So please tell me how can I resolve it..
Shashank Chaudhary
Feb. 13, 2014, 11:05 a.m.
I love this recipe but the sabudana got stuck to each other I used to cook in olive oil..
Avnee Sharma
Nov. 23, 2012, 10:59 a.m.
Like always dish came out to be delicious following your recipe .
Tarla Dalal
Nov. 23, 2012, 10:59 a.m.
Hi Avnee, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Foodie #666481
June 14, 2012, 5:17 p.m.
Hi my sabudana came out well..but the sabudana got stuck to each other...can u sugst how to make without sticking to each other
