sabudana khichdi recipe

Sabudana khichdi recipe is mostly prepared during vrat or fasting. But this sabudana khichdi recipe is what I often prepare at home on non-fasting days and so it also has onion and garlic. Vrat specific sabudana khichdi recipe will be published in another post.

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Sabudana khichdi can be eaten as a breakfast or snack. The process is almost the same as the vrat khichdi, however in this recipe you can use any vegetables available at home and other spices as well.

Sabudana can also be used to prepare kheer, pakoda, ladu and bhel.

sabudana khichdi recipe

Rating: 41

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 4

sabudana khichdi recipe


  • Sabudana - 200 gms / 3 cups (soaked and drained)
  • Peanut - 50 gms (crushed or ground)
  • Oil - 2 tbsp
  • Green Chili - 2-3 (finely chopped)
  • Turmeric - 1/2 tsp
  • Salt - to taste
  • Hing - 1/2 tsp
  • Urad Dal - 3 tbsp
  • Onion - 1 big (finely chopped)
  • Garlic cloves - 2-3 (finely chopped)
  • Curry leaves - 8
  • Tomato - 1 big (finely chopped)
  • Coriander leaves - small bunch / 4 tbsp (chopped)


  1. Soak sabudana in water for 2-3 hours. Drain the water.
  2. Roast the peanuts on a flat pan and grind it for 15 secs. Do not grind to make powder. Keep it coarse.
  3. Place a dry pan of medium flame and add 2 tbsp oil. Once hot add mustard seeds.
  4. When the seeds crackle, add urad dal and curry leaves.
  5. Saute until the urad dal changes to brown color.
  6. Now add chili, garlic and onion. Saute till the onion turns light golden color.
  7. Add hing and saute for 30 secs. Now add tomatoes, turmeric and salt. Saute for 3 mins.
  8. Add sabudana, crushed peanut and coriander leaves. Mix well and cover the pan for 3 mins.
  9. Serve hot


Tapioca Sago Sabudana comes in different varieties. Some require the sabudana to soak overnight while some only for 10-15 mins.

You can check in intervals to see if the sabudana has soaked well to know the type of sabudana you are using.

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