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Best Spicy Sabudana Khichdi Recipe | Vrat Recipe
One of the most popular fasting dishes is sabudana khichdi, which is cooked with roasted peanuts, sabudana pearls, boiled potatoes, and a few spices.
Navratri, Mahashivratri, and Ekadashi are Hindu fast days when this dish is traditionally made. This recipe is a Maharashtrian-style recipe for a perfect, non-sticky sabudana ki khichdi that I’ve been making for decades.
I have tweaked it a little to suit my taste and added tomatoes.
Sabudana (sago or tapioca) is a gluten-free, starchy food derived from the roots of the tropical cassava plant.
It’s extremely popular in India which is where I’m from originally. So I’m always looking for vegetarian ways to make sabudana khichdi as it’s one of my favorite foods!
Sabudana is gluten-free and vegan, a good source of energy, a slow-releasing carbohydrate that has sustained many in India since ancient times.
Roasted peanuts add protein while the potatoes give you an excellent dose of Vitamin C, Vitamin B6, and potassium.
Serve this sabudana khichdi with plain yogurt or achar (pickle) for a complete meal. I also enjoy it on its own as a snack or light breakfast during fasting days like Shivratri or Ekadashi. Or anytime when I’m feeling under the weather!
Recipe of Best Spicy Sabudana Khichdi
Prep Time: 5 hr 20 mins (5hours is for soaking)
Cook Time: 5 mins
Total Time: 5 hr 25 mins
Cuisine: Maharashtrian
Course: Snacks
Yield: 3 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1 cup (150 grams) sabudana – sago or tapioca pearls [BUY ONLINE]
- water as required, to soak sago
- 2 potatoes – medium-sized
- ½ cup roasted peanuts [BUY ONLINE]
- ½ cup finely grounded peanuts
- 2 sprigs curry leaves – optional
- 1 tsp grated ginger – optional
- 1 green chili – chopped
- 1 tsp cumin seeds [BUY ONLINE]
- ¼ cup grated fresh coconut – optional
- ½-1 tsp sugar or as required [BUY ONLINE]
- ½-1 tsp lemon juice (optional) or as required
- ½ tsp Kashmiri lal [BUY ONLINE]
- 3 tbsp olive oil [BUY ONLINE] or ghee [BUY ONLINE]
- rock salt (sendha namak) as required [BUY ONLINE]
- 1-2 tbsp chopped coriander leaves – optional
- 2 tomatoes finely diced (optional)
Cooking Instructions
- Rinse sabudana very well in water till it runs clear.
- Add a spoon of lemon juice when you soak the sabudana in the water for three to five hours or overnight. This will give you a tangy flavour when you eat it. If you don’t like the hint of lime then dont add it.
- After 5 hours you’ll see that they have swelled up add grounded peanuts mix well and set aside.
- Peel and chop the boiled potatoes when they are warm and keep them aside.
- Dry roast the peanuts in a pan until slightly browned and set aside for garnishing.
Now heat olive oil or ghee. - Fry the cumin first till they crackle and add the curry leaves and green chillies.
Add the grated ginger after slightly frying for a few seconds. Curry leaves and ginger are not mandatory and can be left out, but they add antioxidants to the body so I recommend using them. - The raw ginger smell will disappear after a few seconds of sautéing. Add chopped boiled potatoes and cook for a minute.
- You can add the sabudana now. Keep stirring for approximately four to six minutes on a low flame.
- Cover with a lid, lower the heat and let it cook for 5 minutes. Check after 5 mins- the sabudanas become transparent after losing their opaqueness, they are cooked.
Avoid overcooking them as they may become lumpy and hard. - Switch off the flame and add roasted peanuts and chopped coriander leaves. Mix well.
- Add some lemon juice and coriander leaves just before serving. You can even add some grated fresh coconut on top.
- Sabudana ki khichdi is best served hot or warm.
Recipe Notes
- Sabudana pearls should be rinsed in water very thoroughly.
- The amount of water or time you soak sabudana depends on the quality.
- Sabudanas that are neither soaked sufficiently or have a hard center won’t cook properly.
- To get a good texture and taste in the khichdi, the soaked sabudana needs to be really softened.
- Sabudana pearls should be soaked thoroughly and drained well after that. Sago khichdi will become pasty or mushy if there is any water left.
- Sabudana khichdi can be prepared by boiling, steaming or frying potatoes. I generally boil or steam the potatoes before adding them to the khichdi.
- You can add tomatoes if you want at step no 8, for a vaiation in taste.
- For Hindu fasting during Ekadashi, Navratri, Mahashivratri, please add edible rock salt (sendha namak) in the sabudana khichdi.
- It is easy to halve or double the recipe.
You Might Like To Check Out Other Fasting Food Recipes
- Best Nutritious Singhara Atta Cheela Recipe [No Onion No Garlic Navratri Fasting/Vrat Recipe]
- How to Cook Kuttu Ka Paratha Recipe | Vrat Ka Paratha Recipe | Kuttu Ki Roti
- Kuttu Ke Pakode | Buckwheat Fritters | Kuttu Ki Vrat Ki Pakodi
- Phalhari Chutney | Vrat ki Chutney | Coriander Chutney
- Tangy Lauki Aloo Ki Sabji Recipe
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Quick Overview
Recipe Name: Best Spicy Sabudana Khichdi Recipe | Vrat Recipe
Author: Ranjeeta Nath Ghai
Description: One of the most popular fasting dishes is sabudana khichdi, which is cooked with roasted peanuts, sabudana pearls, boiled potatoes, and a few spices.
Preperation time: 5H20M
Cook Time: 5M
Total Time: 5H25M
Type: snack, lunch, dinner
Recipe Yield: 3 servings
Recipe Ingredients: 1 cup (150 grams) sabudana – sago or tapioca pearls,, water as required, to soak sago, 2 potatoes – medium-sized, ½ cup roasted peanuts, ½ cup finely grounded peanuts, 2 sprigs curry leaves – optional, 1 tsp grated ginger – optional, 1 green chili – chopped, 1 tsp cumin seeds, ¼ cup grated fresh coconut – optional, ½ to 1 tsp sugar or as required, ½ to 1 tsp lemon juice (optional) or as required, 3 tbsp olice oil or ghee, rock salt (sendha namak) as required, 1 to 2 tbsp chopped coriander leaves – optional, 2 tomatoes finely diced (optional)
Recipe Instructions: Rinse sabudana very well in water till it runs clear. Add a spoon of lemon juice when you soak the sabudana in the water for three to five hours or overnight. This will give you a tangy flavour when you eat it. If you don’t like the hint of lime then dont add it. After 5 hours you’ll see that they have swelled up add grounded peanuts mix well and set aside. Peel and chop the boiled potatoes when they are warm and keep them aside. Dry roast the peanuts in a pan until slightly browned and set aside for garnishing. Now heat olive oil or ghee. Fry the cumin first till they crackle and add the curry leaves and green chillies. Add the grated ginger after slightly frying for a few seconds. Curry leaves and ginger are not mandatory and can be left out, but they add antioxidants to the body so I recommend using them. The raw ginger smell will disappear after a few seconds of sautéing. Add chopped boiled potatoes and cook for a minute. You can add the sabudana now. Keep stirring for approximately four to six minutes on a low flame. Cover with a lid, lower the heat and let it cook for 5 minutes. Check after 5 mins- the sabudanas become transparent after losing their opaqueness, they are cooked. Avoid overcooking them as they may become lumpy and hard. Switch off the flame and add roasted peanuts and chopped coriander leaves. Mix well. Add some lemon juice and coriander leaves just before serving. You can even add some grated fresh coconut on top. Sabudana ki khichdi is best served hot or warm.
Recipe Cuisine: Indian
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Health Benefits
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Safe to Eat While Fasting
