Sabudana Khichdi Healthy Easy Recipe

I grew up in Mumbai (still Bombay for me), and Sabudana Khichdi was a favorite for breakfast. This khichdi is so easy to make and is so flavorful. You will instantly fall in love with it. Serve it with a side of chilled yogurt for a perfect treat! Sabudana Khichdi is also popular all over India as one of the staple foods during the Navratri fast (see notes if making this recipe for fast). Even though this recipe is easy to make, the tricky part is getting the sabudana soaked correctly, so that the pearls remain separate and don’t turn the khichdi mushy. Here, I will share all my tips and tricks to make the perfect Sabudana Khichdi.

What is Sabudana?

Sabudana is called Tapioca or Sago pearls in English. Sabudana is made from the starch that is extracted from tapioca roots. This is then processed to form spherical pearls that may vary in size. The pearls are produced by passing the moist starch through a sieve under pressure and then dried. Many people ask – Is Sabudana healthy? Sabudana is not a nutrient-rich food, but is a rich source of carbohydrates. This may be the reason why it is included in fasting diets in India. Check out my sabudana vada and sabudana kheer recipe.

What to add to Sabudana Khichdi?

Usually, sabudana khichdi is made mainly with potatoes, sabudana, and peanuts. As you can imagine, it is very carb-heavy. This is a variation I learned from my mom, where we add grated carrots, green peas, and potatoes to make it healthier. You could also completely leave out potatoes, to reduce the carb content. That said, if you are making it for fast, only add the potatoes, sabudana, and peanuts. Also, make sure to use sendha namak (rock salt) in place of table salt.

How to Soak Sabudana?

Start with rinsing sabudana in a colander until the water runs clear. This is important to get rid of the starch. Now, transfer the rinsed sabudana to a bowl and add water. For 1-1/2 cups of sabudana, I add 1 cup of water. Let the sabudana soak in the water for about 6-8 hours. It is best to leave it overnight and make the khichdi for breakfast. The sabudana will have soaked up all the water. If there is any liquid, drain it completely. Press a sabudana pearl in between your fingers, and it should smash easily. This shows that sabudana is perfectly soaked.

If the sabudana is soaked in excess water, then your khichdi will turn lumpy and sticky. So make sure to follow the steps for soaking the tapioca pearls.

Can I make Instant Sabudana Khichdi without soaking it overnight?

This has happened to me many times, and I have tried with many unsuccessful attempts to make sabudana khichdi. One thing that worked was a variation of the method shared by The Chutney Life. Soak sabudana in boiling hot water for about 45 minutes to an hour. Use the same amount of water as mentioned in the recipe. After 45 minutes, spread the sabudana in a large tray to let it dry for about 15 minutes before using. The sabudana pearls are not as perfect and separated as the overnight soaking method, but they are pretty good for the quick soak time. I would love to hear your experience if you try this method.

Tips to make non-sticky Sabudana Khichdi

The most important thing to make non-sticky Sabudana Khichdi is soaking the sabudana well, as shown above. Once the soaking time is complete, there will be no excess water left. The other ingredient that helps with keeping the khichdi non-sticky is crushed peanuts. Roast peanuts and coarsely crush them. If using a grinder, keep a tab on the consistency and pulse them coarsely (not to a fine powder).

How to make Sabudana Khichdi?

Heat oil in a pan on medium-high flame and add oil to it. Then add cumin seeds and green chili to it. If you like, you can also add a few curry leaves. Add diced potatoes and cook for a few minutes. It is important to cut the potatoes into small pieces, about 1/2 inch or less. We want the potatoes to be more than halfway cooked. Now add grated carrots and green peas (if using). I am using frozen green peas, which cook quickly; hence adding them after the potatoes are cooked works well. If you are using fresh green peas, add them along with potatoes. Reduce to low-medium flame. Then add sabudana, ground peanuts, salt, and sugar and mix well. Cover with a lid and let it cook for 2-3 minutes. Open the lid and stir. Cook for a couple more minutes without a lid.

When the sabudana is cooked, pearls should be translucent and not sticky. Remove pan from heat. Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.

How to Serve?

Enjoy this delicious sabudana khichdi with chutney and chai. In some regions, sabudana khichdi is served with plain yogurt and pickle.

How to Store & Reheat?

It is best to serve sabudana khichdi right away when cooked. However, if there are any leftovers, you can store them for up to 3 days in the refrigerator in an airtight container. Reheat in the microwave or in a pan on the stovetop. Sprinkle some water, so the sabudana khichdi does not dry out.