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You are here: Home / Vrat ka khana/Food for fasting / Sabudana Khichdi Recipe, How To Make Sabudana Khichdi For Fasting +Video

Sabudana Khichdi Recipe, How To Make Sabudana Khichdi For Fasting +Video

2012-03-28 by Anjana Chaturvedi 25 Comments

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Sabudana khichdi Recipe for fasting – Tapioca pearl,potato and peanut pilaf-perfect recipe for fasting/ vrat

Sabudana khichdi Recipe -is the most preferred fasting recipe in North India. Though It is a recipe from Maharashtrian cuisine but is now very popular everywhere in India .Many Restaurants serve sabudana khichdi as a breakfast menu and during Navratri and other fasting days.

Sabudana/sago/Tapioca pearls are rich in carbs so give instant energy and make your stomach full for a long time so it is a very popular fasting food. Sabudana ,potato and peanuts with few spices makes this wonderful pilaf which is quite easy to make and taste awesome.

This is a favorite snack of me and my daughter so I usually make it for breakfast and for her tiffin. Though it is easy to make but there are few things which you have to take care of to make a perfect sabudana khichdi else your khichdi may turn into a sticky and gooey mess.


Tips To Make Perfect Non Sticky Sabudana Khichdi-

  1. First of all you need to soak the sabudana perfectly, for this add just enough water (wash the sabudana and soak in equal quantity of water,  i.e for 1 cup of sabudana add 1 cup of water or 3/4 cups(it depend on the quality of sabudana)and soak overnight or minimum for at least 8 hours.
  2. If By chance you have added more water then required then drain the soaked sabudana on a colander and then spread the sabudana on a thick kitchen towel for few hours so the cloth will absorb the excess moisture.
  3. Check soaked sabudana by pressing between your thumb and finger ,if there is no hardness in the center then your sabudana is soaked perfectly and is ready to cook. If the center is hard then sprinkle some water and soak for few more hours.
  4. You can use whole peanuts ,crushed or powdered peanuts ,depending on your choice ,I personally use crushed peanuts as it gives a nice crunch. There is no need to roast and removing the skin of peanuts.
  5. When you cook then after mixing and stir frying all the ingredients, do cover and cook on low heat till sabudana become translucent and shiny.I have seen many people just mix and saute the khichdi and serve ,then the sago pearl look white and taste very raw ,so you should cover and cook the khichdi and wait till the sabudana pearls turn translucent and shiny.
You don’t need any accompaniment with it but if you wish then serve curd and mint chutney with it and enjoy your delicious bowl of sabudana khichdi. You don’t have to fast for it, make and enjoy when ever you want 🙂
If you are not fasting then try this Tangy spicy version of sabudana khichdi- Masala sabudana khichdi
Looking for fasting recipes then do try-
  • Sabudana Vada
  • Batayacha Kees
  • Moongphali aloo ki sabzi
  • Rajgiri ki poori aur Jeera aloo
  • Vrat ki ras wale aloo ki sabzi
  • Phool makhana Kheer

Sabudana Khichdi for fasting

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Sabudana Khichdi for fasting
Print Recipe
5 from 4 votes

Sabudana Khichdi

Sabudana Khichdi- sago pearl ,potato and peanut pilaf -perfect recipe for fasting
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, fasting recipe, Main Course
Cuisine: North Indian Cuisine
Keyword: perfect sabudana khichdi recipe, Sabudana khichdi recipe
Servings: 4

Ingredients

  • 1.5 cup Tapioca Pearls / Sago / Sabudana
  • 1 Potatoes / Aloo boiled
  • 2 Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1/2 cup Peanuts / Moongphali
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras
  • To taste Salt / Namak
  • 1/3 tsp Pepper Powder / Kali Mirch
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Sugar / Chini
  • 3 tbsp Clarified Butter / Desi Ghee
  • 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped

Instructions

  • Wash sabudana 2 times to remove the excess starch and then soak it in water ,the water level should not be 1/4 inch above the sabudana (you may need about 2.25 cups of water to soak sabudana,if you add too much water then sabudana will become sticky)
  • Soak it overnight or minimum for 8 hours for best result.
  • Peel and chop potato into small cubes.
  • Crush the peanuts or just grind to make a coarse powder,it depends on your choice
  • Take A big bowl and add soaked sabudana,salt ,sugar,pepper powder, ginger and lemon juice and mix well.
  • Heat ghee or oil in a heavy bottom or non stick pan.
  • Now add cumin and green chilies in the pan and let it crackle.
  • Add crushed peanuts in the pan and saute on low heat till they become golden in colour.
  • Add boiled cubed potatos and pinch of salt and saute for few seconds.
  • Add the sabudana mixture and mix well.
  • Cover and cook on low heat for about 5 minutes ,keep stirring in between 2-3 times so it will not stick and burn at the bottom.
  • After 5 minutes the sabudana will become translucent and shiny,then its done.
  • Now add fresh coriander and mix.
  • Serve sabudana khichdi hot.
  • Serving suggestions- serve with curd and mint chutney

Notes

NOTE-
  1. Try to get good quality of sabudana, if you get thick white starchy water while washing then it is not of good quality,if you wash and get very light colour water then it is of good quality.if the sabudana is not of good quality it will surely become sticky and soggy while cooking.
  2. When you soak sabudana in water then the water level should not be more then 1/4 inch above the sabudana else it may turn sticky.
  3. you can also add fried potato cubes instead of adding boiled potato cubes.
  4. Can add mango powder instead of lemon juice.
  5. You can add whole, crushed peanuts or powdered peanuts or a mix of both ,depends on individual choice.
  6. Overnight soaking of sabudana gives best results as compared to saoking for 2-3 hours.
  7. you can also soak sabudana and then keep it refrigerated for a week,it also give nice result.
  8.  

Related Recipes

  • Kuttu Ka Dahi Vada Recipe, How to Make Kuttu ka Dahi Vada
  • Sabudana Thalipeeth Recipe, How To Make Sabudana Thalipeeth
  • Kuttu Ki Poori Recipe, Vrat Ki PooriKuttu Ki Poori Recipe, Vrat Ki Poori
  • Samak Aloo Tikki Recipe – Navaratri Special Recipe
  • Suran Cutlet, Yam Cutlet
  • Falahari Aloo patties,Coconut and Potato Patties

Filed Under: Breakfast items, Starter/snacks, Tiffin Variety, Vrat ka khana/Food for fasting Tagged With: Appetizers, Breakfast, fasting, fasting food, Fasting recipe, Indian food, Indian recipes, Indian snacks, jamashtmi recipe, khichdi, Navratri recipe, pulao, sabudana, sago, shivratri recipes, tapioca, tapioca pearls, traditional recipe, vegetarian, vrat, vrat ka khana

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Comments

  1. Jagmal Verma says

    2017-09-23 at

    In fast normal salt is prohibited so SAINDHA. or KALA NAMAK can be used

    Reply
  2. Nupur UK-Rasoi says

    2013-09-18 at

    Turned out just perfect !!

    Reply
  3. Monica Moses says

    2013-08-25 at

    Its a good receipe using tomato my kids loved it

    Reply
  4. Sadaf Afshan says

    2012-05-04 at

    I made the masala version today….enjoyed it a lot. Thanks for the recipe.

    Reply
  5. Kalpana Sareesh says

    2012-03-30 at

    Beautifully made.. looks awesome

    Reply
  6. Loveforfood says

    2012-03-29 at

    i love how you make the food so presentable and delicious!

    Reply
  7. Cham says

    2012-03-29 at

    I never tasted the masala version, it looks like pearl 🙂 Both versions are truly yum!

    Reply
  8. Pranjali says

    2012-03-29 at

    looks vry delicious and very colourful

    http://www.foodydelight.com/

    Reply
  9. Rasi says

    2012-03-28 at

    ohh this looks wonderful..now i know thanks to ur the water proportion..i land up messing with that & it lands up bing gooey..will try it this way 🙂

    Ongoing Event : I'm The Star

    Reply
  10. maha says

    2012-03-28 at

    luks yumm yumm…nice one..vl try this..
    Maha:-)

    Reply
  11. Vimitha Anand says

    2012-03-28 at

    Tasty looking khichidi. Never tried this..

    Reply
  12. Julie says

    2012-03-28 at

    Very delicious khichdi,yummyum!!
    Cook in any recipe with Cilantro/Cumin as one of the main ingredients & rush it in my EP Series-Herbs n Spices
    Erivum Puliyum

    Reply
  13. Anu says

    2012-03-28 at

    looks delicious

    Reply
  14. Jaleela says

    2012-03-28 at

    very delicious , look like pearl kichidi

    Reply
  15. Poonam Borkar says

    2012-03-28 at

    wow..this one is my fav..looks excellent..very tempting clicks!!
    Spicy-Aroma

    Reply
  16. faseela says

    2012-03-28 at

    wow…lovely n healthy recipe….yum

    Reply
  17. Kanan says

    2012-03-28 at

    it looks delicious. sabudana looks so shiny

    Reply
  18. Deeksha says

    2012-03-28 at

    looks very nice and tasty.

    Reply
  19. Aruna Manikandan says

    2012-03-28 at

    looks delicious and very tempting 🙂

    Reply
  20. Sadaf Afshan says

    2012-03-28 at

    So tempting.

    Reply
  21. Hamaree Rasoi says

    2012-03-28 at

    Wow Swelled up Sabudana and separate ..looks very appealing. I like both the versions
    Deepa
    Hamaree Rasoi

    Reply
  22. Hema says

    2012-03-28 at

    I've never added tomatoes to this khichdi, it looks so colorful..

    Reply
  23. Kavi says

    2012-03-28 at

    Sabudana khichdi is my favorite! Vrat or No vrat, this is one awesome recipe

    Reply
  24. Reshmi says

    2012-03-28 at

    both look like jewels… nice colours..

    Reply
  25. Meena says

    2012-03-28 at

    oi maa

    this is my favourite too

    i dont keep vrats as it is but i love sabudhana khichdi just like tht

    the first one with peas and all looks so colorful and tempting one.. now i m hungry.. i wud try to make ur way the first wala.. no one else its in my home so it becomes more of my snack item
    cant keep my eyes off the first one

    second one looks equally inviting

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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