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Sabudana Khichdi recipe – Sabudana khichadi recipe – Tapioca khichdi – Sago Khichdi

Sabudana Khichdi recipe| Sabudana khichadi recipe |Tapioca khichdi | Sago Khichdi

Sabudana Khichdi recipe| Sabudana khichadi recipe |Tapioca khichdi detailed stepwise recipe with pictures.

Sabudana Khichdi recipe| Sabudana khichadi recipe |Tapioca khichdi recipe made with sago or tapioca pearls especially during navratri, shivratri or janmashtami fasts. In Maharashtra, it is one of the common breakfast items which they serve with sweet curd.

Since childhood I have been seeing my mom making it during navatri or shivratri and I used to love it a lot and used to eagerly wait for such occasions so that we could get to have it. 🙂

A few years back when I was in Mumbai I first time had sabudana with sweet curd and I really found it unique and loved the combo. Since then whenever I make this recipe at home, I always combine it with sweet curd.

It is full of carbs hence keeps us energetic throughout the day during fasting. I personally don’t keep fasts but I make this recipe quite often for breakfast or snacks and my family loves it. You can check some more of my snacks recipes.


Sabudana is a multipurpose ingredient and we can make several recipes using it like sabudana wada, sabudana kheer, sabudana fritters, thalipeeth (a traditional maharshtian dish) etc.

Here, I am sharing the detailed recipe for Sabudana khichadi.

🍴 Time to Prep        6-7 hours

⏰Time to cook         20 minutes

🍛 Servings              2-3 servings

👩 Author                 Ruchika

🍲 Cuisine                Indian

♨ Course                 Snacks/Breakfast

Ingredients:

Notes/ Tips to follow:

Stepwise recipe for Sabudana Khichdi:

  1. Wash 2 cups of sabudana thoroughly with running water and soak overnight in 2 cups of water.

2. In the morning, drain out excess water and transfer the sabudana in a strainer. Check the doneness by crushing it between your thumb and index finger and it should turn into paste.

3. Dry roast half cup of peanuts in a kadhai.

4. Once the peanuts cool down, transfer them into a mixer jar.

5. Grind into coarse powder.

6. Heat ghee or oil in a kadhai and add cumin seeds and let them crackle. Make sure that the oil is medium hot otherwise the cumin seeds will burn.

7. Add whole peanuts and cook at a low flame for 2-3 minutes.

8. Further green chillies and and boiled potato cubes and cook for around 1-2 minutes.

9. Add salt and green chilli powder and mix well.

10. Now, add drained sabudana and crushed peanuts and gently mix well. Cover the lid and let it cook for 2 minutes. Do not overcook it.

11. Turn off the heat and add lemion juice.

12. Garnish the Sabudana Khichdiwith fresh coriander and serve hot with sweet curd and enjoy! 🙂

Check more of the snacks recipes:

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