Sabudana Khichdi is a beloved Indian dish made primarily with sabudana (also known as tapioca pearls), peanuts, and mild spices. This wholesome meal is particularly popular during Hindu fasting days, such as Navratri or Ekadashi, but it's also a great option for breakfast, snacks, or even light dinners. This dish is gluten-free, vegan, and packed with energy-boosting ingredients.
In this blog post, we’ll go over an easy Sabudana Khichdi recipe, complete with tips to help you make it perfect every time. Whether you’re observing a fast or simply craving a nutritious dish, Sabudana Khichdi can be made quickly and easily with ingredients commonly found in Indian kitchens.

Ingredients for Sabudana Khichdi

• 1 cup sabudana (tapioca pearls)
• 1 medium potato, boiled and diced
• 1/2 cup roasted peanuts, coarsely ground
• 2-3 green chilies, chopped
• 1 tsp cumin seeds
• 1 tbsp ghee or oil
• Salt, as per taste
• 1 tsp sugar (optional)
• 1 tbsp lemon juice
• Fresh coriander leaves for garnish

How to Make Sabudana Khichdi

Step 1: Soak the Sabudana

1. Rinse 1 cup of sabudana under running water until the water runs clear to remove excess starch.

2. Soak the sabudana in water for 5-6 hours or overnight, ensuring the water level just covers the pearls.

3. Once soaked, drain excess water and set aside the soft pearls.
   
   

 Step 2: Prepare Potatoes and Peanuts

1. Boil 1 potato, peel, and dice it into small cubes.

2. Roast 1/2 cup peanuts, remove the skin, and coarsely grind. Keep a few whole for added texture.

 Step 3: Cook the Sabudana Khichdi

1. Heat 1 tablespoon of ghee or oil in a pan.

2. Add 1 teaspoon cumin seeds and allow them to crackle.

3. Add 2-3 chopped green chilies and sauté briefly.

 Step 4: Add Potatoes and Peanuts

1. Toss in the boiled potato cubes and stir-fry for 2-3 minutes until slightly crispy.

2. Add the ground peanuts and mix well with the potatoes.

Step 5: Cook the Sabudana

1. Add the soaked and drained sabudana into the pan.

2. Stir gently to coat the pearls with the peanut and potato mixture.

3. Add salt to taste and 1 teaspoon of sugar (optional for flavor balance).

4. Cook on low heat for 5-6 minutes, stirring occasionally until the sabudana turns translucent.

Step 6: Garnish and Serve

1. Add 1 tablespoon lemon juice and mix well.

2. Garnish with finely chopped fresh coriander leaves.

 Tips for Making Perfect Sabudana Khichdi

• Ensure the sabudana is soaked just right—soft but not mushy.

• Use roasted peanuts for extra crunch and flavor.

• Stir gently to avoid breaking the sabudana pearls.

 Serving Suggestions

Serve your Sabudana Khichdi hot with a side of yogurt or coconut chutney. It’s an ideal dish for fasting or as a healthy snack.