Sabudana Khichdi
Make separate, tender sabudana pearls with roasted peanuts and potato for a Navratri breakfast or snack.
- Prep
- 15 min (+4 hr soak, varies by brand)
- Cook
- 15 min
- Serves
- 3–4 small portions
About 4 hr 30 min total elapsed time, including 4 hr for soaking, resting or cooling. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Non-sticky sabudana khichdi starts with properly soaked tapioca pearls. Brand and pearl size affect soaking, so use the packet and a softness check rather than the clock alone. The 30 minutes of active preparation and cooking assumes the pearls have finished soaking.
Ingredients 🧂
- Sabudana1 cup
- Peanuts½ cup, roasted and coarsely crushed
- Potato1 medium, peeled and cut into small cubes
- Ghee2 tbsp
- Green chilli (optional)1, slit
- Cumin seeds1 tsp
- Curry leaves (optional)6, if used in your household
- Lemon juice1–2 tsp
- Sendha namak½ tsp, adjust to taste
- Waterabout 1 cup for soaking; follow the packet
Method 👨🍳
- 1
Rinse the sabudana briefly to remove surface starch. Soak in measured water as directed on its packet; four hours is a planning estimate and some brands take longer.
- 2
Press a pearl between your fingers: it should crush without a hard centre. Drain any excess water and mix the soft pearls with crushed roasted peanuts and salt.
- 3
Heat ghee in a broad pan over medium heat. Add cumin, optional curry leaves and chilli, letting them sizzle without burning.
- 4
Add the small potato cubes and cook covered over medium-low heat until a knife goes through easily. Stir occasionally and uncover to dry excess moisture.
- 5
Fold in the sabudana mixture gently and cook on low heat until the pearls become mostly translucent, about 5–8 minutes. Avoid repeatedly stirring or adding water.
- 6
Switch off the heat, add lemon juice and fluff lightly. Serve promptly with any accompaniments that fit your family’s food practice.
💡 Pro tips
- If pearls have hard centres, finish soaking before cooking rather than trying to soften them in the pan.
- Too much soaking water or prolonged cooking can turn the pearls sticky.
Plan ahead
Plan the soak before your cooking slot. Keep prepared potatoes refrigerated if made ahead, and refrigerate cooked leftovers promptly in a shallow container.
Common questions
Why is sabudana khichdi sticky?
Excess soaking water and overcooking are common causes. Use the packet’s water guidance, drain extra liquid and stir gently.
How long should I soak sabudana?
Four hours is an estimate, not a rule for every brand. Follow the packet and check that a pearl crushes easily without a hard centre.