Sabudana Khichdi For Fast | How to Make Sabudana Khichdi? Step by Step Guide!

Sabudana Khichdi

Sabudana khichdi is a Maharashtrian dish made from soaked sabudana.

Sabudana khichdi is a straightforward, simple, tasty and quick recipe.  It is generally made during fasting like Navaratri, Shivratri, Ekadashi but not limited to the same.

Sabudana khichdi is a trendy Maharashtrian fasting food. In major towns like Mumbai, Bhopal, Jaipur, Pune, Nagpur, it is available as street food and is widely eaten throughout the year.

Preparation Time
– 20 Min
Cooking Time
– 15 Min
Total Time
– 35 Min
– 3 People
– Breakfast
– Indian
  1. 1 cup of sabudana (sago seeds/ tapioca pearls)
  2. 2nos. of medium-sized potatoes
  3. 2-3 finely chopped green chillies
  4. ½ cup roasted peanut powder
  5. Salt to taste


  1. Wash the sabudana 2-3 times well with water.
  2.  Drain water from sabudana and add water 1 inch from sabudana and Soak sabudana overnight or for 4-5 hours.
  3. Next morning if you find the sabudana dry, stir it with a spoon and add 3-4 tbsp water mix well and keep it aside.
  4. Heat oil in a pan add chopped chilies and fry for just about 30 seconds on low flame.
  5. Add soaked sabudana and roasted peanut powder and mix well.
  6. Add boiled, peeled and chopped potatoes and add salt and mix well.
  7. Keep often stirring on low flame for 5-6 minutes or until transparent.
  8. Turn off the gas and transfer the khichdi to a serving plate.
  9. Sabudana khichdi is ready to serve.
  10. Sabudana khichdi tastes excellent when it served with yogurt.


  1. Do not overcook sabudana; overcooking sabudana can make them sticky.
  2. Squeeze the few drops of lemon juice. This helps to free any sabudana attached together.
  3. Use enough oil or ghee for seasoning else they stick to each other due to lack of grease.
  4. Try to use boiled potatoes as the raw ones take a lot of time to get cooked.
  5. You can use sugar if you like.
  6. If you don’t like potatoes in this recipe, then avoid it.

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