Sabudana khichdi is a popular Maharashtrian dish made with soaked tapioca pearls, peanuts and potatoes. It is light yet filling and especially popular during fasting days. Done right, the pearls turn out soft, glossy and separate, with a lovely crunch from roasted peanuts.
Why You Will Love This Sabudana Khichdi
- Soft, non-sticky pearls with crunchy peanuts
- Gluten free, vegetarian and made without onion or garlic
- Quick to cook once the sabudana is soaked
Ingredient Notes
Sabudana (tapioca pearls): Choose medium-sized pearls. Roasted peanuts: Coarsely crushed for crunch and richness. Potatoes: Diced and cooked until golden. Cumin, green chilli and lemon: Give the dish its fresh, tangy flavour.
Tips for Non-Sticky Khichdi
Soak with only just enough water so the pearls do not turn sticky. Drain very well before cooking. Cook on medium heat, stirring gently, and add the lemon juice and sugar at the end.
Serving and Storage
Serve hot with fresh coriander, grated coconut and a bowl of curd. Sabudana khichdi is best fresh because it hardens as it cools. Sprinkle a little water and warm it gently if you have leftovers.
Frequently Asked Questions
How long should I soak sabudana?
Rinse the pearls well, then soak them in just enough water to cover for four to eight hours or overnight. They should be soft enough to crush between your fingers.
Why is my sabudana khichdi sticky?
Too much water while soaking, or insufficient draining, makes it sticky. Rinse until the water runs clear and drain thoroughly.
Can I eat sabudana khichdi during fasting?
It is commonly eaten on fasting days. Use rock salt (sendha namak) and avoid onion and garlic, as the recipe already does.
Why add crushed peanuts?
Peanuts add crunch, nutty flavour and protein. Roast them and crush coarsely before mixing.
Can I make it without potatoes?
Yes. Skip them or replace with sweet potato or raw banana.
How do I reheat leftovers?
Sprinkle a little water and warm in a covered pan on low heat so it softens again.
More Recipes You Will Love
- Kanda Poha (Maharashtrian Flattened Rice): light, tangy flattened rice breakfast
- Roasted Masala Makhana: light, crunchy snack for fasting days
- Rava Upma: quick, soft semolina breakfast
- Masala Chai (Indian Spiced Tea): strong, milky tea with warming spices
Sabudana Khichdi
Description
Sabudana khichdi is a popular Maharashtrian dish made with soaked tapioca pearls, peanuts and potatoes. It is light yet filling and especially popular during fasting days.Ingredients (serves 3)
Instructions
-
Rinse the Sabudana
Put 1 cup of sabudana in a bowl, cover with cold water and swirl with your hand. Drain, and repeat 3 to 4 times, until the water runs almost clear.Tip: Rinsing washes away the surface starch that makes the pearls stick together and turn gluey. -
Soak for 6 to 8 Hours
Drain well, return the sabudana to the bowl and pour in just enough water to come about 1 cm above the pearls. Leave to soak at room temperature for 6 to 8 hours or overnight.Tip: Using only a little water is the key. Too much water makes the pearls soggy and sticky. -
Test That the Pearls Are Soft
Press a pearl between your thumb and finger. It should crush easily with no hard white centre. If it is still firm, sprinkle with a tablespoon or two of water and rest for 30 minutes more.Tip: Soaking time varies with the brand and size of the pearls, so always do the finger test before cooking. -
Drain and Fluff
Tip the soaked sabudana into a fine sieve and drain for at least 30 minutes, fluffing it gently with a fork every 10 minutes so each pearl separates.Tip: The pearls should look swollen, separate and just damp. Any leftover water would make the khichdi sticky. -
Crush the Peanuts
Crush the 1/2 cup of roasted peanuts coarsely, using a mortar or the flat side of a knife, so that you have chunky pieces and some fine powder.Tip: Do not grind the peanuts to a fine powder. Coarse pieces add a pleasant crunch. -
Mix the Sabudana with the Peanuts
Add the crushed peanuts, 1/2 teaspoon of rock salt and 1 teaspoon of sugar to the drained sabudana and toss gently with a fork, until the pearls are lightly coated.Tip: The peanut powder coats the pearls and soaks up any surface moisture, helping to keep them separate as they cook. -
Prepare the Potato and Seasonings
Peel the potato and cut it into 1 cm cubes. Chop the 2 green chillies and 2 tablespoons of coriander, and keep the 10 curry leaves ready next to the stove.Tip: Small, even cubes cook quickly and evenly without turning mushy. -
Temper the Cumin
Heat 2 tablespoons of oil or ghee in a wide, non-stick pan over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for 20 to 30 seconds, until they turn fragrant.Tip: A wide, non-stick pan is best, as it lets the pearls spread out in a single layer and stops them sticking. -
Add the Curry Leaves and Green Chillies
Add the curry leaves and green chillies and stir for 20 seconds, until the leaves crisp up and the chillies blister slightly.Tip: Stand back when adding the curry leaves, as they splutter in hot oil. -
Cook the Potato Until Tender
Add the potato cubes with a pinch of salt, stir well, cover and cook on medium-low heat for 8 to 10 minutes, stirring now and then, until golden and tender when pierced with a fork.Tip: Cook the potato fully at this stage, because it will not cook any further once the sabudana is added. -
Add the Sabudana and Cook Gently
Add the sabudana and peanut mixture to the pan. Stir gently, lifting from the bottom, and cook on low heat for 4 to 5 minutes, until the pearls turn translucent and feel soft.Tip: Cook on low heat and stir gently, as high heat makes the pearls sticky and they clump together. Stop as soon as the pearls turn clear. -
Finish with Lemon and Coriander
Turn off the heat, sprinkle in 1 tablespoon of lemon juice and the chopped coriander and toss lightly. Taste and add a little more salt or lemon if needed.Tip: Add the lemon juice at the end so its freshness is not lost. Serve right away with a bowl of plain yogurt.
Note
Soak with only just enough water so the pearls do not turn sticky. Drain very well before cooking.Frequently Asked Questions
Why is my khichdi sticky?
Too much water was used for soaking or the pearls were not drained well. Soak with only just enough water to cover, then drain thoroughly and let the pearls dry for 30 minutes before cooking.
Can I skip the potato?
Yes, but the potato adds a lovely soft bite and absorbs the flavours. You can replace it with a handful of extra peanuts if you prefer.
How do I know the sabudana is soaked enough?
Rinse the pearls well, soak for 6 to 8 hours, then press one between your fingers. It should mash easily with no hard white centre. If it is still hard, sprinkle with a little water and rest for 30 minutes.
Can I eat it during fasting days?
Yes. Sabudana khichdi is commonly eaten during Hindu fasts. For fasting, use rock salt (sendha namak) and ghee or peanut oil, and leave out onion and garlic, as in this recipe.
How do I store and reheat it?
Reheat it in a pan with a splash of water and a little ghee over low heat. Leftovers keep in the fridge for 1 day but can turn firm, so it is best eaten fresh.
Which type of sabudana is best?
Use the large pearls for the best texture, as small pearls tend to turn gluey. Check the pack, as sago and tapioca pearls are sold in a few sizes.