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Sabudana Khichdi

Sabudana Khichdi or tapioca pearl khichdi is a popular and delicious meal loaded with peanuts, potatoes and ghee and mild Indian spices. This sabudana khichdi is a nutritious and very comforting that is why it is a perfect dish during fasting. 
Cook Time30 mins
Course: Appetizer, Breakfast, Main Course
Cuisine: Indian
Keyword: fasting sabudana khichdi recipe, how to cook non-sticky sabudana khichdi, maharashtrian sabudana khichdi, non sticky sabudana khichdi, perfect sabudana khichdi, sabudana khichdi, tapioca pearls khichdi, tapioca pearls recipe, vrat ka sabudana khichdi
Servings: 6 people
Author: Arpita


  • 2 cups Sabudana/sago/tapioca pearls
  • 2 medium Potatoes (washed, peeled , cut into 1 cm cubes)
  • 1 cup (150 gms) Peanuts
  • 1 1/2 inch Ginger (grated)
  • 1/3 cup Fresh Coconut pieces (chopped into small pieces)
  • 3-4 green chillies (chopped)
  • 1 tsp cumin seeds
  • Few curry Leaves
  • Salt as per taste
  • 2 tsp Sugar (as per taste)
  • 3-4 tbsp Ghee/oil ( I used ghee)
  • handful Fresh Coriander leaves (chopped)


  • Wash the sabudana well with cold water and then soak the sanudana/tapioca pearls in 2 cups of water over night of for 6-7 hours. 
  • Heat a large pan and dry roast the peanuts. Take it off the heat and let it cool. then add it to a mixer grinder or chopper and roughly ground the peanuts. Do not ground it to a fine powder. We want some peanut bits.
  • Next add this coarsely ground peanuts along with salt and sugar to the bloomed up sabudana and mix everything well and keep aside.
  • Heat 2 tbsp ghee/oil to a pan  on medium heat and fry the small potato cubes until golden brown and cooked through. Remove with a slotted spoon and keep it aside.
  • Add the rest of the ghee/oil to the pan and then add the cumin seeds. When it splatters add the curry leaves, chopped chilies and coconut and fry for 2 -3 minutes. 
  • Then add the sabudana peanut mixture and stir everything well.
  • Toss in the fried potatoes and mix everything well and cook for another 2 minutes. 
  • Finally add chopped coriander leaves and take it off the heat.
  • Serve sabudana khichdi with a squuze of lime with a side of yogurt and hot ginger tea.


Want to get that perfectly white bloomed up sabudana? 
Sabudana to water ratio should be 1:1. Wash it really well with cold water then add the same amount of water as that of sabudana. For 2 cups sabudana add 2 cups water. Don’t be tempted to add more water thinking it will not bloom up. Sprinkle some water over the sabudana if you think it is getting a bit dry.  And you will 100 percent get that perfectly separated bloomed up tapioca pearls.