Sabudana khichdi recipe: For fasting day

Sabudana khichdi recipe : Looking for a tasty twist during your fasting days? Sabudana Khichdi is a delightful mix of soft, pearly sabudana, nutty peanuts, and a dash of spice that melts in your mouth. Light yet flavorful, it’s a festive favorite that turns simple ingredients into a mouthwatering comfort food experience!

Ingredients for Sabudana khichdi recipe

Ingredients (Serves 2-3):

• 1 cup sabudana (sago/tapioca pearls)
• 1 cup roasted peanuts (coarsely crushed)
• 2 tbsp ghee or oil
• 1 medium potato (boiled)
• 1-2 green chilies (finely chopped)
• 1 tsp cumin seeds
• Salt to taste (sendha namak for vrat)
• ½ spoon Black paper powder
• Fresh coriander (finely chopped)
• Lemon juice (as per taste)

Step by step cooking  the khichdi

Step 1: Rinse and soak sabudana/ Sago/ tapioca pearl 

• Wash 1 cup sabudana with normal tap water until the water turns clear, takes 2 or 3 washing.
• Soak Sabudana in just enough water to cover it for 5-6 hours or overnight.
• After soaking, press a pearl between fingers—it should mash easily.
• Drain any extra water and let it rest in a sieve for 15–20 mins.

Step 2: Prepare ingredients required for Sabudana khichdi 

• Crush roasted peanuts coarsely in a mixer or with a rolling pin.
• Peel and chop 1 boiled potato into small cubes.
• Cut green chillies  and corriender into small pieces

Step 3: Cook the Sabudana khichdi

• Heat 2 tbsp ghee/oil in a pan.
• Add 1 tsp cumin seeds and let them splutter.
• Add chopped green chilies and cubed potatoes.
• Sauté until potatoes are cooked and slightly crispy.
• Here you can use turmeric powder if you like in yellow shade.

Step 4: Add sabudana in the pan

• Add the soaked sabudana and mix well.
• Now mix crushed peanuts, salt, sugar and half spoon Black paper powder.
• Mix gently and cook on low flame for 5–7 minutes until pearls turn translucent.
• Stir occasionally to avoid sticking but don’t overmix.

Step 5: Finish and garnish cooked sabudana khichdi 

• Once done, turn off the heat.
• Add chopped coriander and lemon juice.
• Mix and serve hot.

🍋 Tips for Perfect Sabudana Khichdi:

• Always soak sabudana properly with minimal water to avoid stickiness.
• Use a non-stick or heavy-bottomed pan to prevent sticking.
• Do not overcook; remove from heat once sabudana becomes transparent.

This Sabudana khichdi is good lunch recipe for fasting days and apart from fasting one can eat this when feels something light dish for lunch or dinner.

Read Also: Moringa – Masoor dal Soup recipe