There is a unique kind of joy in a bowl of perfectly made Sabudana Khichdi. Each translucent pearl should be soft yet distinct, never mushy, and coated in a savory, nutty blend of crushed peanuts and spices. While it’s famously known as a staple for Hindu fasting (Vrat) days like Navratri or Ekadashi, its popularity has grown far beyond religious traditions. Today, it’s a beloved gluten-free breakfast across India.
The secret to a great khichdi starts long before you turn on the stove. It’s all in the soak! Getting the water-to-sabudana ratio right is a culinary art form. By washing away the excess starch and soaking the pearls in just enough water, you ensure they hydrate into plump, pillowy spheres that won’t clump together in the pan.
In this recipe, we use Sindhav salt (rock salt) and ghee, keeping it authentic for those who are observing a fast. The addition of boiled potatoes gives it a hearty base, while the green chilies and black pepper provide a gentle heat that cuts through the richness of the ghee. It’s a balanced meal that provides a quick energy boost when you need it most.
One of my favorite parts of this dish is the crunch of the roasted peanuts. We mix them directly with the soaked pearls along with a touch of sugar before they even hit the pan. This ensures the flavor is evenly distributed and creates that addictive sweet-and-savory profile that makes Sabudana Khichdi so irresistible.
Whether you’re cooking this for a spiritual occasion or simply because you want a light, comforting meal, this recipe is foolproof. It’s a testament to how simple ingredients—tapioca pearls, peanuts, and potatoes—can come together to create something truly magical.
Sabudana Khichdi Recipe: The Ultimate Fasting (Vrat) Special
Ingredients
- 1 cup sabudana sago pearls
- 4 tbsp peanuts roasted and crushed
- 1 tbsp sugar
- 3/4 tsp sindhav salt rock salt
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 medium potato boiled and cubed
- 2 green chilis chopped
- 1/2 tsp black pepper powder
- 1 sprig curry leaves
Instructions
The Perfect Soak
- Place the 1 cup sabudana in a colander and wash thoroughly under running water to remove excess starch. Drain well. Transfer to a bowl and add just enough water to barely cover the pearls. Let them soak for 4–6 hours (or overnight). The pearls should be moist and easily mashable between your fingers when ready.
Season the Pearls
- To the soaked sabudana, add the crushed roasted 4 tbsp peanuts, 1 tbsp sugar, and 3/4 tsp sindhav salt. Mix gently so the pearls are evenly coated with the peanut powder. This is the secret to keeping them separate while cooking!
The Tempering
- Heat the 2 tbsp ghee in a non-stick pan over medium heat. Add the 1 tsp cumin seeds and let them sizzle. Add the curry leaves, chopped 2 green chilis, and 1/2 tsp black pepper powder. Stir for a few seconds until fragrant.
Sauté the Potatoes
- Add the boiled, cubed 1 medium potato to the pan. Sauté them for 2–3 minutes until they get a slightly golden edge from the ghee.
Combine and Cook
- Turn the heat to low and add the prepared sabudana mixture. Toss everything together gently. Cover the pan with a lid and cook for 2–3 minutes. Serve hot!
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Give It a Try!
Have you struggled with sticky sabudana in the past? Give this soaking method a go and let us know if it changed your khichdi game! We’d love to hear your thoughts in the comments below. If you have a friend who’s looking for the perfect fasting recipe, don’t forget to share this post with them. Happy cooking!