Sabudana Khichdi recipe | Vrat Recipe

Updated on March 20, 2026 by Raks Anand 54 Comments

Sabudana khichdi is a classic fasting dish made with sabudana (Tapioca pearls), potatoes, peanuts and mild spices. Once you get the technique right, the khichdi turns soft, fluffy and non sticky, with each pearl separate and light. Step by step pictures and full video recipe for beginners.

It is commonly prepared during fasting festivals like MahaShivratri, Ekadashi and Navratri (vrat recipe), especially in Maharashtrian homes.

Check out my Thalipeeth recipe and Sabudana vada recipe in this website.

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About Sabudana Khichdi
Sabudana Khichdi Ingredients
Step by step images
Top tips
My notes
Substitutions & Variations
Serving suggestion
Storage & Shelf life
FAQ
Recipe card

About Sabudana Khichdi

Sabudana khichdi is a popular Indian Hindu vrat (fasting)recipe made using soaked sabudana pearls, potatoes and peanuts. When cooked on medium heat with properly drained sabudana, it turns fully and non-sticky.

This is one of those recipes that looks simple, yet can easily go wrong if you don't understand sabudana properly.

Sabudana khichdi is new to me and made this only twice so far. My mom makes a south Indian javvarisi upma with this and I love that too. I adapted the recipe from Chef Sanjeev Kapoor's website and adjusted to suit my taste. This can be eaten as snack or for dinner. Very filling as well as high calorie food and gives you lots of energy.

Why you will love this?

Simple and plain explanation, no complicated steps.
Perfect for beginners with step by step images.
You will understand the technique, no sticky, gummy or dry results.
Perfect for fasting (Falahari sabudana khichdi) - No onion No garlic and customizable.

Sabudana Khichdi Ingredients

Here are the simple ingredients needed to make this.

Sabudana - Tapioca pearls - Main ingredients, provides energy, texture. I used black pepper sized sabudana (Whitish ones, not opaque)
Potatoes - Balance the starchiness and add body
Peanuts - Roasted & crushed - Add crunch, protein and nutty flavor. Helps keeping the sabudana separate to an extent.
Green chilies - Gentle heat and flavour
Cumin seeds - Helps with digestion as well as aroma
Rock Salt - Sendha namak - Crushed - For fasting compliance
Ghee - For flavour, taste as well as prevents sticking
Lemon juice - Bring flavors at the end and balances taste
Coriander leaves - For garnish, adds a lot of flavour

Please check my recipe card for full list & quantities.

Step by step images

Let's see how to make perfect sabudana khichdi with stepwise pictures.

Wash 1 cup sabudana well and then soak it in a large bowl overnight (or at least 5 hrs) with water just enough to immerse the sago pearls. Do not add more water.
By the next morning, all water should be absorbed, and the sabudana will be soft and fluffy.

Pressure cook potatoes for 3-4 whistles in medium flame with enough water to immerse it. Cool down, peel and cube to keep aside.

If you have raw peanuts, dry roast in low to medium heat thoroughly. This is very important, otherwise the whole dish will taste different if not roasted properly. Cool down, get rid of the skin by rubbing it off. Then in a mixer grinder, using pulse option make a coarse powder.

4. In a non stick pan, add 1 tablespoon ghee, then add 1 teaspoon cumin seeds, followed finely chopped green chilies, curry leaves. Then add cubed potatoes, fry for a minute in low to medium flame.

5. After that, add the soaked sago, peanut powder, required salt (Powdered rock salt/ sendha namak). Mix carefully.

add sabudana, powdered peanuts, sendha namak

6. Keep in low - medium flame and cook for 4 - 5 minutes, until all the tapioca pearls are translucent and soft. Make sure you stir to avoid sticking to the bottom (scrape and stir).

Add one teaspoon of ghee in between, this helps to make the sabudana non-sticky.

7. As the sabudana is soaked well, as it gets in contact with the pan/ heat, it gets cooked and you can see it turn from opaque to translucent.

Switch off the flame. Lastly squeeze the lemon and garnish with chopped coriander leaves. Adding lemon juice further makes it non sticky as it helps to separate the grains.

how to make sabudana khichdi - step adding lemon juice

Perfect sabudana khichdi ready, it tastes best as such, enjoy hot.

Top tips

Please include or exclude ingredients depending on your fasting rules. For example, if hing is okay, you can add. If coriander leaves (Cilantro) are not allowed, skip it.
Use a wide pan for even cooking.
Use water just enough for soaking the sabudana, do not add excess water.
No need to cook covered, it gets cooked easily as you stir.
Use generous oil or ghee for non sticky results.

My notes

Add lemon juice only at the end. This helps making the khichdi non sticky as well as prevents nutrition loss, bitterness.

Adding more chilli and lemon gives perfect taste, not bland, not too spicy.

Peanuts not only adds crunch, it also adds protein to the dish and helps giving a good texture.

Since the tapioca are soaked properly, it gets cooked as it is scorched in the pan, so stirring helps evenly cooked, all transparent Khichdi instead of dry results.

Use a colander while washing the sago to get did of the excess starch.

Substitutions & Variations

Usually roughly crushed peanuts are used. You can also coarsely but uniformly powder the roasted peanuts and add to the sabudana khichdi.

If not for fasting, you can add any variation to the recipe like for example do a Hariyali Sabudana khichdi.

You can add a teaspoon of sugar while cooking or 2-3 tablespoons of grated fresh coconut for garnish for a sweet touch!

Serving suggestion

You can simply have it as such hot or coconut chutney, Dahi (Plain yogurt) works too.

Storage & Shelf life

It is best when consumed hot or atleast within 2 hours of preparation. Not a make ahead kind of dish, not freezer friendly. Refrigerating makes it hard and chewy too.

FAQ

Is sabudana khichdi good for health?

Nutritional note - Sabudana khichdi is High in carbohydrates, gives you quick energy making it perfect for fasting days. It is high in calorie, so you have to consume in moderation.

Why does sabudana khichdi become sticky?

Mainly due to excess moisture. So soak in less water (just to immerse) and there should not be any extra water once soaked.

How long should sabudana be soaked?

Sabudana should be soaked for minimum 5 hours or until it is soft through inside. If pressed, it should be soft.

What is the difference between sabudana khichdi and sabudana upma?

Sabudana khichdi is a Maharashtrian dish often made with rock salt, no onion or garlic for fasting, while upma may include onions, mustard seeds and regular salt.

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