Sabudana Khichdi Recipe, is an Indian dish made with sabudana(Saggu), roasted peanuts, potatoes, curry leaves and some spices. Sabudana khichdi recipe is famous  in Maharashtra, Karnataka, Madhya Pradesh and Gujarat. Every state adds its own touch and variation to it. But, among all the variations, Maharashrtian style is most popular.

This khichdi is extremely simple yet so flavorful and delightful. People prepare sabudana khichadi recipe during fasting seasons, but I enjoy sabudana khichdi at any time of year.  

In Fact, while drafting the recipe for all of you, I am enjoying this khichdi too. Poha and sabudana khichadi are two of my favorite Maharashtrian morning foods. Talking about breakfast recipes, I also love having Idli's with piping Hot sambar.

The most common issue encountered by people when making sabudana khichdi is that the pearls clump together and create a sticky mess. And this makes it not very pleasant to eat then. But I have learned with time how to make perfect nonsticky sabudana khichdi.

Today I am going to share the secret recipe which I usually make. Sabudana Khichadi tastes best with yogurt as an accompaniment.


What is Sabudana

Tapioca pearls or sago pearls are other names for sabudana. A variety of Indian cusines make you of these tiny white pearls. Sabudana has good carbohydrate content. They are obtained by starch extracted from the roots of cassava plants

Being rich in carbohydrates and starch, sabudana or tapioca pearls are a source of instant energy . This is the main reason why we prepare recipes like sabudana khichadi sabudana vada, sabudana kheer on fasting days.

You should ensure that you wash and rinse the sabudana(sabo pearls) well before preparing any recipe. This process removes the starch content due to which the pearls tend to stick to each other.

Here we go with the Sabudana Khichadi Recipe.


Sabudana Khichadi

An authentic Maharashtrian Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 5 hours
Course Breakfast, Snack
Cuisine Indian
Servings 4 people


  • 250 gms Sabudana (Saggu pearls)
  • 1 tbsp Ghee/Oil
  • 1/2 tsp Cumin seed
  • 2 tbsp Roasted peanuts
  • 2 pc Green Chillies (Chopped)
  • 5-6 Curry leaves
  • 1 tsp Salt
  • 1/2 tsp Sugar (optional)
  • 1 tsp Coriander Powder
  • 1 pc Boiled Potato (medium size)
  • 1 cup Water (for soaking)


  • To prepare Sabudana khichadi, you must wash and rinse the sabudana under running water 2-3 times to remove the starch.
  • Transfer the washed sabudana into another bowl. Add water just enough to soak all the sabudana.
  • Let the sabudana soak for 4-5 hours, you can even leave them overnight to soak.
  • After Soaking you will notice the sabudana is all puffed up and become soft. Drain any excess water
  • Roast peanuts in a pan and grind them to a coarse powder after removing the outer cover of the peanuts.
  • Add the coarsely ground peanuts, salt, sugar and coriander powder to the sabudana and give them all a good mix. The sabudana must be well coated.
  • Take a large pan and add ghee to it. Oil can also be used in place of Ghee.
  • Once the Ghee is heated, add cumin seeds and let them splutter.
  • Add chopped green chilies and a spring of curry leaves. Cook them for a couple of minutes.
  • Add boiled Diced potatoes, and saute them for 2 minutes.
  • Add the sabudana pearls which are coated with peanuts and spices and combine everything .
  • Cook for a few minutes, till the sabudana turn translucent from the centre. This is an indication that the sabudana has cooked.
  • Garnish with finely chopped Coriander leaves(optional).
  • Steaming Hot Sabudana khichadi is ready to be relished for breakfast or as an evening snack.


  1. Do not add excess water to soak the Sabudana (Sago pearls)
Keyword healthy, traditional
About the Author Sonia Gupta

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}