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Sabudana Khichdi in plate with spoon
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5 from 1 vote

Sabudana Khichdi

Sabudana khichdi is a popular Indian fasting recipe. A delicious preparation made with sago pearls (sabudana), potatoes and a few spices, this is a Vegan and gluten-free recipe. Get all the tips you need to make a non-sticky version here!
Prep Time10 minutes
Cook Time12 minutes
Soak Time6 hours
Total Time6 hours 22 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Calories: 504kcal
Author: Smruti

Ingredients

Instructions

  • Wash and soak the sabudana in water.
  • Cover and rest overnight or at least 4-6 hours.
  • In a bowl mix together soaked sabudana, roasted peanut powder.
  • Add in salt, sugar and black pepper powder. Give everything a good stir.
  • Boil the potatoes and cut into cubes. Set aside. In a pan heat oil or ghee. Once hot, add cumin seeds.
  • Once the seeds sizzle, add green chili and grated ginger.
  • Add the potatoes and curry leaves. Mix and let the potatoes cook for 2-3 minutes.
  • Add the sabudana peanut mixture and mix well.
  • Cook for 8-10 minutes till the sabudana softens and the salt and sugar blend in.
  • Add lemon juice and turn down the flame.
  • Serve topped with cilantro. This khichdi tastes best with Rajgira Kadhi or a side of yogurt and cilantro chutney. Enjoy it with some Masala Chai too.

Video

Notes

  • The khichdi can be made in advance and reheated in the microwave by adding a splash of water. It does stay well for 2-3 days in the refrigerator.
  • Adding red chili, turmeric, other vegetables and garlic is an option if you are not making it for a fast.
  • Substitute salt with Sendha Namak if desired.
  • Serve it with Rajgira Kadhi for a complete meal.

Nutrition

Calories: 504kcal | Carbohydrates: 85g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Sodium: 857mg | Potassium: 415mg | Fiber: 5g | Sugar: 6g | Vitamin A: 77IU | Vitamin C: 40mg | Calcium: 71mg | Iron: 4mg