The Perfect, Non-sticky Sabudana Khichdi

In Maharashtra, Sabudana Khichdi is a favourite fasting food. I guess the carb kick it provides (sabudana + potato) is a great to assuage hunger pangs. While I do not eat it on the days I fast, I often like to have Sabudana Khichdi for breakfast on other days. There is something about this simple dish that not only satisfies hunger but also gives me a feeling of well-being. 🙂

The perfect, non-sticky Sabudana Khichdi
The perfect, non-sticky Sabudana Khichdi

Want more recipe for Vrat ka Khana? Do try my recipes for Farali Misal, Low-Oil Sabudana Vada, Dahi Sabudana, Sabudana Thalipeeth, Dahi Alu, and Sabudana Kheer.

Do also try my recipe for Spicy Green Sabudana Khichdi recipe that used a  Coriander + Green Chilly paste to spice up this traditional favourite.

How to Make The Perfect, Non-sticky Sabudana Khichdi


  1. Sabudana/Saggu Biyyam/Sago – 1 Cup
  2. Potato – 1 Medium
  3. Peanuts – 4 tbsp
  4. Green Chillies – 2
  5. Cumin Seeds – 1/2 tsp
  6. Ghee – 1 tbsp
  7. Curry Leaves – 4 or 5
  8. Sugar – 1/4 tsp (optional)
  9. Salt to Taste


  1. Dissolve 1 tsp salt in 3 cups water.
  2. Soak sabudana in salt water for about 1 hour.
  3. Using a colander, drain the water out of the sabudana.
  4. Let sabudana drain for 3 to 4 hours.
  5. Boil the potato.
  6. Peel, and cut into medium-sized cubes.
  7. Dry roast the peanuts.
  8. Peel and pound into a coarse powder.
  9. In a heavy-bottomed kadai/wok, heat the ghee.
  10. Add cumin seeds and fry for about a minute.
  11. Add sliced green chillies, curry leaves, and potato pieces.
  12. Stir-fry for about 2 minutes.
  13. Turn the heat to low.
  14. Mix the roasted peanut powder, sugar, and drained sabudana.
  15. Add the sabudana to the kadai and mix well.
  16. Add salt as required and mix well.
  17. Over low to medium heat, cook for about 5 minutes till the sabudana just starts to turn translucent.
  18. Serve hot.
Sabudana Khichdi | Upvas Ka Khana
Sabudana Khichdi | Upvas Ka Khana


  • I soak sabudana in salt water so that the sabudana soaks some of the salt and it adds to the taste.
  • Do not soak sabudana for too long and do let the sabudana drain completely. If not, you will have a lumpy, icky mess on your hands. 🙁