Go Back Email Link
–+ servings
Sabudana Khichdi, Maharashtra's favourite fasting dish, made with Sago Pearls and roasted Peanuts.

The Perfect Non-sticky Sabudana Khichdi

Aruna
In Maharashtra, Sabudana Khichdi is the dish most commonly made on days of fast. With a little care, you can get the perfect, non-sticky Sabudana Khichdi every time.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 4 hours
Total Time 4 hours 30 minutes
Course Breakfast, Snack
Cuisine Fasting Recipes, Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian, Vrat ka Khana
Servings 4 People
Calories 207 kcal
Equipment
  • 1 Heavy-bottomed Kadhai
  • 1 Bowl
  • 1 Ladle
  • 1 Grinder (Or large Mortar & Pestle)
  • 1 Chopping Board
  • 1 Knife
Ingredients
  
  • 1 Cup Sabudana
  • 1/4 Cup Peanuts
  • 1 Medium Potato (Boiled, peeled and cubed)
  • 1/2 tsp Sugar
For Tempering
  • 1/2 tbsp Ghee
  • 1 tsp Green Chillies (Chopped)
  • 1 tsp Cumin Seeds
  • Salt to Taste
Instructions
 
Soaking the Sabudana
  • Wash 1 cup Sabudana well till the water runs clear and then drain all the water from it.
  • Spread the Sabudana in a plate or a wide vessel, and add 3/4 cup of water.
    Note: You need just enough water to cover the Sabudana.
  • Cover and set aside for 3 to 4 hours.
    The Sabudana would have absorbed all water and become soft.
  • If the Sabudana is still wet or there is excess water, drain the water and spread the Sabudana on a cotton cloth or a microfibre towel till it is dry.
Making the Roasted Peanut Powder
  • In a heavy bottomed kadhai, over medium heat, dry roast 1/2 cup of peanuts till they start to change colour and pop.
  • Transfer to a plate to cool.
  • Crush the roasted peanut to a chunky powder.
Prepping the Potato
  • Boil 1 medium-sized Potato till soft.
  • Peel and cut into 1/2" cubes.
  • Set aside.
Making the Sabudana Khichdi
  • Mix the crushed peanuts, 1/2 tsp sugar and some salt into the soaked Sabudana, and set aside.
  • Over low to medium flame, heat a heavy bottomed kadhai.
  • Add 1/2 tbsp ghee and let it melt.
  • Now add 1 tsp Cumin seeds (Jeera) and stir-fry till they start to change colour.
  • Next, add 1 tsp chopped green chillies and stir-fry for a few seconds.
  • At this point, add 1/2 cup diced boiled potato pieces and stir-fry for 2 to 3 minutes.
  • Turn the heat to low.
  • Add the Sabudana-Peanut mix to the Kadhai and mix well.
  • Now turn the heat back up to low-medium.
  • Stir-fry the Sabudana Khichdi till the Sabudana turns translucent.
  • Serve the hot Sabudana Khichdi immediately.
Notes
  • Use ghee as oil is not allowed on days of fasting.
  • I soak sabudana in salt water so that the sabudana soaks some of the salt and it adds to the taste.
Nutrition
Calories: 207 kcalCarbohydrates: 34 gProtein: 3 gFat: 7 gSaturated Fat: 2 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gCholesterol: 5 mgSodium: 644 mgPotassium: 132 mgFiber: 4 gSugar: 1 gVitamin A: 7 IUVitamin C: 4 mgCalcium: 16 mgIron: 1 mg
Keyword Non-sticky Sabudana Khichdi, Sabudana Khichdi, Vrat ka Khana
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!