Sabudanyachi Khichadi – Popular Fasting Recipe from Maharashtra - A foolproof recipe with complete tips and tricks to make soft, non-sticky and delicious sabudana khichdi.
Sabudana Khichdi is a popular fasting recipe made with soaked tapioca pearls (sabudana), potato, roasted peanuts and select few spices. The recipe I am sharing today is a Maharashtrian style Sabudana Khichdi recipe.
Sabudana Khichdi is consumed on fasting days (Hindu Calender). Ekadashi, Shivratri, Sankashti are some of the days when majority Hindus consume fasting food such as sabudana khichdi, rajgira thalipeeth and similar fasting foods.
You can serve this for breakfast or brunch with tea. It is quite filling and heavy and certainly one of those dishes reserved for occasional treats.
The recipe is quite easy. However, not everyone can master the technique. I have covered plenty of tips to soak sabudana (key step) and make non-sticky khichdi that your family will enjoy.
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Sabudana - what makes it a popular fasting food?
Sabudana is known as Tapioca Pearls or Sago Pearls.
It is made from starch extracted from Cassava root. Tapioca is called Maravalli Kizhangu in Tamil and Kappa in Kerala.
It is gluten-free and vegan.
Tapioca is high in carbs. It is consumed during fasting for energy. A bowl of khichdi as breakfast or brunch keeps you full.
In India, Sabudana khichdi is widely consumed across states like Maharashtra, Gujarat, Rajashthan, Karnataka, Madhya Pradesh, Indore etc. Each state has a different style of preparation. Maharashtrian style Khichdi is what I grew up eating and prefer.
Maharashtrian style sabudana khichdi uses 2 key ingredients - roasted and coarsely ground peanuts and boiled potatoes. Coarsely ground peanut powder is called Shengdanyache kut. This ingredient is added to a curries and gravy too.
Tips to Cook Non Sticky Sabudana Khichdi
- Wash the Sabudana under running tap water for 4 to 5 times.
- The water should be clear because excess starch leads to sticky sabudana. Rinsing multiple times helps.
- When soaking sabudana - the water level should be just half inch above the sabudana pearls. Excess water will cause the pearls to stick the minute it hits a hot pan.
- Soak sabudana for 6 - 8 hours or overnight for best results.
How do you know the sabudana has soaked well? - If you press the sago pearl between your thumb and index finger, it should be soft.
Forgot to soak Sabudana?
Many a times we forget to soak Sabudana at night. The next morning we worry about sticky khichdi which the family will not enjoy. Follow the steps below to quickly soak sabudana.
I do recommend soaking it overnight and only following the below process in case of emergency.
Wash the sabudana under running tap water for 4-5 times
Now soak the sabudana (1 cup Sabudana = 2 cups of hot water) for atleast 30 mins. Close the vessel with a lid and let it rest.
After 30 mins, drain the water completely. Cover the vessel with a lid and let it rest for atleast 4 hours or until lunch time when you plan to cook.
Serving Suggestion
Sabudana Khichdi can be served with fresh curd or yogurt when fasting.
Serve it with coconut chutney or peanut chutney when making it for breakfast or brunch.
Storage | Shelf Life
Leftovers can be stored in the refrigerator for 1-2 days. Ensure it is packed in an airtight container.
I would recommend using the leftovers quickly as sabudana does tend to taste a bit dry and hard after 24 hours.
Can be re-heated in a microwave.
Other Fasting recipes to try
Bhagar or Varicha Bhat (made with samo rice or millet)
Raw Banana Cutlets in Air Fryer
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Sabudana Khichdi Recipe (Maharashtrian Sabudanyachi Khichadi)
Ingredients
- 1 cup Sabudana
- ½ cup Groundnuts
- 1 Potato medium size - boiled, peeled and cubed
- 1 teaspoon Jeera or Cumin Seeds
- 1 tablespoon Green Chillies finely chopped
- 1 teaspoon Sugar
- ½ teaspoon Lemon juice optional but highly recommended
- 1 ½ tablespoon Groundnut oil
- 1 tablespoon Milk
- Curry Leaves as required
- Finely chopped coriander leaves
- Salt to taste Rock salt used for fasting
Instructions
- Wash and Soak the Sabudana under running tap water for atleast 4-5 times. Drain all the water and then add water as required for soaking (read the tips section of the post for all the details). Cover this and keep overnight (or atleast for 7-8 hours) until the sabudana is soft and fluffy. Please note the quantity of sabudana will double after soaking.
- Heat a pan, dry Roast the groundnuts, cool and grind them coarsely in a mixer grinder. Keep a tbsp of roasted groundnuts aside to be added in khichdi while tempering.
- Heat oil in a non-stick kadhai, add jeera, green chillies, curry leaves, boiled and cubed potatoes, roasted groundnuts and saute on low heat.
- Now, add the sabudana and the ground peanuts.
- Then add, salt to taste and sugar.
- Add milk, mix everything well. Now cover the kadhai with a lid and let it cook on low heat for atleast 5 minutes.
- Switch off the flame, open the lid, add chopped coriander leaves and lemon juice
- Serve khichdi piping hot with some Curd and fruits for fasting.
Video
Notes
- Don’t hold on the peanuts – It is one of the most essential ingredient for a good khichdi. Add more if you want but don't reduce the quantity mentioned.
- Sugar – A tsp makes a lot of difference in terms of taste. However, if you want to avoid, please go ahead.
- Milk – For Softness that will ensure the khichdi will remain good even in the lunch box or kids tiffin and not turn rubbery.
- I have not added grated coconut, you can go ahead and do that, if you like.
- Always squeeze the lime juice only when the heat is turned off.
- In case you are not serving immediately, It is ideal to cut a piece of lime and place it on the side which can be squeezed later.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
One of the handy and comfort food?
I agree Jyo. Thanks
Vidya, very informative.?
thanks so much
I am drooling, Vidya. <3 This is absolutely delicious. Please share the brand name of Sabudana you use. I want to try this recipe.
Hey Jyoti, I buy Sabudana from my local grocer. No specific brand. You can try it with any good quality sabudana available at your nearest grocer. Thanks so much and hope you love it.
looks amazing vidhya!
thank you so much
Perfect ?
Thank you so much
Thank you, for this informative post. Surely going to try this one of these days, now that I know how to make it non sticky.Beautiful pictures & recipe. Thank you, for sharing !
Thank you for stopping by and glad you found the recipe useful. Best wishes.