How to make Sabudana Khichdi -

Ideal for fasts this preparation of soaked sago tossed with spices and boiled potatoes is an all-time hit. Sago pearl khichadi is one of most widely preferred and delicious Indian breakfast and fasting food for festivals like Navratri and Shivratri. Sago khichdi can be prepared using two types of sabudana (sago), large and small.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago,

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Sabudana Khichdi checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Thalipeeth, Sago Potato Rolls . You can also find more Snacks and Starters recipes like Pav Bhaji Bruschetta Palak Paneer Sandwich Onion Parmesan Cheese Toast Soya Pattice

Sabudana Khichdi

Sabudana Khichdi Recipe Card


When you think of what you can eat during a fast the first thing that pops into the mind is definitely sabudana khichdi. Soaked sabudana pearls stir-fried with crushed peanuts, boiled potatoes, chillies, cumin seeds, coconut and fresh coriander – all ingredients that are 100 percent permitted during a fast. A plate of garmagaram sabudana khichdi eaten with some chilled sweetened yogurt can taste so good that it unfair to limit this delicious preparation to just fasting days.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sabudana Khichdi Recipe

  • Sago 1 1/2 cups

  • Peanuts 1/4 cup

  • Green chillies 4-5

  • Potato 1 medium

  • Ghee 3 tablespoons

  • Curry leaves 1-2 sprigs

  • Cumin seeds 1 teaspoon

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Fresh coconut scraped 2 tablespoons

  • Fresh coriander leaves a few sprigs


Step 1

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.

Step 2

Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.

Step 3

Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.

Step 4

Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.

Step 5

Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.

Step 6

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.