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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sabudana Khichdi is a classic Maharashtrian fasting dish made with soaked sago pearls, potatoes, roasted peanuts, and aromatic cumin. Light, fluffy, and flavorful, it's a wholesome choice for breakfast or vrat meals like Navratri and Ekadashi.
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Soak the sabudana overnight and drain any excess water before use.
Heat ghee in a pan and let the cumin seeds crackle.
Add the diced boiled potatoes and chopped green chillies. Sauté for 2–3 minutes.
Add the soaked sabudana, roasted peanut powder, and sendha namak. Mix gently so the pearls don't break.
Sprinkle chopped coriander leaves and cook on low heat for 2–3 minutes until the sabudana turns translucent.
Switch off the heat and let it rest for a few minutes before serving.
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Ensure the sabudana is soaked well and drained properly to avoid clumping.
Adjust the amount of green chillies according to your spice preference.
How do I prevent the sabudana from becoming sticky?
Make sure to soak the sabudana overnight and drain it well before cooking.
Can I use regular salt instead of sendha namak?
Yes, you can use regular salt if you're not making this for fasting.
What can I serve with Sabudana Khichdi?
It pairs well with chilled curd or a squeeze of lemon.
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