Sabudana Khichadi

Sabudana Khichadi

Sabudana khichadi is an Indian dish made from soaked sabudana (tapioca pearls). It is typically prepared in parts of Western India such as Maharashtra, Karnataka, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year.

It is the dish of choice when an individual observes a "fast" during Shivratri, Navratri, or a similar Hindu religious occasion. It is known as Sabudana Usal in the Vidarbha region of Maharashtra.

It's an easy to cook, requires less cooking time  and delicious snacks, normally consumed as breakfast or as an evening snacks with Indian tea (chai). Pearl tapioca (Sabudana) is soaked for a while, and is then fried with cumin seeds, salt, red chilli powder, green chillies, diced potatoes and other optional ingredients such as fried peanuts or peanuts.

I had this dish when I was in Pune, India. I found it really good and my friend gave me the recipe. I tried at home and my family loved it and from then it's one of our breakfast option.

This gluten free and vegan recipe is my ultimate comfort food. Each bite of sabudana khichdi will make your palate go craving for more.

Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. The addition of peanuts to sabudana khichadi adds to the protein content, making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present.

  Recipe Servings: 2 - 3
  Cooking time: 20 Minutes


  • Sabudana (Sago/tapioca pearls) - 1.5 cups
  • Peanuts, shelled, roasted, coarsely pounded - 1/2 cup
  • Vegetable oil - 2 tbsp
  • Jeera (Cumin seeds) - 1 tsp
  • Green chillies (finely chopped) - 2
  • Curry leaves - 1 sprig
  • Potato (cut into half cm. cubes) - 1
  • Lemon juice  - 1 tbsp
  • Salt to taste


  • Wash sabudana until water turns clear to get rid of the starch and then soak it in water for 3-4 hours or for better results soak it overnight. Always use 1:1 ratio of sabudana and water. So for 1 cup of sabudana, use 1 cup of water to soak it.

  • Heat oil in a pan on medium flame.

  • When oil gets hot add curry leaves, cumin seeds and finely chopped green chillies. When cumin seeds starts to crackle add the chopped potato cubes.

  • Cook till the potatoes are done. Add already socked  sabudana and mix well.

  • Now add salt and  ground peanuts and mix well. Sauté for 2-3 minutes.

  • Take it off the heat, add the lemon juice and mix it well.

  • Serve hot with Indian tea (chai).