For a fasting day, this perfect recipe of Sabudana Khichdi made in Ghee and flavored with lemon, amazingly rich in savory flavors and carbs energizes you. Gluten-free Sabudana or Sago pearls, tomato, and potato are used to make this delicious and easy fasting Khichdi.
Sabudana Khichdi or Sago Khichdi is one of the popular recipes of India for the fasting season of Navratri, Ekadashi, or Shivratri in which people avoid taking any grains or cereals. They keep us full longer and are easy on the stomach, which is ideal for any fasting meal.
A humble and well-known Maharashtrian dish, this perfect Sabudana Khichdi has a chewy texture and can be had as a filling breakfast or a light dinner even on non-fasting days with fresh curd. If you are looking for a simple vrat ka khana, I got you covered. This post gives you a detailed step-by-step recipe for the same.
Find More Navratri Recipes/ Indian Desserts: Makhana Kheer, Samak Pulao, Makhana Chaat, Jaggery Rice With Saffron, Wheat Gulgule or Pua, Mango Kesari Suji Halwa
Why Would You Love This Recipe?
- Quick and easy recipe
- Gluten-Free Dish
- Delicious meal
- Can be easily made Vegan.
- Bursting with Flavors of Ghee and Lemon Juice
- Energy Rich and easy to digest.
- The Best Sabudana Khichdi Recipe Ever!
Ingredients
- Sabudana: Sago or Tapoica pearls are the star ingredient of this dish. I have procured these from a local store. You may buy any brand from any Indian stores.
- Ghee: I use Mother Dairy Ghee (Cow's) for most recipes. You may choose any brand. People looking for vegan options may use any vegetable oil or coconut oil, though the best taste comes from ghee.
- Tomato: We don't avoid tomatoes in Navratri. You may follow your custom and skip tomatoes if not eaten during the Navratri fast.
- Green Chilies: Since I avoid adding Red Chili powder or turmeric powder for Navratri fast, I prefer using fresh green chilies.
- Potato
- Lemon Juice
- Whole Peanuts: Dry Roast the whole peanuts and grind them in a food processor to add perfect crispiness and texture to this recipe.
- Black pepper and Sendha Salt: I use only Sendha Salt (Rock salt for Vrat) and black pepper only during the fast. One may also use Garam masala, Coriander powder, and Amchur. Just make sure that these spices are clean and not mixed with onion, garlic, or any other flour.
- Cumin Seeds: Cumin seeds work best. You may also use cumin powder.
- Coriander leaves
How To Make a Perfect Non-Sticky Sabudana Khichdi
Step 1 Soak Sabudana and Prep
Gather all the ingredients. Chop Potatoes into thin slices.
Rinse Sabudana before soaking. Soak Sabudana for at least half an hour. Depending upon the quality of the sabudana, the soaking time varies. It should be soft when pressed by a finger. Once it is soft, you may use it. For some quality, it might need to be soaked overnight. If in a hurry, try soaking it in warm water.
Step 2 Dry Roast Peanuts
In the meantime, you may fry raw peanuts in desi ghee in Kadai and after roasting for one minute, cool it off and grind to a coarse mixture.
Step 3. Roast Potatoes
Using the above Kadai, fry potatoes. It takes around 5 -10 min and depends on quantity of ghee. I took around 1 tablespoon of desi ghee and fried it on low flame. Before taking out, make the flame full so that the potatoes don't absorb ghee.
Step 4. Temper the Khichdi
In the same Kadai, add Jeera, Tomatoes and green chilies, coriander leaves.
I always add a little salt with tomatoes. This helps in quick cooking without sticking to the pan. Once tomatoes leave the ghee, add Black pepper and lemon juice.
Step 5. Mix Ground Peanuts With Soaked Sabudana
While tomatoes are to be done, you may check sabudana for being soft. If it easily is crushed by finger and thumb, sieve it and squeeze it. Add peanut powder to it. Mix well.
Add these fried potatoes and soaked sabudana pearls peanut mix to the tomatoes sauteed.
Mix well and if need be, add little water and more salt. The water helps sabudana become soft and it absorbs all the moisture from the mixture.
Step 6. Serve It.
The simple yet delicious Sabudana Khichdi is ready!! Enjoy with Curd!
Expert Tips
- Soaking sabudana is a crucial step. When we soak it for few hours/ overnight, it helps to make a non-soggy Khichdi. If you are a fan of crispy Sabudana Khichdi, you must soak it for at least 30 min. Depending upon the variety, it might take more soaking time.
- I have seen soaking in warm water helps it double up sooner. Do make a check of pressing it and if its soft and mushy, go ahead or else soak it for longer.
- Don't add too much water or else the khichdi would be soggy. Add little more than the quantity of Sabudana.
Recipe FAQs
It is starch globules (pearl like) extracted from the roots of Tapioca. It has no flavor of its own and can be made with any vegetable
Yes, you may boil sabudana as well. But you have to be careful as it is starchy and might stick to the bottom of pan. Keep stirring till it's soft. Might take around 20 minutes.
About Navratri Fast- Do's and Don't
While writing about Navratri fast, several things come to my mind and how do I really divide it into do's and dont's is the really tough.
Most of us already are aware of this. Avoiding Garlic, onion, non veg, alcohol. Eating simple veg food once a day with no grains and sendha Namak. Fruits, milk, Lassi to energise you. Above all, follow your family belief while observing any fast.
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- Quick Bhindi Fry Recipe (Indian Okra Fry)
- Best Indian Bread Recipes- Easy & Popular
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Sabudana Khichdi Recipe for Vrat
Equipment
- Kadai/ Heavy bottomed Kadai
Ingredients
- ½ cup Sabudana (Sago)
- 2 tablespoon Peanuts
- 2 tablespoon Desi ghee
- 1 medium potato
- 1 medium tomato
- 1 small green chilly
- 1 teaspoon Jeera
- 1 teaspoon Black pepper optional
- Sendha Namak as per taste
- 1.5 teaspoon Lemon Juice
Instructions
- Gather all the ingredients. Chop Potatoes in thin slices.
- Soak Sabudana for at least half an hour. Depending upon quality of sabudana, the soaking time varies. You may check that when it gets soft on pressing by finger. Once its soft, you may use it. For some quality, it might need to be soaked overnight. If in hurry, try soaking it in warm water.
- In the meantime, you may fry peanuts in desi ghee in Kadai and after roasting for one min, cool it off and grind to a coarse mixture.
- In same Kadai, fry potatoes. It takes around 5 -10 min and depends on quantity of ghee. I have taken around 1 tablespoon desi ghee and fried on low flame. Before taking out, make the flame full so that potatoes dont absorb ghee.
- In the same Kadai, add Jeera, Tomatoes and green chilies, coriander leaves. I always add little salt with tomatoes. This helps in quick cooking without sticking to the pan. Once tomatoes leave ghee, add Black pepper and lemon juice.
- While tomatoes are to be done, you may check sabudana for being soft. If it easily is crushed by finger and thumb, sieve it and squeeze it. Add peanut powder to it. Mix well.
- Add this fried potatoes and sabudana peanut mix to the tomatoes sauteed. Mix well and if need be, add little water and more salt. The water helps sabudana become soft and it absorbs all the moisture from the mixture.
- The simple yet delicious Sabudana khichdi is ready!! Enjoy with Curd!
Video
Notes
- Soaking sabudana is a crucial step. When we soak it for few hours/ overnight, it helps to make a non-soggy Khichdi. If you are a fan of crispy Sabudana Khichdi, you must soak it for at least 30 min. Depending upon the variety, it might take more soaking time.
- I have seen soaking in warm water helps it double up sooner. Do make a check of pressing it and if its soft and mushy, go ahead or else soak it for longer.
- Don't add too much water or else the khichdi would be soggy. Add little more than the quantity of Sabudana.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 256 |
| % Daily Value* | |
| Total Fat 14.3g | 18% |
| Saturated Fat 6.6g | 33% |
| Cholesterol 15mg | 5% |
| Sodium 108mg | 5% |
| Total Carbohydrate 33.2g | 12% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 1.2g | |
| Protein 2.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 13mg | 1% |
| Iron 1mg | 4% |
| Potassium 190mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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