Sabudana Khichdi
West Indian • Vegetarian
How to Make Sabudana Khichdi (Traditional & Healthy Version)
Sabudana Khichdi is a classic Maharashtrian breakfast and fasting (vrat) dish, enjoyed across Western India, especially in states like Maharashtra and Gujarat. Made from soaked sabudana (tapioca pearls), it is mild yet flavorful, often prepared during auspicious occasions such as Navratri, Shivratri, and Ekadashi. The dish’s roots are deeply embedded in Indian culinary traditions, where simplicity and nutrition go hand in hand. Sabudana Khichdi is loved for its soft, chewy texture, complemented by the crunch of roasted peanuts and the subtle aroma of cumin and green chilies. The dish is naturally gluten-free, making it an ideal choice for those with dietary restrictions, and is vegetarian, aligning with typical vrat food norms. Its popularity stems not only from its delicious taste but also from its ease of digestion and quick preparation, making it a preferred choice for breakfast or light lunch during fasting periods. What makes sabudana khichdi a unique Indian comfort food is its perfect balance of starch from tapioca pearls and protein from peanuts, with a hint of spice that can be adapted according to personal taste. The addition of curry leaves, potatoes, and fresh coriander elevates both the flavor and nutritional value, making it a wholesome meal. Sabudana Khichdi is also highly customizable—whether you prefer it spicy or mild, with or without potatoes, the recipe adapts beautifully to every palate. Enjoyed hot and fresh, it pairs well with yogurt or lemon wedges, making it a versatile dish that fits into a healthy, traditional Indian diet.
Ingredients(for 1 katori sabudana khichdi + 1 small bowl dahi)
- 1 cup Sabudana (tapioca pearls) (soaked overnight)
- 1 medium Potato (peeled & diced)
- 1/4 cup Peanuts (roasted & coarsely ground)
- 1-2 Green chili (finely chopped)
- 1 tsp Cumin seeds (jeera)
- 6-8 Curry leaves (fresh) - optional
- 2 tsp Ghee or oil (preferably ghee for authentic flavor)
- to taste Salt (sendha namak (rock salt) for vrat)
- 2 tbsp Fresh coriander leaves (finely chopped)
- 1 tsp Lemon juice (freshly squeezed) - optional
Instructions
- 1
Rinse sabudana thoroughly until water runs clear. Soak with just enough water to cover, for 6-8 hours or overnight. Grains should be soft but separate.
5 minutes
Drain excess water to avoid sticky khichdi.
- 2
Roast peanuts in a pan until golden. Cool, then coarsely grind. Set aside.
5 minutes
Peanut powder adds crunch and protein.
- 3
Heat ghee or oil in a kadhai. Add cumin seeds and let them splutter. Add curry leaves and green chilies, sauté for 1 minute.
2 minutes
Use ghee for authentic taste and aroma.
- 4
Add diced potatoes. Sauté until soft and lightly golden.
6 minutes
Smaller potato cubes cook faster.
Why This Dish is Healthy
This Sabudana Khichdi recipe is ideal for calorie-conscious eaters because it uses minimal ghee, offers a good balance of macronutrients, and includes nutrient-rich peanuts and fresh vegetables. Its low GI and easily digestible nature make it suitable for diabetics and those seeking weight management. The moderate fat content supports satiety, while the absence of processed ingredients ensures clean eating. Sabudana Khichdi supports energy levels during fasting without compromising on health.
Sabudana Khichdi offers a balanced mix of carbohydrates and healthy fats, primarily from sabudana and peanuts. Peanuts provide plant-based protein, magnesium, and vitamin E, while potatoes add potassium and dietary fiber. Curry leaves and coriander bring antioxidants and vitamins A and C. The dish is naturally gluten-free and can be made vegan if oil is used instead of ghee. With 250 calories per serving, it's a light yet energizing meal suitable for fasting and regular diets.
Pro Tips
- 💡Tip 1: Soak sabudana with minimal water for non-sticky khichdi.
- 💡Tip 2: Use sendha namak (rock salt) for vrat days.
- 💡Tip 3: Add lemon juice after cooking for brightness.
- 💡Tip 4: Stir gently to keep sabudana pearls intact.
- 💡Tip 5: Roasted peanut powder prevents sabudana from clumping.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days. Reheat gently to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
| Protein | 3.0 g |
| Carbohydrates | 45.0 g |
| Total Fat | 7.0 g |
| Fiber | 2.0 g |
