Sabudana Khichdi/Sabudana khichdi for vrat

Sabudana Khichdi recipe for Navratri/Sabudana Khichdi Vrat recipe

Tasty and easy Sabudana Khichdi recipe made without onion or garlic.

Sabudana Khichdi recipe for Navratri/Sabudana Khichdi Vrat recipe

Difficulty:IntermediateSoaking time for Sabudana:4 hours Cook time: 20 minutesServings:4 servings


A flavorful and filling dish fit for breakfast, lunch, or dinner! This is also commonly eaten during fasting (vrat, upvaas) seasons like Navratri, Shivratri etc Sometimes Sabudana sticks to each other and the Khichdi becomes lumpy! Follow my recipe to make perfectly light and fluffy Sabudana Khichdi 😊



    Soaking the Sabudana or Tapioca Pearls

  1. I used a standard measuring cup and took 2 cups of Sabudana (1 cup=100g) to which I added 1 cup of water. Don’t add excess water to the Sabudana. It’s going to turn out sticky
  2. Cover the bowl and let the Sabudana soak for four hours
  3. The Sabudana balls will absorb the water and puff up. The pearls are going to be nice and soft but not sticky
  4. An alternative way to soak 2 cups of Sabudana is to thoroughly rinse the pearls two-three times with water and then add 2 to 3 tablespoons of water. Cover and let this soak for four hours.
  5. Making the Khichdi

  6. For this preparation, we will use peeled and roasted peanuts.
  7. If you’re using peanuts that are not peeled or roasted then first set a pan on medium/high heat and dry roast the peanuts for 4-5 minutes
  8. You will find that the peanuts turn aromatic and the peels start to loosen
  9. Cool down the peanuts and rub the peanuts in between your palms to take the peels off
  10. Add the peanuts to a grinder jar and grind to a coarse powder
  11. To this, add half of the powdered black pepper and approximately 1 teaspoon of salt. If you are cooking this recipe during a vrat/upvaas/fasting then rock salt is usually used instead of table salt
  12. Add the soaked Sabudana and mix thoroughly
  13. Coating with the peanut powder prevents the Sabudana from sticking to each other
  14. To a grinder jar add green chilies and ginger pieces and grind to a coarse paste
  15. Set a pan on medium heat and add ghee. Once the ghee melts add cumin seeds and the ginger chilli paste
  16. Stir fry for 30 seconds and add the pre-boiled potato pieces, the rest of the powdered black pepper and salt to taste. Stir fry the potatoes for 7 to 10 minutes until they turn slightly brown
  17. Add lime juice to taste
  18. Add the Sabudana and mix well with the potatoes
  19. Add half of the coriander leaves and stir fry on low heat for one minute
  20. Then place the lid on and cook for two minutes
  21. Repeat this process of stir frying (for 1 min) and cooking with the lid on (for 2 min) till the Sabudana becomes translucent.
  22. Cooking on low heat ensures that the Sabudana doesn’t stick to each other
  23. When the Sabudana is nicely cooked and translucent add lime juice and salt (to taste)
  24. Garnish with the remaining coriander leaves
Keywords:Sabudana Khichdi recipe for Navratri, Sabudana Khichdi Vrat recipe, how to make sabudana khichdi navratri recipe, tips for fluffy non sticky sabudana, sago khichdi, sabudana ki khichdi, sabudana khichdi for fast, how to make sabudana ki khichdi, sabudana khichadi, upvas recipe, sabudana khichdi recipe for fast, sabudana khichdi recipe, sago khichdi recipe, navratri special recipe, sabudana khichdi upvas, sabudana khichdi vrat, upvas recipes indian, navratri fasting recipes