Sabudana Khichdi is one of the most popular traditional Indian breakfasts, especially during fasting days. It’s light, nutritious, and incredibly easy to prepare. Made from tapioca pearls (sabudana), peanuts, and mild spices, this dish is soft, fluffy, and full of flavor. Perfect for a quick breakfast, evening snack, or even a light lunch!
Ingredients (Serves 3-4)
Sabudana (Tapioca pearls) 2cup
Boiled potatoes – 2 medium, diced
Roasted peanuts – ¼ cup
Green chilies – 2, finely chopped
Curry leaves – 7-8
Fresh coriander – 3tbsp, chopped
Lemon juice – 2 tbsp
Cumin seeds – ½ tsp
Ghee or oil – 3 tbsp
Salt – to taste
Black pepper – ¼ tsp (optional)
1. Soak the Sabudana
Wash the sabudana thoroughly under running water until water runs clear.
Soak in enough water to cover them for 4–5 hours or overnight.
After soaking, drain excess water and gently fluff the pearls with a fork.
2. Prepare the Ingredients
Boil potatoes and cut them into small cubes.
Coarsely crush the roasted peanuts.
Chop green chilies and coriander. Keep curry leaves ready.
3. Cook the Khichdi
Heat ghee or oil in a pan.
Add cumin seeds and let them splutter.
Add curry leaves and green chilies; sauté for 1–2 minutes.
Add diced potatoes and lightly fry for 3–4 minutes.
4. Combine Sabudana
Add the soaked sabudana to the pan.
Mix gently on low flame to avoid breaking the pearls.
Add crushed peanuts, salt, and black pepper.
5. Final Touch
Cook on low flame for 5–7 minutes, stirring occasionally until sabudana turns soft and slightly translucent.
Add lemon juice and chopped coriander. Mix gently.