Sabudana Khichdi Recipe |સાબુદાણા ખીચડી બનાવાની રીત

Sabudana Khichdi – The Classic Farali Comfort Food

Introduction of Sabudana Khichdi Recipe | સાબુદાણા ખીચડી
Sabudana Khichdi is a go-to dish during fasts in Gujarat and all over India. Made with soaked tapioca pearls, peanuts, and potatoes, it’s light, slightly chewy, and super satisfying.

Fun Fact about Sabudana Khichdi Recipe | સાબુદાણા ખીચડી
If soaked properly, sabudana becomes soft and fluffy—almost like little pearls. But if not done right, it becomes sticky! (Don’t worry, we’ll help you get it right.)

Why People Love Sabudana Khichdi Recipe | સાબુદાણા ખીચડી
It’s easy to make, full of energy, and the roasted peanut flavor makes it delicious even with very few spices.

Frequently Asked Questions about Sabudana Khichdi Recipe | સાબુદાણા ખીચડી

What Time They Eat  Sabudana Khichdi Recipe | સાબુદાણા ખીચડી
Best eaten for breakfast or lunch during fasting. Many people enjoy it with sweet curd or lemon pickle.

Key Ingredients:

• 1 cup sabudana (tapioca pearls)
• 2 small boiled potatoes (diced)
• 1/4 cup roasted peanuts (crushed)
• 1–2 green chillies (chopped)
• 1 tsp cumin seeds
• 2 tbsp ghee or oil
• Sendha namak to taste
• Lemon juice and coriander for garnish

How to Make It:

1. Wash sabudana 2–3 times and soak in water just enough to cover them. Leave for 5–6 hours or overnight.
2. Drain any excess water and fluff with a fork.
3. Heat ghee in a pan, add cumin seeds and green chillies.
4. Add diced potatoes and cook for 2–3 mins. Then add sabudana, peanuts, and salt.
5. Cook on medium flame for 6–8 minutes, stirring occasionally until sabudana becomes transparent.
6. Turn off the flame and add lemon juice and coriander.

Professional Tip:

Always soak sabudana in just enough water. Excess water makes it sticky. Use 1 cup water for 1 cup sabudana.

Sabudana Khichdi Recipe | સાબુદાણા ખીચડી બનાવાની રીત

Sabudana Khichdi is a go-to dish during fasts in Gujarat and all over India. Made with soaked tapioca pearls, peanuts, and potatoes, it’s light, slightly chewy, and super satisfying.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 2 serving

Course: Main Course

Cuisine: Gujarati, vegetarian

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup sabudana tapioca pearls
• 2 boiled potatoes diced
• 1/4 cup roasted peanuts crushed
• 1 –2 green chillies chopped
• 1 tsp cumin seeds
• 2 tbsp ghee or oil
• Sendha namak
• Lemon juice for garnish
• coriander for garnish

Equipment

• Mixing bowl (for soaking sabudana)
• Strainer (to drain sabudana)
• Non-stick pan or kadhai
• Stirring spoon
• Lid (to cover while cooking)
• Knife and chopping board (for green chili, coriander, etc.)

Method

 

1. Wash sabudana 2–3 times and soak in water just enough to cover them. Leave for 5–6 hours or overnight.
2. Drain any excess water and fluff with a fork.
3. Heat ghee in a pan, add cumin seeds and green chillies.
4. Add diced potatoes and cook for 2–3 mins. Then add sabudana, peanuts, and salt.
5. Cook on medium flame for 6–8 minutes, stirring occasionally until sabudana becomes transparent.
6. Turn off the flame and add lemon juice and coriander.

Notes

Always soak sabudana in just enough water. Excess water makes it sticky. Use 1 cup water for 1 cup sabudana.