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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.
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Prep Time 5 minutes
Cook Time 15 minutes
6 hours
Total Time 6 hours 20 minutes
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.