Sabudana Khichdi Recipe | How To Make Sabudana Or Sago Khichdi At Home

Our no onion and no garlic Sabudana Khichdi recipe or sago khichdi recipe provides you with much-needed energy on days of fasting. It is also a much-desired breakfast and snack dish all year round in the state of Maharashtra and in a few states of Western India.

Sabudana Khichdi for vrat makes for a filling meal during the fasting days of Navratras, though we love eating it through the year. It is simple, nutritious, filling, and easy to whip up. You can also choose to put sabudana khichdi on your weekly breakfast menu for days when you ‘don’t know what to cook for breakfast.’
 

If you have tasted this dish and attempted to make sabudana khichdi recipe at home, a common hiccup often experienced while making it is that the sabudana pearls tend to stick together, making the dish a mushy mass. If you are wondering how to make sabudana khichdi non sticky, we have detailed the best sabudana khichdi recipe there can be.
 

Just follow the easy step by step method given in our sabudana khichdi recipe and read the Cook’s Note below and you are guaranteed a lovely meal. No more stickiness. Do watch our sabudana khichdi recipe video for a demo before you head to the kitchen. You can prepare this sabudana khichdi recipe in a kadhai or a wide pan and it will yield the same result.
 

The soft yet firm tapioca or sago pearls (we use them interchangeably), the boiled potatoes, the peanuts, the grated coconut, and the fresh coriander leaves, all lend layered textures to the dish. Sabudana khichdi for fast comes together as a yummefy-ed spoonful. It is a delicious example of the wealth of vegetarian dishes that the Indian kitchen is home to.
 

Tapioca pearls or sabudana as we call it, are also used to make flavoured bubble teas and pudding in the Asian sub-continent, and tapioca flakes or powder is used as a thickener in many recipes across the world. In India, tapioca pearls or sometimes sago pearls are used in dishes such as sabudana vada, sabudana tikki, sabudana kheer, and of course this flavourful sabudana khichdi for fast.
 

Dietary needs and preferences – Sabudana Khichdi:

The Sabudana Khichdi recipe is also naturally gluten-free and grain-free. If you so wish, you can even make the sago khichdi recipe nut-free by omitting the peanuts, if allergic to nuts. However, if you have celiac disease or gluten sensitivity, you may want to consult your doctor before consuming sabudana as a precautionary measure.
 

The dish is relatively high in calories, so weight watchers must consume it in moderation. If, however, you are looking to bulk up, make sure to put this carbohydrates and calories dense Sabudana Khichdi recipe on your regular menu. The use of peanuts, apart from providing a delightful crunch, adds protein to this vegetarian recipe. You can make it more nutritious and healthier by switching the cooking medium from refined oil to coconut oil or even ghee.
 

How to serve Sabudana Khichdi:

Sabudana Khichdi is best eaten on its own. It is so delightful that one needs no condiments. However, you may serve it with an additional wedge of lime for tang or have it with a side of fresh green chutney. If you are having a leisurely Sunday breakfast and having friends or family over, we suggest you also make some poha and mixed pakoras.
 

We strongly suggest you serve these delicacies with endless helpings of kadak masala chai or cutting chai in cutting glasses for a Maharashtrian-themed breakfast party.
 

Where can I eat Sabudana Khichdi:

While this is a simple recipe, easily executed in your kitchen, you can also enjoy Sabudana Khichdi at Aaswad in Mumbai, Swati Snacks in Mumbai and Gujarat, Mehendele Garage in Pune, Dilli Haat in Delhi, and various other street food stalls dotted across the states of Maharashtra, Gujarat, and Madhya Pradesh.
 

Or see all our Vegetarian Recipes right here!