A different Sabudana Khichdi recipe – Tapioca pearls/Sago cooked with potatoes, grated carrots, green peas and crushed peanuts. This popular vegan and gluten free dish is like a pilaf made with tapioca pearls. Enjoy it for breakfast or an afternoon snack with tea.
I grew up in Mumbai (still Bombay for me) and Sabudana khichdi was a favorite for breakfast. Sabudana is also known as Tapioca or Sago. It is also popular all over India as one of the staple food during a fast. This recipe makes this favorite on the stovetop in a pan.
What to add in the Sabudana Khichdi?
Usually sabudana khichdi is made mainly with potatoes, sabudana and peanuts. As you can imagine, it is very carb heavy. This is a variation I have learnt from my mom, where we add carrots and green peas along with the potato to make it healthier. You could also completely leave out potatoes, to reduce the carb content.
The time for which you soak the sabudana is very important and can vary for different varieties. You might have to try variations with the one you get at our convenient grocery store. Mostly soaking overnight or 4-5 hour works, but you might have to experiment with what works for you. Soaking is usually done in a colander. Wash the sabudana well under running water and then soak it in water. I typically use 1 cup water for 1 cup sabudana.
How to make non-sticky Sabudana Khichdi?
Peanut is one of the main ingredients to make non-sticky sabudana khichdi. I would not suggest making this recipe if you are out of peanuts. Roast peanuts and grind them to a powder. Keep a tab on the consistency while you grind, so it does not become wet.
How to make Sabudana Khichdi?
To make sabudana khichdi on stovetop, heat a wok or kadhai on medium-high flame and add oil to it. Then add cumin seeds and green chili to it. Add the potatoes and cook for a few minutes, then add the carrots and peas.
Then add sabudana, ground peanuts and mix well. Reduce to low-medium flame. Cover with a lid and let it cook for 5 minutes. Then give a stir and cook again for 5 minutes.
When the sabudana is cooked, the pearls should be transparent and not sticky. Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.
Enjoy this delicious sabudana khichdi with chutney or just by itself.
Check out other breakfast recipes made in a pressure cooker here.
Healthy Sabudana Khichdi (Tapioca Sago)
- 1 1/2 cup Sabudana or Sago soaked overnight
- 1 1/4 cup Water for soaking
- 2 tbsp Oil
- 1 tsp Cumin seeds (Jeera) (optional)
- 1 Green Chili Pepper finely chopped
- 2 Potato cubed
- 2 Carrot grated
- 1/2 cup Green peas
- 2 tsp Salt
- 1/2 tsp Sugar optional
- 1 tbsp Lemon juice
- 1/2 cup Peanuts roasted and coarsely grinded
- Cilantro for granishing
- Wash the sabudana and soak in water overnight or for 3-4 hours. Most of the water should be soaked when you are ready to cook. If there is any leftover water, drain it using a colander.
- Heat a wok or kadhai on medium-high heat. Add oil, cumin seeds and green chili to it.
- After they starts to splutter, add the potatoes and salt. The potatoes will take about 5 minutes to get cooked and lightly browned. You can cover with a lid for the initial 2-3 minutes to expedite the cooking.
- Then add carrots and green peas and cook for another 2 minutes.
- Add the sabudana, peanuts and sugar. Mix well.
- Change to low-medium flame, cover with a lid and let it cook for about 3 minutes. Open and stir once, then cook again for 2-3 minutes.
- When the sabudana is cooked, the pearls should be transparent and not sticky. Mix the juice of one lemon and garnish with cilantro. Serve hot for breakfast or as a snack.
- If you are not using a non-stick pan or insert to cook sabudana khichdi, there will be some stuck residue on the bottom of the pan. This is just how sabudana is. So don't worry and enjoy it!
- You can check if the sabudana is soaked well, by mashing it between your fingers. It should get easily mashed.
- If you want to reduce the cooking time for the potatoes, you can soak the cubed potatoes in water and microwave for 2-3 minutes before adding to the recipe.
- You can roast peanuts on a pan or in the microwave. I usually roast in the microwave. Keeping them for 1 minute at a time for up to 2 minutes and 30 seconds intervals after that. It is good to keep monitoring the progress, so they don't get burnt. Let them cool down before grinding.
- The final result should not be sticky, as the ground peanuts help to keep them separated and give a great taste.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.