Sabudana Khichdi (Navratri special )

Sabudana (Sago) khichdi is mostly made for fasting days like navratri , mahashivratri , ekadashi or other festivals by Indians. Sabudana are usually two types large and small. Sabudana khichadi is Indian dish made from soaked sabudana. It is very easy , tasty and delicious snacks.Try it and Happy Indian Festivals :) [nggallery id=23] Soaking Time: Minimum 2 hrs up to 8 hrs
Prep Time: 10 minutes Cooking Tiime: 15 minutes Serves: 4-5


  • Sabudana  – 2 cups, (washed and drained)
  • Water – 1/2 cup
  • If you soak sabudana in excess water, then it will turn mushy and sticky.
  • Rock salt – to taste
  •  Roasted Peanuts – 1 cup or to taste
  • Oil – 2 Tbsp
  • Green chillies(sliced long ways) - 5 to 6
  • Coriander leaves(chopped) - 2-3 tbsp
  •  Cumin seeds - 1 tsp
  • Turmeric - 1/4  tbsp
  • Big potato - 1


  • Gently wash then soak sabudana in about 1/2 cup of water for 2 hrs up to 8 hrs.
  • After 2 hours, you will notice that its size has increased to almost double.
  • Drain excess water, if any, and transfer it to a plate.
  • Boil potatoes and cube it and keep aside.
  • Dry roast the peanuts. And  rub them with yours hands (after roasting) and peel the skins.
  • Heat oil  over medium flame in a heavy based aluminum or non-stick pan (kadai).
  • Add cumin seeds in heated oil.
  • When seeds begin to crackle, add green chilli  and sauté for 10 seconds.
  • Add he potatoes, mix well and saute for 2 minutes.
  • Add the sabudana, salt and turmeric, mix well and cook for 3 minutes, while stirring continuously.
  • Add the groundnuts ,mix well and saute for 1 minutes.
  • Turn off the flame. Transfer khichdi to a serving bowl and garnish with coriander leaves.

Tips & Notes:

  • If you soak sabudana in excess water, then it will turn mushy and sticky.
  • If not fasting you can use normal  salt too.
  • Green chillies during fasting then skip that and add freshly crushed black peppercorn to taste.
  • Use of non-stick pan is recommended, as it will help prevent sticking while cooking
Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems, especially Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu. Src:Wiki