how to make sabudana khichdi

Sabudana Khichdi Recipe | How to Make Sabudana Khichdi

This delicious sabudana khichdi is made with sago pearls and a few other ingredients. It is a popular vrat recipe that is had during fasting in navratris. Do try it.

Course Breakfast
Cuisine North Indian | UP style
Keyword how to make sabudana khichdi, sabudana khichadi, sabudana khichdi, sabudana khichdi recipe
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 8 hours
Total Time 30 minutes
Servings 4 people
Calories 372 kcal
Author Rachna Parmar


  • 250 gms. sabudana sago pearls soaked and drained
  • 2 boiled potatoes chopped
  • 3-4 green chillies split and chopped
  • 2 sprigs of curry leaves
  • 1 tsp. grated ginger optional
  • black salt to taste You can use normal salt as well
  • 1/2 tsp. sugar optional
  • 1 tbsp. lemon juice
  • coriander leaves for garnish
  • 3 tbsp. Oil
  • 1 tsp. jeera cumin seeds
  • 3-4 tbsp. raw peanuts you can crush them if you like


  1. Drain the sabudana pearls if you have any leftover water after soaking. I don't need to. Check that they are squishy. If they are not, then you need to soak them for some more time. Add black salt and sugar to the drained sabudana and mix well.

  2. Heat oil in a pan. Add cumin seeds and allow to sputter.

  3. Add raw peanuts along with grated ginger, curry leaves and slit green chillies. Cook till peanuts are golden brown.

  4. Add boiled and chopped potatoes and fry for about 2 minutes.

  5. Now add the sabudana pearls and mix well. 

  6. Cover and cook on a lowest flame for about 5- 10 minutes. You should not need to add any water but if your sabudana is looking too dry, just sprinkle some. Don't use too much or your sabudana will start sticking to each other and you don't want a sticky mass. 

  7. Taste and check for salt. Add more if needed and mix well.

  8. If you have soaked the sabudana correctly then the pearls will stay separate and will not stick to one another.

  9. Garnish with coriander leaves and lemon juice. Serve hot.

Recipe Video

Recipe Notes

Pro Tip: So, I soak the sabudana overnight. I use medium pearls, wash them once and then soak them in water just a little above the level of sabudana. It must be completely immersed in water with about 1/2 inch of extra water layer. If you add a lot of water, your sabudana will be sticky and soggy. So do remember to keep the water level just above the level of sabudana and let them soak overnight. In the morning, your sabudana will have absorbed all the water and have fluffed up. You will not need to drain any water or may just need to drain very little. Just fluff them a bit. Add salt and sugar to them. Now, they are ready to cook with.

If you are fasting use only black salt or pink salt. Otherwise, you may use normal salt.

I cook the khichdi on the lowest flame so that it is perfectly turned out. 



Nutrition Facts
Sabudana Khichdi Recipe | How to Make Sabudana Khichdi
Amount Per Serving
Calories 372 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 1g6%
Sodium 181mg8%
Potassium 544mg16%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 1g1%
Protein 5g10%
Vitamin A 35IU1%
Vitamin C 29.1mg35%
Calcium 55mg6%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.