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Sabudana Khichdi


Sabudana Khichdi

  • Duration: 20 minutes
  • Serves: 2-4 people
  • Spice Level: Low

Authenticity Slice

The sabudana should be soaked for at least 6-7 hours before preparing the dish. Soak it in enough water to cover the sabudana. Avoid adding more water than required or else, you will end up with a mushy khichdi.

Trivia Tadka

Sabudana Khichdi is prepared mostly for Ekadashi or Sankashti Chaturthi when most Maharashtrians fast.


  • Sago (sabudana), soaked for 6 to 7 hours (1 cup)
  • Green chillies (2-3)
  • Roasted peanuts (shengdana) (1 cup)
  • Cumin seeds (jeera), crushed (1 tsp)
  • Potato, peeled and cubed (1)
  • Oil (For cooking)
  • Salt (To taste)


  • Wash and rinse the sabudana in water and soak for 6 to 7 hours.
  • Roast the shengdana in a kadhai and grind into powder once cool.
  • In a pan, boil some water and add the chopped potato till it turns soft. Drain and keep aside.
  • Now, heat some oil in a kadhai. Add the kadipatta, crushed jeera and green chillies and sauté for 1 minute.
  • Add the boiled potatoes and stir till they turn golden brown.
  • Now, add the sabudana and mix well.
  • Add salt, close with a lid and let it cook on a low flame for 10 minutes.
  • Sabudana khichdi is ready to be served.

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