Sabudana Khichdi

A dish consumed during fasting, sabudana khichdi doubles up as a popular snack item as well. It’s super simple to make, but needs some prior prep.



Prep Time


Cooking Time


Good For

fasting / breakfast / evening snack

Sabudana Khichdi Recipe | Fasting Breakfast Recipes

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Sabudana khichadi is one of th ehot favourites maharashtrian snack for breakfast or an evening snack. It is a very common fasting breakfast item (upvas) as all the ingredients it is made with can be consumed during fasting.

This khichidi recipe is quite easy to prepare, personally I will define it a simple difficult dish. Simple due to its very simple technique and few ingredients, difficult cos you miss out some proportion of the ingredients the khichidi will turn out to be sticky and chewy.

About this Recipie

A dish consumed during fasting, sabudana khichdi doubles up as a popular snack item as well. It’s super simple to make, but needs some prior prep.


  • 2 cups sabudana, soaked in water overnight (soak such that they are just submerged in water, too much water will make them soggy)
  • 2 tbsp pure ghee
  • 1 tsp jeera (cumin seeds)
  • 3-4 green chillies, chopped
  • curry leaves
  • 2 potatoes, sliced
  • 1 tsp sugar
  • 2 tbsp, ground peanuts
  • 2 tbsp, grated coconut
  • salt to taste
  • Don’t want to read, Watch the Video Recipe

    Read my notes below or watch the video


    Step 1 - Prepartion

  • Separate out the soaked sabudanas with a spoon in the vessel
  • add the ground peanuts in the vessel itself
  • add the grated coconut
  • add sugar
  • add salt and mix these ingredients together in the vessel
  • Step 2 - Cooking

  • Add the ghee in a pan and heat
  • add jeera & green chillies
  • add curry leaves and sauté the mixture
  • add chopped potatoes and sauté further
  • cover pan to cook the potatoes well for some time (try to cut one of the potatoes with spoon to check if cooked)
  • Step 3

  • Once potatoes are cooked, add sabudana mixture, stir gently
  • uncooked sabudana will be pearly white, cooked sabudanas will turn transcluscent
  • heat on low flame for 4-5 mins till they turn translucent and they are done!
  • garnish with freshly grated coconut (optional)
  • Commonly aksed Questions

    What goes well with this recipe?

    Can be enjoyed with sweetened yogurt

    Why does my khichidi becomes sticky?

    there are various reasons why the khichidi can become sticky.below are few simple but effective techniques that can help
  • ensure while soaking the Sabudana, the water level should not be more than the quantity/level of the sabudana.
  • the sabudana should be soaked atleast 6-8 hours after which you should not see any water content. ie. all the water should be soaked by the sabudana. If there is any, drain the excess water and let it soak for another 2 hours so that no water content remains
  • while cooking, remember do not add any water as well as do not cover the pan
  • stir occasionally while cooking, else the sabudanas may stick to the bottom of the pan and can become sticky
  • cook in sufficient amount of ghee or oil. adding less ghee/oil can also make the khichidi sticky
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    Hi I am Akshay

    I am a Software Engineer by profession but a foodie at heart. I am in love with food! I enjoy the explosion of flavours on my taste buds and am always ready to try different cuisines. One of my fondest memories as a child is sitting on the kitchen counter, watching my mother cook. But as I travelled for work, I missed the tastes of home.
    And that was the birth of Simply Simple Cooking YouTube Channel & later this blog.

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