Sabudana Khichdi

IFB Spice Secrets

Sabudana Khichdi

By IFB | November 18, 2023

Sabudana Khichdi


  • 1 cup Sabudana (tapioca pearls)
  • 2-3 medium-sized Potatoes, cooked and diced
  • 2-3 Green chillies, finely chopped
  • ½ cup Roasted peanuts, coarsely crushed
  • 1 tsp Cumin seeds
  • 2 tbsp Ghee or vegetable oil
  • A pinch of Asafoetida
  • ½ tsp Sugar (optional)
  • Salt, to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon wedges (for serving)


Preparing Sabudana:

  1. Rinse the sabudana under cold running water until the water runs clear. This helps remove excess starch.
  2. After rinsing, soak the sabudana in enough water to just cover them. Allow them to soak for 4-5 hours or overnight. The sabudana should absorb the water and become soft.
  3. After soaking, drain excess water from the sabudana using a fine-mesh strainer.
  4. Ensure that there is no water left; otherwise, the khichdi will turn sticky.
  5. Dry roast the peanuts in a pan until they turn crunchy. Allow them to cool, and then coarsely crush them using a mortar and pestle or a grinder. Set aside.

Making Sabudana Khichdi:

  1. Heat ghee or oil large, non-stick pan over medium heat.
  2. Add cumin seeds and asafoetida (hing) and let them splutter.
  3. Add the potatoes to the pan and sauté them until they become golden brown and crispy.
  4. Add the chopped green chillies and sauté for a couple of minutes.
  5. Add the drained sabudana, crushed peanuts, sugar and salt to the pan. Mix everything well.
  6. Cook the mixture on low heat, stirring frequently, for about 7 mins or until the sabudana pearls turn translucent and separate easily.
  7. Be gentle while stirring to avoid breaking the sabudana pearls.
  8. Once the sabudana khichdi is ready, garnish it with freshly chopped coriander leaves.
  9. Serve hot with lemon wedges on the side. Squeeze lemon juice over the khichdi before eating for added flavour.

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