Sabudana Khichdi

Ideal for fasts this preparation of soaked sago tossed with spices and boiled potatoes is an all-time hit. Sago pearl khichadi is one of most widely preferred and delicious Indian breakfast and fasting food for festivals like Navratri and Shivratri. Sago khichdi can be prepared using two types of sabudana (sago), large and small. This is a Sanjeev Kapoor exclusive recipe.

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Sabudana Khichdi

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Main Ingredients Sago
Cuisine Maharashtrian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Sabudana Khichdi

  • 1 1/2 cups Sago


  1. Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
  2. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves.
  3. Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes.
  4. Cook till the potatoes are done. Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
  5. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves.
  6. Serve hot.

Nutrition Info

Calories 964
Carbohydrates 158.4
Protein 16.4
Fat 29.5
Other Fiber Zinc- 2.6mg