How to make Spicy Sabudana Khichdi -

Sabudana and peanut powder mixed together and tempered with red chillies and mustard seeds.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sago, Peanuts (मूंगफली)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Spicy Sabudana Khichdi checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Aloor Dum - SK Khazana Nadru ke Kabab Sichuan Pakoda Nai Appam

Spicy Sabudana Khichdi

Spicy Sabudana Khichdi Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 3.30-4 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Spicy Sabudana Khichdi Recipe

  • Sago 2 cups

  • Peanuts 1/4 cup

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 4-5

  • Salt to taste

  • Lime juice 1 teaspoon

  • Ghee 3 tablespoons

  • Fresh coconut scraped 2 tablespoons

  • Curry leaves 8-10

  • Coriander leaves ,chopped 2 tablespoons


Step 1

Wash sabudana 2-3 times and then soak in ¼ cup water for 3-4 hours. Sabudana grains should be separate and moist.

Step 2

Roast peanuts on a hot griddle and then grind coarsely. Mix it with the soaked sabudana. Remove stem of dry whole red chillies and then chop roughly.

Step 3

Heat ghee in a pan, add mustard seeds, cook to crackle and then add chopped dry whole red chillies and curry leaves. Cook for a moment.

Step 4

Add shabudana, cook for 4-5 minutes, stirring well. Add salt and lime juice. Mix well. Sprinkle chopped coriander leaves serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.