Sabudana Khichdi Recipe

Gluten FreeVeganVegetarian

A very popular Indian vegetarian breakfast recipe, this Sabudana Khichdi is actually a Maharashtrian cuisine delight. Along with the very popular Sabudana Vada, this Sabudana khichdi recipe is actually a very popular Navratri recipe for fasting.

The Sago pearls or Sabudana needs to be soaked the previous night if you are planning to make it for the breakfast next day. And once that is done, this recipe comes together in no time with only a handful of ingredients.

Vrat wale Sabudana Pulav recipe - Navratri recipes

Very common in an Indian pantry, sabudana recipes are usually very fuss-free and usually result in deliciousness. USUALLY, ‘coz I am not a very big fan of Doodh-Sabu or Sabudana Kheer, i.e. Sago pearls or sabudana boiled in milk for a porridge, which is said to be beneficial while nursing a baby.

Sago Pearls or Sabudana Benefits:

  • Sabudana is made of Tapioca starch which is a non-cereal form of food, hence, sabudana is a widely popular option for fasting food during Hindu festivals.
  • Since Sabudana or Sago is a naturally occurring grain, it is Gluten-free. So, it can be an option for those who have dietary restrictions due to gluten allergy.
  • Sabudana nutrition list is primarily all about starch, hence so sticky. Other than being a good source of carbohydrates and dietary fibers, it has very little amount of fat, protein, vitamins, or minerals in it.

Sabudana Khichdi for Vrat (Fast or Upvas)

Considering today’s lifestyle and popular diet trends, there are quite a number of people who do not regularly use Sago or Sabudana in their normal routine diets. While there are few who are aware of this, there is a chunk of the population who aren’t even aware of Sabudana or might not know how to include it in their meals.

Related Breakfast Recipe: Chire’r Pulao | Poha Recipe

FAQs on Sabudana Khichdi or Sabudana Pilaf

The Internet is quite abuzz with different kinds of questions about Sabudana. So, I thought of taking care of those to the best of my knowledge. Here are a few of them:

What is sabudana in English?

Sabudana English name is Sago pearls. It is basically the starch extracted from the Tapioca plant roots, which is then processed into pearl-shaped balls for consumption.

Can sabudana be eaten during pregnancy?

I mean, why not? It is rich in carbohydrates, which can give you and your baby enough energy to kick some ass! 

Can sabudana be eaten on keto diet?

The ketogenic diet is basically a high-fat and low-carb diet. And, Sabudana aka Sago pearls has minimum or little fat in it. So, while Sabudana is ideal for Paleo Diets or Gluten-free diets, it is definitely not suitable for Keto Diets.

Can sabudana be given to infants?

By infants, if you mean babies who are already consuming semi-solid food and need carbohydrate-rich food to gain weight, then Sabudana kheer can be given once in a while. Of course, after proper consultation with the Pediatrician. Also note that Sabudana has very little Protein, Fat, or Vitamin content, but has a good amount of dietary fibre. 

Can sabudana help in weight loss?

Very unlikely. Sabudana is rich in carbohydrates, which aids weight gain. So, unless you are planning to gain a few kilos, then you should restrict your intake of sabudana.

Why sabudana khichdi become sticky?

Sabudana or Sago Pearls are basically all starch. In simple terms, if you soak them in excess water then they become soggy and hence make the sabudana khichdi excessively sticky.  Also, while making the Sabudana Khichadi recipe, no additional water should be used as it would increase the moisture content and again make them sticky. 

So, how to make the perfect non-sticky Sabudana Khichdi for Navratri?

It is a simple equation between the sabudana and water.

1 part of Sabudana pearls = 1 part of Water

eg. If you are using 1 cup of Sabudana pearls, then use 1 cup of water to soak it overnight. Use the same cup for both measurements, and you will never get it wrong!

What to do if Sabudana becomes sticky?

Now, now, we are all humans and we all do goof-ups! Don’t worry I have been there and had my sabudana all sticky in the morning, so what I did was spread it over a microwave-safe plate and microwave it for 2 mins on high power. Give it a fluff, and if it still feels sticky, microwave it again for a minute or so. Soon, you will see that excess moisture has been absorbed and you have a relatively non-sticky sabudana for khichdi recipe.

Looking for more Indian fasting recipes popular during festivals

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram or Facebook @hashdiaries and I will share it further.

Sabudana Khichdi | Sago Pearls Stir-fry | Sabu’r Khichuri
Prep Time
10 mins
Cook Time
15 mins
Soaking Time
8 hrs
Total Time
8 hrs 25 mins

Very popular Indian vegetarian breakfast recipe, this Sabudana Khichdi is actually a Maharashtrian cuisine delight. Along with the very popular Sabudana Vada, this Sabudana Khichadi recipe is also a perfect snack recipe. The Sago pearls or Sabudana needs to be soaked the previous night if you are planning to make for breakfast. And once that is done, next morning this recipe comes together in no time.

Course: Breakfast, Snack
Cuisine: Maharashtrian
Keyword: Breakfast Recipes, Gluten Free Recipes, Paleo Recipes, Sabudana Recipes, Vegan Recipes, vegetarian recipes
Servings: 2 People
Author: Priyanka
  • cups Sabudana or Sago Pearls
  • cups Water
  • 1 Potato Cut in cubes
  • ½ tsp Cumin Seeds or Jeera
  • 2 tbsp Refined Sunflower Oil
  • Salt to Taste
  • ½ tsp Sugar
  • 1 tbsp Lemon Juice
  • 2 tbsp Freshly Chopped Coriander Leaves
  • 1 Green Chili Finely Chopped
  • 2 tbsp Fried Peanuts Optional
  1. Soak the Sabudana in water overnight, or for at least 4-5 hours. Next morning fluff them using a fork before cooking.

  2. Heat oil in a non-stick pan and temper it with Cumin seeds.

  3. Add the Potato cubes and fry them on medium heat till they turn soft in the center.

  4. Season them with salt and sugar.

  5. Once the potato is cooked through, add the soaked sabudana pearls and turn them around on medium-high heat.

  6. Add the chopped green chilies and peanuts and mix everything well gently. Do not let them stick to the bottom of the pan. Check for seasoning and add some if needed. Turn off the heat.

  7. Add the lemon juice and freshly chopped Coriander leaves before serving.

Recipe Video

Share it with your Friends & Family!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.


You’ll also love