Delicious Sabudana Khichdi Recipe for Fasting

Explore the delightful recipe for Sabudana Khichdi, a popular dish during fasting periods. This nutritious meal is not only easy to prepare but also rich in essential nutrients. Learn the right way to soak sabudana and the step-by-step cooking method to achieve a fluffy and flavorful dish. Perfect for festivals and special occasions, serve it hot with yogurt or chutney for an enhanced taste experience.

By Narendra Chaudhary Jul 25, 2026, 14:33 IST

A Tasty and Energizing Dish for Fasting

When observing a fast, it's important to choose foods that are light yet energizing. One of the most favored dishes for this occasion is Sabudana Khichdi. This dish is not only flavorful but also packed with carbohydrates, proteins, and vital nutrients. It is commonly prepared during religious festivals and occasions such as Navratri, Ekadashi, and Mahashivratri. When made properly, it becomes fluffy, with each grain distinct, making it a delightful treat.

**Ingredients Needed**
1 cup Sabudana (sago pearls)
2 medium boiled potatoes (diced)
½ cup coarsely ground roasted peanuts
2 green chilies (finely chopped)
1 teaspoon cumin seeds
8-10 curry leaves
2 tablespoons ghee or peanut oil
Rock salt (Sendha Namak) to taste
1 tablespoon lemon juice
2 tablespoons fresh coriander leaves (finely chopped)

**Soaking Sabudana Correctly**
The flavor of Sabudana Khichdi is heavily influenced by the soaking process of the sago. Start by rinsing the sabudana thoroughly in water 2-3 times. Then, place it in a bowl and add just enough water to cover the pearls. Cover the bowl and let it soak for 5 to 6 hours or overnight.

After soaking, check the readiness by pressing a pearl between your fingers; if it mashes easily, the sabudana is ready for cooking. Be cautious with excess water, as it can make the khichdi sticky.

**Cooking Instructions**
In a pan, heat ghee or oil. Add cumin seeds and allow them to splutter. Then, introduce the green chilies and curry leaves, sautéing for a few seconds. Next, add the diced boiled potatoes and fry until they turn a light golden color.

Incorporate the coarsely ground peanuts and rock salt, mixing well. Finally, add the soaked sabudana and gently stir everything together. Maintain a medium flame and cook the khichdi for about 4–5 minutes.

Once the sago pearls appear translucent, turn off the heat. Avoid overcooking, as this can lead to a sticky texture. Add lemon juice and fresh coriander, mixing thoroughly.

Serving Suggestions
Serve the hot sago khichdi alongside yogurt, peanut chutney (suitable for fasting), or fresh fruit. A squeeze of lemon juice on top can elevate the dish's flavor.

PC Social Media