Sabudana Khichdi – Recipe for Vrat and Breakfast

Sometimes, the heart feels like eating something light. Something that fills the stomach as well as the mind. If you want to eat something like this, then Sabudana Khichdi will be better option.

Sabudana Khichdi is that dish. Simple, tasty, and associated with the memories of every home. Most people make it on Navratri, Mahashivratri, Ekadashi or any fasting day. It is people's favourite food on fasting days. But honestly, it is perfect for breakfast or light dinner as well.

Its soft sabudana pearls, crispy peanuts, and the aroma of ghee together make a great comfort food. But yes, if the soaking is wrong, then the khichdi becomes sticky. And then all the fun ends. That's why preparation is as important as cooking with a proper recipe.

In this blog, I will give you a step-by-step recipe, all the tips & tricks so that your sabudana khichdi will never stick. Along with that, you will also get some interesting variations, nutrition info, and FAQs.

So if you are looking for the perfect recipe for fasting, or a tasty breakfast idea – this post is for you.

Come on, let’s start with annapurn!

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Makhana kheer
Sabudana Vada
Farali Dhokla
sabudana kheer

Prep Time 6 hrs

Cook Time 15 mins

Total Time 6 hrs 15 mins

Courses: Breakfast, Lunch / tiffin box

Difficulty: Beginner

Servings: 2

Description

Most people eat it while fasting. But honestly, it works great as breakfast or a light dinner too. It’s gluten-free. Full of carbs. Gives a solid energy boost. And it’s so comforting—like food that hugs you from inside.

So let's try with us. Perfect for Ekadashi fast.

🥣 Here’s What You’ll Need (Ingredients)

1 cup sabudana (medium pearls are best)
2 medium boiled potatoes (diced)
1/2 cup roasted peanuts (crushed a bit)
2 tbsp ghee or oil
1 tsp cumin seeds
2 chopped green chilies (spice lovers, add more)
Salt to taste (use sendha namak if you’re fasting)
1 tsp sugar (optional, but I love it)
uice of half a lemon
Handful of fresh coriander, chopped (optional)

🧑‍🍳 Let’s Make It – The Fun

1
Step 1: Soak it. Properly
- Wash the sabudana 3–4 times. Not once. Not twice. Wash till the water runs clear.
- Then soak with just enough water to cover the pearls. Not more. Trust me.
- Let it sit for at least 5 hours, or overnight if you can.
- Next morning, check it. Press one. Should squish easily. That means it’s ready.
2
Step 2: Prep Everything Else
- Boil and dice those potatoes.
- Roast peanuts (if they aren’t already). Crush it. Don’t grind.
- Chop your green chilies. Coriander too.
3
Step 3: Cook Time!
- Heat a pan and melt ghee and shimmer a bit.
- Toss in cumin seeds. Wait till they pop.
- Add green chilies. Give it a quick saute.
- Now toss in the boiled potatoes. Let them get a little golden.
- Add soaked sabudana, crushed peanuts, salt, sugar.
- Mix gently. Like real gentle. Don’t mash it.
- Cook on medium flame till sabudana turns translucent. Usually 5–7 mins.
4
Step 4: Garnish & Serve
- Squeeze in that lemon. Add chopped coriander.
- Done. Serve it hot and fluffy.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 300kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 2.5g13%
Sodium 150mg7%
Potassium 350mg10%
Total Carbohydrate 52g18%
Dietary Fiber 2.5g10%
Sugars 1.5g
Protein 4g8%

Vitamin A 100 IU
Vitamin C 8 mg
Calcium 20 mg
Iron 1 mg
Vitamin B6 0.2 mg
Iodine 2 mcg
Chloride 100 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

📝 Tiny Notes that Make a Big Difference

Never soak sabudana like rice. A little water is enough.
Want crunch? Try deep fried curry leaves with dal. You will enjoy it.
Lemon and sugar together? Yes, it sounds a little strange. But try it – you will get a perfect balance.
Always cook on low-medium flame. High heat spoils the texture of sabudan

🔁 Try these fun variations

Veggie Style – If you are not fasting, then add a little twist! Add carrots, peas and Shimla mirch. Khichdi will be ready and also colorful and tasty.
Coconut Touch – Add a little fresh grated coconut and curry leaves for magical touch!
Maharashtrian Style – Sprinkle chopped coriander and a little more lemon. More tangy, more chatpata. Feels full Maharashtrian!

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