Sabudana Khichdi Recipe

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If there’s one dish that is quintessential during the fasting or vrat season in the Indian subcontinent, it has to be Sabudana Khichdi. Made with sago pearls or sabudana, boiled potatoes, roasted peanuts and a few spices, Sabudana Khichdi Recipe is most popular during the fasting days of Hindu festivals like Navratri, Mahashivratri and Ekadashi. Many people have many ways of making it. However, here, I have shared many to-dos for the most perfect, non-sticky Maharashtrian style khichdi made with sabudana. This is the recipe I have been making for decades. 

How to make Sabudana Khichdi

Soak Sabudana

1. Rinse 1 cup sabudana, sago or tapioca pearls a couple of times in running water until all the starch is washed away. You can use a colander while rinsing.

Soak sabudana in water. The water level can be 1.5 to 2 inches above the sabudana.

Expert Tips

1. Rinsing Sago: Rinse the sabudana pearls in a colander, under running water, very well until you feel that all the starch is rinsed and washed away. This thorough rinsing aids to clear out the excess starch that causes the sabudana khichdi to become lumpy, mushy and sticky.