Subscribe to RSSTapioca/Sabudana khichdi
Sabudana or tapioca or pearl sago khichdi is not very famous among Konkanis. The only Konkani dish with sabudana, which I can recall, is sabudana paays. Though many people prepare this dish these days, this cannot be called as a Konkani dish. I ate it first time at my friend’s house in Belgaum. My friend’s ajji (grandmother) used to make the best khichdi during the fasting days. I simply used to love the dish. I asked her the recipe for it, though she gave me exact instructions, I had never tried making it until I went to Bangalore.
In Bangalore, I didn’t find this dish anywhere or better yet, I did not explicitly search for it. But when I found a sabudana packet in ‘Food World’ supermarket, I thought I will have to give that a try. I recalled her saying, sabudana has to be soaked in water for overnight. So I soaked it for overnight and the next day I found white water instead of sabudana. So I concluded that there was something wrong with sabudana!!!.
After that unsuccessful attempt, I started soaking sabudana for just 30mins or so before making this dish. But somehow I thought it may not be completely right. Then last week Aruna sent me this recipe. The method of preparation was quite similar to ajji’s. Then again she sent me one more mail, stressing on the soaking part. She said ‘Sabudana khichdi prepared by using this procedure tastes great even if it is taken in lunch box. It does not become rubbery’. Still it didn’t flash to my mind.
I thought of giving it a try one more time, so I soaked sabudana in the night. All the time I was thinking of giving proper instructions about soaking part, but something in my mind told me I am doing it wrong. Then at once it striked me. Aruna had told me to soak it for 30mins, then drain the water from it and leave it for 8 hours!!!. I guess thats what ajji had told me, but I had missed the draining part!!!. So next day morning, I found the nice looking, soft sabudana, and the khichdi came out superb. Thanks a lot Aruna, for those instructions. I will read the recipes more carefully hereafter.
Here is Aruna’s recipe for sabudana Khichdi. She said, ‘In Maharashtra it is served with sweet dahi in restaurants. I have never seen or eaten it with any chutney or sev. At my place i like it plain’.
I added one red chilli in seasoning while making this dish, but it is not required.
Ingredients:
Sabudana 1 cup
Potatoes (boiled) 2
Roasted peanuts (remove the skin) 1/2 cup
Oil 2 tbsp
Mustard seeds 1 tsp
Cumin seeds (jeera) 1 tsp
Green chillies 2
Curry leaves 1 strand
Sugar 1 tea spn
Coconut (grated) 2 tbl spns
Lemon juice 1 tbl spn (or as per taste)
Salt
Method:
Wash one cup of sabudana in water. Soak sabudana in water and keep the same for 30 min (not more) After that drain the remaining water and keep it for 8 hours.
Cut the roasted peanuts into small peices. This can be done in a mixer but the powder should not be fine, peanut pieces should be felt while eating the khichidi.
Cut the boiled potatoes into small cubes.
Heat oil in a pan and add mustard, when it starts popping, add the jeera, green chillies and curry leaves.
Add the potatoes, salt, sugar and mix well .
Add the sabudana, mix well and cook on low flame for 5mins.
Now add the peanut powder and the coconut. Cook for 1min.
Serve with lemon or squeeze in lemon juice.
Do not add or sprinkle water in this dish at any time.
Serves : 3
Preparation time : 15mins
hey Shilpa .. what a conincidence !!!!
July 7th, 2006 at 7:34 ami was gonna try this recipe tode .. since i am a new cook i was looking for this recipe .. i found couple of recipes but dint impress me much .. but this is one the same i was looking for .. will try this nowwwwww …
Thanks Shilpa for posting this receipe. Here in US sabudana is avble in plenty looks like. Most of us dont know the exact way of soaking the sabudana before the actual process of cooking. So i thought of sharing the same to all young cooks in US, through you. Belive me i have started liking it very much after i got the right process, else u know better it goes into dustbin. Thanks once again.
July 7th, 2006 at 7:58 amHi shilpa, i was looking for this recipe..wanted to try this for a quite a long time.Now that i have the recipe from you,im surly going to try soon…thank you for sharing..
July 7th, 2006 at 10:49 amShilpa, I have enjoyed reading your recipes for some time now. One question – which sabudana should be used for this recipe? In the US, two varieties are available, the really tiny ones and the large ones.
July 7th, 2006 at 12:44 pmThanks Reena, Aruna, Sudha.
July 7th, 2006 at 2:35 pmVidhya, I don’t know which are the two types available here. I bought the one which looks exactly like sabudana available in India. I never knew there were two types available, otherwise I would have made a mental note about them. I searched in a online shopping site, and found only one type which looks like this. Next time when I go to Indian store, I will look more carefully. Hope this helps.
Hi Shilpa,
July 7th, 2006 at 3:20 pmI love this kichidi .Looks delicious .
Vineela
Shilpa, have you tried spicy sabudana vada’s? Either the vada’s or this khichdi with tea makes a great combo for rainy days.
July 7th, 2006 at 5:07 pmWhen I make it, I just rinse it and then sprinkle with about 2-3 Tbsp. water to every cup of sabudana, and then leave covered overnight. This works great.
I like this but hardly ever remember to soak it ahead of time, so I don’t end up having it very often.
July 8th, 2006 at 12:34 amhi shilpa i wanted to know whether 2 sprinkle water on d sabudana in orning as it ay turn a bit hard (b4 ooking)desperately looking forward 4 ur rply thanks
July 8th, 2006 at 6:33 amHello Shilpa….
Nice recipe….my mom makes it with a slight difference though.If you prepare it minus the mustard and curry patta this khichdi can be had for a fast.
Soak sabudana…just before cooking add the ground peanuts,a little sugar and salt to the sabudana. That way it mixes well and somehow tastes a bit different and better. Then heat ghee (tastes better with ghee than oil) add jeera and green chillies. Fry for a minute and add potatoes. After potatoes are nicely done and look light brown add the sabudana mix and cook. When the sabudana looks transluscent your khichdi is ready. Garnish with grated fresh coconut and finely chopped corriander.
Will ask my mom and also provide you with a recipe for sabudana wada and sabudana puri
Regards
July 8th, 2006 at 6:39 amVarsha
Thanks Vineela.
.
July 8th, 2006 at 7:29 amPreeti, yes, Sabudana wada is coming soon…
Diane, I too forget to soak sabudana in the night. But since this method works great, I want to do it from next time
Anu, after draining the water in the night, just close the vessel with a plate or lid. that way the sabudana does not get dry. Do not sprinkle any water in the morning.
Varsha, thanks for providing your method. I will try it soon. I haven’t heard of sabudana puri. Waiting for your recipe of the same. Thanks again.
Wow, you have a nice array of recipes. This one looks good.
July 8th, 2006 at 3:43 pmAha ! so that’s the secret. Mine has always been a disaster. My husband loves this. Will try and let you know the result.
July 10th, 2006 at 5:25 amShilpa
July 10th, 2006 at 10:21 amthis sounds yummy and is so easy to make. will definitely give it a try.
Mandira
Hi … Shilpa … I enjoyed reading and writing this recipe in my recipe book. It seems to be very delicious, for a long time I have been keeping the sabudana packets in my store but I always feared if the soaking part went for a toss my sabudana will be tossed in the wastebin … this recipe which you have shared with so many gives me confidence to prepare one of my fav. recipes….my aai and kaku make it well but I never dared to try….le me try this one …thank you so much for sharing.
July 13th, 2006 at 9:29 amI love this recipe!!
I think there are two different kinds of “sabudanas”. The one in India is made from the sago tree, whereas the one in US is made from the tapioca tree. They both look similar, and I haven’t tried making the khichadi with tapioca. I generally get the sabudana from the Indian store.
I asked my mom about soaking, and she said that fill the bowl with water so that the sabudana is not submerged, but the level of water barely reaches the sabudana. And, soak it overnight.
Thanks for the recipe.
~Amit
September 2nd, 2006 at 12:49 pmHi Shilpa,
Thanks for the recipe! It’s my favorite!!
But I have a little trouble, may be you can help… when I was looking for the sabudana in a Indian shop here in Atlanta, found different type of it; its smaller grained. One we get in India is normal grained, little bigger than this. Can we use this smaller grained sabudana for the khichadi? Do we need to cook it differently?
-Abhijeet
September 4th, 2006 at 8:59 pmThanks Rashmi, Amit.
September 5th, 2006 at 4:55 amAbhijeet, I have not tried the small sabudana here as the normal one is available in Indian store. But you can follow the same procedure and try it (buy the smallest packet and try). Let me know what was the result (the exact sabudana you used and the result). I am sure it will work out.
Thanks Shilpa and Varsha for the different ways of making this receipe. If you have the receipe to rice and dal khichdi would appreciate it.
Regards,
September 17th, 2006 at 10:44 pmlorraine
Hi Guys,
Anybody knows the recipe for missal, if yes could you please post it.
thanks
Lorraine
November 5th, 2006 at 10:51 pmHi,
My sabudana khicdi barely ever turned out decent. With your tip of soaking overnight and draining the water, it turns out amazing! thanks a ton..
November 8th, 2006 at 8:43 pmyou can also ask for nylon sago which is available in provision shops.
November 28th, 2006 at 10:05 amprocedue to make kichadi:
soak nylon sago in buttermilk overnight. morning drainout the excess buttermilk by putting them into the seive for more than halfanhour to one hour.
then pour oil in kadai, when it is hot put mustard, curryleaves, green chillies, little turmeric powder, then add this sago keep frying without pouring water, till it become seperated. then add salt to the taste. less oil is required. it should be prepared in low flame the season with corriander leaves.
Hi,
February 15th, 2007 at 7:54 pmI know the receipe but just thought to confirm the sequence of ingredients on net. This one is matching what my mom makes. Thanks !!
Few tips that I have. You can just soak the sabudana in just enought water that it covers it a bit. You can leave it as it is for 2-3 hrs or overnight. If you prepare in pure ghee it will taste traditional, add some black pepper also while preparing. Usually when you grind groundnut in mixie, it becomes too crushed very fast, I just roast it , without oil in a pan and crush it with the spatula while roasting, it makes groundnut just appropriate to use and you can remove the skin also easily.
If you want to know the processing of sabudana and types you can see on http://www.sabuindia.com. This site I found on the packet that I brought from India in my recent trip.
Happy Cooking !!!
hey the draining part was the missing link definetely…
am all excited to try it out now..
February 21st, 2007 at 12:22 pmHello Shilpa
Great tip…about the soaking. Must try it soon. My sabundana usually turns out soggy.My friends mum used to make sabudana kichidi when they were fasting,she soaked it in a little bit of water overnight,and it turned out great the next day.But never worked when I tried it! Will try it out your way.
Thanks
March 6th, 2007 at 5:15 amNamrata
Hi shilpa,
April 13th, 2007 at 2:16 pmI have mailed u earlier abt some recipes of ur’s that was stolen and put on Itv.com, here’s another recipe that was lifted or atleast the picture is
Link:
http://www.ifood.tv/node/2336
Thanks Manasi for letting me know. Its very sad to know many people don’t bother give credit to the hard work we have done. This person from ifood has conveniently done touch up on the picture to remove watermark
.
April 14th, 2007 at 8:12 pmHi
Soak sabudana in water for 90 seconds & then drain water & soak for few hours. It turns out amazing saving time.
April 23rd, 2007 at 8:47 amBeing an amateur, who has only recently started exploring culinary adventures, making a perfect sabudana khichdi is an achievement for me. Like you, I too had resorted to 30 min of soaking in the morning after my overnight soaking attempts didn’t turn out well. Thanks a lot for the perfect recipe !
June 11th, 2007 at 8:57 amHi shilpa, you have given nice resipe ; if we want to save time then soak sabudana in buttermilk in half an hour ; and make khichadi …it’s makes also wonderful …regarda saguna.
June 24th, 2007 at 7:09 amHi shilpa, you have given nice resipe ; if we want to save time then soak sabudana in buttermilk in half an hour ;then put the oil in pen aid jeeta and musturd seed ,black paper, cinnamon.then keep in boiled poteto in cutting small cube ; put sabudana and aid salt, sugar and lemon juce , mix well and decorate coriender leave on it.
June 24th, 2007 at 7:28 amShilpa!
Love, love, loved the recipe. After 3 packets of sabudana in the trash can, finally a winner
June 28th, 2007 at 3:11 pmHi shilpa,
You have written the best way to cook this recipe. Particularly the soaking part, nobody tells in such a detail. I loved the way you presented the narration.
July 25th, 2007 at 9:14 amShilpa,
I am a Maharshtrian born with Sabudana Khichadi since my childhood.
This is not a perfect recipe what you have posted here. This dish is all about soaked Sabudana shallow fried with the taste of ghee, cumin seeds, gound peanut powder (’Danyache koot’ as they call in Maharashtra) chilli, lime juice and other contents. I am surprised to see mustard seeds and curry leaves here and the recipe prepared in oil.
August 7th, 2007 at 3:00 pmShilpa: Ashwini, All the ‘authentic’ recipes differ from one home to the other.
Hi Shilpa,
August 30th, 2007 at 1:09 amJust wanted to say excellent recipe with so much detail. I have made it many times following it to the T. Comes out well each time. Will post a picture and link to your recipe soon.
thanks shilpaji,
August 31st, 2007 at 10:35 pmi had the same experience of white water before…but the i started cooking the sabudana after 1 hr or so and it worked for me.
will try this 8 hour thing though.
Hey ladies,
the enthusiasm for this simeple but very tasty dish is fantastic!!
I almost always forget to soak it 8 hours earlier but what I do and what works very well for me, is soaking it just up to the top in very hot water for half an hour, then I drain it and wash it under very cold water and keep it aside. It turns out quite nicely. The sabudana is separate and translucent. Thanks for the great recipe!!
September 23rd, 2007 at 4:41 amHi friends,
just remember if u r having khichdi for fast dont add curry leaves and mustard s they are not eaten while fasting.
October 6th, 2007 at 1:56 amthanks
I have tried making this dish several times before. Once, I soaked for a long time and it became mushy(like you said, all I saw was white water). The other time, I soaked for less time and it was ‘Gatti’ and didn’t cook properly. Now, I know why. I never used to drain. Thanks for emphasizing and being so clear. I will try again and this time, I am sure it will turn out right. I have spoken to so many people about this problem I was having but no one had ever told me about the draining part and keeping it for 8 hours.
Thanks for the tip!
October 10th, 2007 at 8:29 amwow..will try this soon
November 22nd, 2007 at 1:12 pmI have tried making sabudana kichidi few times before but i stopped making it since it never turned out the way Maharastrians make it. i tried your recipe and it really turned out well. My husband loved it. Thanks for the good recipe!
November 22nd, 2007 at 10:35 pmHi Shilpa,
December 1st, 2007 at 8:03 amThanks for the recipe.I got your website looking for a recipe for this sabudana kichdi. It never turned out well before.I tried your hints and it turned out great.Thanks to and your mum who inspired u to make this site and tell us all the secrets for fantastic dishes.
Hey,
December 9th, 2007 at 8:57 amI used to just wash the sabudana and drain. Keep it for 2 hours. And by now you must be knowing what I was eating. Though I never added water, my dish would either be hard sago or messy sago. I love sabudana.
Thanks for letting us know the 8 hours standby time and 30 mins in water. That was the punch line for the whole cooking method of this dish.
After many a ‘either uncooked or sticky’ sabudana dishes, I decided to enlighten myself on the different varieties of sabudana. Here’s a good link I came across that explains the different types of sabudana available -
Helps decide how to soak it based on the type too.
http://www.vegetarian-restaurants.net/Vegetarian-Recipes/Kurma-Vegetarian-Recipes/Sabudana-Khichari.htm
Hope this helps!
December 16th, 2007 at 12:13 pmI can’t thank you more for sharing this perfect recipe to make sabudhana.My hubby and me love this dish.So everytime i made it,there was something wrong with it..I sure knew it was about soaking it.But could do nothing about it.When i tried your method today,it came out to be perfect..I love this site.For a beginner like me it sure is the best.
December 20th, 2007 at 8:21 amyummyyy
January 21st, 2008 at 3:21 pmhey shilpa, my wife’s at work and has a whole lot of stock here in the kitchen… sabudana included. haven’t had it in a while so thot i’d surprise my wife with sabu khichdi. thanks ton!
February 6th, 2008 at 3:49 pmGreat work. Keep going…
I am not a very good cook. i never came across this recipe before. And it looks so fine. i would like to try it. but, I got one doubt, what is this sabudana . where can i get it. I am a tamilian, can u give me the tamil translation of sabudana .
Thanks
Anitha.
Shilpa: It has different names Jawarisi, Sago, Sabbakki.
February 14th, 2008 at 12:33 pmThis sounds like a good recipe. I shall try this. What do you serve this with?
Thanks and regards
Shilpa: It is a breakfast/snack item. Eaten on its own.
March 1st, 2008 at 6:00 amExcellent instructions. I tries without the red chilly. Ehank you
March 1st, 2008 at 1:19 pmgopal
Hi,
I love sabudana kichri and use to make a lot, but every time I make something was missing. Thanxxxxx alot now I got the proper method of preparing the same.
March 18th, 2008 at 12:27 pmThanx once again its really easy.
Hi Shilpa,
Very nice recipe. I have posted sago upma and purnima has suggested some soaking tips and said she learned it all from you. I have linked this recipe to my sago upma post. hope that is oaky ? Thanks, shilpa
March 31st, 2008 at 8:49 amHey,
April 7th, 2008 at 10:26 amRegarding the soaking part, I will take a “thali” or a tray, will spread the grains and put enough water that grains are immersed in water, leave it for an hour or so, grains soak all the water, then simply fry,
Hi Shilpa
I went through all the responses for “Sabudana khichdi” before writing this. First congrats on having a really infomercial site about recipes without boundaries. I’m a Kannadia but we are settled in Pune for long long time.
My mother makes Sabudana khichdi with cucumber, for some reason even if I have consumed the dish with potato, I tend to like more when its prepared with indian cucumber (you can get them in Indian store or in International Market or Grand Mart).
You should try cooking Sabudana khichdi with ghee, cumin seed, chillies, cucumber, groundnut powder and cilantro, the only difference being here is when you heat the ghee you have to fry the cucumber till they are cooked.. after that everything is same way. The above mentioned ingredients are the only things I use…
Keep up the good work..
April 30th, 2008 at 4:14 pmI always wanted to try making sabudana khichdi,but never attempted since my hubby isn’t fond of it.But today I tried it by seeing your recipe and he really liked it.Thanks for a simple method of making it.I am yet to explore rest of your site.I also always thought as to there is no website for amchigele recipes.Glad to have found yours!
May 16th, 2008 at 12:16 pmhi Shilpa,
June 2nd, 2008 at 5:26 pmthnx for the wonderful & easy recipe. I had been looking for a gud recipe. I am going to try this one without fail. Thnx once again.
hey there Shilpa
ive tried some of your recipes . infact im sure i tried the microwave sabudana kichdi and thats what i gooogled today i was damn sure it was your blog that had inspired me to try the microwave kichdi.
About the soaking part there is one other important thing that most people dont know. after the sabudana is soaked you need to wash thoroughly in water till most of the starch is gone……..that done you can be sure the next day you will have pearly sabudahana that wont stick to each other.
also important thing is mustard is not put in sabudhana kichi it somehow kills the flavor of the cumin . and cumn is the flavor that enhances both sago and potato.
and most importany garnish the kichdi with lots of finely chopped coriander…………………….
i make my sago the same way you make yours but i prefer to microwave it………….less oil consumed………………
July 4th, 2008 at 8:27 amThanks a lot!
I was wondering why…finally after a complete day’s reserach today.I found out your idea the most perfect.Soaking for 30mins and then draining teh excess water and then leave it !! thanks a lot.I followed the recipe from Sanjeev Kapoor’s cookbook which I had.I wonder why people miss out the necessary sokaing and draining, washing steps when they are so crucial.Now I will try out with your method and that would be final 
No 4th attempts then and forward, whether its good or bad …. coz its too starchy also for calories conscious ppl.One more tip, which I found through while this all researching stuff was we can also add baking soda to teh kadhai after adding ghee to avoid the sticking thing…I had realoly bad time it at handling it and then finally eating it 
. But anyways thanks to you will try by this method…Thanks once again….
July 15th, 2008 at 8:06 amYou know you solved my problem a lot…It was a big problem for me ….the problem was in the past 3 days I have tried making :Sabudana Khichdi twice.Now you can understand, in an attmept to make it non-sticky.Everytime, I made it, it turned out my khichdi into rubber.I was not getting any help, on what could be the reason somebody said there should be not excess water,appropriate water etc..etc…. It was complete rubber what I ate in the morning today
I am a silent visitor to aayisrecipes.com. I loved the way you have explained process. Thanks to you we now have a perfect khichidi to eat on fasting days. My hubby used to say, before ” Oh tomorrow we have to take care of our teeth as it is rubber day” , now no more.
July 21st, 2008 at 12:44 amGood !
July 27th, 2008 at 6:34 amnice recipes!!want to do frandsip wid me?
July 27th, 2008 at 9:53 pmHi Shilpa,
I love your recipes. They are great. I read someone’s question about the brand of Sabudana. In the U.S., I have found that the Laxmi brand works the best for Khichadi. The others tend to become gummy while cooking.
Keep up the good work.
Medha
August 1st, 2008 at 10:49 amHi Shilpa
I have had the same issues with sabudana as you have listed so I am curious to try out your way. One way that I have tried is to roasted the sabudana on griddle or wok without any oil and soak it such that there is only 1/2″ of water above it. I soak it overnight or for 8 hrs. I like my khichdi to have loose fluffy sabudanas but my husband likes it sticky. So far I have managed to please him. As for me, may be your trick is going to work?
Oh yes, I also make mine without mustard seeds and curry leaves. But I add boiled potatoes.
August 4th, 2008 at 4:24 pmWhat an unusual dish! I just found about 1 cup of pearl tapioca so I think we will try this. Your hint about soaking, draining and letting the pearls rest may be the key to why I can never get pearl tapioca right either. Thank you!
August 7th, 2008 at 7:07 pmi come often just to get a feel of my home. the dishes are so authentic that i feel my granny is telling me what to add and what not to do.staying away from goa this is my shortcut to my moms kitchen and grannys food.i know i can come here and find all those childhood receipes.
thanks shilpa dev boren korun
punam
August 10th, 2008 at 2:30 amhi shilpa,,
i really like your recipes.I used to go through your website when i was in India.Now i am in the US and i realise you are here too.But one thing I wonder about is how do you manage to grind coconut or any masala fine.The mixers here are not good.Which one do you use or recommend?
I really find it touch to cook regular dishes here.
So please let me know.
Thanks,
Synuae
Shilpa: I bought Sumeet mixer here, as I was not very happy with other blenders I used.
August 14th, 2008 at 2:14 amhi …thx 4 ur reciepe…actually dis is my fav dish n i wanted 2 make dis 4 me n 4 my family too bt din know how 2 make…thx 4 ur reciepe….nw i’ll sure make it n lets c hw it is….hope i cn make it better…..
August 17th, 2008 at 4:18 amHi! shilpa
August 19th, 2008 at 4:59 amThanks for the helpful hints on soaking sabudana ! I have had same problems for making this Khichdi so i was staying away from this Khichdi . It never used to turn the way my maharashrians friends used to make.I will try your method which looks like will solve the problem.BTW I have tried ur spinach poori and date and walnut cake (eggless). It was yummy Though i guess over baked date cake.it was a bit hard). I am always looking for something to make for fast and was running out of ideas. Thanks for ur lovely post and stepwise instructions.Keep up the good work.I am a regular visitor now and completely a fan of yours.
with lots of love
Shubha
Goa/Kuwait
hi! Shilpa
August 19th, 2008 at 5:17 amDo u have sabudana wada recipe ??
Can u post it please?
thanks in advance
Hey Shilpa…Thanks a lot for the recipe….Will try it today…!!!
August 19th, 2008 at 11:45 pmhi shilpa,
i never tried this receipe before, though i love to eat this khichri. whenever i visit my mother’s place i always ask aai to make this khichari.
after reading your reciepe, i thought i could do it. i did all the same, soaked sabudana was really nice and soft.
but when i poured the same in oil, all sabu became a lump of ball. all sticked together. so i have to throw it away.
can u tell what may gone wrong?
thanks a lot.
monal
August 22nd, 2008 at 12:57 amDear Shilpaji.thnx 4 d wndrful receipe.I m a gujarati born nd brought up in MUMBAI.I luv all veg.maharashtrain dishes besides gujarati dishes.I hv just started to learn cooking aftr the demise of my wife.I wud thank the readers if dey can sugst some inreresting siteslike this “aayisreceipes”.Thnx again
August 26th, 2008 at 7:43 amIf permitted by the site owner my email is hhppremm@rediffmail.com wr u can post me d sites i hv requested thnks
Shilpa: Please check links.
August 26th, 2008 at 7:46 amFor Monal
I have been making this for a couple of years now. I had two unsuccessful attempts. The first was was when i did not know abt the soaking of the sabu, that’s when my mother gave me the perfect recipe and the second was on last tuesday when i soaked it, but forgot to drain after 30 min as it was late in the night.
The first time the khichidi was like rubber and the second time all formed a lump when poured into the oil.
It is regular at my place for a Tuesday morning breakfast
Please follow the soaking part as mentioned by Shilpa.
Keep oil or ghee (taste better with ghee) add tadka, potatoes, salt and sugar. Mix well, now add the sabu and mix. Keep mixing to avoid any lumps or burns. Do not cover with lid. Lower the flame and cook for abt 5 min untill the sabu turns from white to transparent. Now add the peanut pd, coconut and lime juice. Add some coriander leaves if you prefer, but thats optional.
I dont think you can go wrong if you follow the steps as mentioned.
August 27th, 2008 at 12:33 pmThanks for the wonderful recipe I made it several times.
August 31st, 2008 at 12:03 pmHi! Shilpa!
September 6th, 2008 at 2:10 amThanks for this very helpful hints! khichdi turned out perfect this time and it wasnt at all rubbery!!Though half cup od peanut powder was a bit too much for us and i washed the sabudana couple of times till all the starch went off and the washed water was clear.as one of ur reader suggested !. Great work. All family was releived as they didnt have to eat rubbery sabudana for fast.Thanks a million to u and your friend Aruna.
Btw can u please clarify whether the same method of soaking and draining of sabudana ovenite to be used for sabudana wada or we have to soak it for 5 to 6 hrs for making wadas?? Thanks in advance.
For Shubhangi
For Sabudana vada, you need to soak the sabu for only 2 hours. Then add boiled and mashed potatoes, grated ginger, green chilies, lemon juice, coriander leaves and salt. Knead to form a soft dough, sprinkle a little water if required. Prepare flat patties and deep fry in hot oil.
September 7th, 2008 at 1:31 amThanks a lot Aruna!
September 7th, 2008 at 4:22 amThis is very good to prepare fastly . The dish is very good
September 11th, 2008 at 4:48 amCAN YOU PLEASE TEACH ME HOW TO MAKE DIABETIC CHOCOLATE THANKS FOR YOUR COPERATION AN UNDERSTANDING PLEASE TRY TO GIVE THE RECEPIE IN THREE DAY TIME I WANT TO MAKE FOR MY FREINDS BIRTHDAY
September 12th, 2008 at 10:17 amHi Shilpa
Tried this last night… the sabudana came out perfectly!!!!!
I have never eaten this khichdi before… I loved it..
Thanks a lot for the soaking tip esp… if you hadnt highlighted it, I too would have missed it
-M
September 17th, 2008 at 12:12 amHi Shilpa,
Thanks for the recepie, it was very helpful.
The Khichdi turned out good but not perfect..the colour was not brown as it should be.
I would appreciate if you could let me know were the possible fall back was.
Awaiting your reply,
September 17th, 2008 at 8:06 amRegards,
Almas
For Almas
The brownish tinge in the Khichidi is due to the roasted peanuts.
In case peanuts are not used it is WHITE.
September 17th, 2008 at 1:01 pmThanks Aruna,
September 17th, 2008 at 3:29 pmI will roast the peanuts more brown next time..Thanks once again
hi,
September 19th, 2008 at 2:09 pmi just realized I have soaked the sabudana for longer than 30 mins but the water all seems to disappear..
had this khichadi craving for long, hope it turns out well.. I am trying to make it in microwave, will post how it went!
Thank you so much for posting this recipe and all the helpful tips regarding the soaking procedures. I have one more tip to achieve beautiful results: after the potatoes are cooked through, add the sabudana and peanuts and mix well; then transfer the mixture into a pressure cooker and pressure cook for 2-3 whistles. The khichadi will be perfectly cooked and each pearl will be separate (no lumpy mess). Add coconut and lemon juice and give one last stir and serve.
September 21st, 2008 at 11:29 pmDear Originator,
Thanks for the tip,that I was looking for this dish to cook,as I am away and no Knnadigas close by.Thanks for your help online.
September 22nd, 2008 at 1:34 pmHi shilpa,
UR Recepie looks good to prepare . but please clarify a small doubt, There are two types pf sabudhana , which one can be used for this recipe.pls confirm.
take care
September 24th, 2008 at 5:08 amswathi
I am going to try this receipe tomorrow. Very easy and good receipe. I specially liked the tip on soaking sabudana
. I always use to get confused with the amount of water required for sabudana.
September 24th, 2008 at 6:08 amThank you.
Thank you so much Shilpa…..Khichidi comes out perfect. I used to never knew how to get it perfect. I like your site too. When i goo ogled for the recipe your site was the first to come.
September 24th, 2008 at 6:49 pmhey u can make it by adding water also, all u hv to do is, tak small cut potatoes, 10min soaked sago(sabudana), few groundnuts, curry leaves, n jeera.
October 1st, 2008 at 4:08 amPut 3 tb spn oil in cooker, wen gt heated add jeera to it, dan add cut potaotes, mix it well, dan add chopped tomatoes, and finally sago n salt and red chilli, ( if not makin it for fast dan cn add turmeric also), mix well and add a cup of water, now close cooker, wen one whistle blows open it and serve with curd, garnish it with corrainder and green chilly
I am a Maharashtrian Brahmin, and this is eaten on all fasting days at our place. You have mentioned and drafted the whole recipe so perfectly well, except that it is made in ghee and mustard is not used in tempering. This is a typical and staple Maharashtrian dish.
I am glad so many of your readers have got it perfect and have been benefited after reading this post. I thought if posting a comment for the first time today. HATS OFF TO YOU GIRL. YOU ROCK….
October 1st, 2008 at 6:08 pmI am from Mangalore and i feel most of the South Kanaraites dont even know abt this Khichidi. I tried and the first time it was a huge sucess and everyone appreciated it. Only difference was i gave a tuppa phanna. It was amazing and will be regular at home from now on.
October 3rd, 2008 at 4:40 pmHi Shilpa
Herez a quick recipe with the same ingredients. Wash 1 cup saboodhana and drain the water just leaving a very lil to keep the saboodhana moist. Add 1/2 cup yogurt,1/4th cup crushed peanuts, salt and sugar. Mix and let stay for 45 mins. Meanwhile do the seasoning of mustard,jeera, hingh, green chilli and aloo. Mix this along with saboodhana and pressure cook it for 1.5 whistle. Once done let cool for 1/2 hr and enjoy.
October 10th, 2008 at 1:12 pmWhile searching for Sabudana khichdi receipe, i came across ur website & found this wonderful receipe…Thanks a lot…for the first time i cud prepare a real perfect…sabudana kichdi …I always used to woder about the soaking part…Now i know the secret….Thanks a lot….Now I m regular viewer of ur site….
October 14th, 2008 at 11:57 pmI shared a with my friends and above all my mom, the secret of making a good sabudana khichidi, after finding it at Aayisrecipes.com. Thanks Shilpa for making this delicacy so so so easy. I read the entire post again and i found your friend Aruna had given you the tips. Thanks Aruna too for the wonderful post through you.
October 16th, 2008 at 11:38 pmi like it
am gonna try it now
actually i ws searchin sumthing dat cud be made frm sabudana, n i guess dis is gonna be de best option
sounds realy tempting.
i will let u guys know of my experience pretty soon
till den bye
October 17th, 2008 at 1:59 pmHi Shilpa,
First of all, a huge thanks for this website; I love your recipes. For once I thought I would contribute something to this site – This is a regular dish made at home by mom. Wanted to add a variation – a tablespoon of chopped coriander leaves adds a good taste to the dish.
Also, adding salt and sugar before mixing the potatoes helps in evenly spreading the taste in the dish.
Let me know if these suggestions work out well.
regards,
October 30th, 2008 at 4:11 amPavitra Kamath
Hi Shilpa
Thanks for the recipe , I tried one similar to this one the only thing I did differently was the soaking . I soaked it for about half an hour and drained the water , then I pored boiling water in it and let it stand for about 5 minutes before draining it again . This way it can be made quickly.
L K
November 11th, 2008 at 4:38 amHi …First time commenting on your beautiful website. This was the first dish i tried among others. Your tips worked wonderfully for me. I feel most of the suggestions which others have given have been tried by me and my family and finally i conclude that your way of making is the best. Keep going and give us wonderful recipes.
November 11th, 2008 at 3:06 pmI really like ur recipes.
November 14th, 2008 at 3:56 pmAnd i m going to try this sabudana khichadi today.
I cn find almost all the recipes i look for in this Website.
Thank you
Hi Shilpa
I am looking for a sabudana vada recipe.
Can you help?
Thanks in advance
Prasad
Shilpa: I will post it sometime.
November 18th, 2008 at 3:27 amI am going to try this soon… I love sabudana khichdi and have never really tried it. Your recipe is just what I needed to get started… will come back to tell you how it turned out!
November 19th, 2008 at 2:22 amShilpa,
I was skeptical about my sabudana khichidi coming out good(non sticky, non rubbery). Tried making it a few times at home but it turned out ‘not so good’. But, after going through your recipe, I tried it last week. And to my surprise, my family loved it. It came out superb. Your website is truly wonderful. A novice in cooking, now churns out an amazing ’sabudana khichidi’…Thanks
I also tried out a few other recipes from your site, like stuffed capsicum, sevai idli, green pulao, peas pulao, etc…. Fab!
November 21st, 2008 at 4:35 amhi shilpa,,
November 28th, 2008 at 1:37 ami realise that i bought a packet of tapioca instead of the sago that we use in india,,so can i make the recipe the same way..
do let me know,,
thanks…
synuae
I Wantedrecipe… exactly how mom used to prepare… and thanks to u i got one from u
December 29th, 2008 at 3:17 pmHi Shilpa, thanks a lot for posting this recipe, esp. stressing how to soak and drain the sabudana. I just tried it out last weekend, with the same ingredients, not knowing about the draining part and it turned out mushy. But I did like the taste of all the ingredients along with the sabudana. So, I was on the lookout for this recipe and lo and behold I find your recipe with detailed instructions on the soaking part!!! Awesome!!! I’ll try it soon and let you know.
Mausumi
December 31st, 2008 at 12:57 amBrilliant! Thanks a lot for sharing this. Just cooked up a batch … simmering over the flame.
January 3rd, 2009 at 10:48 pmI wanna try recipe for I wanna show my wife how this khichdi looks like and tastes like. Thanks for posting this recipe with the ying and the yang.
January 14th, 2009 at 12:54 amalthough its a recipe that is used mainly during fasts but if we add few blanched vegetables its taste enhances this is not mentioned as a part of recipe anywhere its my personal experience. i simply add fried onions, abd a hand full og green veges.
January 16th, 2009 at 3:49 ambut i m really thankful for u too clear me abt its soaking part.
thanks alot.
regards
shilpi
Yes this is the way I prepare. I used a specified sabdana called Nylon sabudana which very smaller in size & shining like pearls. I soak over night & it comes out EXTREMELY well. One of my favorite dish.
January 19th, 2009 at 2:23 amHi Shilpa,
I actually wanted to make this khicdi long back,but couldnt find a proper receipe,i happened to visit your site,and as i am from Goa i found tht your method of cooking is similar to Goan cooking,i made this Khichi and it turned out so well tht me and my husband eat it almost every week,Thanks! i am now a regular visitor of your site.
January 31st, 2009 at 4:41 amI didn’t get a sabudana kichdi well, it was lumpy sticky like the one I use to get. Can you please help?
February 7th, 2009 at 6:12 amToday morning i prepared this dish. But i cooked in Pure ghee. Consequently i had argument with my husband . He was saying his mother makes in cooking oil. Thanks to this website where i cleared my doubt.Since my mother passed away i learned many receipes on my own and end up doing with wrong methods like this one. Thanks to Aruna for this receipe
February 12th, 2009 at 5:26 amGreat tip, I love Sabudana Khichdi, But have been making a sticky paste all this while, I never knew about the draining part, will try it today itself.
In belgaum I had eaten Sabudana Vada,
February 14th, 2009 at 6:27 amCan some one give me the recipe of that?
It tastes very good.
Thanks
Shahida
Its a fabulous recipe of Maharashtrains , if you eat Curd with Khichadi , it wil ladd to its luster ,, yummy—————
February 18th, 2009 at 1:49 pmHi Shilpa,
I have been looking for the rite recipe for days , my husband loves sabudana khichdi..last time i prepared..it turned out pathetic, i didnt know the draining part and the adding of peanuts n potatoes at the rite time… thanks a lot for this recipe …. m going to make it now…
Thanks again.
February 18th, 2009 at 7:06 pmHi Shipa
Thanks so much for a wonderful receipe. I followed the instructions given by you and the khichadi came out perfect the best part was my family enjoyed it the most.
Keep posting so we enjoy different delicacies.
Cheers
February 22nd, 2009 at 4:51 amShivkumar
Shilpa,
“Soak the sabudana for 30 min and keeping it aside for 8hours” is a GREAT tip. Prior to reading your tip it was always a mystery if the khichadi I was trying to make would be tough or one big mess…. not anymore!!!
Thank you for the great tip !!
February 22nd, 2009 at 10:32 pmSonali
Hi,
I had tried several attempts to do this. Emphasis given on soaking part is very useful. Thanks a lot, I will try today aayi.
February 23rd, 2009 at 2:20 amHi, I am an person of U.S.A long decent and though I have had the “regular” restaurant Indian food I have been trying to make some of these recipes. Mostly because I have multiple food allergies. Thanks for the lovely site.
February 23rd, 2009 at 2:53 amHi, this is sounding tasty, I didn’t know thank U
February 23rd, 2009 at 5:29 amI had given up on sabudana khichadi until I read your recipe. I tried it today and it came out really good. Kudos to you and keep the good work
March 7th, 2009 at 12:50 pmHi Shilpa,
your recipes fascinate me. This is like the bible for all the authentic Indian recipes one could ever ask for.
By the way I can’t wait to try out the Sabudana recipe…and I have a gut feeling that this time, following your recipe, it will come out great.
Thanks again.
March 11th, 2009 at 3:35 pmHi
March 12th, 2009 at 7:15 amI was looking at your blog and felt that I could give you avery helpful tip for your shabudhana khicidi.I do this all the time and every time the out come is the same. For 1 cup of sabudana take 1 cup 0f water ,to this water add 2 tablespoons of yogurt and mix this to make water and yogurt together and then add this to the sabudana. please see to it that the container you soak the sabudana in has a wider bottom ,as this helps to spread the sabudana and not pile it up. Leave this mixture for 5-6 hours, then fluff it with a spoon and you will notice that every sabudana is seperate and fluffy and when you cook this sabudana it will be not stick together.And when you eat it the yougurt will give it a great taste.
Thanks for sharing this Shilpa, will try this today!
March 14th, 2009 at 2:47 amThank you very much for giving me a full knowledge about soaking Sago seeds. Nobody told me about this till today & my kichdi is always rubbery, still my family loves to eat it. Now i can try the right way. Thanks again.
March 21st, 2009 at 5:28 amGreat recipe. I enjoy reading the background and story behind each recipe. I can completely relate to your multiple experiments with soaking sabudana – it took me some research to nail down the soaking part and I follow the exact method that you do now.
March 25th, 2009 at 1:45 pmOverall, I make this almost the exact same way – except that I add Sabudana and peantus at the same time – this prevents the sabudana from sticking together.
Looking forward to trying out this dish. Enjoyed reading all the comments and contributions from the group. Thanks for all the good advice. Since i have little experience with sago, I will add something regarding starches that may be useful to everyone in regards to other dishes. With starches, it is always best to use them once hydrated and dry as then they do not become too sticky or mushy. For instance, the best fried rice is made when the rice has been cooked and cooled well. The reason for the different taste and texture of Japanese (glutinous) and South Asian (non-glutionous) rice varieties is due to the high starch content of the former. These when fried give a nice roasted coating to each grain as they are more starchy.
April 20th, 2009 at 7:28 amThanks a million
. My husband is a big fan of sabudaana kichdi and with your tips it came out superb. Just imagine, my mom too liked it very much and asking how to make herself. Visited your site many times, but commenting for the first time. you are doing a great job, keep going and keep posting. 
April 20th, 2009 at 12:35 pmHai,
I tried sabudhana kichidi before and i failed everytime cos the sabudhana became sticky.. this time i tried your way of soaking and it came out very nicely.. Both myself and my husband enjoyed this recipe .. thank you verymuch
Aruna
April 24th, 2009 at 7:37 amu get good sabudana khichdi in jayanagar 9th block, Bangalore. I don’t remembe r the name of the shop but i know that it is owned by a maharashtrian family. It is located near EPMC womens clinic.
April 25th, 2009 at 9:12 aminstead of mustard put Jeera, veriyali, and white til. and instead of boiled potatoes fried potatoes taste much better.
April 26th, 2009 at 12:07 pmShilpa,
I tried this last weekend and it was a disaster
it turned out soggy and lumpy….
anyways, am going to try it out again……
May 4th, 2009 at 6:26 amHi Shilpa,
May 13th, 2009 at 12:22 amyest i made da khicdi n it turned out superb…thanks a lot.i’m new to ur blog n its really wonderful with easy n simple receipes.Thanks.
Thank you for this recipe and your comments. I’ve been searching the ‘net on how to make tapioca where it retains it’s little ball shape to be used in salads and side dishes. I recently had it as a breakfast with cilantro, cumin, black mustard seed and onion.
May 13th, 2009 at 1:48 pmI made this today and it tasted just like the authentic marathi preparation that I used to feast on in Mumbai. Thank you so much Shilpa, for sharing your failures with Sabudana soaking. We didn’t have to go through the same to get good results
June 6th, 2009 at 12:57 amActually, another technique of soaking sabudana is to soak it till the water level is just above the sabudana… about 3-5mm max. Then just leave it overnight without draining the water. It comes out perfect.
June 13th, 2009 at 4:18 amHiiii Shilpa
Thanks for this lovely recipe. Can u pls explain the visual difference btwn two types of Sabudana ?
Your simple and quickies hv bcum my favs.
Shilpa: Sorry, I don’t know.
June 29th, 2009 at 4:20 am