Kitchen Recipe Collection
Indian Sabudana Khichdi
A unique, chewy, and highly comforting dish made from soaked tapioca pearls, tossed with crushed roasted peanuts, potatoes, and cumin.
- Prep
- 240 min
- Cook
- 15 min
- Total
- 255 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- tapioca pearls (sabudana)
- roasted peanuts
- potatoes
- cumin seeds
- green chilies
- lemon juice
- sugar
- ghee or oil
Equipment
- Colander
- Frying pan
Instructions
- 1
Soak Sabudana
Wash the tapioca pearls thoroughly until the water runs clear. Soak them in just enough water to barely cover them for 4-6 hours. They should be completely soft when pressed but not mushy.
- 2
Prep Peanuts
Coarsely crush the roasted peanuts. Mix half of the peanuts, salt, and a pinch of sugar directly into the soaked sabudana.
- 3
Temper & Cook Veg
Heat ghee in a pan. Add cumin seeds and chopped green chilies. Add diced potatoes and cook until soft.
- 4
Combine
Add the sabudana and peanut mixture. Toss gently and cook on low heat for 5-7 minutes until the pearls turn slightly translucent.
- 5
Garnish
Turn off the heat. Stir in lemon juice and the remaining crushed peanuts for crunch.
Cooking Tips
- The soaking step is the hardest to master. Too much water will turn it into glue; too little and the center remains hard. Use a 1:1 ratio of sabudana to water.
- Wash the sabudana well before soaking to remove excess starch.
Variations
- Spicy Sabudana: Add red chili powder and fresh coriander.
Chef's Notes & Storage
- Often eaten during Hindu fasting periods (vrat) because it contains no grains, but it's a popular breakfast year-round.
Nutrition Estimate
310 calories · 4g protein · 55g carbs · 9g fat · 2g fiber per serving
