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Indian · Breakfast

Sabudana Khichdi

VegEasy

Diet: Veg · Gluten-free

Soak tapioca pearls until they crush easily. Cook them briefly with boiled potato and crushed peanuts.

Prep
10 min
Cook
35 min
Soak
300 min
Total
345 min
Servings
3
Difficulty
Easy
Cuisine
Indian
Course
Breakfast

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of sabudana khichdi
Photograph includes curry leaves, which are omitted from this recipe. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 3

Main ingredients

Liquids

Seasoning and finishing

Equipment

Bowl; sieve; saucepan; wide frying pan; fork; spatula; rolling pin or grinder.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Soak the pearls · About 1 min

  1. Rinse 150 g sabudana gently in the sieve.
  2. Put the drained pearls in the bowl.
  3. Add 300 ml water for soaking, plus water for boiling potatoes.

    Check: The measured water is for soaking; potato-boiling water is additional.

  4. Leave the pearls to soak for about 5 hours.

    Check: A pearl should crush easily between finger and thumb, with no hard centre.

  5. If the centres remain hard, add water 1 tablespoon at a time and continue soaking.
  6. Drain any unabsorbed water completely.

Prepare the potatoes and peanuts · About 25 min

  1. Put 2 medium potatoes in the saucepan.
  2. Add enough water to cover the potatoes by 2 cm.
  3. Bring the water to a boil.
  4. Simmer for 20–25 minutes.

    Check: A fork should enter the potato centres easily.

  5. Drain the potatoes.
  6. When cool enough to handle, peel the potatoes.
  7. Cut the potatoes into 1 cm cubes.
  8. Crush 120 ml roasted peanuts, coarsely ground coarsely with a rolling pin or pulse them in a grinder.
  9. Mix the crushed peanuts, ½ tsp sugar and ½ tsp salt into the soaked pearls.

Cook the khichdi · About 6 min

  1. Heat 3 tbsp ghee in the frying pan over medium heat.
  2. Add 1 tsp cumin seeds and 1 whole chopped green chili.
  3. Stir for 30 seconds.
  4. Add the potato cubes.
  5. Cook for 2 minutes, turning gently.
  6. Add the pearl mixture.
  7. Cook over medium-low heat for 4–6 minutes, turning gently.

    Check: The pearls should look translucent; prolonged cooking can make them gluey.

  8. Turn off the heat.
  9. Fold in 1 tsp lemon juice and 2 tbsp chopped coriander.

Tips

  • Pearl brands vary: wait until the center softens before cooking. Soaking is included in the total.

Substitutions

  • Use cashews instead of peanuts for a different texture.

Storage

  • Divide Sabudana Khichdi into small, shallow portions for cooling. Refrigerate Sabudana Khichdi promptly, ideally within one hour, and finish it within 24 hours.
  • For Sabudana Khichdi, reheat the rice only once; it must steam throughout and reach 74°C / 165°F. Cover Sabudana Khichdi while reheating and add a little water.

Make ahead

  • Soak sabudana as directed; refrigerate prepared potatoes.

FAQ

Why are pearls sticky?

Excess soaking water or overcooking can make them cling.

Can I skip soaking?

No. The pearls must soften before the short pan-cooking stage.

How should I store sabudana khichdi?

Divide Sabudana Khichdi into small, shallow portions for cooling. Refrigerate Sabudana Khichdi promptly, ideally within one hour, and finish it within 24 hours.

Recipe source and adaptation

Measured home adaptation: Dassana Amit: Sabudana Khichdi Recipe.

Uses ghee and includes potato cooking; optional coconut, ginger and curry leaves omitted.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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