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Sabudana Khichdi – Navratri Fasting Recipe

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2 cups Sabudana (Tapioca pearls)
1 big or 2 small size Boiled Potatoes
1 cup Roasted peanuts
2 tsp Chili-ginger paste
1 tsp Cumin seeds (jeera)
1 tsp Pepper powder
1 small Finely chopped green chili
7-8 Curry leaves
1 tbsp Oil
1/2 tbsp Ghee
1 lemon squeezed
2 tsp Sugar (optional)
Salt as per taste
Fresh Coriander leaves to garnish

Sabudana Khichdi – Navratri Fasting Recipe

  • 20 minutes
  • Serves 2
  • Easy


A step-by-step picture recipe of How to make sabudana khichdi during Navratri or  Vrats/fasting. Sabudana (Tapioca Pearls) khichdi is a delicious fasting recipe mainly prepared in Western India such as parts if Maharashtra like Pune, Mumbai etc, Gujarat and Rajasthan. This dish is typically prepared for breakfast and also during fasting. As Navratri is approaching many people will be fasting for the goddess. So during these 9 days Sabudana khichdi is one of the popular choices to select from. It tastes great, you can adjust the spiciness as per your taste. I love it spicy, so I have added more chilies.

The most important step for preparing Sabudana khichdi is to soak sabudana (Tapioca Pearls) in water for 3-4 hours at least or even overnight is preferred. So a little bit of planning goes for making this Vrat or breakfast dish.

Sabudana is full of starch and carbohydrates that are good for instant energy, and so it is often served with breakfast items and also for breaking fasts during religious festivals. It is consumed with chilled yogurt or peanut yogurt raita, cucumber and capsicums.

Try making Sabudana khichdi during this Navratri festival. This recipe includes step by step pictorial to guide you and make your cooking process easier.

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How to roast peanuts:

Heat a non-stick pan and add peanuts in it.
Roast the peanuts for 7-8 minutes on a medium to slow flame stirring in between.
Switch off the flame once the peanuts are roasted evenly.
Remove it on a plate and let it cool for 5 minutes. Now remove the outer skin and coarsely grind the peanuts in mini hand grinder as shown in the picture.


How to start cooking sabudana khichdi:

Wash Sabudana, drain the water and add around 3/4 a cup of water little more than the quantity of sabudana and soak it overnight or 3-4 hours will also do.
Peel potato skin and dice them into small chunks.
Heat a broad non-stick vessel and add oil and ghee in it.
Once it is hot add cumin seeds (jeera) in it. Let is crackle for 10-15 seconds and now add curry leaves. After 5 seconds add potato chunks in it and mix it well. Add little salt now so that it mixes well in the potatoes.


Final step of preparing khichdi:

Once the potatoes mix well, add soaked sabudana, coarsely crushed peanuts, salt as per taste, sugar (optional), lemon juice, pepper powder and mix everything well.
Keep stirring in between so that the khichdi does not stick to the pan.
Let it cook for 5-7 minutes on a slow flame. Once cooked properly switch off the flame.
Garnish with fresh coriander leaves and serve it hot with peanut yogurt raita, stir-fry capsicum, or cucumber raita.

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