Sabudana Khichdi Recipe – Fluffy, Non-Sticky & Perfect for Vrat | Indian Breakfast Recipe | CHEF PEARLS

Sabudana Khichdi is soft, crunchy, slightly spicy and super tasty! 😋

It is made with sabudana (tapioca pearls), potatoes, roasted peanuts, green chillies and cumin. A little lemon juice at the end makes it even better.

It is a popular choice during fasting days, but honestly, you don't need to be fasting to enjoy it. It makes a great breakfast or light meal too.

The most important part? Soak the sabudana correctly. Get that right, and the rest is easy!

🍽️ RECIPE AT A GLANCE

🛒 Ingredients

For the Sabudana

• 1 cup sabudana
• ½ cup water, approximately

For the Khichdi

• 2 medium potatoes, boiled and chopped
• ½ cup roasted peanuts, roughly crushed
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 green chillies, finely chopped
• ½ tsp sugar
• Salt, as needed
• 2 tbsp fresh coriander, chopped
• 1–2 tbsp lemon juice

👩🍳 Method

1. Soak the Sabudana

Put the sabudana in a bowl and wash it 2–3 times.

Add just enough water to soak it. Don't add too much water.

Cover and leave it for 4–6 hours, or overnight.

To check if it is ready, press one pearl between your fingers. It should become soft easily.

2. Prepare the Peanuts

Take the roasted peanuts and crush them roughly.

Don't make a fine powder. A few bigger pieces give the khichdi a nice crunch. 😋

3. Start Cooking

Heat ghee or oil in a kadai.

Add cumin seeds and let them sizzle.

Add the chopped green chillies and cook for a few seconds.

4. Add the Potatoes

Add the boiled potatoes and a little salt.

Cook for 2–3 minutes until the potatoes become lightly golden.

5. Add Sabudana

Add the soaked sabudana, crushed peanuts and sugar.

Mix everything gently.

Cook on low to medium heat for about 4–5 minutes.

Don't cook it for too long. The sabudana should look soft and slightly shiny, not sticky.

6. Finish and Serve

Turn off the heat.

Add lemon juice and fresh coriander. Mix gently.

Serve hot with a little extra lemon on the side.

💡 Chef's Tips

Don't over-soak: Too much water can make sabudana sticky.

Don't overcook: Once the pearls turn soft and slightly translucent, they are ready.

Keep the peanut pieces chunky: They give the khichdi its famous crunch.

Use low heat: This helps prevent the sabudana from becoming chewy.

❤️ A Little Chef's Note

Sabudana Khichdi is proof that potatoes, peanuts and tiny little pearls can make one seriously delicious meal!

And remember — the best khichdi has one rule: every bite needs a little crunch. 😉

— Chef’s Journal by Chef Pearls 💛