Sago/Sabudana Khichdi-The Reason to Fast

Looks delicious, right? Trust me; it is equally appetizing to eat too. Simply Yummmm…..!!

To tell you, sagu or sabudana khichdi is a traditional Marathi ‘farali’ dish, eaten typically during fasting days. But, I like this recipe so much that I cook it, quite often for breakfast too. It is great to have as a snack or for breakfast. Why don’t you try it and relish mildly spiced up and crunchy sago khichdi?

You will be happy to know that with leftover khichdi you can prepare one more dish- . ‘sabudana thalipeeth’  or ‘sabudana vada’ In the preparation of saabudaana khichdi, soaking process is a key to make a good khichdi.


  • 1 and  1/2 cups  of tapioca (sabudana)
  • 1/2  cup of peanuts (moongfali) powder (Grind the roasted peanut roughly  in a mixer)
  • 2 green- chilies, sliced long ways
  • fresh grated coconut
  • 3-4 tbsp ghee/ butter
  • 1/2  tsp mustard (rai) seeds
  • 1/2  tsp cumin(jeera) seeds
  • 1/4  tsp turmeric (haldi) powder (optional)
  • 1 tsp salt, adjust to taste
  • Sugar (optional)
  • 1 tbsp lemon juice
  • 10 to 15 curry leaves
  • About 2 tablespoons finely chopped coriander (hara -dhania)

Preparation time: 10 min

Cooking time: 20 min

Serves: 4

Method of Preparation

  • Wash the sabudana with water thoroughly. Wash it well, discard its white water, drain and keep it aside. Sprinkle some water over washed tapioca and toss it with a spoon. In every 30 min, toss the sabudana with a spoon for the next 3-4 hours until it  becomes soft.
  • Add salt and sugar (if using) to the sabudana and lightly mix.
  • Peel off and chop the boiled potatoes. Add sugar (if using) and salt to the chopped potatoes too.
  • Heat some ghee in a pan. Add cumin seeds and turmeric powder (if using) to it.
  • Add green chilies and curry leaves. Fry them for 1/2 min.
  • Then add chopped potatoes to it and mix well.
  • Now add the soaked sabudana and peanut powder. Mix the ingredients well. Cook the mixture on a medium flame for about 9-to-10 min.  Toss the tapioca occasionally until   it becomes translucent (pearl like look). Stir tapioca gently, ensuring it does not get sticky and fixed to each other.
  • Add the lime juice just a min before you turn the flame off.
  • Garnish the cooked khichdi with coconut and coriander.
  • Serve it hot with curd (sweetened) or fast tamarind chutney (sweet).

It is quite easy to make yet tasty and completely satisfying breakfast recipe. Hope you enjoy making this delightful ‘Sabudana Khichdi’!


  • Soak the tapioca (sabudana) in warm water for about 3 hours before preparation. It will save your time. Remember, water should be warm, not hot.
  • You can add ‘chili’ powder (if preparing it as a non-fast dish) to spice up khichdi further.