Navaratri special “SABUDANA KHICHADI” – Jo khili nahi wo khichadi nahi

According to Wikipedia

SABUDANA KHICHADI is an Indian dish made from soaked Sabudana (pearl tapioca). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. In major towns like Mumbai, Pune, Indore, Bhopal, Jaipur and Nagpur, it is available as street food and is widely eaten throughout the year. It is the dish of choice when an individual observes a “fast” during Shivratri, Navratri, or a similar Hindu religious occasion.

According to Viniepdia

A preparation which has the spongy sabudana (what do we call it in English?  Am missing it. Wait I’ll just check and come back. “Sago” I knew it…huh). Anyways the dish with spongy sago (sabudana), crunchy peanuts, sweet raisins (though it’s completely optional, I love it, I love the little sweet surprises in my mouth), tangy lemon, hot chillies, fresh coriander and a lot more.


Let’s talk about this recipe

My mom-in-law makes awesome fast food, not fast food; I mean fasting food if that makes any sense and even if it doesn’t you know what I mean. There are days when only she is fasting but we all ask her to make the fasting food for us also.

All my life I have been making sabudana khichadi for breakfast or munching but then one day when I ate the one prepared by mom, I knew I was doing it all wrong.

Peanuts! Peanuts play a very important role in sabudana khichadi. If you want your sabudana khichadi to have main word of the tag line of the title of this post… as it prefix… not getting it? Basically if you want khili khili sabudana khichadi (so how many got it right?!), these peanuts will help you.

Sabudana khichadi is a tricky dish because sabudana is tricky in itself. However by soaking and cooking it properly, we can get it right.

Humne kayi bigde huye ghodon ko naal pehehnayi hai, ye kya cheez hai! (Sorry! I can’t translate this one)

The seasoning… you can also add some fried peanuts, pomegranate seeds, grated coconut etc.

The Beauty (the good part about this recipe)

Sabudana preparations are very common during fasts but because they are very delectable, they are prepared throughout the year.

It is a simple dish requiring very basic ingredients.

And the Beast (the difficult part about this recipe):

“Jo khili nahi wo khichadi nahi”

I haven’t given this tagline because when the tagline of dal poori “jo fooli nahi wo poori nahi” was appreciated quite a lot No.

I have given this tagline because it is so.

The main problem with sabudana khichadi is to get its texture correct.

Experience and experiments (tips and tricks)

  • Choose sabudana of a good quality.
  • Wash it properly. To do so take sabudana in a colander and run under cold water till you see clear water.
  • Soak it in just enough water that the sabudana gets soaked.
  • Soaking time totally depends on the quality of sabudana. Some are done in 3-4 hours, some take longer. If you know your sabudana well soak accordingly otherwise soak the sabudana overnight.
  • Away do the smash test before using sabudana. Take a pearl and mash between the finger tips. It should mash completely.
  • Before use, spread on a kitchen towel and leave for 10 minutes.
  • Don’t cut down the quantity of peanuts.
  • Don’t add too much oil.
  • After adding all the ingredients continue to cook the sabudana khichadi till the sabudana turns transculent.
  • Don’t cover while cooking
  • Don’t over-cook

Let’s just talk


There are many legends of Navaratri, in the previous post I had discussed the one prevalent in North India. Today I am quoting the one in Eastern India. These reads, are so interesting. Sabudana khichadi, is your choice, make it or not. But do read out these legends/stories to your kids.

As per the legend prevalent in East India, Daksha, the king of the Himalayas, had a beautiful and virtuous daughter called Uma. She wished to marry Lord Shiva, since her childhood. In order to win over the Lord, she worshipped him and managed to please him as well. When Shiva finally came to marry her, the tiger-skin clad groom displeased Daksha and he broke off all the relationships with his daughter and son-in-law. One fine day, Daksha organized a yagna, but did not invite Lord Shiva for the same. Uma got so angry at her father’s rude behavior, towards her husband, that she decided to end her life by jumping into the agnikund of the yagna, where she was united with eternity (since then, she came to be known as Sati). However, she took re-birth and again won Shiva as her groom and peace was restored. It is believed that since then, Uma comes every year with Ganesh, Kartik, Saraswati and Laxmi and two of her best friends or ‘sakhis’, called Jaya and Bijaya, to visit her parent’s home during Navratri.

Found this story here.

So this was another legend of Navaratri.


Recipe with all the tips and tricks to make it perfect.
Prep Time                                 5 Minutes + Soaking Time
Cook Time                                30 Minutes
Servings                                    4 Persons   


  • 1 cup sago (sabudana)
  • 3/4 cup roasted peanuts (seki huyi moongfali)
  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 2 medium size potatoes diced
  • 1/2 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • Salt/rock salt as per taste
  • 1 chopped and fried green chilli
  • Handful of fried raisins
  • 1 tsp lemon juice
  • Handful of chopped coriander


  1. Wash sago very nicely.SABUDANA KHICHADI (1)
  2. Soak it in water. The water level should be just above sago. Do not add excess water.SABUDANA KHICHADI (2)
  3.  Leave it overnight. Well I know my sago so I leave it for 3-4 hours.SABUDANA KHICHADI (3)
  4. After 3-4 hours, just shuffle the soaked sago using a fork.SABUDANA KHICHADI (4)
  5.  Spread on a neat and tidy (obviously) kitchen towel for 10 minutes.SABUDANA KHICHADI (5)
  6. Meanwhile, coarsely grind 3/4 cup of roasted peanuts. Keep aside.SABUDANA KHICHADI (6)
  7.  Heat 2 tbsp oil.SABUDANA KHICHADI (7)
  8. Add 1 tsp cumin seeds and let it crackle.SABUDANA KHICHADI (8)
  9.  Add 2 diced potatoes.SABUDANA KHICHADI (9)
  10. Cover and cook.SABUDANA KHICHADI (10)
  11. Till the potatoes turn soft.SABUDANA KHICHADI (11)
  12. Add the grinded peanuts.SABUDANA KHICHADI (12)
  13.  Cook it for 2-3 minutes or till well incorporated/mixed.SABUDANA KHICHADI (13)
  14. Add the sago.SABUDANA KHICHADI (14)
  15.  Add 1/2 tsp red chilli powder.SABUDANA KHICHADI (15)
  16. Add salt/rock salt as per taste.SABUDANA KHICHADI (16)
  17. Add 1/2 tsp black pepper powder.SABUDANA KHICHADI (17)
  18.  Cook the sabudana khichdhi till the sabudana turns translucent.SABUDANA KHICHADI (18)
  19. Add 1 tsp lemon juice.
  20. Garnish with handful of chopped corianderSABUDANA KHICHADI (21)
  21.  And fried green chilli and raisins.SABUDANA KHICHADI (20)
  22. Bon appétit. SABUDANA KHICHADI (22)


Make it while fasting or not fasting. Serve with some fried potato chips.

I made sabudana khichadi during Navaratri alongwith kuttu ke pakode (made on tawa), samak ke chawal ka dhokla, rajgiri ki kadi, fruit curd. Recipes for Samak ke chawal ka dhokla and rajgiri kadhi during next Navaratri 😃.

When I told the doctor about my loss of memory, he made me pay in advance.

Watch – Navaratri special “SABUDANA KHICHADI” Recipe

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