Sabudhana Khichdi | Simple trick to keep Sabudhana separated while cooking

Yields: 2 Servings Difficulty: Medium Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins

Sabudhana Khichdi Recipe

I would like to begin this first post thanking each one of you for keeping this blog alive inspite of me being dormant. You guys are amazing!!!! So many things have changed during this long break. My life has become more lively and joyful. I have understood what is important to me and what is not. It took so long, Sigh! Last 2-3 years has been a roller coaster journey with too many insightful incidents. One thing that hasn’t changed at all is me daydreaming about food! This is what motivated me to come back and write this post.

The comeback should be definitely with a family favorite, isn’t it? So Sabudhana Khichdi it is! The first time I had Sabudhana Khichdi I fell in love with it. It is not surprising for someone who has Maharashtrian/Gujarati roots. Thanks to a Gujarati friend of mine who used to bring it for lunch at work whenever she was fasting. I got introduced to many unknown Gujarati dishes through her. But that was all about me! I still remember the first time I made Sabudhana Khichdi a few years ago. I wasn’t sure how the husband and little one will like it. Since then it has become a norm to make Sabudhana Khichdi at home. If I asked them, What do you want for breakfast tomorrow? The answer will be Sabudhana Khichdi. Two happy faces are always guaranteed!

This is a very simple recipe, but there is one catch. If Sabudhana isn’t soaked correctly then you might end up having clumped up and sticky grains. To prevent this ensure that you soak sabudhana with enough water just 1-1.5 cm water above the grain. When I do this way, the tapioca pearls absorb water overnight and it usually looks plump and dry the next day. This trick has not failed me even once!

This is an epitome of a balanced breakfast with a combination of Carbs and protein to kick-start your day. With a little planning, you can feed your family a fresh and wholesome breakfast. There are many recipes identical on the internet with varying proportions, + or 1 few ingredients. But this is how we like it. Hope you will like it too.

Sabudhana Khichdi

Sabudhana Khichdi is a popular Maharashtrian/Gujrathi breakfast made from tapioca pearls, peanut and an ideal fasting meal.


0/13 Ingredients
Adjust Servings


0/8 Instructions
  • Rinse Sabudhana once and soak with enough water just 1-1.5 cm water above the grain.This simple trick will prevent it from sticking to each other.
  • In a skillet, add oil. When it is hot add cumin seeds, finely chopped ginger, green chili, hing. Saute for few seconds until ginger starts changing its color. It doesn't have to be golden brown.
  • Drain Sabudhana and discard remaining water if any and then add it to the skillet. I skip this step as the water is usually absorbed by the tapioca pearls overnight and it looks plump and dry next day.
  • Add powdered peanut, cumin powder, salt, sugar and saute until Sabudhana turns translucent.
  • Add lemon juice, finely chopped coriander leaves, grated coconut, stir to combine and turn off the stove.
  • Serve it warm.
  • Recipe Notes
  • If using potatoes cut them into small cubes. Saute along with ginger, green chili until it gets cooked. Then continue Step 3.
  • You may omit Sugar or Coconut if need be. It is used to enhance the flavor. Sometimes I throw in some sprouts if I have it handy.

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