Sabudana Khichadi (साबुदाणा खिचडी)

Sabudana Khichadi (साबुदाणा खिचडी)

  • 2 cup sabudana
  • 2/3 cup ground peanuts
  • 4 tbspoon Ghee
  • 1 potato
  • 1 tsp Jeera
  • 3 Green chillis
  • 1 tsp Sugar
  • Salt to your taste


  1. Roast peanuts on medium heat, then remove skin and grind it in a mixer to make course powder (दाण्याचे कूट)
  2. Wash 2 cups Sabudana then Soak it in a pot with water. Make sure that the water level is at least 1 inch above the level of the Sabudana. Let the sabudana soak overnight
  3. Sabudana will absorb all the water, but sometimes some water will be left over depending on the type of Sabudana you buy. In that case, put the sabudana in a strainer for 1/2 hour to drain the extra water. At the end all the seeds should be soft, separate and should not stick to each other
  4. Peel 1 potato and cut into small pieces
  5. Heat 4 tbspoon Ghee in a thick bottom Kadhai on medium heat. When the ghee melts and becomes hot, add Jeera, green chillis and potato
  6. Let the potato cook till it becomes soft by covering the pot
  7. Add Sabudana, 2/3 cup ground peanut powder, salt to taste and 1 tsp sugar to the Kadhai, mix it well and cover it
  8. After 2 minutes, stir the mixture and cover it again. Repeat this process for 5/6 times until the sabudana becomes soft and the color changes as shown in the picture below

Serve Sabudana Khichadi with curd and along with other Upawas dishes. See recipes for Upawas Batata Subji, Ratalyache Kaap and Shengdana Aamti

4 Comments on Sabudana Khichadi (साबुदाणा खिचडी)

  1. anagha soman // April 15, 2015 at 8:58 am // Reply

    सगळे पदार्थ मस्त आहेत. बघुन खावेसे वाटतात. उपासाचे थालीपीठ पण रेसिपी टाक.

  2. Thanks for the detailed instructions . Will try very soon.

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