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Sabudana Khichdi- Sabudana Khichadi Recipe-Sago Khichadi

June 9, 2011 by PadhuSankar 46 Comments

I have not yet settled down in my new house, but did not want my blog to sleep. So prepared this quick Sabudhana Khichidi This is one of the most popular Maharastrian breakfast dish. It is also a fasting food as it is prepared on fasting days. It is simple and filling as it is rich in carbohydrates. Although very simple to prepare, the trick lies in soaking the sabudana or sago. If there is excess water, it becomes a rubbery mass and if there is less water it will turn out hard. It should be soaked to perfection. Today we will learn how to make sabudana khichdi following this easy recipe.

Sabudana Khichdi

Sabudana Khichdi


 Prep Time : 10 mins (excluding soaking time)

 Cook Time : 15 mins 
 Serves: 2
 Recipe Category: Breakfast
 Recipe Cuisine: Maharashtrian

   Ingredients needed

   Sabudana /Sago/Jawarisi -1 cup
   Roasted Peanuts – 1/2 cup
   Potato – 1 (or 2 small)
   Turmeric powder – a pinch
   Salt as required

   For the seasoning

   Oil/Ghee – 3 tsp
   Jeera/Cumin seeds – 1 tsp
   Green chilli – 2-3 ( finely chopped)
   Curry leaves – little
   Lemon juice to taste

Preparation

Wash sago /Sabudhana well until there are no powder left. Let it sit for 4-5 hours. Sprinkle water 2-3 times in between, fluff it and keep it closed.

Alternatively you can soak them in just enough water to cover the sago and leave it for 5 hours and then use it.

Another method – you can soak sabudana in plenty of water for 10 minutes. Then drain the water completely and leave it for 6-7 hours or overnight. Next day they will be soft, plump and separate and can be used to prepare khichdi.

Whatever method, you follow, see to it that the sabudana is soft like cooked rice.

Dry roast peanuts, remove the skin after it cools and dry grind it or pound it coarsely.

Boil potatoes, peel the skin and cut it into cubes.

Method

Heat oil in a pan, add cumin seeds, when it sizzles, add green chillies and curry leaves.

Then add boiled potatoes, turmeric powder and saute for 3-4 minutes.

Now fluff sabudana with a fork so that there are no lumps and add it to the above.

Add peanut powder and salt required. Mix well gently.

Cook on an open pan until sago turns translucent. Keep tossing it so that the sago does not form lumps.

Garnish it with coriander leaves, few drops of lemon juice and mix it well.

Serve hot with chutney or pickle or curd.

Sago Khichidi Recipe
More Maharastrian Breakfast Recipes

Aloo Poha

Kande Pohe

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Filed Under: Breakfast Varieties, Quick recipes, Uncategorized Tagged With: Khichdi Recipes, Maharashtrian Recipes, Sabudana-Sago recipes, Uncategorized, Upma Recipes




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Reader Interactions

Comments

  1. Rumana Rawat

    June 9, 2011 at 10:28 am

    I can never make this kind of khichdi.. looks very yummy:)

    Reply
  2. Sutapa

    June 9, 2011 at 11:21 am

    Your sabudana khichdi looks fabulous …I have to try your way, long before I tried but it turns very sticky!

    Reply
  3. Laxmi

    June 9, 2011 at 11:48 am

    Hope you settle down soon. Different recipe and nice presentation.

    Reply
  4. sonu

    June 9, 2011 at 11:52 am

    kichdi looks so perfect abd delish !

    Reply
  5. Ambreen

    June 9, 2011 at 11:58 am

    Very interesting recipe, never heard of Sabudana Khichdi. Nicely presented, Padhu!

    Reply
  6. Anjali Bapna Shukla

    June 9, 2011 at 12:24 pm

    This looks just so beautiful…ek ek daana khila hua.. 🙂
    Anjali
    Spice n Sugar Tales
    http://anjali-cooklog.blogspot.com

    Reply
  7. Prathibha

    June 9, 2011 at 12:49 pm

    Looks yummy..love this..:)

    Reply
  8. Suja

    June 9, 2011 at 1:48 pm

    Healthy and delicious kichidi..looks very yummy..

    Reply
  9. Priti

    June 9, 2011 at 1:53 pm

    Yum ..I like this ..yours looks perfect

    Reply
  10. SravsCulinaryConcepts

    June 9, 2011 at 1:55 pm

    nice and wonderful khichidi!!

    Reply
  11. Madhu

    June 9, 2011 at 2:58 pm

    Looks so yum Padhu. I still need to get a hang of this as mine becomes a bit mushy.

    Reply
  12. Hamaree Rasoi

    June 9, 2011 at 4:37 pm

    Very healthy and delicious looking khichdi. Excellent preparation.

    Deepa
    Hamaree Rasoi

    Reply
  13. S.Menaga

    June 9, 2011 at 5:06 pm

    கிச்சடி சூப்பரா இருக்கு…

    Reply
  14. Vimitha Anand

    June 9, 2011 at 5:30 pm

    I have tasted this from one of my friends tiffin box and loved it… Looks yum…

    Reply
  15. Priya

    June 9, 2011 at 6:37 pm

    Feel like finishing that whole bowl,thats soo filling,healthy and delicious..

    Reply
  16. Mina Joshi

    June 9, 2011 at 7:16 pm

    I love this dish. Great for a quick snack.

    Reply
  17. Swathi

    June 9, 2011 at 7:20 pm

    Sabudana kichdi looks delicious.

    Reply
  18. Sobha Shyam

    June 9, 2011 at 8:02 pm

    looks very delicious..a great recipe..

    Reply
  19. Sensible Vegetarian

    June 9, 2011 at 9:25 pm

    Perfectly done. Looks so delicious.

    Reply
  20. kothiyavunu.com

    June 10, 2011 at 12:34 am

    Tasty sago khichidi..

    Reply
  21. Chitra

    June 10, 2011 at 1:22 am

    new recipe to me ,will try it .bookmarked!!

    Reply
  22. divya

    June 10, 2011 at 1:36 am

    Finger licking good,drooling here..spicy and delicious khichidi..

    Reply
  23. Yummy Team

    June 10, 2011 at 6:42 am

    Delicious khichdi..

    Reply
  24. Zareena

    June 10, 2011 at 9:11 am

    This dish looks perfect and yummy. Just tried once and loved it so much.

    Reply
  25. Rinku Naveen

    June 10, 2011 at 10:02 am

    Very quick and yummy snack.

    Thanks for dropping by and leaving a lovely comment.

    Reply
  26. Babli

    June 10, 2011 at 10:09 am

    Wonderful and different version of preparing khichdi. Looks delicious and yummy.

    Reply
  27. Prathima Shivraj

    June 10, 2011 at 11:40 am

    My favorite kichidi, looks delcious and inviting.

    Reply
  28. Suparna

    June 10, 2011 at 8:06 pm

    you've made it perfect and fluffy, getting it right is a skill in itself 😛 nice clicks 😛

    Reply
  29. Mugdha

    June 11, 2011 at 6:46 pm

    hi dear, thanks for visiting my blog…u 2 hav an wonderfull blog wid lotss of recipes..happy to follow you and hope to c u at my blog again.
    have a wonderful day..:)

    Reply
  30. Nitha

    June 11, 2011 at 8:32 pm

    i lovee this khichdi.. learnt this from a maharashtrian friend of mine..

    Reply
  31. Prathima Rao

    June 12, 2011 at 10:59 am

    Makes for a delicious & healthy breakfast!!!
    Prathima Rao
    Prats Corner

    Reply
  32. Sukanya Ramkumar

    June 13, 2011 at 3:35 am

    That looks delish…. Nice recipe….. YUM!

    Reply
  33. Prabha Krishna

    May 18, 2012 at 6:24 am

    One suggestion to all those who are trying to make this is : pls buy the best variety sago ( otherwise it will become like a gooey kitchdi) and sprinkle very little water with your hands when the sago is in the kadai to prevent it from sticking . thank you.

    Reply
  34. Shyam and Kavin

    October 14, 2013 at 6:10 am

    Padhu, I am from Pune. I am fan of your recipes and regular visitor to your website. I learnt to make Sabhudhana kichdhi and Poha after coming here and now, these are one of the weeks breakfast dishes in my house, other than idli and dosa. My family love them.
    One small comment- while preparing for fasting, they dont add jeera or turmeric in Maharastra- it is taboo. Curd with sugar is classical sidedish for Saboo kichdhi.

    Reply
  35. namrata

    February 5, 2014 at 9:18 am

    Dear Padhu,

    Nice presentation. I make this khichidi during my fastings. I dry roast the sabudana for about 3-4 minutes and soak it for 15 minutes. Then drain the water and keep it for 4-5 hours. This way the sabunda remains separated and does not become soggy. This was taught to me by a maharastrian and I wanted to share it with you.

    Reply
  36. Unknown

    December 4, 2015 at 6:56 am

    I tried but for me it came like a crispy sabudana..:-(
    At night I soaked it in a water for 15 mins and drained. I kept that for 10+ hrs. But still it was hard. I did not notice and cooked..Please tell me what went wrong in my case…-PRAVEEN RAO…PUNE

    Reply
    • Padhu Sankar

      December 6, 2015 at 6:42 am

      When you press the sabudana, it should be soft .When you press it and see it should be soft. If it is not soft, then you have to sprinkle some water and keep it aside.

      Reply
    • Unknown

      December 6, 2015 at 12:25 pm

      Ok, Thank you..!

      Reply
  37. Unknown

    July 15, 2016 at 11:57 am

    Very yummyyy

    Reply
  38. Vatsala Pavan

    August 28, 2016 at 11:52 pm

    Sounds yummy, will try soon.

    Reply
  39. kribha

    February 22, 2017 at 1:55 am

    Is there an alternative for peanut powder? My son is allergic to all kinds of nuts, and coconut.

    Reply
    • Padhu Sankar

      February 22, 2017 at 12:01 pm

      You can skip that or try adding little pottukadalai (fried gram)

      Reply
  40. Lakshmidevi

    June 6, 2017 at 3:01 am

    Yesterday , for ekadashi fasting I tried it. Came out well.

    Reply
  41. boooo

    July 25, 2017 at 1:51 am

    I tried this recipe two to three times as per your instructions it came out well and delicious

    Reply
  42. Unknown

    April 11, 2019 at 3:46 pm

    I regularly try your recipes and comes out very well. But this javvarisi upma was a flop. It turned out to be sticky without any palatable taste. Javvarisi vadam maavu is better than this.

    Reply
    • PadhuSankar

      April 13, 2019 at 7:09 am

      Maybe it is due to the sago quality. What sago did you use. It will not be sticky if you soak them in enough water. They will absorb the water, swell and turn soft.

      Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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