Sabudana Khichdi

Sago is known as Sabudana in Hindi and Javarisi in Tamil. It’s made from tapioca roots. It’s rich in protein and helps in reducing blood pressure and easy to digest.

Many have Sabudana khichdi while fasting as its nutritious and light on the stomach. It is also introduced as first solid foods to infants.
I started both my kids on solid foods with sabudana ( sabudana porridge) only.

I made this Sabudana Khichdi for breakfast few days back. Sabudana Khichdi is a speciality from the Maharashtrian cuisine.
I learnt this recipe from my dear friend Asawari during our stay in Muscat.

Generally potatoes are added in this Khichdi which I did not do it today. Also, I have used rice flour to coat the sabudana so that it remains separate while cooking.

I had made this specially for my son, Arjjun as its one of his most favourite. The Khichdi came out really well and it was pleasure to see him enjoying his meal:)



Sabudana ( sago/ javarisi) – 1 and 1/2 cups
Onions – 3-4 medium sized
Green chillies -3-4
Curry leaves – 2 sprigs
Cumin seeds ( jeera) – 1 tsp
Hing ( asafoetida/ perungayam) – 1/8th tsp
Roasted peanuts – 3/4th cup
Rice flour – 3 tsps
Salt to taste
Oil – 2 tbsps


Wash and soak the sabudana overnight or 8 hrs.

Drain the soaked sabudana. When its completely drained, add rice flour to it and mix gently so that the sabudana is coated well with rice flour.


Grind the roasted peanuts along with salt to taste to a coarse powder.


Peel, wash and chop onions finely.
Wash and slit the green chillies.
Wash the curry leaves.

Heat oil in a pan. Add the cumin seeds. When it starts crackling, add the green chillies, curry leaves and hing. Sauté for few seconds and then add the chopped onions.
Sauté till the onions turn golden.

Now add the sabudana and mix well. Cover and cook till sabudana is cooked well and turns translucent. Stir in between gently.

Once the sabudana is cooked, add the coarsely ground peanuts and mix well. Stir for few mins and let it rest for few mins.
Serve the Khichdi hot:)