Sabudana Khichdi is one of my favorite dish to have during fasting. If you dont know, we Indians fast during some festivals like navratri / mahashivratri to show our love & respect to God & we are allowed to eat fruits & certain dishes only.

I have attempted to make this many times , but all the time it used to be sticky or lumpy. So I went to my master (mother) to know what is the secret of her recipe. So, I would say that it though it requires a certain amount of practice before you master the art of making them perfect all the time but I hope my recipe will help you reach your goal fast & in fairly easy way.

Prep Time: 10 Mins

Cooking Time: 10 mins
Recipe Level: Easy to Intermediate
Spice Level: Medium
Serves: 2 People
Shelf Life: Best to have fresh. Can be eaten upto 2 days if kept in cool temperature.
Serving Suggestion: Traditionally with sweet yogurt or Coconut chutney & hot tea


1 Pan with wide mouth/wok

1 Bowl


  • 1 Cup Sago seeds
  • 1 Medium size boiled potato -cut into cubes
  • 1/3 cup crushed roasted peanuts
  • 2-3 Green chilli- chopped
  • 1tbsp Ghee (clarified butter)
  • 1 tsp Jeera/ Cumin Seeds
  • 1 tsp Red Chilli Powder (Adjust as per taste)
  • 1 ½ tbsp Salt (Adjust as per taste)
  • 1 Lemon


SAGO SEEDS – Wash Sago seeds 2-3 times & soak overnight or 3-4 hrs minimum. This is the tricky part. If added more, they will turn out to be too soggy. Practice 2-3 times & you will know how much water you exactly need. I keep 1/2″ water above the sago seed level.

PEANUTS – Dry roast peanuts & crush them using mortar & pestle or mixer grinder. (need to be coarse not powder).


  1. Heat ghee in a kadhai /pan & add cumin seeds
  2. Add curry leaves & green chilli & fry for 30sec (I ldidn’t have curry leaves so didn’t add)
  3. Add potato & salt & fry for 1-2 minutes.
  4. Add sago seeds & cook them for 1-2 min or till they become translucent & turn off the heat.
  5. Add red chilli powder , lemon & crushed peanuts & mix well.
  6. Garnish with coriander leaves.
  7. Serve hot with some sweet yogurt, coconut chutney & some tea.



  • Soaking sago seeds is the most tricky part in entire recipe. Wash them 2-3 times & fill half inch water. Incase it is soggy, reduce water to 1/4″ next time.
  • Use a little big type of sago seeds not the small ones.
  • Lemon juice & peanuts helps them not to stick too much. You can increase the amount of peanuts if you like.
  • Turn off the heat as soon as they become translucent as overcooking might make them lumpy.

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