Friday, May 17, 2013

Sabudana Khichdi Recipe - Sago Khichdi

Sabudana Khichdi Recipe is popular vrat recipe with no onion and garlic.Sago Khichdi is so filling for breakfast or even as a snack. I saw this recipe in  a cookbook when I was having a pack of sago in hand so instantly tried it,. The crunch in the peanuts is the highlight of the recipe, do try this for yourself or for your kids.
Sabudana Khichdi

Sabudana Khichdi Recipe - Ingredients

Preparation Time : 15mins + soaking time | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast / Snack | Recipe Cuisine: North Indian

Sago - 1 cup
Potato - 1 big sized
Peanuts (de-skinned) - 1/8 cup
Coconut - 1 tbsp grated
Lemon juice - 1/2 tbsp
Coriander leaves - 1/2 tbsp chopped finely
Sugar - 1/2 tsp(optional)
Salt - to taste

To temper:

Oil / Ghee - 1.5 tbsp
Jeera - 1 tsp
Ginger - 1/2 tsp chopped
Curry leaves - 1 sprig
Green Chillies - 1 chopped finely
Sabudana Khichdi


  1. Rinse sago well with water and soak sago overnight with enough water just to immerse it well...Dont add more else it will become mushy.After the mentioned time if you see the sago must have absorbed the water well and if you press it with your fingers it will be soft, Set aside. Dry roast peanuts till golden brown then grind it coarsely just to break it into pieces, don't powder it.Sabudana Khichdi - Step1
  2. Pressure cook potatoes until soft for 4 whistles, cube them and make it ready. In a pan - heat oil and add the items under 'to temper' let it splutter.Then add potatoes along with little salt, give a quick stir.Then add the sago pearls.Sabudana Khichdi - Step2
  3. Keep cooking stirring it until the sago starts turning transparent.Take care not to mush it up and also make sure it doesn't stick to the bottom.Even if it starts sticking, just keep fluffing it up.Add crushed peanuts,sugar at this stage, give quick mix. Sabudana Khichdi - Step3
  4. Add lemon juice and garnish with grated coconut and coriander leaves.Mix well and switch off.Sabudana Khichdi - Step3
Serve hot either as a teatime snack or for breakfast! Sabudana Khichdi

My Notes:

  • Take care while adding water to soak sago...this is a very important step....if you add more water then it will become mushy.If you are soaking in the mrg then you can check it now and then, fluff it up inbetween this gives nonsticky sago.
  • Soaking time depends on the quality of sago some becomes soft even within 3-4 hrs so make sure to check it first.
  • Make sure you switch off and leave 5mins before lemon juice is added else there are chances for the upma to turn bitter.
  • Toss the sago well to avoid sticking to the bottom.
  • Dont choose the nylon variety sago....the other bigger variety suits well for this upma.
Sabudana Khichdi

Written by: SHARMILEE J


  1. Pretty clicks. I have never tried this.. Urs is tempting me to try :)

  2. love this sabudana upma, ur version sounds too delicious...inviting pics!

  3. This is one of my favourite. Actually adding sald after during end will avoid sago sticking to the bottom and retain its shape. Good for immediate energy.Just thought this tip will help beginners.

  4. i made this a while back too. TH doesn't like it but I enjoyed the mild and simple flavours.

  5. it has calorie sharmi ! thats the diff part i generally do not prepare unless or until i have no option !

    Photos are too good !

  6. Me and my hubby loves it and it has been a long time since i made this. Beautifully made and nicely cooked

  7. Sharmi please tell when to add sugar, at which stage?? While adding potatoes and salt ??

    1. I missed it just now updated it in the steps...add it along with peanuts


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