Sabudana Khichdi – Spiced Tapioca (Sago)

Sabudana Khichdi is a popular dish from Maharastra, India. Made from tapioca (sago), this sabudana khichdi recipe is a wonderful blend of flavors — sweet, tangy, spicy, balanced to perfection. It makes a mouth watering brunch or lunch item and is often enjoyed during times of fasting.

Soaking Time: Minimum 2 hrs up to 8 hrs.
Prep Time: 10 minutes
Cooking Tiime: 15 minutes
Serves: 4-5

Ingredients:

Sabudana (Tapioca/Sago) – 2 cups, (washed and drained)
Water – 1/2 cup
Salt – to taste
Lime Juice – 3 to 4 Tbsp (to taste)
Sugar – 2 to 3 tsp (to taste)
Powdered Roasted Peanuts – 1 cup or to taste
Oil – 2 Tbsp
Ghee – 1 Tbsp
Cumin Seeds – 1/2 tsp
Green Chillies – to taste, finely chopped
Whole Peanuts – 2 Tbsp
Potato – 1 med, peeled and chopped in thin pieces.
Shredded Coconut – 1/3 – 1/2 cup
Cilantro Leaves – 10 sprigs (leaves only)

Method:

1. Wash, drain and soak Sabudana in 1/2 cup of water (covered) for minimum 2 hrs or up to 8 hrs. Toss with a spoon occasionally.
2. Mix Salt, Sugar, Lime Juice and Powdered Peanuts into the soaked sabudana.
3. Heat Oil and Ghee in a medium non-stick pan.
4. Add Cumin Seeds and let them splutter.
5. Add chopped Green Chilies and Whole Peanuts. Cook for 1 minute.
6. Add chopped Potatoes and Salt. Cook uncovered until potatoes are tender.
7. Add sabudana mixture to the potatoes and mix well.
8. Set stove to low, cover and cook for 1-2 minutes. Check and adjust Salt, Lime Juice and Sugar.
9. Add Shredded Coconut and chopped Cilantro Leaves and mix.
10. Keep stirring every 1-2 minutes and re-covering the pan. Sprinkle a little water if the sabudana look like they are drying out.
10. Total cooking time will be approx 8-10 minutes.
11. Serve hot.

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99 thoughts on “Sabudana Khichdi – Spiced Tapioca (Sago)

  1. ur recipe is really good ,but i would like to share my version also, i also add little bit of pepper and 1/2 teasppon of grated ginger or ginger juice,because sabudana sometimes cause indigetion so these two things are digetion and tastes also very good,after all its everyones own prefrence.

  2. Hi Hetal and Anuja!

    I loved this recipe, followed it to the T & it turned out very well. I enjoyed eating it. I have made this recipe earlier but the recipe that you guys have shared is just perfect. I’m a big fan of your method of cooking and all the delicious recipes that you guys have shared. I have tried a couple of them and they have all turned out very well and my folks have relished it a lot.

    Thanks very much! I truly appreciate all your efforts.

    Deepthi

  3. Hi Hetal and Anuja,

    Hey Girls! Trust me you are doing a wonderful job. I live in Doha,Qatar and am a teacher by profession. I am passionate about cooking and have tried a couple of recipes of yours.The results have been amazing! Infact it was quite recently tnat I learnt about your website, but am already a fan of your show.Keep up the good work !
    Hema

  4. Dear Hetal and Anuja

    I like sabudana kichidi a lot, but I have not succeeded making it well even for once. I am sure your way of making it would turn out great.I am a South Indian and using sabudana is very limited in our cooking, but I love to cook different kinds of food so that we get a nice change.
    Is there any specific brand of sabudana to ask for? The ones I get from Indian stores disintegrate while soaking and some of them still remain hard. Pl. help me.

    Subha.

  5. hey guys..i just made this khichdi… n followed ur directions to the T..it turned out gr8.. Thank you very much once again.. really appreciate your work!!

    1. Hi Mobina,

      The groundnuts really add the authentic flavor and texture to this dish. However, if absolutely cannot have them, you can leave them out.

  6. Hello Anuja and Hetal,

    WOW! This was a double treat for me and my mother. I’ve always loved this dish, but I’ve had variations of it. So I decided to watch the version you were showing so I could try it out. But the real surprise for me was when Shaiwalini appeared on screen. She’s my cousin sis!!! I was totally not expecting it. So I immediately sent the link to my mum in the UK and she was pleasantly surprised as I had not mentioned Shawalini would be appearing later in the video.

    Thank you for such a great website and excellent recipes! I wish you continued prosperity and success.

    Shailendra.

  7. Hi Hetal and Anuja

    It’s really wonderful to watch your videos. They are simply great! πŸ™‚ I always spare some time to look for easy recipes.

    Here’s a small tip for cutting the onions without a tear. Peel out the skin and make four pieces of the onion and put it into a bowl of water (drain the water and slice/chop it as per the need) or also we can cut the onions under running water and there u have easy onion cutting without a tear.

    Try this out! it works wonders!

    Thanks for adding a “pinch of spice” to our life πŸ™‚

    Bye Hetal and Anuja

  8. Hi Anuja and Hetal,
    Have you ever thought of sending one of your videos to the Food Network? Your show would be great and would de-mystify Indian cooking greatly to people in the US. You guys are great and should consider filming with an audience (local of course). I love your shows, and you have helped me so much in learning to cook Indian food. You are both great, and I LOVE your orange spatula! It’s like your “signature”.

  9. Hi Hetal/Anuja:

    I tried making Sabudana khichdi and it turned into the biggest disaster ever! I soaked the Sabudana for 2 hours as per the instructions, in plenty of water. Everything was okay until saute-ing the potatoes and spices. However when I drained the Sabudana and added it to the potatoes, all the sabudana’s disintegrated/ broke apart and it literally became like a big pot of Sabudana MUSH within minutes. Like sticky gooey mush “KHICHU” type consistency. I dont know what went wrong, but ladies, “Please help!!” ! πŸ™

    Thanks in advance,
    A

  10. Hi Hetal & Anuja,

    As always I’m a huge fan of your website and I turn on your videos whenever I’ve some free-time. It is a great way for me to learn new stuff and the way you guys present is exceptional!Its very thorough, neat, professional yet funny at times. Both of you are doing an amazing job!

    Now, I am a Bengali and my husband is from Maharashtra. I don’t know many of the traditional Maharashtrian dishes and would like to cook some with the help of your website. If you both could please upload or share some of other Marathi dishes, that will be very much appreciated.

    Thanks very much!

    -Deepa

    1. Hi Deepa,
      We have a few on our website and do keep different regional recipes in mind…will be doing lots more in the future πŸ™‚
      Here are a few that I can think of:
      Varan
      Pitla
      Sabudana Khichdi
      Vada Pav

      Thanks for the feedback πŸ™‚

      1. Thanks Anuja! I’ll definitely try those ones. Hoping to see more of your lip-smacking Marathi recipes in the future πŸ™‚

  11. i have one “kharvas” receipe , i want to share it with u…where can i put it? it’s a sudo kharvas actually, for outside indians

  12. Hi Hetal & Anuja

    You girls are GREAT! I love the way you passionately describe each step to your recipes! It is so easy to understand and learn from your recipes & tips!

    I have tried many receips from your site and they have always turned out be a SUPER HIT!

    I love food but wasn’t always an enthuse cook. But learning from you girls has given me the courage in trying new and fantastic recipes!
    πŸ™‚

    You girls are doing a really really FAB job! Keep it up! You definitely add a “pinch of spice” to my life!!! :o)

    SHOW ME THE CURRY ROCKS!

    Your’s truly,
    BIGGEST FAN.

  13. Originally from Bombay, So this is one of my favorite things to eat especially with buttermilk. Thank you for the recipe.

  14. hi Anuja n Hetal,

    Again, very easy n great recipe ..i tried adding a lil turmeric that was well came out fair πŸ™‚

    Smiles,
    Shabnam

  15. Hi Hetal and Anuja,

    This is a great recipe. I tried to make this at home, but the tapioka is very hard and sticky that I couldn’t eat this anymore. (By the way, I soaked them for a couple of hours). So, can you please tell me about that?

    1. Hi Sumon,

      We have noticed that the longer you soak it, the better. Also, I personally have bought sabudana from the store and it’s just either bad quality or old and not matter what I do, it won’t come out good πŸ™
      Try soaking it longer next time and see if that helps!

  16. oh my God, I am cracking up reading comments about spatula.

    anyways, try the khichdi with yogert. it tastes sooooo yummy.

  17. I want to know where did u buy your spatula from. My mom saw your show and she’s more interested in your spatula more than your recipe ;)….so please, tell me where did you buy it from. Because i bought one long time ago similar to yours and it couldn’t take heat but yours does..so please advice. Thank You!!!!

    1. Hi Ami,

      The spatula was bought from a dollar store long time back and we just love it and can’t seem to find them anywhere anymore.

      Bottom line is that you need to look for a soft spatula that is heat resistant otherwise it will melt.

  18. Whenever, i tried making this dish..it always comes out very sticky so i end up making sabudana vada but i have to try this way..because this is the way my mom used to make it in india and it would come out like urs and here in america it just doesnt work. I have to try it your way..wish me luck!!!!
    Again, good job ladies..

  19. i really love the grinder (white with separate stick) whatever you call it. I can’t find it anywhere. did you purchase from india? I have seen it in coupld videos to crush saffron.

    1. Hi There,
      The “mortar and pestle” can be bought at any kitchen store. Here in the US, it is available at Bed, Bath and Beyond, Walmart, Ikea.
      Hope that helps πŸ™‚

  20. Hetal & Anuja

    keep up the good work. i love your utnesils, plates, bowls. i love your recipes. i always wondered where you purchased nice plates, bowls in different shapes.

  21. who so ever you are stop making this kinda of silly comments okÒ€¦i am a big fan of hetal and anuja’s receipesÒ€¦and y u keep posting your stupid comments,, thats bullshitÒ€¦.stop it now!!!!!!!!!

  22. ya, i have noticed it in alot of videos. they change cooking pots, plates, bowls but not the utensils. anyways both are doing good. I just hope they add more recipes couple times aweek. Now, i look forward to every tuesday since they post new recipes on tuesdays.

    1. who so ever you are stop making this kinda of silly comments ok…i am a big fan of hetal and anuja receipes…and y u keep posting your stupid comments,, thats bullshit….stop it now!!!!!!!!!

  23. Guys, can’t believe you are getting some many comments for orange spatula! Anyway, after seeing this page, I am thinking that it is boring! I think I will start noticing it now onwards …. LOL

  24. Hetal and Anuja,

    Like always,ur recipe is perfect.Can I request for a recipe with panchpuran that bengalis use so frequently..say Aloo postho or Parval …Please…PLease!!!!

    Thanks in advance

  25. Hi Hetal and Anuja

    Nice recipe. I make it the same way .. just wanted to add that one of my maharashtrian friend had told me to add a tablespooon of ghee along with the lime juice after the khichdi is fully done and keep it covered for 3-4 minutes on low flame. It smells and tastes really good.

    Regarding the orange spatula … that looks really attractive and nice .. every time I see that I wished I had one of that … forget those nasty comments .. and keep going .. GREAT WORK. This site is a BOON for me and many many others.

  26. hi
    hetal n anuja

    i love ur all recipes and i hav tried out so many of them n it turned out so good… m big fan of ur website…

    hetal today u r lookin beautiful n very natural…. u know sometimes u do so mch foundation n very dark lipstick, doesnt suit on u that much(m not ur enemy or not jealous of u) m jst giving u advise as a friend plz dont mind….

    hey plz post some achaar recipes….

    garlic ginger pickle,
    athela marcha, athela gajar

    thanks

    1. Actually, in one of the videos I thought both of them had dark lipstic and it didn’t suit them. Anyway, you guys look good with minimum makeup.

      Its your sometimes happy and sometimes “busy cooking” personalities that we love. You guys are great just the way you are.

  27. Hello,
    Love all your recipes including the tools used by you. I do have a question what peanuts did you use? Honey roasted or sweet/ salty? Please confirm. Thank you.

    1. I think that depends on your taste. In general, unsalted is better as it will not add additional salt or sweet to the dish.

    2. Hi Sue,

      For the seasoning, we used raw unsalted peanuts. For the ones we crushed, we used roasted and salted peanuts (only because we like salt…if you prefer less salt in your cooking, you can use unsalted).

  28. Hi Ladies

    I am one of your non-Indian fans. I admire you both, and I love your orange spatula as well. (lol) I too have had one utensil I favor on certain pans in my household. Your recipes are delicious and your presentations are so clear and organized. I think your idea of of showing Indian cooking demos on the internet is brilliant. I’ve taken a few (expensive) cooking classes locally, but yours are free! How good is that? Simply grand. Keep on keeping on. Hugs

  29. I offen make Sabudana khichadi and i am gujju too, i also used boiled potato and i also do use curry leaves, it give a wounderful aroma. I also agree with you as you mention in your video this khichadi has intense flover more sweet and sour and spicy at the same time. My husband likes with plain yogurt with it.

    I am a big fan of your show!!!! recently made quick Kalakand, my husband loved it!!! but i still have one question, after cooking several minutes in microwave does it gives any texture to riccota or not? either way it was sold out in my house!! Great job

    Bela

    1. Hi Bela,

      After cooking in the microwave, the ricotta becomes more granular than when its uncooked. For the kalakand, it works great.

      1. thanks Hetal for your quick reply. When i made Kalakand i get texture in top but not on bottom and in between. Is it ok or i did something wrong?

        Have a great weekend!!!

        Bela

        1. Hi Bela,

          One of the reasons we microwave for 2 mins at time near the end is to get even cooking. Microwaves tend to cook very unevenly so taking it out and mixing it around really helps with that.

  30. Hi Hetal and Anuja,
    I love your SMTC site! You guys are doing such a good job…thanks for all your recipes.
    In my family, we love sabudana khichdi but for some reason mine always turn out rubbery or slightly undercooked here in the US. I have always wondered if its the sabudana we get here or what..lol. I am going to try your version. The way I make it is by using boiled potatoes ( I am a gujju..if that matters)but thats how my mom used to make. And of course we don’t use coconut but I will definately try your version..it looks delish!
    BTW..I love your orange spatula no matter what anyone says..infact I have always wondered where you got yours from. Care to share?

    1. Hi Abb,

      I am a gujju too πŸ™‚ and my mom always boiled the potatoes as well. However, I preferred Shaiwalini’s way because the potatoes tasted a little more flavorful cooked in oil and they probably absorb a lot less oil/ghee.

      Regarding the spatula, we absolutely love it but we got it from a dollar store many years ago and can’t seem to find it anymore πŸ™

  31. hi,
    i really like u r site, which is really simple and clear to understand, i really like anuja, with her beautiful smile, which makes the vedio, watch with great interest.
    sabudan khichadi..i have made it , and its very nice.
    pls do add more such recipees in future.
    all the best
    nisha patel
    london]

  32. wow ! what a great reciepe again !
    thank you very much smtc..hetal and anuja..
    you guys are amaizing ! and the best !
    keep up the great job!

  33. It’s in fact a tricky recipe. You know I have made this so many times, but half of the times it’s ok-ok, and half of the times, it’s great. Never knew exact reason for that. But, I think now I know that sabudana are supposed to be kind of dry. Mine alway had somewhat higher moisture content than yours. Next time, I will try making with less water.

  34. nice recipe

    i’ve been making this for 3 years now and the sabudana is not dry at all
    i soak for for 3-6 hours.they’re always sticking together….urs were so dry.wonder why

    1. depends on the soaking part, if you soak with less water its dry and more water makes it sticky. dry tastes better.

    1. With all due respect I think this is a very unfair comment, instead of judging other people please try to be appreciative of what SMTC is contributing..

    1. Like we said before….we LOVE our orange spatula and CAN’T do without it. Wondering what you have against our orange spatula… πŸ™‚

    2. looks like someone is really jealous of smtc ! trying very hard on giving unfair comments ! you need to stop making rediculous comments and spreading all nagative vibration in this such a great smtc.

    1. Hi Ami,

      Hope you got our email…we’re in the process of trying out your recipe for black bean burgers. Please have patience. πŸ™‚

      1. I am patient…for some reason Anonymous is not…I am just waiting until whenever you guys get time..not in a hurry..

  35. I agree to what Aarya has said, the curry leaves amkes a difference, it just gives that wonderful aroma to the khichadi. I make this recipe without sugar and on the spicy side, but it still tastes good. Would love to try your aspect of recipe too.

  36. I tasted it at my friend’s place one time and loved it but I myself never got this right!
    I will follow your instructions and give it another try! Thanks.

  37. Hi Hetal and Anuja,
    I’m from Pune originally and this recipe is very close to my heart. I love it. Just one thing more, we also add curry leaves. It gives a wonderful taste.
    Have a great day.

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