Sabudana khichdi is a simple Maharashtrian breakfast and fasting recipe made with soaked sabudana, potatoes, peanuts, and a light tempering of cumin, chilli, and ginger. This version includes both air fryer and stovetop methods so you can choose the one that works best for you. If you enjoy vrat-friendly recipes, also try Sabudana vada, Sabudana kheer, and Air Fryer Makhana Tikki.
The key to non-sticky sabudana khichdi is soaking the pearls correctly, draining them very well, and cooking only until they turn glossy and translucent. If you make vrat food, use rock salt and skip ingredients that do not fit your fasting rules.
Sabudana is made from tapioca or cassava. It is naturally gluten-free and is commonly used during Indian fasting days when grains like rice and wheat are avoided.
Jump to:
How to make sabudana khichdi in air fryer?
Ingredients for Maharashtrian style sabudana khichdi
- sabudana or tapioca pearls
- oil or ghee
- raw peanuts, lightly crushed
- cumin seeds
- green chilli, finely chopped
- grated ginger
- boiled potatoes, cut into small cubes
- rock salt for vrat, or regular salt if not fasting
- lemon juice
- mint or coriander leaves for garnish
- pomegranate seeds, optional
See the recipe card below for exact measurements.
How to soak sabudana for khichdi
Rinse the sabudana well 2 to 3 times until the water runs clearer. Then soak it in just enough water to cover the pearls by a little. Leave it for 4 to 6 hours or overnight, depending on the type of sabudana.
Before cooking, drain it very well. When soaked properly, the pearls should press easily between your fingers without feeling hard in the centre. If there is excess water left, the sabudana can turn sticky while cooking.
- Rinse sabudana well, soak in just enough water to cover, then drain fully once softened.
- Check one pearl by pressing it between your fingers. It should mash easily and should not feel hard inside.
Instructions for sabudana khichdi in air fryer
- Preheat the air fryer to 180°C (355°F). Add oil to the tray, then add cumin seeds, green chilli, and grated ginger. Let them warm for 1 to 2 minutes so the oil gets fragrant.
- Add the boiled potato cubes and crushed peanuts. Toss gently so the potatoes are coated in the tempering.
- Air fry for about 5 minutes at 180°C until the peanuts smell roasted and the potatoes look lightly golden at the edges.
- Add the soaked and well-drained sabudana along with rock salt or regular salt. Mix gently so the pearls do not break. If possible, spread the mixture in a shallow layer instead of piling it up.
- Air fry for 10 to 12 minutes at 180°C, stirring gently every 3 to 4 minutes. Lightly spray or drizzle a little oil if needed so the pearls do not dry out or stick together.
- Stop cooking once the sabudana turns glossy and translucent. Do not overcook, or the pearls may clump. If a few pearls still feel slightly firm, cover the cooked khichdi for 2 to 3 minutes to finish softening in the residual heat.
- Finish with lemon juice, chopped mint or coriander, and pomegranate seeds if using. Serve warm.
Instructions for sabudana khichdi on stove top
- Heat oil in a wide pan. Add the peanuts and cook on medium heat until lightly golden and crisp.
- Add cumin seeds, grated ginger, and chopped green chilli. Saute for a few seconds until fragrant.
- Add the boiled potato cubes and rock salt or regular salt. Mix well and cook for 2 to 3 minutes so the potatoes absorb the tempering.
- Add the soaked and well-drained sabudana. Mix gently and cook on low to medium heat for a few minutes, stirring carefully so the pearls stay separate.
- As soon as the sabudana turns glossy and mostly translucent, turn off the heat. Cover the pan for 3 to 5 minutes if needed to soften the remaining pearls.
- Add lemon juice and garnish with mint or coriander and pomegranate seeds if using. Serve warm.
Variations
- Nut-free option: Skip the peanuts if needed.
- Using roasted peanuts: You can use roasted peanuts instead of raw peanuts. Add them after the tempering so they do not overbrown.
- Coconut garnish: Add freshly grated coconut on top before serving.
- Pomegranate garnish: Add pomegranate seeds for a fresh and lightly sweet finish.
- Mint or coriander: Use mint for vrat-style flavour, or coriander if you are not making it for fasting.
- Vrat-friendly version: Use rock salt and ingredients that fit your fasting rules.
Storage
Sabudana khichdi tastes best fresh, but you can store leftovers in the refrigerator for 1 to 2 days. It may clump slightly as it cools.
Related links
Sabudana Khichdi recipe
Ingredients
- 1 cup tapioca/sago or sabudana
- 2 tablespoon oil need 1-2 tablespoon more for cooking on stove top
- ½ cup broken raw peanuts
- ½ tsp. cumin seeds or jeera
- 1 green chilli chopped finely
- 1 tsp. grated ginger
- 2 medium size potatoes boiled and cut into small pieces
- Rock salt or sendha namak to taste
- 1 teaspoon lemon juice
- Garnish: Handful of chopped mint leaves and pomegranate seeds
Instructions
Air Fryer Method
- Soak & Prepare Sabudana: Soak tapioca/sago for 4-6 hours in double the water. Drain excess water and rinse until clear. Set aside.
- Preheat Air Fryer: Preheat the air fryer to 180°C (355°F) for 3-5 minutes.
- Cook tempering : Add 1 tablespoon oil directly to the air fryer-safe pan or lined tray. Add cumin seeds, ginger, and chopped green chillies. Air fry for 2-3 minutes.
- Add Potatoes & Peanuts: Mix in boiled potato cubes and crushed peanuts. spray oil, Air fry for 5 minutes, stirring halfway for even cooking.
- Add Soaked Sabudana: Add drained sabudana and toss gently to coat with spices and oil. Lightly spray with oil to prevent sticking.
- Air Fry Until Translucent: Cook at 180°C for 10-12 minutes, opening the basket every 3-4 minutes to stir and spray a little more oil if needed. Sabudana should turn glossy and translucent.
- Rest & Garnish: Remove from air fryer, cover for 2 minutes to let it soften. Garnish with lemon juice, mint leaves, and pomegranate seeds. Serve warm.
Stovetop Method (Alternative)
- Soak tapioca or sabudana in double the amount of water for 4 to 6 hours.
- Drain excess water, rinse until clear, and set aside.
- Heat oil in a pan, fry peanuts until lightly brown.
- Add cumin seeds, allow them to crackle.
- Add green chilies and grated ginger, sauté for a few seconds.
- Add boiled potato pieces, cook for a few minutes.
- Add soaked sabudana, mix gently.
- Cook on low flame until sabudana turns translucent (3-4 mins).
- Turn off heat, cover for a few minutes.
- Garnish with lemon juice, mint leaves, and pomegranate seeds. Serve warm.
Video
Notes
2. The sabudana is soaked properly when one pearl presses easily between your fingers.
3. Do not overcook once the pearls turn glossy and translucent.
4. Stir gently so the pearls stay separate and do not break.
5. Use enough oil to lightly coat the sabudana, especially in the air fryer.
6. If a few pearls still feel firm after cooking, cover briefly and let the residual heat finish the job.
7. Sabudana khichdi tastes best fresh, but leftovers can be refrigerated for 1 to 2 days and reheated gently.
FAQs
Sabudana khichdi usually turns sticky when the pearls are soaked in too much water, not drained properly, or overcooked. Cook only until the pearls turn glossy and translucent, then stop.
After soaking, press one pearl between your fingers. It should mash easily and should not feel hard in the centre. Drain the sabudana well before cooking.
Yes, you can skip the peanuts if needed. The khichdi will still cook well, though the texture and flavour will be a little different.
Yes. If using roasted peanuts, add them after the tempering so they warm through without burning.
It is best served fresh, but you can make it ahead and refrigerate it for 1 to 2 days. Reheat gently before serving.
Reheat it gently in a pan or air fryer with a small drizzle of oil. Break up the clumps lightly and heat only until warmed through.
Food safety
- Reheat leftovers well before serving.
- Store leftovers in the refrigerator and avoid keeping cooked sabudana khichdi at room temperature for too long.
Geeta Chauhan says
This recipe is just how I make my sabhudana khichdi but with a sprinkle of freshly grated coconut
Before serving up. Its a very tasty dish to make as a comfort food!
It needs to be eaten hot as it cools it may become chewy.
Ramesh says
Simple to make