Farali sabudana khichdi | how to make sabudana batata khichdi | farali khichdi

Sabudana khichadi is an all-time favorite farali recipe made from soaked sabudana (tapioca pearls). This khichdi doesn’t use a lot of spices and that’s because it’s often made during the fasting season. It generally flavored with peanuts, chilies, cumin, and curry leaves. It is super simple, quick, gluten-free, and extremely delicious.

I tried this recipe much time at home, after many trials I learned a few basic things which should be kept in mind while making khichdi and they will always turn out perfect and non-sticky.

The key to making non-sticky sabudana khichdi  at home are;

  • Wash sabudana till all starch removed from it and water is completely clear.
  • Properly soaked sabudana easily mashed with hand.
  • Dry soaked sabudana for 20 minutes.
  • The addition of crushed peanuts absorbs all moisture from soaked sabudana.
  • Do not take more amount of oil to cook sabudana khichdi.
  • Cover and cook khichdi till all sabudana is completely transparent.

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Recipe card for sabudana khichdi

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine Indian
Servings 4 servings


  • 2 cup sabudana
  • 2 cup water to soak sabudana
  • ½ cup +2 tbsp peanuts
  • Salt to taste
  • 2 tbsp lemon juice
  • 2 tbsp sugar
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • 2 medium sized chopped potatoes
  • 6-7 curry leaves
  • ½ tsp ginger paste
  • 2 chopped green chilli
  • Some chopped coriander leaves


  • In a bow, take sabudana and wash it under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
  • Now soak sabudana by adding just enough water to cover them. Soak covered for 5-6 hours or overnight.
  • Sabudana will fluff up after soaking. Mash sabudana and check it is properly soaked or not.
  • Drain off excess water and dry sabudana for 20 minutes.
  • Meanwhile, roast peanuts and grind them into a coarse powder.
  • Add coarse peanut powder, salt, sugar, and lemon juice into soaked sabudana. Mix well.
  • Now heat oil in a pan, add cumin seed and chopped potato cubes. Cover and cook on low flame till potato becomes soft.
  • Add peanuts, curry leaves, ginger paste, and chopped green chili. Sauté it for 2-3 minutes.
  • Then add the coated sabudana to the pan and mix everything.
  • Cover and cook until the sabudana are bit translucent and well coated. Keep stirring occasionally.
  • Finally, add chopped coriander leaves and mix well.


  • Soak the sabudana just till they turn soft. Over soaking sabudana makes them mushy.
  • You can adjust spices according to your taste.

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