Ready to eat sabudana khichdi from -

Ready to eat sabudana khichdi from

Ready-to-eat sabudana khichdi from is made with sabudana pearls, boiled potatoes, roasted peanuts, and a few spices, and is one of the most popular fasting dishes. It is usually made on Hindu fasting days like Navratri or Mahashivratri or Ekadashi. I share a Maharashtrian-style recipe for a delicious non-sticky sabudana ki khichdi that I have been cooking for decades.

Ready-to-eat sabudana Khichdi makes a weekly appearance on our breakfast table! I love how easy it is to put together and it's a really filling breakfast that sets you up for lunch. Sabudana Khichdi is a dish that originated in the state of Maharashtra in India.

About the Sabudana khichdi

Sabudana also known as sago or tapioca pearls are made from the roots of the cassava plant. Another name for this plant is tapioca or yuca.
This is an easy and tasty snack and a delicious recipe to be made on fasting days. However, it requires some experience to make a khichdi in which the sabudana pearls are not sticking or have become lumpy.
When you make the ready-to-eat sabudana khichdi, you have to adjust the soaking time as per the type of tapioca pearls.
Just cover the pearls with water for a few minutes and you are done. Soak the Anaa pearls accordingly. The steps below describe how to test the sabudana pearls.
In this step-by-step version of sabudana khichdi, I am showing the overnight soaking method. However, please feel free to adjust the soaking time as per the quality of the tapioca pearls you have.
Khichdi is a snack that I grew up eating countless times. Carbohydrates are abundant and peanuts provide the only protein. Sabudana is rich in carbs and hence this dish makes for a filling snack.

How Did Sabudana Save Millions Of Lives?

Shardiya Navratri is around the corner and there is one thing that has to be there when we talk about this festival. Do you understand what we are talking about?

Yes, our beloved Sabudana. Sabudana khichdi paired with sweetened curd signifies Navratri in the happiest way it can. This dish is loved in all parts of the country but is made extensively during Navratri.  
Considered appropriate for vrat as it follows a strict onion and garlic base, sabudana khichdi is very simple and quick. It is often paired with a kick of green chilies and crunchy roasted peanuts that make it a super culinary indulgence.

Apart from having a delicious taste and texture, sabudana also has a long history of saving millions of people. In times of crisis, it has become the only source of sustenance. Let's learn more.
Though the preparation of sabudana is quick and easy, the preparation of its raw ingredients is quite a tedious task. This product is made from cassava root. Didn't you know, did you turn it off?

Most of us think that the consumption of sabudana is associated mainly with the northern and central parts of India. However, it was first introduced in South India, especially Kerala. But how did this cassava from Brazil get all the way to Kerala?  
As per some known legends, it all started somewhere around the 1800s when a severe famine hit the erstwhile Travancore kingdom. Ruler Ayilyam Thirumal Rama Varma with the help of his brother and successor Visakham Thirunal Maharaja adopted several measures to help the people cope with the famine. In order to revitalize a starving population, starchy produce was introduced as an alternative source of food. King Vishakham was aist and it was his discovery that helped the Travancore people survive the wrath of famine. 

Process of making sabudana khichdi at home

Soaking Sabudana

1. Rinse 1 cup sabudana or tapioca pearls a couple of times in running water until all the starch is washed away. You can use a colander while rinsing. Soak the sabudana in water. The water level should be 1 to 1.5 inches above the sabudana.
In the above picture, the sabudana pearls are already wet. Depending on the quality of the sabudana pearls, you can hydrate them overnight or for a few hours. I always soak them overnight since even after soaking them for 2 to 3 hours, they don’t soften.

2. To check if the sabudana has become soft or not, you should be able to easily press the sabudana and it should get mashed up easily.
If there is some hardness in the center of the sabudana, then pour a few tablespoons of water into the bowl. Cover and leave for 30 minutes more.
Note that the pearls must be thoroughly hydrated. If the center is hard the khichdi will not have a tasty texture as the sabudana will not cook well.

3. Using a strainer or colander strain all the water from the sabudana pearls well. Do strain very well as there should be no extra water in the sabudana. Keep aside.
Remember to drain the water thoroughly. Any water in the sabudana will make your khichdi mushy or pasty.

If you are in hurry having less time then you can prefer our ready-to-eat sabudana khichdi from which is healthy and full of nutrients.


Sabudana Khichdi is the best meal to maintain a healthy body and peaceful mind. And in this modern era, we don’t have enough time to prepare nutritious food at home. So we solve this issue of millions of people who want to maintain their health with nutrient & healthy food. You can buy ready-to-eat sabudana khichdi from our website

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