Sabudana Khichdi or javvarisi upma is a delicious savoury vegetarian dish made with sago. Find step-by-step pictures to make Sabudana Khichdi.
This fluffy sabudana khichdi is easy to make, and with the right preparation you can achieve a non-sticky texture in the dish. It is really one of those amazing dishes you can enjoy as a breakfast, snack or dinner.
Sabudana Trials and Tribulations
My favourite part of making Sabudana Khichdi is the use of very few spices and ingredients. That said, it is tricky to make because it can get thick and clumpy when not prepared properly.
Making non-sticky and fluffly Sabudana Khichdi is in the prep work and let me tell you that’s taken me years to get it right.
Growing up in a South Indian home Sabudana Khichdi wasn’t a regular feature. If and when it was made, it was a very simple version with no potatoes or peanuts. To be honest, it wasn’t a favourite.
Only when I went to Pune on a holiday in 2012 that I got a taste of the real deal. It is a taste that will stay with me forever.
I have had my fair share of failures while trying to get the sago to be non-sticky.
This recipe I have shared is what worked for me and each time the Sabudana Khichdi is fluffy and lip smackingly yummy.
- Rinsing the sago makes all the difference to the non-sticky and fluffy texture of the sabudana khichdi. Rinse to remove the starchy and powdery bits well. When you soak the sago, the water must be clear.
- Cooking sabudana khichdi in high heat can result in burning, which will compromise the flavour. Cook in medium to low flame to keep the flavour intact.
- Plan ahead in order to prep and soak the sago for dinner as that soaking helps in cooking the sabudana khichdi perfectly.
- If you don’t have roasted peanuts in hand, dry roast the peanuts until it is fragrant and crunchy. Depending on your preference, you could keep or remove the skin from the peanut.
- This recipe does not call for the use of chilli powder. However, if you like it add a teaspoon of it when cooking the potatoes.
- For a tangy flavour, squeeze juice from a small wedge of lime/lemon before serving.
- Curry leaves add a fantastic flavour. If you prefer, add a sprig of curry leaves after the cumin seeds.
- Ginger is another yummy variant in the recipe. Cut a ¼ inch piece of peeled & cleaned ginger into small pieces and cook it before adding the potatoes until fragrant.
- In traditional Maharashtrian recipes sugar is used. Sprinkle a teaspoon of sugar towards the end of the cooking process and mix before serving.
Fancy other Indian recipes?
- Sabudana/javvarisi/sago – 1 cup
- Ghee/ oil – 1 Tbsp
- Jeera/cumin – 1 tsp
- Coriander leaves – a few sprigs chopped
- Turmeric powder – ¼ tsp
- Boiled potato – 1
- Chopped green chillies – 1 Tbsp
- Roasted peanuts – 2 Tbsp and an addition ¼ cup for powdering
- Salt – As required
Prep for Sabudana:
- To make Sabudana Khichdi for breakfast, you will need to prep overnight.
- Rinse the sabudana in cold water 2 to 3 times to remove the starchiness.
- Once done, cover the sabudana with water for 1 or 2 hours.
- After 2 hours, drain the water completely.
- Cover and leave it overnight or for 8 hours. It will soak in the retained moisture.
- Grind ¼ cup peanuts into a coarse powder.
- Peel the boiled potato and cut them into small cubes or small pieces.
- Before preparing sabudana khichdi, add the coarse peanut powder to the soaked sabudana. Using a fork or spoon, mix the peanut powder and sabudana well. Keep aside.
- Heat ghee or oil in a pan.
- Add cumin seeds and fry them until fragrant.
- Toss in the chopped green chillies.
- Fry for a few seconds on medium flame.
- Add the boiled and chopped potatoes.
- Add salt and turmeric powder.
- Mix well and let it cook for 2 minutes.
- Add the roasted peanuts and cook for another 3 to 5 minutes on medium flame.
- Once the potatoes and peanuts are cooked, add the sabudana.
- Turn the flame to low heat and gently mix to combine the ingredients.
- Cover and cook the sabudana in low flame for 5 to 7 minutes or until the sabudana is soft and translucent.
- While it cooks keep stirring it intermittently to avoid burning at the bottom.
- Take a few pearls of sabudana and using your fingers check if you are able to mash it.
- If it mashes without much effort, the sabudana khichdi has been cooked.
- Once done, transfer to a serving bowl.
- Sprinkle coriander leaves and serve hot.