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a plate full of sabudana khichdi, with a bowl of roasted peanuts, and a bowl of yogurt on the side

Maharashtrian Sabudana Khichdi

step by step recipe for making sabudana khichdi - maharashtrian style, with tips on how to make it non sticky
Course Breakfast
Cuisine Indian, Maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 699kcal


  • 1 cup sabudana
  • 1 cup water for soaking
  • 6 tbsp roasted peanut powder
  • 3 tbsp ghee or oil
  • 1/2 tsp cumin seeds
  • 8 curry leaves
  • 2 green chillies chopped/sliced
  • 1/4 cup peanuts with / without shell
  • 1/2 cup diced boiled potatoes
  • 3/4 tsp salt divided
  • 3/4 tsp sugar or jaggery powder
  • 1 - 1.5 tsp lemon juice
  • 1/3 cup chopped coriander leaves for garnish


Soaking Sabudana

  • Rinse the sabudana well till the water runs clear, to get rid of all the excess starch.
  • Soak sabudana in water overnight. I use 1 cup water for 1 cup sabudana. But the exact quantity of water needed might vary just a bit based on the quality of sabudana. Much like the exact soaking time might vary depending on the kind / type of sabudana you use. (see notes 1-3)
  • After the soaking period is done, try to smash a couple pearls of sabudana between your thumb and your index finger. If it smashes easily, the sabudana is soaked well. (see note 4)
  • Drain any excess water from the sabudana using a strainer.

Preparation for Khichdi

  • Transfer the soaked and drained sabudana in a bowl, and mix in roasted peanut powder. This will help keep the sabudana pearls separate, and add a burst of flavor too. (see note 5)
  • Cut/ dice boiled and peeled potatoes in small cubes, and keep ready. (see note 6)

Making the Khichdi

  • In a pan, heat up a little oil/ghee, and add in the cumin seeds, and wait till it crackles, before adding chopped/slit green chillies and curry leaves.
  • In a couple of minutes, when the curry leaves start getting lightly roasted, add in the whole peanuts, and roast them for 3-5 minutes, till they get well roasted.
  • Then add in the chopped / diced boiled potatoes, and a little bit of salt (to season at every stage), and saute them for 2-3 minutes.
  • Next add in the sabudana that is mixed with the peanut powder, sugar / jaggery powder, the rest of the salt, and lemon juice, and give everything a quick mix.
  • Cook covered on medium low flame for 3-5 minutes till the sabudana is translucent. DO NOT over-cook or over-stir.
  • Garnish with chopped coriander leaves, and serve HOT.



  1. I prefer (and recommend) to soak the sabudana in a small deep container, instead of a wide bottom one, where the water may not completely cover the sabudana.
  2. Depending on the quality of your sabudana, you might need to soak 1 cup sabudana with ¾ cup-1 cup water. But no less than ¾ cup and no more than 1 cup water for 1 cup sabudana.
  3. Again, depending on the quality of the sabudana, the soaking time needed can vary from 4-6 hours to 8-10 hours. Experiment with the kind of sabudana you have.
  4. If you find that the sabudana pearls are still a little firm, and not easily smashed, even after soaking with the right quantity of water for the right amount of time, then liberally sprinkling some water on the top, and letting it soak for some more time will help.
  5. I usually have dry roasted peanut powder on hand. But if you don’t have it ready to go, just dry roast some peanuts, and crush it in a mixie or even using the mortar & pestle right before making the khichdi. 
  6. I prefer using boiled potatoes, but you can choose to use uncooked potatoes. If you decide to use uncooked potatoes, then chop / dice it into smaller cubes, and cook covered to get it cooked all the way through faster. However boiled potatoes will help you make this khichdi within minutes. I personally love using boiled potatoes that have been refrigerated overnight, as they hold their shape better.

Please note: The nutrition values are best estimates provided as a courtesy. The exact values can vary depending on the exact ingredients or brands used. If you rely on them for your specific diet and/or health issues, please consult a registered dietician or nutritionist.


Calories: 699kcal | Carbohydrates: 81g | Protein: 14g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 58mg | Sodium: 1138mg | Potassium: 598mg | Fiber: 12g | Sugar: 3g | Vitamin A: 331IU | Vitamin C: 94mg | Calcium: 65mg | Iron: 2mg