Sabudana/Sago Khichdi

It’s the Navratri festival right now where Hindus in Northern parts of India fast for 9 days. During these fasts, we don’t consume grains, regular salt, onions and garlic. Sabudana khichdi or sago porridge is a one of the staple fasting dishes in India. It’s made in Maharashtra for breakfast and as a snack. Since, I made this during my Navratri fasts, I didn’t add any onions and any other veg other than potatoes.

How do you like your Sabudana khichdi?

COOKING TIME: 10 minutes



  1. Sabudana seeds or sago – 1 cup
  2. Peanuts – 2 tablespoon
  3. Potato – 1, medium
  4. Green chilli – 1
  5. Curry Leaves – 7-8
  6. Mustard seeds – 1 teaspoon
  7. Lemon juice – 1 tablespoon
  8. Coriander – ¼ cup
  9. Vegetable Oil or ghee – 2 tablespoon
  10. Fruit Salt – to taste


  1. Soak the sabudana/sago seeds for 2-3 hours. Add enough water so that the sabudana is submerged and is 2-3 inch above the sabudana layer.
  2. Heat oil in a wok and fry the peanuts and keep aside.
  3. Peel and cut the potatoes into small pieces and fry them until golden brown. Remove from the wok.
  4. Add mustard seeds and allow them to crackle.
  5. Then add curry leaves and green chilli.
  6. Drain 95% water from the sabudana and add them to the wok.
  7. Add the fried peanuts and potatoes and add some fruit salt.
  8. Let it cook for 4-5 minutes on low flame till it begins to leave the sides and then add the lemon juice.
  9. Serve hot with curd and chutney.


  1. You can add onions and veggies like carrots, beans and peas.
  2. I have added fruit salt to this recipe, you could replace it with regular salt if you don’t have fruit salt or if you are not fasting.
  3. Sabudana/sago doubles in size, so take a small quantity as per need.

5 Comments Add yours

  1. Megala says:

    This is somewhat tricky to prepare, but you’d nailed it ! Beautiful khichdi !!

    1. Nisha Sharma says:

      Wow, thanks so much🙏. Just soaked it in water for 2 hours, think that did the trick😊

  2. mistimaan says:

    Nice recipe

    1. Nisha Sharma says:


Leave a Reply