1️⃣ Rinse & soak: Rinse sabudana repeatedly until water runs clear. Soak with equal volume water (1:1) 4–6 h until a pearl flattens when pressed. Drain completely.
2️⃣ Season pearls: Toss drained sabudana with peanut powder, rock salt, and sugar; set aside.
3️⃣ Temper: Heat ghee. Add cumin (crackle 20 s) and green chili.
4️⃣ Potatoes: Stir in potatoes; sauté 2–3 min for light edges.
5️⃣ Finish: Add seasoned sabudana. Cook on medium-low, gently tossing 4–6 min until translucent and non-sticky.
6️⃣ Off heat add lemon juice and cilantro. Garnish with coconut and serve hot.
Total Time
🕒 Prep: 10 min (+ 4–6 h soak, hands-off)
🔥 Cook: 10 min
⏳ Total: 20 min active
Nutritional Value
🔋 Energy: ≈350 kcal
💪 Protein: ≈6 g
🧈 Fat: ≈13 g
🍞 Carbohydrates: ≈52 g
🧂 Sodium: ≈350 mg
Advice
Rinse until water is crystal clear and soak 1:1 (pearls:water) — then drain fully before cooking to prevent clumping.
Why it works: Clear rinsing removes excess starch; equal-volume soaking hydrates without waterlogging, while peanut oil coats pearls so they stay separate and glossy.
Twist: Add pomegranate arils + grated coconut for a sweet-savory falahari finish, or replace potatoes with diced sweet potato for a richer vibe.
Status
Pearl-shiny, nutty, and vrat-friendly — Sabudana Khichdi 🥔 is fasting comfort done right. #grannyzen #sabudanakhichdi #fastingdishes
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