Sabudana Khichdi is one of the best, gluten-free Indian snack recipes.
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Sabudana Khichdi Recipe

Sabudana Khichdi is one of the best, gluten-free Indian snack recipes. Learn how to make best sabudana upma in a few simple steps
Prep Time10 mins
Cook Time20 mins
Soaking Time5 hrs
Course: Snack
Cuisine: Indian
Servings: 2 adults
Calories: 182kcal
Author: Hina Gujral


  • 1 Cup sabudana (sago pearls)
  • 1/2 Cup diced potato
  • 1/2 Cup green peas, optional
  • 1/4 Cup peanuts (moongphalli)
  • 5 - 6 curry leaves
  • 1 green chili, finely chopped (optional)
  • 1 teaspoon black mustard seeds (rai)
  • 4 tablespoon ghee
  • Salt and black pepper to taste
  • Juice of 1 lemon
  • 2 tablespoon chopped coriander


  • Soak sabudana overnight or for at least 4 – 5 hours.
  • Next day, transfer soaked sabudana to a strainer. Rinse well with water until all the starch drained out. Keep aside in a strainer for next 15 - 20 minutes.
  • In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds. Once seed starts cracking add peanut, curry leaves, and peanuts. Fry for 3 – 5 minutes.
  • Add diced potato, peas, salt, pepper, and approximately 2 tablespoons of water. Mix nicely. Cover and cook over low heat till potato are cooked through.
  • Add the sabudana and mix well until all combined. Cover the skillet with a lid, reduce the flame to lowest and let the sabudana cook for another 3 – 5 minutes.
  • Turn off the flame. Add lemon juice and chopped coriander. Stir to combine.
  • Serve Sabudana Khichdi warm with mint chutney.


Serving: 100gram | Calories: 182kcal | Carbohydrates: 28.7g | Protein: 1.7g | Fat: 7g | Fiber: 1.6g