Sabudana Khichdi
Ingredients
- 1 cup sabudana (sago / tapioca pearls)
- ¾ cup roasted peanuts, coarsely crushed
- 2 medium potatoes, boiled and cubed
- 1 tsp cumin seeds
- 1–2 green chillies, finely chopped
- ½ tsp sugar
- 1 tbsp oil or ghee
- Rock salt (sendha namak) or regular salt to taste
- Fresh coriander and lemon juice to finish
Steps
- 1
Soak the sabudana
Rinse sabudana in cold water until the water runs clear. Soak with just enough water to cover the pearls by 1 cm for 4–6 hours (or overnight). After soaking, drain in a colander for 15 minutes. The pearls should be soft but not sticky — press one and it should mash easily.
- 2
Mix the dry ingredients
In a large microwave-safe bowl, combine the soaked sabudana, crushed peanuts, boiled potato cubes, green chilli, sugar, and salt. Add oil and cumin seeds. Toss gently to coat everything.
- 3
First microwave
Microwave on HIGH for 3 minutes. Remove and stir gently — use a light hand, the pearls are delicate.
- 4
Continue cooking
Microwave on HIGH for another 2–3 minutes. The sabudana should turn translucent (from white/opaque) — this is the visual cue for doneness. If some pearls are still white, microwave for 1 more minute.
- 5
Rest and serve
Let rest for 2 minutes. Finish with lemon juice and coriander. Serve immediately — sabudana khichdi firms up as it cools.
Tips for Best Results
💡 Drain properly after soaking
Excess water on the sabudana is what causes clumping. After soaking, drain in a colander for 15 minutes and shake gently. The surface should feel dry to the touch.
💡 Translucent = done
Raw sabudana is white and opaque. Cooked sabudana is clear/translucent. Check this visually — timing alone is unreliable since microwave power varies.
💡 Add peanuts after soaking, not before
Peanuts added too early in a wet environment absorb moisture and become soft. Add them dry, just before microwaving.
About this recipe ↓About this recipe ↑
Why the Microwave Fixes Sabudana Khichdi
Sabudana khichdi on a gas stove is famously tricky. The sago pearls stick to the pan, clump together, and burn on the bottom if the heat is even slightly too high. Getting it right requires a very specific technique and constant attention.
The microwave eliminates this problem entirely. The even, surrounding heat prevents any surface from running hotter than another. The sago pearls cook through uniformly without touching a hot surface, and the result is light, separated pearls with fluffy texture — the goal that stovetop cooks work hard to achieve.
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Fasting Food Without Gas
Sabudana khichdi is one of the most popular fasting foods in India — and now one of the easiest to make without gas. Explore more microwave and no-gas recipes in our collection.
