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Breakfast recipe: How to make Sabudana Khichdi

Last updated on: July 25, 2016 09:25 IST

Reshma Aslam tells us how to prepare one of the most preferred breakfast dishes in India. 


Did you know that this Indian dish -- that's specially made during fasts -- can be an excellent choice for a healthy breakfast?

Being mildly spicy with peanuts lending more flavour and crunch, you are sure to find this recipe appetising.

Take a look! 

Sabudana Khichdi

Sabudana Khichdi by Reshma Aslam

IMAGE*: Sabudana Khichdi. Photograph: Kind Courtesy Reshma Aslam.


  • 1 cup sabudana
  • 1/2 cup peanuts (roasted until light brown and coarsely ground)
  • 1 small potato (peeled and cut into cubes)
  • 2 to 3 green chillies (chopped)
  • 1 tsp cumin seeds
  • A handful of chopped coriander leaves
  • 1 tsp sugar
  • 1 tbsp ghee
  • Juice of one lemon
  • Salt to taste


For soaking sabudana

  • Wash sabudana and drain it well.
  • Take a flat vessel and add washed sabudana.
  • Add water. Make sure that the level of the water shouldn't be above the level of the sabudana in the vessel.
  • Soak it overnight.

For making khichdi

  • Heat a vessel and add ghee.
  • Add cumin seeds.
  • When the cumin seeds start to crackle, add green chillies and add sliced potatoes. Fry well.
  • Once the potato cubes are fried, add soaked sabudana and switch off the gas.
  • Add ground peanuts and mix well.
  • Add lemon juice and salt, sugar. Mix further.
  • Add chopped coriander leaves and keep mixing.
  • Switch on the gas and simmer for 10 minutes on low flame.
  • Remove from the gas and serve hot.

*Lead image used for representational purposes only.

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Reshma Aslam Mumbai