3 days ago
7 tasty ways to make sabudana khichdi at home for fasting seasons
Sabudana khichdi is one of the most popular and loved dishes during fasting seasons like Sawan, Navratri, and Ekadashi. Made using tapioca pearls (sabudana), it's light on the stomach, yet filling and packed with energy. While the traditional version is simple, there are many ways to tweak this classic dish to suit different tastes, textures, and ingredients, without compromising its are 7 tasty ways to make sabudana khichdi at home.1. CLASSIC MAHARASHTRIAN-STYLE SABUDANA KHICHDIThis is the most popular version. Soak sabudana overnight, drain well, and cook it with roasted peanuts, green chilies, cumin seeds, boiled potatoes, and sendha namak.
Finish with a squeeze of lemon and coriander for that authentic flavour.2. GHEE-ROASTED SABUDANA WITH DRY FRUITSPerfect for those who want a richer, festive version. Cook soaked sabudana in ghee and add chopped dry fruits like cashews, almonds, and result is a mildly sweet, fragrant khichdi that's ideal for vrat prasad or special mornings.3. CURD-BASED SABUDANA KHICHDIA cooling variation for summer fasting days. Mix soaked sabudana with whipped curd, roasted cumin powder, and a pinch of rock chilled. It's more like a savoury sabudana raita that doubles up as a meal.4. SPICY SABUDANA KHICHDI WITH PEPPER AND GINGERIf you like heat, try this! Saut green chilies, black pepper, and grated ginger in ghee before adding the soaked spice gives a bold twist and helps in digestion too—perfect for monsoon fasts.5. SOUTH INDIAN-INSPIRED SABUDANA UPMAGive it a South Indian touch by tempering mustard seeds, curry leaves (if fasting rules allow), and grated coconut with ghee before adding with chopped coriander and a few drops of lemon juice.6. SABUDANA WITH SWEET POTATOReplace regular potatoes with boiled, cubed sweet potatoes (shakarkandi).It adds a natural sweetness and more fibre, making it ideal for those watching their sugar intake or looking for a variation during long fasts.7. PROTEIN-RICH SABUDANA WITH RAJGIRAMix puffed rajgira or rajgira flour into your sabudana khichdi for a protein adds a nutty texture and keeps you full longer, especially helpful during full-day TO MAKE IT NON-STICKY AND FLUFFYSoak sabudana for 5–6 hours or overnight in just enough water to cover 2–3 times to remove excess completely before roasted crushed peanuts for flavour and article is meant for general information. Always check fasting guidelines as they may vary by region, tradition, or health needs.- Ends
