Sabudana Khichadi (Gujarati style)
Benefits of Sabudana :

  • Sabudana ( Tapioca Sago ) is an Agricultural Processed Food. Its only raw material is Cassava ( Tapioca Root ). In India, manufacturing of Sago was introduced in around 1950 by indigenous local machinery in Salem city of Tamilnadu State.
  • The author is affiliated with Sago Trade and Industry since 1970 and gathered knowledge from the founders of the industry in India. Currently, his company, Sabu Trade Private Limited, is also manufacturing top quality sabudana.

Sabudana nutrition :

Sago is almost pure starch, a type of carb. It only contains small amounts of protein, fat, and fiber and lacks many vitamins and minerals.
Below is the nutritional information per 3.5 pounds (100 grams) of sago :
  • Calories: 332
  • Protein: less than 1 gram
  • Fat: less than 1 gram
  • Carbs: 83 grams
  • Fiber: less than 1 gram
  • Zinc: 11% of the Reference Daily Intake (RDI)
Timing :

  • Preparation time : 5 minutes
  • cooking time : 20 minutes
  • Total time : 25 minutes
Ingredient : 

  • Sabudana (sago) : 1 bowl
  • Ghee : 2 tbsp
  • Potato (boiled) : 1 cup
  • Peanuts (crushed) : ⅓ cup
  • Green chili (chopped) : 3-4 pcs
  • Ginger (greater) : ½ tsp
  • Curry leaves : 10-15 
  • Cumin seeds : ½ tsp
  • Sugar : 1½ tsp
  • Lemon juice : 1 tsp
  • Cashew : 10-15
  • Golden raisins : ½ cup
  • Salt to taste
  • Coriander leaves

Method :

  • First of all take 1 cup sabudana in a bowl and wash it thoroughly with water for at least 4-5 times. Now soak them completely in 1 cup water for 5-6 hrs to make them soft. After around 6 hrs sabudana should absorb all water.
  • Heat ghee in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
  • Now add chopped ginger and curry leaves. Stair well.
  • When they start spluttering add chopped green chilies. And add raw peanuts and sesame seeds And mix well.
  • Then add boiled potato and cook for 2-3 minutes and finally add little salt to taste and mix well and cook another 2 minutes on medium heat.
  • When potatos are cooked add soaked sabudana, Sugar, lemon juice, Sesame seeds and dry fruits (cashew and golden raisins). Now mix them well.
  • cover the pan and leave it for 2 mins on low heat, so that sabudana absorbs all ingredients and is cooked well.
  • After 2 mins open the pan and mix it again. You will notice sabudana has become little transparent and this is the sign that sabudana has cooked well.
  • Now sabudana khichdi is ready, so switch of the gas and take it out in a bowl.
  • serve hot and garnish with coriander leaves and golden raisins.





Tips :

  • You may also add turmeric or other spices if not making this khichdi for fasting.
  • Do not over cook sabudana, they may turn sticky.
  • Replace the salt with sendha salt if you are making this sabudana khichdi for festival fast.
  • If you want to make it healthier, you can also add more vegetables like green peas or finely chopped carrot. It will also provide different tastes.