Breakfast Recipes/ maharashtra cuisine/ No Onion No Garlic/ sabudana/ Upma

SABUDANA KHICHDI RECIPE / SAGO KHICHDI / SABAKKI UPMA

Today i have for you all a very famous Maharashtra breakfast dish .. the humble and simple “Sabudana Khichdi” . Its famous in north Karnataka too as Sabakki Khees. This dish is very regular in my home as everyone loves it a lot and my kids love it especially for its pearly appearance. Its also one of the common and very good dish during fasting days like navaratri ,ekadashi and Mahashivaratri.Its yummy , healthy ,filling and has no onion-garlic in it.

Making sabudana khichdi is very easy but little tricky to get perfect texture. My husband lived in Mumbai for many years and is a huge fan of many local food.After marriage he kept pestering me for many Maharashtrian cuisines .And one day it was Sabudana Khichdi. Initially i would always cook them keeping my fingers crossed.It would be perfect sometimes while sometimes fully mushy. How disappointing. Later I realized perfect soaking of sabudana = perfect pearls. Over the years with few trial and errors now i can proudly say i have mastered the art of making perfect Sabudana Khichdi and they have become a regular breakfast at my place.Sago khichdi can be prepared using two types of sago, large and small. I usually use small sized pearl sabudana as it reduces the preparation time and i always buy varalakshmi Brand sabudana as i feel they are the best and always give fool proof results.

Before you try them don’t forget to check my NOTES section and follow them correctly.. i assure pearly Sabudana Khichdi will be yours… Happy Cooking…!!


Print Recipe
SABUDANA KHICHDI Yum
Course breakfast
Cuisine maharashtrian
Servings
serving
Ingredients
To Temper
Course breakfast
Cuisine maharashtrian
Servings
serving
Ingredients
To Temper
Instructions
  1. Wash sago well say 2-3 times so that water runs clear and soak it overnight (or at least 4-5 hrs) with water just enough to immerse the sago. The next day morning, all water should have got absorbed by the sago and it will be soft and fluffy.
  2. Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
  3. Meanwhile dry roast the peanuts in a pan or microwave. Let they become crisp.If you want deskin it once cool. I sometimes skip this step if running out of time.
  4. Coarsely powder the peanuts .
  5. Mix the coarsely powdered roasted peanuts, salt and sugar with the drained sabudana pearls.
  6. Take a wide pan or kadai.Heat oil and crackle the mustard and cumin seeds. Once they splutter add hing,curry leaves and green chilies. Fry for 1-2 mins on a medium flame.
  7. Add the chopped potatoes ,little salt and saute for 3-4 mins.
  8. Add the sabudana , mix with the tempering.Saute on medium flame till the pearls become transparent and soft .If you feel they have become too dry you can sprinkle very little water .
  9. Switch off , drizzle lime juice,mix and serve hot and enjoy with curd.If required garnish with grated coconut and chopped coriander leaves.
Recipe Notes

NOTE:

  • Washing the sabudana well before soaking till you get clear water is very important step.Repeated washing will remove starchy content and make sabudana 
  • If you soak sabudana in excess water, then it will turn mushy and sticky.
  • Drain well n later proceed.
  • Once the soaking time is over, drain the sabudana very well.The pearls should remain separate when you take some in your hands and you should be able to press it with your finger tips but it should not get powdery. Sabudana should pass these 2 tests to get the perfect texture later.
  • Mixing sabudana n peanut together and later adding to temper helps in keeping it separate. 
  • If you are in a hurry, you can soak sabudana in warm water for 2-3 hours and proceed to use them.Use warm water only not hot water.
  • If not doing for fasting you can add onion or choice of veggies.

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

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24 Comments

  • Reply
    Sathya Priya
    September 22, 2014 at 5:25 pm

    They indeed look perfect ..Love this kichadi

  • Reply
    Sony P
    September 22, 2014 at 6:44 pm

    Looks yummm……. My fav !

  • Reply
    mrkk08
    September 23, 2014 at 4:15 am

    Love the texture:-) looks yum

  • Reply
    beena stephen
    September 23, 2014 at 5:34 am

    Love it . Will try

  • Reply
    Priya Shiva
    September 23, 2014 at 6:15 am

    looks easy and delicious!

  • Reply
    Ruxana Gafoor
    September 23, 2014 at 7:10 am

    wow simple and yumm

  • Reply
    Rafeeda AR
    September 23, 2014 at 8:38 am

    cooking with sago can be really tricky… this sounds good though I am not confident enough,,, hehe…

  • Reply
    Ree Kasirajh
    September 23, 2014 at 8:51 am

    delicious and simple 🙂

  • Reply
    Poornima hegde
    September 23, 2014 at 1:56 pm

    I could not perfect cooking sabbakki yet.. you have made it look so easy. looks yummy!

  • Reply
    MonuTeena RecipesPassion
    September 23, 2014 at 9:46 pm

    A very new recipe for me I shall give it a try.. Maharashtarian recipes 🙂

  • Reply
    Gloria
    September 24, 2014 at 9:50 am

    my fav breakfast..looks so yummy

  • Reply
    Swathi Iyer
    September 24, 2014 at 4:10 pm

    Sabudana kichadi looks delicious.

  • Reply
    Shobana Vijay
    November 8, 2014 at 2:04 pm

    Wow i did not know that peanut powder is used in sago khichidi

  • Reply
    Shubha
    December 13, 2014 at 1:58 am

    Hi Smitha – I checked quite a few shops but could not find this brand. Where can i find it?

  • Reply
    Smitha Kalluraya
    December 19, 2014 at 9:39 am

    in case you are not able to find this brand..you can use any other too

  • Reply
    mrkk08
    December 26, 2014 at 7:44 am

    its really a perfect looking khichidi.. i love the steps and notes you provided.. final click in spoon is awesome..

  • Reply
    Smitha Kalluraya
    December 26, 2014 at 1:58 pm

    ThX Ranjini for the likes….

  • Reply
    sindu
    March 18, 2015 at 5:08 am

    Thanks for sharing this recipe Smitha. My family loved this, i used to make only Payasam with Sabudhana, thanks to you now this has become a part of our breakfast items.

  • Reply
    Smitha Kalluraya
    March 18, 2015 at 5:20 am

    Thx Sindhu… For trying and glad to know the positive feedback….

  • Reply
    Smitha Kalluraya
    March 18, 2015 at 5:20 am

    Thx Sindhu… For trying and glad to know the positive feedback….

  • Reply
    Trishla
    October 16, 2015 at 9:10 am

    Detailed receipe.. yummy. ..

  • Reply
    charu
    October 16, 2015 at 9:53 am

    How much water u need yo soak sabudana..as u wrote if soaked in excess water then it will meshy

  • Reply
    Smitha Kalluraya
    October 19, 2015 at 11:16 am

    just enough to immerse the sago . refer my pic no 1

  • Reply
    Leena
    January 24, 2016 at 5:05 pm

    I tried this recipe and it was super duper yummy…loved it.

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