Sabudana khichdi / Sago khichadi / Javvarisi upma

Written by: 7aumsuvai
Sabudana khichdi is a popular maharastrian breakfast as well as fasting (vrat) recipe. It is usually prepared during fasting days like Navratri, Mahashivratri, Ekadashi.

Sabudana khichdi


Serves 3 to 4
      • 1/2 cup – Sabudana / sago / javvarisi
      • 1 medium – Potato
      • 1 no – Green chilli (chopped)
      • 1/4 cup – Peanuts
      • 1/8 tsp – Sugar
      • Few drops of lemon juice (completely optional)
      • 1 tbsp – Coriander leaves chopped
      • Salt to taste
      • 1 1/2 tbsp – Ghee
      • 1/4 tsp – Cumin seeds / jeera
      • 1 tsp – Curry leaves chopped
Sabudana khichdi

Preparation method:
  1. Wash and soak sabudana / sago in enough water for 3 to 4 hours or overnight. When you press sabudana, it should mash very easily. Drain any excess water using strainer. Let it drain at least 10 minutes.
  2. Cook potato and chop them into small cubes, keep it aside.
  3. Heat a pan, dry roast the peanuts until they are well roasted. Once cooled, crush them well with your hands to remove the skin. Grind it to a coarse powder in a mortar-pestle or in a dry grinder, Set it aside.
  4. Heat ghee in a pan, season with items given in the list for seasoning. Add chopped green chillies and saute for few seconds. Followed by chopped potatoes and little salt, saute until potatoes are slightly brown.
  5. Now add soaked sabudana, crushed peanuts, required salt and sugar, mix well everything gently without mashing sabudana. Cover with lid and cook for 3 to 4 minutes until sabudana pearls are soft and transparent. Do not over cook.
  6. Finally garnish with coriander leaves and lemon juice (optional), serve hot.
Sabhudana kichadi

Sago kichadi

Sabhudana kichadi

Sabudana khichdi

  • I used small and transparent variety sabudana which took 5 to 6 hours to get perfect texture for khichdi.
  • There are so many different varieties of sabudana available in market. Some required 2 to 3 hours and others required overnight of soaking time. Soaking time depends on quality of sabudana. You have to experiment and decide based on the sabudana.
  • Do not add too much water to soak sabudana. If you have added more water while soaking, sabudana will become sticky while cooking. Add enough water up to just 1 ½ inches above the sabudana.
  • Also after soaking if you see any water in sabudana, then just drain the water completely before adding it to khichdi.
  • If you prefer you may add little grated coconut to garnish the khichdi.
Sabudana khichdi


  1. Awesome shot.. Looking very appetising :)

  2. Wonderful clicks Shanthi !! Love the second click so much .. Btw, so healthy recipe .. I have this in my to-click list for Lactating moms recipes.. Can't beat ur clicks for sure !!


Thanks for leaving your comments.