Sabudana Khichadi Recipe – Tapioca with Peanuts – 2 Jun 12


Yesterday was the eleventh lunar day and that means that it was for all Hindu believers a fasting day. While some people are extreme and don’t eat and even drink anything on that day, fasting on Ekadashi means in general that you should not eat certain things like wheat flour for example. Instead, special dishes are made for this day. We don’t do any fasting but we do like some of the fasting dishes. One of them is the one I would like to give you the recipe for today. It is called Sabudana Khichadi, made from tapioca, and tastes very nice.

Sabudana Khichadi – Tapioca with Peanuts

A dish to enjoy not only on fasting days! With yogurt or just as it is, always tasty!

How long does it take to make Sabudana Khichadi?

Preparation Time:
Cooking Time:
Total Time:
You need to soak the tapioca in water over night.


250g Small Tapioca Pearls
100 g Peanuts
2 Small Potatoes
2 tsp Ghee
1/2 tsp Cumin Seeds
1 Lemon
Some Leaves Green Coriander
Salt according to taste

How to make Sabudana Khichadi?

In the evening before you want to make the sabudana, you need to soak them in a bowl with water. Put plenty of water so that they don’t get dry at any time.

In the morning you start by preparing the peanuts. We usually get them in their thin skin, so we need to put them into a wok, heat up the wok and roast them. They are ready when the skin is coming off. Once it is coming off, you can take them off the fire.

Now you need to make small pieces out of the peanuts. The easiest way to do that is to put them into a grinder – but don’t put the skin and don’t make them too small. It should not be flour, only small pieces.

Now you take your potatoes, wash them and peel them. Cut them into small pieces. For frying them, the next step is to heat up the ghee in a wok or deep pan and add the cumin. Stir the spice so that it doesn’t burn. Once the cumin slightly changes its colour and starts filling your kitchen with its delicious smell, you can add the potato pieces into it. Fry them and don’t let them burn.

Once they are soft and golden, you can add the sabudana and the peanuts into the wok. Now you only need to stir for about two minutes, mix salt according to taste and pour the juice of the lemon over it. Add a few green coriander leaves for extra taste and decoration and there you are – the finest Sabudana Khichadi! You can add more lemon if you like it a bit more sour and eat it like this or with yogurt.


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