Sabudana Khichdi (Spicy Tapioca)


Sabudana Khichdi (Spicy Tapioca)

Sabudana khichdi (Spiced Tapioca)

Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 4 people


  • 1-1/2 cups tapioca sabudana
  • 1/2 cup broken raw peanuts mungfali
  • 1/2 cup green peas hari matar
  • 2 green chilies sliced long ways
  • 3 tbsp oil
  • 1/2 tsp cumin seeds jeera
  • 1/2 tsp black mustard rai
  • 1/4 tsp turmeric haldi
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 2 tbsp cilantro finely chopped hara dhania


  • Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
  • Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
  • Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready. Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
  • Next add the green peas and stir fry until peas are tender.
  • Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
  • Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
  • Add peanuts, lemon juice and cilantro (hara dhania), stir gently. Serve hot.


To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.
Keyword Appetizer, Tea Time Snack
Tried this recipe?Let us know how it was!

Please Subscribe to my YouTube channel

100 thoughts on “Sabudana Khichdi (Spicy Tapioca)

  1. Manjulaji, another superb, delicious recipe. I also threw in a pinch of hinge and a diced potato, which I shallow fried before adding the sabudana.

  2. Hello manjula ben,
    Can u plz post some helthy diet food recipes in fb. For eg salads n soups.. Coz i need to loose my weight.. Jisme veg easily mil jaye.. Thank u ma’am.. God bless u..

  3. I am Italian and recently changed my diet. My son and I are doing vegan. I found a store that sells Indian foods so I decided to try using sabundana before checking recipes online. I made Lentil Dal with vegetables and added a cup of sabundana to it. My husband loved it. I rinsed it first , then added it to the soup and continued cooking it. Since then I have been trying Indian recipes online. Your Khichdi looks so good, I plan to try cooking it tomorrow. Thanks, I will keep your site so that I can learn more.

  4. Hi Manjula aunty,

    I am a fan of your recipes but Sabudana khichdi is never made is this way. It is an authentic maharashtrian dish and this is absolutely NEVER the recipe for it. Not even in any type of variation…sorry. I don’t mean any disrespect, but this recipe is wrong.

  5. Hello Manjula Aunty,
    I am a great fan of your recipes and website. Sabudana khichadi is a typical Maharashtrian dish, and we do not add mustard seeds, haldi and peas to it, as it’s a dish we eat on days we fast.
    We grind the peanuts and add to the soaked tapioca before adding it to the pan/kadhai.

  6. Hello, Manjula,

    I made this dish yesterday, and had it for breakfast – it was marvellous! I only had very small tapioca pearls, which went a bit gooey, but it tasted very, very good.

    Thank you for all your work on this site! Your recipes are the best Indian food recipes I have ever found. The spices are perfectly balanced, and the videos really help with the preparing.

    Thanks again!


  7. Thats a very good recipe. It turned out very well. I’ve tried many of your recipes and they are infalible. I especially liked the rasagulla recipe. Please keep adding new recipes on your website.



  8. Thanks so much Manjula, i was waiting for sabudana khichdi for such long time… Thanks a lot. i dont know if u have Mint/pudina chutney .. i cudnt find it in chutney’s section !

  9. Hello manjula aunty,

    I love your recipes I tried so many and, it came out really good.
    I tried sabudana khichdi today it tastes really good but all sabudana stick together like a lump so can you pls give any tip to do it right way.


    1. Yes, I made this kichdi this morning. As Manjula said, wash and drain the water from tapioca and then add half a cup of water and let it soak overnight. It comes out just as pretty as the picture shown here.

    2. Also I used an aluminum wok (kadai). To prevent the tapioca from sticking to the pot and getting too dry I had a cup of water aside and I added a little water each time while stir frying. Don’t add the water all at once, just a bit at a time just to prevent the sticking…This is a great recipe and you can’t go wrong…All the best…

  10. Hi Aunty,

    Saw ur recipe…its looks grt…definitely gonna try it as i make sabudana khichdi in very simple way…it 2 tastes delicious but would definitely try ur recipe….n gonna try it on my husband as he is d only one 2 taste food cooked by me 🙂

  11. Manjula Jee

    .Thanks a lot for easy and wonderful directions of Sabudana Khichdi. It turned out delicious. I am going to try other recipes as well and tell about your site to my daughter who loves to try new things as she is kinda newly married.

  12. Dear Manjula ji,

    Love all the recipes….turns out soooo good each time.
    Please give us the Regular Rice Khichdi recipe please…..

    One question: I know you are Jain, so you do not eat Onion or Garlic.
    But how come you include Ginger in your recipes but not garlic?
    Dont they both grow under the ground?

    THanks again Manjula ji.

  13. the sabudana khichdi is easy to make. I coarsely crushed the peanuts and added them. I also added finely crushed potato chips(wafers) to the khichdi. I omitted the peas. It turned out very nice.

  14. Thanks a lot for your all wonderful recipes, always! 🙂

    I tried this recipe and it turned out absolutely delicious…just one thing, each time I attempt this, the sabudana khichdi is all sticky.

    Am I missing something or is it just the sabudana varies?

  15. Hi,
    I am a newbee in cooking.
    I decided to try this sabudana khichadi.
    But in here, sabudana is not soaking in water at all.
    I bought it from Sainsbury’s, I stay in nottingham.
    Its been around 10 hrs now, and I am fed up with it.
    Any suggestions?

  16. Dear Mata Manjula,
    I am an American devotee of Krsna Consciousness & was looking for recipes for Ekadasi. I bought sabudana but was unsure how to prepare it. I came across your video. I just wanted to say I enjoyed it very much. You explain so nicely & the recipe looks great. I can’t wait to try it! Please keep the ideas coming and thank you.

  17. dear manjula
    I love to cook food & like your recipes they are really good .

    i am going to india for 3 weeks & want to cook some sweets for my husband which he can store for 3 weeks .i want to cook somthing diffrent not ladoo ,mohan thal etc

    pls if u can drop something on my mail that will be great

  18. Dear Manjulaji,
    I like your recipes….you make it very easy to make. I was looking for sabudhana ki kichadi & came to your site. Came off wonderfully.
    But you know, sabudhana is not tapioca. I confirmed this on the net also.
    Since I am from Kerala, I use quite a lot of tapioca.
    I hope you don’t mind me pointing this out. Since so many youngsters are following you, you have to be careful. That’s why I have pointed this out.
    Hope you don’t mind.
    Once more sincere congrats & thanks for your great work & recipes.

      1. Sabudana is actually made from SAGO palm and not tapioca. Though both tapioca pearls and sago pearls look similar, and are almost 100% carbs they are technically different. They might be interchangeable as far as the receipes go with probably different soak times etc.

  19. 1. Mix the peanut powder with the soaked sago dana before you put into the pan. That prevents it from sticking.
    2. If u think it shd cook more, close the pan with a lid and put some water into the lid. This prevents the sago from sticking to the base of the tawa.

  20. Hi Manjulaji

    I love all your recepies and the minute detail shown in the videos helps a lot. I have one suggestion for this one, generally in sabudana khichadi turmeric is not added. It tastes very good when made in pure ghee.

  21. Manjulaaunty,

    I tried to make the khichri, but when I soaked sabudana it is sticking with each other and also size of sabudana is same. I have bought sago seeds, is it same as sabudana???? What should I do?


  22. This is simple and tastes delicious. The second time just to improvise I had sprinkled powdered groundnuts with green chillies, and it tasted awesome. Thanks a lot for this

  23. hi manjula, i want the thread consistency of sugar syrup in various stages with the use of candy thermometer.for eg; one thread, 11/2,thread ,2 threads,etc.kindly can you give the necessary advice.thank u.

  24. The tapioca was a total disaster, soon as it hit the pot it cling together. can u let me know what went wrong. i made porridge eventually with it.

    Thank you,

    1. Hi renu,
      I would suggest 2 things.
      1. Make sure that after soaking the sabudana in water , tranfer it to a colander for 1-2 hours & let all the water sieve out.Make sure that its dry when u add to the hot pan.
      2. Once you have added sabudana to the pan, immediately turn off the flame and do not stir much .Cooking the sabudana on high heat generally makes it sticky.
      Try these two things and see if they work out.

  25. Hi Manjula aunty! I, being a teenager, have developed an interest in cooking which is helping my mom to teach me how to cook. Your recipes have really helped me in doing so and my mom also has herself learnt how to cook sabudana khichadi due to this wonderful recipe. Thanks for such interesting recipes and kindly add a recipe video for Mix Veg. Uttapam.
    Thanks once again!!

  26. hi manjula aunty . your all recipe is very tasty .. i want to know broccoli sabji . if you have recipe or someone knows about broccoli recipie. (vegetarian only)

  27. Hi,
    Like Justin said, I also used Bob’s Red Mill Small Pearl Tapioca from Henrys. Its all sticking and lost its shape. Is it really tapioca or sago.Do you think sago is different from tapioca? Can you please tell us the brand of tapioca you had used.

  28. Hello. This is kind of an “unconventional” question , but have other visitors asked you how get the menu bar to look like you’ve got it? I also have a blog and am really looking to alter around the theme, however am scared to death to mess with it for fear of the search engines punishing me. I am very new to all of this …so i am just not positive exactly how to try to to it all yet. I’ll just keep working on it one day at a time Thanks for any help you can offer here.

  29. hi, like aarti said, mine turned in to bubblegum or rubber as well. i was using Bob’s Red Mill Small Pearl Tapioca. The moment they hit the pan they started sticking together no matter what I did. What kind of pearls do you recommend? I think that is what aarti was asking for a brand recommendation about, not the immersion unit.

    1. first of all boil milk , when it cool down to warm then add yogurt mixture to it and shake it very well , then cover it with lid and store in a warm place.

      the best place will be in microwave or oven .

  30. Dear Manjulaji,

    Thankyou for this recipe. It looks tempting. I have earlier tried to make Sabudana khichdi many times in India during upwaas and it used to come out very well – every sabudana grain separate like pearls.

    But since I have moved to UK, don’t know whats wrong with the brands here, it sticks together like chewing gum.

    Can you please suggest some good brands you think I might find here in UK.

  31. Arthy, the model numbers change over the years and I don’t have the packaging any longer.

    I have a hand-held immersion unit where the lower half with the blade detaches and the upper motor unit fits onto the top of a container with a blade at the bottom.

    The container probably holds about 3 cups. It’s not too big which I like because it works well for grinding things like cilantro into chutney. If the container is too large, the small amount of cilantro I use would never get ground up.

    Check out different stores and ask sales people for input. Just go with a better quaility brand and you should do well. 🙂

  32. Dear Manju Aunty,
    What is the brand of blender/mixer do you use for grinding indian spices. Can you tell me the motor speed of the blender. Do you use the same blender for blending spices in chutney form and for powdered form. I noted that you use a blender with a black base for smoothly paste like blending and you have used some other blender (looks like a food processor) which is white in color for blending dry nuts in cashew almond burfi. I vaguely remember you telling its kitchen Aid brand. It looks like US brand and not like an indian brand. Do you use a high power professional series or a regular one? On an average how long does it last for you.
    Some of my cousins who bought American blender for indian cooking said the mixer broke and caused flames and said it couldn’t withstand grinding our spices.
    I had a sumeet mixer from india for the past 5 and a half years since my marriage but it broke yesterday. Sorry for the elaborate email. I am desperate to buy one as far as my south indian cooking goes, I can’t survive without a mixer for even a day. Please reply. We have to decide soon and buy it.

    1. You could also ask your Indian friends what they use. Are you in US or India? That will affect what brands you can buy. Also, the American brands your cousins bought were probably cheap, hence them breaking and catching fire.

      A good quality grinder by companies like Braun or Cuisinart should last for several years!

      1. Thank you Jaya for the suggestion. I live in san diego,california. Till yesterday , I didn’t care to ask my friends about blenders since I was thinking my Sumeet mixie would last for years. Is Oster brand good? do you have an idea.

        Just today I was doing all the research in the internet. I have to ask my friends too. Are you using cuisinart.

        1. I use Braun. Go to stores like Williams-Sonoma, Macy’s, where they have a good kitchen supply department. Keep the box and receipt of what you buy. If the grinder doesn’t work well or breaks down, you can return it for a refund (check the store’s return policy for how long after the purchase you can return something).

          1. Thanks Jaya.One more clarification. Is it the Braun professional hand/immersion blender that you are talking about. Can you please give the model number.

    2. arthi, try using oster blender with food processor attachment. it is good for south indian cooking.And i have been using it for past 5 yrs without any problems. it has food processor attachment which is good for making chutney.
      also to this motor u can use the small chutney jar like the one u have for sumeet, which u get in any indian electronic shops.just ask them for the small attachment jar for the oster & they will understand.
      check this web site for th model-
      u can get anywhere-amazon,walmart, target.

  33. I am loving your site and all the recipes. I have always wanted to try a kitchidi type of thing with Sabudana.. and here’s your recipe :). I have soaked them already and today evening I am planning to cook this recipe. Hoping it would come out well. 🙂

  34. Auntyji, I noticed that those recipes with peas as an ingredient had the peas undercooked. wheneverI put them along with the other vegetable ( eg cabbage or mushrooms). Apparently the peas weren’t tender or they should’ve cooked longer. Since the khichdi also calls for peas would you suggest blanching the peas first or cooking them with a little water. Since I ‘m / learning and relearning cooking because of your website, please do reply…..

  35. Hi Manjulaji,

    I love all your dishes. They are very simple and easy to make. i tried the sabudhana kichidi . It came out very well.thanks for sharing with us all the low fat diet and gluten free diet.

  36. Hello..
    I love your site and recipes, one for the way you explain it and second because they are onion free…they really help me during my vrat days 🙂 Iam definitely going to try this khichdi soon. My family cannot handle dry items and always need something as an accompaniment… What is a good accompaniment for this khichdi?
    Thanks Much

  37. Dear Manjulaji,

    please accept greetings from this site of the World Brazil…
    I am so glad that you are OK. Your Healthy is OK too.
    Manjulaji, I love this recipe, because in Brazil we have a lot of Tapioca, but here they like to eat Sabudhana as ‘Sagoo’, they prepare it with grape juice as a dessert. They cook it in grape juice, also put some grapes and cashew nuts, and sugar as your preference. To taste good put some spices as clover and cinnamon, here in Brazil it is not common to use cardamon, we do not have it.
    Here they can prepare with many kind of juices, depends on your taste.
    It’s delicious too, but Khichdi is very different and tasty.

    all the best, and always thanks for your kind attention towards us,
    cecilia from Brazil

  38. Dear Manjula Aunty

    thank u so much for all these recipes. Will try this one also. My husband is from Indore ( MP) and he just loves all your recipes .

    God Bless You


  39. Hello Manjulaji,

    I love your website and have tried many of your recipes !

    With due respect…Sabudana Khichadi is an authentic Maharashtrian dish and does not include peas, mustard seeds or haldi. It is my favorite dish so had to had to put in my two cents on this recipe.

    Please don’t take offense…..With regards,

  40. Dear Manjula Aunty,

    You are great !!!. Your recipes are simple as simple as u look.

    Thanks for your effort in loading all your receipe on website.

    God Bless you and your talent

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.