Sabudana Khichdi (Tapioca Pearls with Peanuts)
Chewy, translucent tapioca pearls tossed with crunchy roasted peanuts, potatoes, cumin and green chili. Maharashtra's favourite fasting-day breakfast — light, gluten-free and moreish.
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Start your free weekContinue with free accessSoak the pearls
Rinse the sabudana 2–3 times, then add just enough water to cover them by 1cm. Soak for 4–6 hours or overnight. They're ready when a pearl squashes easily between your fingers.
Season the pearls
Drain well, then mix the pearls with the crushed peanuts, sugar and salt. The peanuts absorb moisture and keep the pearls separate.
Temper
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Cook gently
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Finish
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Soak the pearls
Rinse the sabudana 2–3 times, then add just enough water to cover them by 1cm. Soak for 4–6 hours or overnight. They're ready when a pearl squashes easily between your fingers.
Season the pearls
Drain well, then mix the pearls with the crushed peanuts, sugar and salt. The peanuts absorb moisture and keep the pearls separate.
Temper
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook gently
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish
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The Story Behind the Dish
Tapioca comes from cassava, a plant brought to India from South America, and sabudana (sago pearls) became especially popular in Maharashtra and Gujarat.
Because it isn't a grain, sabudana is permitted on Hindu fasting days such as Navratri and Ekadashi, which is why sabudana khichdi is so closely tied to festivals.
⭐ Why It's Famous
Chewy, nutty and naturally gluten-free, it's the dish that makes fasting days something to look forward to.
💡 Fun Fact
Getting the soak right is everything — the pearls should absorb water fully without becoming mushy.
Maharashtra
18.52°N, 73.86°E
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