Gujarati sabudana khichdi is a popular dish prepared with soaked tapioca pearls, potatoes, peanuts and basic spices. This authentic recipe is great for Hindu fasting (vrat). Get the perfect non-sticky sabudana khichdi with my tips.
Best enjoyed with karak chai or plain yogurt.
Sabudana are tapioca pearls or sago pearls. Sabudana khichdi is eaten either during fasting, especially during Navratri but also Janmasthmi, Mahashivratri, Shravan month, or any other fasting day.
With sabudana, you can also prepare these crispy Gujarati sabudana vada or farali sabudana vada chaat .
We often prepare moraiyo khichdi along with farali kadhi for a quick fasting meal.
Ingredients
Sabudana – we have used medium sized tapioca peals which are easily available in Indian grocery stores.
Potatoes – boiled and cut into cubes. By boiling the potatoes in advance, you will not have to cook on the stove. Your khichdi will have a uniform colour rather than browned potatoes with white sabudana. Also no moisture will drip in the khichdi whilst the potato cooks.
Ginger and green chilli – crushed ginger and green chilli
Peanuts – crush some roasted peanuts until coarse.
Curry leaves – adds incredible flavour and should not be skipped.
Sugar – the sweetness is what gives the wonderful Gujarati flavour. Use powdered sugar so that less moisture is released from the sugar (grind regular sugar in a grinder).
Lemon juice – lemon juice and sugar together provide the sweet and sour flavour that is quintessentially Gujarati food.
Coriander leaves – fresh coriander leaves to serve
Cumin Seeds – for the vaghar
Farali Salt – known as Sindhu Mithu in Gujarati or Sendha Namak in Hindi, use this if making it for fasting otherwise use regular salt.
Oil or ghee – use either peanut or sunflower oil if making it for fasts
How to Soak Sabudana
Firstly, wash the sabudana thoroughly in cold running water to remove starch as much as possible. Then lay out flat and pour cold water up until the water just covers the sabudana. Leave to soak overnight, in the morning you should have perfectly soaked sabudana without any water and when you press it should break the sabudana without any pressure. 1 cup raw sabudana yields almost 2 cups soaked sabudana.
Hayley’s Tips
- Use crushed peanuts to help soak up the moisture and prevent the sabudana sticking.
- Adding too much sugar will release moisture and cause the sabudana to become sticky.
- Do not compromise in using oil or ghee. Fat content helps to keep sabudana separate too.
- Once the sabudana mixture is added to the vaghar, turn the heat off.
- Do not stir or cook for long time.
- Add the lemon juice once the heat is off.
Storing
Sabudana khichdi is best eaten as soon as it is made.
However, to store leftovers, wait until it has completely cooled before storing in the fridge.
You may use leftover sabudana khichdi in making Crispy Gujarati Sabudana Vada.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Sabudana Khichdi
Equipment
- Colander
- Flat tray or thali
- pan or Kadai
Ingredients
- 2 cup sago pearls sabudana (soaked)
- ½ cup peanuts roasted and crushed
- ¾ cup boiled potatoes peeled and cubed
- 1 tablespoon peanuts whole
- 3 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 2 tablespoon ginger-chillies crushed
- 1 sprig curry leaves
- 2 tablespoon powdered sugar
- 2 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
- 2 tablespoon coriander fresh chopped
Instructions
- In a big bowl mix soaked sabudana, potatoes, chilli-ginger, peanuts, sugar and salt.
- In a pan heat oil or ghee.
- Add cumin seeds and peanuts.
- Once cumin seeds splutter add curry leaves.
- Then add sabudana and potato mixture.
- Quickly stir for 2 minutes and turn off the heat.
- Add lemon juice and coriander.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2012.
Sabudana Khichdi
Equipment
- Colander
- Flat tray or thali
- pan or Kadai
Ingredients
- 2 cup sago pearls sabudana (soaked)
- ½ cup peanuts roasted and crushed
- ¾ cup boiled potatoes peeled and cubed
- 1 tablespoon peanuts whole
- 3 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 2 tablespoon ginger-chillies crushed
- 1 sprig curry leaves
- 2 tablespoon powdered sugar
- 2 teaspoon rock salt sendha namak
- 1 tablespoon lemon juice
- 2 tablespoon coriander fresh chopped
Instructions
- In a big bowl mix soaked sabudana, potatoes, chilli-ginger, peanuts, sugar and salt.
- In a pan heat oil or ghee.
- Add cumin seeds and peanuts.
- Once cumin seeds splutter add curry leaves.
- Then add sabudana and potato mixture.
- Quickly stir for 2 minutes and turn off the heat.
- Add lemon juice and coriander.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dal Dhokli is a homely Gujarati dish that is warm and comforting. This one pot meal is made by simmering wheat flour dough in a sweet and sour Gujarati dal .
In our home, Dal dhokli is pretty much always made with leftover Gujarati dal. The dish becomes a filling lunch or dinner and all you need to do is prepare the dhokli dough. It’s then rolled into thin circles and cut into diamond shapes. These diamonds are then dropped into hot bubbling dal and simmered until cooked.
My Mum adds a little besan (chana no lot) to the dough and this keeps the dhokli soft and helps thickens the dal.
Often any extra dough is used to make Gujarati thepla which is delicious with keri no chundo .
You can of course, prepare this meal from scratch – simply make Gujarati dal and as it is boiling, add in the dhokli. Finish with an aromatic tempering and you’re good to go!
Ingredients
Be sure to check out the full recipe and ingredient list below.
Prepared Gujarati Dal
Dhokli Dough Ingredients
- chapati atta
- gram flour (besan)
- red chili powder
- turmeric powder
- oil
- carom seeds (ajwain seeds)
To serve
- Chopped red onion
- Peanut oil
- Chopped coriander
- Lemon juice
Optional additional vaghar/tempering
If you are making your dal from scratch, you will want to add a vaghar. If your dal is a few days old, you may also want to add a further tempering of masalas to revive the flavours.
- Oil
- Mustard seeds
- Hing
- Spices – red chili powder, turmeric powder, garam masala, coriander and cumin powder
- Salt to taste
- Peas – optional
Hayley’s Tips
- The dal should be watery before adding the dhokli as the dhokli will absorb a lot of the water.
- Do not tip in all the dhokli at once.
- Add dhokli in different areas of the pot to prevent them sticking and clumping.
- Try to keep all the dhokli similar in size to ensure even cooking.
- You can even cook the round dhokli dough on a hot griddle or tawa for a minute on either side before cutting and adding to the dal. This also prevents the dhokli sticking.
Serving Suggestion
Dal dhokli is often served as it is in a bowl as a main dish for lunch or dinner. Top with red onion, a drizzle of peanut oil and lots of fresh coriander.
You can fill out the meal by adding plain boiled basmati rice and Indian kachumber .
Storage
Dal dhokli is best eaten immediately after preparation however, leftovers can be stored in the fridge for 2 days. It will have thickened so you may need to add a splash of water before reheating.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Gujarati Dal Dhokli
Equipment
- pan
- Rolling Pin
- Knife or pizza wheel
Ingredients
- 4 cup Gujarati dal
- 2 tablespoon lemon juice
Dhokli Dough
- 2 cup wheat flour
- 3 tablespoon gram flour besan
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 4 tablespoon oil
- 1 teaspoon carom seeds ajwain
Garnish
- 3 tablespoon coriander leaves
- 2 tablespoon red onion chopped
- 4 tablespoon peanut oil optional
Instructions
- Mix all the ingredients for dhokli dough in a bowl, add water to make a stiff dough.
- Divide into equal portions and make balls.
- Roll out the dough into a circle.
- Cut the dhokli into equal diamonds.
- Pour Gujarati dal in a large pot and add 1 cup water to thin it out.
- Bring it to a boil.
- Add the dhokli pieces to the dal one by one.
- Bring the dal to a boil then lower the heat to a simmer.
- Allow the dhokli to cook for at least 15 minutes.
- If the dal thickens and dhokli are not yet cooked, add 1/4 cup of water at a time.
- Once the dhokli is cooked, you may want to add a further vaghar.
- Garnish with coriander, onion and squeezed lemon juice.
- Serve hot.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2012.
