GILI SABUDANA KHICHDI
Sabudana khichdi is a classic fasting favourite, but this Gili Sabudana Khichdi is a delicious twist on the traditional version.
Looking for a different way to enjoy sabudana during vrat? Try this Gili Sabudana Khichdi! Unlike the traditional dry and fluffy sabudana khichdi, this version is soft, moist and slightly soupy, with potatoes, tomato, ginger, green chilli and aromatic spices. Roasted peanuts, cashews and makhana add a delicious crunch, while lemon juice gives it the perfect finishing touch. A comforting and filling fasting recipe that’s definitely worth trying! Perfect for Navratri, Ekadashi and other fasting days.
Prep Time: 10–15 minutes + soaking
Cook Time: 20–25 minutes
Serves: 3–4
Cuisine: Indian
Course: Main Course / Breakfast
Diet: Vegetarian | Vrat-Friendly
Ingredients:
1 cup sabudana
2 medium potatoes
1 cup tomato puree
3 tbsp ghee
1 tsp cumin seeds
2 finely chopped green chillies
1 tsp finely chopped ginger
8–10 curry leaves
½ tsp black pepper powder
sendha namak to taste
2 tsp lemon juice
1 tbsp finely chopped coriander
¼ cup peanuts
8 cashews
½ cup makhana
Method:
Soak sabudana until soft and drain well.
Heat ghee and roast peanuts, cashews and makhana. Remove and keep aside.
In the same pan, add cumin seeds, green chilli, ginger and curry leaves.
Add chopped potatoes and cook covered on low flame until tender.
Add black pepper, sendha namak and tomato puree. Cook until the ghee separates.
Add soaked sabudana and water.
Cook until the sabudana turns translucent and is completely cooked.
Add the roasted peanuts, cashews and makhana.
Finish with lemon juice, coriander and serve hot.
➡️ Tips for Perfect Gili Sabudana Khichdi
Don’t over-soak the sabudana. Proper soaking is the key to getting soft pearls without excessive stickiness.
Drain the soaked sabudana properly before using.
Cook the potatoes completely before adding the sabudana.
Keep the flame low while cooking the potatoes and sabudana.
Add water gradually according to the consistency you want.
Since this is Gili Sabudana Khichdi, don’t worry if it looks more moist than regular sabudana khichdi.
Add the roasted peanuts, cashews and makhana towards the end so they retain their crunch.
Add lemon juice and coriander after switching off or towards the end of cooking for a fresh flavour.
For fasting, use sendha namak instead of regular salt and ensure all other ingredients comply with your fasting rules.
➡️ Why You’ll Love This Recipe
✨ A delicious twist on classic sabudana khichdi
✨ Soft, warm and comforting
✨ Perfect for vrat and fasting days
✨ Naturally vegetarian
✨ Loaded with peanuts, cashews and makhana
✨ One-pot style meal
✨ The soupy consistency makes it unique and satisfying
✨ Great for anyone who loves a softer, more comforting version of sabudana khichdi.
