Sabudana Khichdi | upwas recipe (sago/Javarsi )

This is a very delicious simple easy to prepare breakfast dish from Maharashtra. It is sago cooked with potatoes and crushed peanuts.


sabudana khichdi,  upwas recipe , vrat recipe, sago khichdi

Traditionally this was prepared during fasting period and used such healthy ingredients.
Even today it continues be a favourite among those fasting and almost all states prepare this in some form or other.

I have shared pics of both prepared for fast and for other days . 

I have shared a Youtube video which shows how to prepare a fluffy sabudana khichdi for vrat , upwas for ekadashi, navrathri days .



  • 2 cups of sabudana  ( Tapioca pearls)
  • 3 tsp of roasted peanuts
  • 1 tsp mustard , skip for vrat days , use only cumin ,
  • 1tsp cumin seeds
  • 2 small green chillies slit and deseeded
  • 1/4 cup of small cubes of cooked potato pieces
  • 2 tbsp of oil and salt to taste. Keep some roasted peanuts,1 green chili and a tsp of cumin seeds to be ground coarsely in a mixie.


Soak the sabudana in just sufficient water to cover it for 3 hours or more depending on the quality .some variety may need 6 hours ..
Depending on the quality you will see that the sabudana will absorb water and yet remain firm in separate beads.Test it with your fingers and don’t over soak or else you will get mushy khichdi. Drain water and keep aside.
In a broad pan, pour oil.pop the mustard seeds,put the green chillies, cumin  seeds some curry leaves and then add the sabudana.Add the roasted peanuts and stir quickly.
Add the cooked potato pieces and add salt.
Just before removing from stove add 3 tsp of crushed peanut,cumin,green chilli  powdered coarsely in mixie.
This last step further enhances the taste and gives a nutty taste .


Garnish with sprigs of curry leaves.


Sabudana or sago pearls comes from Tapioca. Sago is a starch extracted from the pith inside stems of the sago palm Metroxylon sagu. Sago forms a major staple food for the lowland peoples of New Guinea and the Moluccas where it is called sagu and traditionally is cooked and eaten in the form of a pancake served with fish.

Sago looks like many other starches, and both sago and tapioca are produced commercially in the form of “pearls”. These two kinds of pearls are similar in appearance and may be used interchangeably in some dishes. 

 The Tapioca Pearls are known as “ Sabudana” in Marathi. It is commonly used as a food during fasting ( popularly called khichadi) among Hindus in Western and Central Part of India ( Gujarat and Maharashtra region)









  1. Anonymous says

    ps…if ur cooking it for an upwas, u cannot add mustard seeds or chana dal..add jeera instead..n add just a pich of sugar…

    • says

      You should use very little water to soak just enough to cover the sabudana and after sone time you will see the water has been absorbed and the sabudana bloated a bit pinch with fingertips to see whether it becomes smashed tha is the time to remove Drain water completely and make the khichdi. Over soaking in too much water is the reason for soggy sticky khichdi

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