Navratri special Sabudana Khichdi with roasted peanuts: sweet, spicy and tangy! - best appetiser to munch on in the festive season.

Learn how to make easy, non-sticky, delicious, sweet, spicy and tangy sabudana khichdi with my easy recipe that comes together in less than ten minutes. This Navratri special appetiser, that is loved by all is one of my favourite things to make (& eat!)
After posting the recipes for sabudana vada and chocolate sabudana kheer last week, I had promised another sabudana based recipe on the blog. Even though the basic sabudana khichdi recipe is known to all, I did want to share my version of this amazing Navratri appetiser. Something different in comparison to those kuttu pakodas, papads and rice.

How to make sabudana khichdi?
- heat some oil, add some kadhi pata
- add peanuts and let them get all nice & toasty
- add sugar, salt, red chilli, sabudana
- mix & serve
No rocket science right?

What to serve alongside?
- sweetened yogurt
- mint/ coriander chutney
- tadka yogurt
- nothing at all, eat it as it is 😀
Make this delicious sabudana khichdi with my easy recipe (keep scrolling) and make sure to tag the page @thetwincookingproject if you try our recipe 🙂 Happy Navratri everyone!
How to make sabudana non-sticky?
The trick to prevent sabudana or tapioca from getting mushy and sticking together is to soak the sabudana pearls only for a few hours and not over night. I soak them in water for about 2-3 hours (they rest in the fridge).
Another tip would be to add salt right in the end of the recipe: once everything has cooked and flame is turned off or very low.


Sabudana Khichdi
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 people 1x
- Category: Appetizer
Description
Navratri special Sabudana Khichdi with roasted peanuts: sweet, spicy and tangy! - best appetiser to munch on in the festive season.
Ingredients
- 3 cups Sabudana (Tapioca Pearls) (measured after soaking)
- 2 tbsp Oil
- 3 tbsp Kadhi Patta
- 1/2 cup Peanuts
- 2 tbsp Sugar
- Salt
- 1/2 tbsp Chilli Powder
- 1/2 tbsp Lemon Juice
- 1 tbsp Coriander (chopped)
Instructions
- In a frypan, heat some oil and add kadhi patta to it. Let this crackle.
- Add peanuts and let them toast and turn light brown in color.
- Add sabudana (tapioca pearls), chilli, sugar, salt and lemon juice. Mix together and let cook for 3-4 minutes until the mixture just begins to turn a bit sticky.
- Turn off the flame and add coriander. Serve hot.
Notes
The trick to prevent sabudana or tapioca from getting mushy and sticking together is to soak the sabudana pearls only for a few hours and not over night. I soak them in water for about 2-3 hours (they rest in the fridge).
Another tip would be to add salt right in the end of the recipe: once everything has cooked and flame is turned off or very low.
Wow, I think this is perfect as an Ekadashi dish. Definitely trying this! Thanks for sharing!
Hope you enjoy the recipe 🙂