Sabudana Khichdi (Falahari)

Sabudana or tapioca pearls or Sago seeds, is a popular Indian evening snack and a breakfast dish. It is very commonly prepared during the fasting days and has different versions. The trick to make a perfect sabudana khichdi lies mainly on cleaning and soaking the seeds overnight. I have added all the tips and tricks so you can have a perfect and a flavourful version of Sabudana Khichdi on your fasting days.

Cooking TimePrepration TimeTotal Time
20 minutes 10 minutes 30 minutes


  1. Sabudana Pearls/Sogo seeds – 1cup (soaked overnight)
  2. Potato – 1 mediun (diced)
  3. Cumin seeds – 1 tsp
  4. Ginger – 1 tsp (finely chopped )
  5. Green chille – 1 (finely chopped)
  6. Curry leaves – 4-5 leaves
  7. Roasted Peanut – 1/4 cup (milled)
  8. Roasted Fennel seeds – 1tsp (powdered)
  9. Cooking oil/Ghee – 2tbsp
  10. Dry Curry leaves – 1/4 tsp (powderd)
  11. Sendha Namak/ rock salt – As per for taste
  12. Lime Juice – 1 tbsp / half a lime
  13. Coriander leaves – 1 tbsp (finely chopped)
  14. Pomoganet Seeds – 1 tbsp (garnishing)
  15. Haldirams Falahari Mix – 2 tbsp (optional for garnishing)

Soaking Tips

  • In a bowl, add a cup of sago seeds and rinse them three times while gently rubbing them to remove the starch.
  • Soak them with only 3/4 cup of water, preferably overnight if not at-least for 8 hours.
  • In a mixing bowl add the milled roasted peanut, dry curry leaves, roasted fennel powder and mix them together.
  • You can choose to use haldirams falahari namkeen as a per-mix. Just blend 1/4 cup of the namkeen and mix them with soaked sago seeds, gives you the same flavour, in fact thats how I got the idea.
  • Do not skip the above process, it helps te seeds not to stick to each other while they cook, and this also help us reduce the quanity of cooking oil.


  1. Place a frying pan on medium heat. Once the pan is hot add cooking oil/ghee, cumin seeds and ginger. Saute until the ginger is slighly cooked.
  2. Now add the diced potatoes, curry leaves, green chilli, salt and mix them together. Cover the pan and allow the potatoes to cook.
  3. Once the potatoes are almost cooked add spiced peanut coated sabudana and give them a good mix.
  4. Sabudana doesn’t take long to cook, cover the pan with lid while you cook.Keep stirring occasionally gently to make sure sabudana do not stick to the pan.
  5. You would observe the sabudana have started to turn translucent, that is a sign they are cooked.
  6. Turn off the heat, add the lime juice and chopped coriander leaves and give it a last mix.
  7. Serve in a serving bowl and garnish it with pomegranate seeds and/or falahari mixture for the added crunch (optional).

Well I hope the recipe and tips mentioned above are of help and your sabudana khichdi turns out flavourful. I would be waiting to hear from you, so do not forget to like and share your experience in the comment section below.

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