Sabudana upma | Maharashtrian Sabudana khichdi recipe


Sabudana upma or khichdi, is a delicious dish made especially during fasting days in Maharashtra, India. During fasting days, sabudana khichdi and sabudana vada are the most preferred dishes in Maharashtra. Sago pearls get soaked in water for a few hours. Then it gets cooked with roasted peanuts, potatoes, and other ingredients. Sago pearls have a soft and chewy texture. Even though this dish uses very few ingredients, it has a very pleasant taste. This is a very easy dish to make that you must try.


Close up photo of ready hot sabudana (sago pearls) khichadi served in a white plate by Homemakerjob



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Photo of ready Sabudana (Sago Pearls) Khichadi recipe by homemakerjob

Sabudana upma | Maharashtrian Sabudana khichdi recipe

Sabudana upma or khichdi is a tasty dish from Maharashtra. Though it is a dish for fasting, it is highly popular as a breakfast dish. It is available at most of the street shops selling breakfasts. It is made with sabudana (sago), roasted peanuts, boiled potatoes, and some other basic ingredients. It's an easy dish to make.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian, Maharashtrian
Servings 2 people


  • 1 cup sabudana (sago)
  • 1 cup boiled potatoes
  • ½ cup peanuts
  • 2 tbsp ghee (clarified butter)
  • ½ tsp cumin seeds
  • 2 green chilies, chopped
  • 2 tbsp coriander leaves
  • ½ tsp cumin powder
  • 1 tsp salt
  • 1 tsp sugar


  • Wash 1 cup of sabudana (sago) twice with clean water. Transfer it to a bowl and add water to it. The water level should be 1 cm above the sago pearls, and let it soak for 7-8 hours.
  • Peel the skin of 2 medium-sized boiled potatoes. Cut the potatoes into small cubes.
  • Roast ½ cup peanuts in a pan. Transfer the roasted peanuts to a mixer jar and grind them to a coarse powder.
  • Heat 2 tbsp ghee in a pan. Add ½ tsp cumin seeds and 2 chopped green chilies. Fry for a minute.
  • Add the boiled, chopped potato cubes. Sauté for 2 min.
  • In the soaked sago, add ½ cumin powder, 1 tsp salt, ½ tsp sugar, and ½ cup coarse powder of roasted peanuts. Mix everything well together.
  • Add the sago mixture to the pan and mix well with the potatoes. Cover with a lid and cook for 5 min. Keep stirring in between.
  • Remove the lid and add 2 tbsp chopped coriander leaves. Mix well with the shabu khichdi.
  • Serve hot sago khichdi with sweet curd.


  • Wash sabudana properly to get rid of extra starch.
  • Make sure the sago is properly soaked; otherwise, it will be hard in the center and will not cook properly. Mash sago pearls between your fingers to check if they are soaked or not.
  • Make sure there is no excess water or moisture in the sago pearls. It should be completely dry before cooking.
  • It will turn sticky if you overcook it
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