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Sabudana Khichdi Recipe for Babies, Toddlers, and Kids

Sabudana Khichdi - Easy breakfast or evening snack made with Sabudana, potatoes, and peanuts/cashews.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast/Dinner
Cuisine: Indian
Author: Kalyani


  • Sabudana - 1 cup
  • Fried de-skinned peanuts/ cashews - ¼ cup
  • Potato - 1 small sized
  • Green chillies - 1 optional
  • Sugar - 1 tsp optional
  • Lemon Juice - 2 Tsp
  • Coriander leaves - to garnish
  • Water - as needed
  • Salt - as required
  • To Temper:
  • Oil - 1 Tsp
  • Cumin seeds - ¼ tsp
  • Mustard seeds - ¼ tsp
  • Urad dal - ¼ Tsp
  • Chana dal - ½ Tsp
  • Hing/ Asafoetida - ⅛ tsp


  • Wash and Soak sabudana overnight in a wide bowl with water till it's immersed level. Don't add more water. Squeeze the water completely from sabudana once it's soft. Wash potatoes and cut them into small cubes. Set aside. Keep all the other ingredients ready. Chop onions, green chilies, and coriander leaves. Take the juice from a lemon and keep it ready.
  • Heat oil in a pan and add the items to temper one by one. Saute until mustard and cumin seeds cracks. Then add green chilies and cubed potatoes, toss it well. Add 2 tablespoon of water and cook it covered for 5-7 minutes or until the potatoes are soft.
  • Make sure the potatoes are soft enough to bite but not too mushy. In the meantime, blend peanuts/cashews to a coarse powder in a blender using pulse/mix option.
  • Then add soaked sabudana pearls with sugar, grounded peanut/cashews and required salt. Mix well. Cook everything with continuous stirring for five minutes until the sabudana turns completely transparent and switch off the flame, add lemon juice & garnish with coriander leaves.


Prep Time:
10 mins + 8 hrs overnight soaking


Serving: 2g