Jowar Sabudana Khichdi
A hearty vrat-friendly khichdi combining soft sabudana pearls with cracked jowar for lasting energy. Ready in 30 minutes and perfect for Navratri, Ekadashi, or any fasting day.
Equipment
- Wide heavy-bottomed pan or kadai
- Mixing bowls (for soaking)
Ingredients
For the base
- ½ cup sabudana tapioca pearls
- ½ cup cracked jowar jowar rava / jowar daliya
- 1 medium potato peeled and diced into small cubes
- ⅓ cup roasted peanuts coarsely crushed
For the tadka
- 1 tbsp ghee or coconut oil for vegan
- 1 tsp cumin seeds jeera
- 2 green chilies slit or finely chopped
Seasoning
- 1 tsp sendha namak rock salt; adjust to taste
- 1 tsp sugar optional
- 1 tbsp fresh lemon juice
Garnish
- 2 tbsp fresh coriander chopped
- Extra roasted peanuts
Instructions
Soak the grains
- Rinse sabudana under cold water until the water runs clear. Place in a bowl and add just enough cold water to barely cover. Soak for 4-6 hours or overnight. After soaking, each pearl should press flat with no hard white center.
- Rinse cracked jowar and soak in 1.5x its volume of water for 1-2 hours. It will absorb most of the water and soften. No need to drain before cooking.
Cook the khichdi
- Heat ghee in a wide, heavy-bottomed pan over medium heat. Add cumin seeds and sizzle for 30 seconds until aromatic.
- Add the green chilies and diced potato. Stir to coat in the ghee. Cover and cook on medium-low for 8-10 minutes, stirring occasionally, until the potato is just cooked through (a fork should slide in with a little resistance).
- Add the soaked cracked jowar with any remaining soaking water. Stir well, cover, and cook for 3-4 minutes until the jowar is tender and the water is absorbed.
- Turn the heat to low. Add the drained soaked sabudana and crushed peanuts. Gently stir to combine. Avoid pressing down, which makes sabudana sticky.
- Cover and cook on low for 4-5 minutes. The sabudana pearls will turn from white and opaque to translucent when done. If a few remain opaque, cook for 1-2 minutes more.
- Add sendha namak, sugar if using, and lemon juice. Toss gently and taste to adjust.
- Remove from heat, garnish with fresh coriander and extra peanuts. Serve immediately.
Notes
Soak both grains the night before and refrigerate to save time in the morning.
Jain version: replace potato with diced raw banana (kachha kela) or singhara (water chestnut) for a no-root-vegetable version.
Non-fasting version: use regular salt, add mustard seeds and curry leaves to the tadka, and optionally add finely chopped onion.
Use cracked jowar (jowar rava) rather than whole jowar grain. Whole jowar requires 6-8 hours soaking and 20+ minutes cooking, which won't match sabudana's texture.
Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of water and a small knob of ghee.
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