Sago/Sabudana Chakli

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Sago/Sabudana is a very important ingredient for any fasting. We all prepare Sabudana kichadi for Sankashti post which remains a favorite. Today I would like to put up Sabudana chakli, something that tastes great and turns out very crispy too. Of course, this is not the first chakli on this blog – you may see several others here – Rice Atta ChakliMoong Dal ChaklisMaida Chaklis, Potato Chakli and Sugarcane juice chakli.

What you need to have:

1. Sabudana(Tapioca pearl) – 1/2 cup

2. Rice flour(very fine) – 2 cups

3. Maida – 1/2 cup (steamed)

4. Dalia dal – 1/2 cup5

5. Butter – 2 Tablespoons

6. Red chilli powder – 1 Teaspoon

7. Cumin powder – 1 Teaspoon

8. Black Sesame seeds – 1 Teaspoon

9. Salt – As per taste

Ingredients of Sabudana Chakli

What you do with what you have:

1. Soak Sabudana in water for about 5-6 hours till it is plumped up as shown in image.

2. Clean and powder Dalia-dal. Steam maida in the cooker as usual for 10-15 minutes. Sieve all the 3 flours in the siever with chilli powder and the mix is as shown in the image below.

Sieved atta  mix with chilly powder

3. Just grind soaked sabudana in the mixer draining all the water on being plumped.

Plumped sabudana being ground

4. Add cumin powder, Black sesame seeds, salt, butter and ground sago to the atta mix from step 2 to it. Add water in steps and make a soft paliable dough to suit your Chakli mould.

Sago chakli dough

5. Knead the required quantity of dough and place it in the mold.

Chakli dough being placed in the mould

6. Press the mould and make circular chakli on the plastic sheet.

Chakli being pressed on plastic sheet

8. Place a skillet with 2 cups of cooking oil in it on medium flame. On heating, just put in the chakli from step 7 into it and when fried on one side, turn it around to ensure both sides are fried brown and crispy.

Chakli being fried

9. Ready to serve Sago chakli is as shown in the image below.

Ready to serve Sago Chakli

Number of Chaklis: 20

Serves – Many

Good to remember:

1. Sago should be of good quality. It should be soaked in water for at least 5-6 hours to avoid it to burst in oil.

2. Grind it in the mixer without adding extra water, draining all soaked water from it.

3. Mix all the flours, butter sago and knead the dough well to make it paliable.

4. Always fry chakli on medium adjusted flame (depending upon the size of your burner)


9 thoughts on “Sago/Sabudana Chakli

    August 29, 2010 at 9:34 am

    Nice chaklis. Will this chakli absorb more oil as sago is being added.

      prathibalrao responded:
      August 29, 2010 at 3:07 pm


      Actually this chakli did not absorb much oil at all and was as usual fine.

    incidentalcooksuman said:
    August 30, 2010 at 10:58 pm

    never made chakali at home..always get the store brought..I need to get that mould this time when we visit india..that looks so crunchy and irresistible..

    Laavanya Ballal. said:
    September 1, 2010 at 12:26 pm

    Those Sabudana Chaklis, on the platter, look so yummy. Thanks for the recipe, dear Pratibha ji.

    Deepti Satish said:
    October 24, 2010 at 11:36 am

    Dear Pratibha Aunty,

    I have used maida many a times but never steamed it. Kindly let me know how do you steam maida. I finally managed to get the mould and will try out all the chakli’s.

      prathibalrao responded:
      October 24, 2010 at 3:05 pm

      Hi Deepti satish,

      Sieve maida in the siever and tie it in a clean muslin cloth and steam it in the cooker as you steam idlies for about 20 minutes. On cooling just crush it and again sieve it.

    […] during fasts. We prepare “Sabudana kichadi” for Sankashti. I have put up recipes for sabudana chakli, sabudana idli, previously on this blog. This recipe is a very popular mixture which tastes great […]

    Catherine S. said:
    November 1, 2010 at 6:01 pm

    I am going to try this not fried, but baked. (As soon as my oven is fixed) The frying is not all that good for us as we get older especially. This sounds delicious, and I will give it a go. I am a lover of international foods, so I stumbled upon this and am quite pleased to find authentic Indian recipes. My suggestion is to include English definitions of your common terms, such as Sago, Sabudana, and Chakli. I am confused as to which is which. I went to an Indian translation site, but Chakli is not listed, and neither is Sago. Then I read it again and figured out that Sago and Sabudana are the same creature. I hope this is correct. I want to know how this can be eaten for a fast. When I fast, it is without any food, maybe some juice if I feel sick or faint. Thanks for helping those that love all people of all cultures, and their FOOD, to be able to learn more yummy recipes! Sincerely, Catherine S.

    […] the way, Chaklis come in many flavors – here are the many other chaklis on this blog – Sabudana Chakli, Rice Atta Chakli, Moong Dal Chaklis, Maida Chaklis, Potato Chakli and Sugarcane juice […]

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