Sabudana dishes

Sabudana dosa

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                      Ready to serve sabudana dosa with variety of chutney powders

Makes – 10 of the above size

Time taken : 45 minutes(other than soaking sabudana)

Sabudana /sabakki/shapithandulu /Tapioca pearl in marati, kannada, konkani and english respectively.  Normally sabudana dishes are  meant for fasting like the popular sabudana kichadi, sabudana vada etc.  I prepared sabudana  dosa a couple of times at home and tasted really good , so i thought of sharing it on the blog right now.  It turns out crispy right from the griddle to the plate.  So enjoy hot with either chutney or chutney powder.

What you need to have:

1. Sabudana – 3/4 cup

2. Rice at ta – 3/4 cup

3. Curds – 1/2 cup

4. Water – 2 cups

5. Chopped gren chili – 2

6. Grated ginger – 1/2 Teaspoon(i used ginger paste)

7. Grated carrot – 2 Tablespoon

8. Chopped cilantro – 1 Tablespoon

9. Chopped onions – 1/2 cup

10. cumin – 1 Teaspoon

11. Grated coconut – 1 Tablespoon

12. Salt – As needed

13. Cooking oil – As needed to make dosasKONICA MINOLTA DIGITAL CAMERA

                                                             Soaked & drained sabudanaKONICA MINOLTA DIGITAL CAMERA

                                                                                 Rice atta and curdsKONICA MINOLTA DIGITAL CAMERA

                                                                         Other ingredients of the dish

What you do with what you have:

1. Run curd in the mixy for 2-3 minutes so that it becomes easier to make the dosa batter.

2.  Soak sabudana in water  for about 10 minutes , drain water and transfer it to a colander and keep it aside for about an hour to puff up so that it will be right to make the batter as shown in  image-1

3. Chop onions fine, grate carrots, chop green chili,chop cilantro and keep it aside as shown image-3

4. Transfer all ingredients to a bowl and add water , salt and mix it well with a laddle .  Let the batter be to a falling consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                             Sabudana dosa batter

5. Place a dosa griddle on medium flame and splash a little oil on it.  When heated splash water and wipe it with a coconut coir/tissue.   Just pour one ladle dosa batter on it in circular fashion.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                                    Sabudana dosa being cooked

6. Transfer it to a serving plate and enjoy with chutney, chutney powder of your choice.  Really yummmmmmmmmm!!!!!!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Sabudana dosa with variety of chutney powders

Makes -: 10 dosas

Time taken : 45 minutes

Note: 1. The quality of sabudana matters to soak and drain as sabudana available in few of the  shops tend to dissolve immediately and nothing remains.  So identify and buy the sabudana pearls.

2. Running the curds in the mixer is to bring it to a consistency to make a suitable dosa batter.

3. Use fine rice atta so that it mixes well to turn the dosa crispy.

Sabudana ladoos

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                                                   Ready to serve sabudana laddoos

Makes : 15

Time taken: 30 minutes

Sabudana/sabakki /Shapithandulu/Tapioca pearl in marati,  kannada ,  konkani and english respectively.  Sabudana dishes are meant for upavas/fasting like the Sankashti , ekadasi etc.  I have already put up sabudana kichadi, sabudana vada, sabudana kheer etc..,  Today i would like to put up Sabudana laddoos which not only tastes great but also melts instantly in the mouth.  Here is my version of the recipe:

What you need to have:

1. Sabudana – 1 cup

2. Sugar – 1 cup

3. Pure ghee – 2 Tablespoons

4. Cashews – 10-12

.5. Dry dates powder – 2 tablespoons

6. Cardamom – 10

7. Milk –  a little ( purely optional)


                                                            Ingredients of sabudana laddoos

What you do with what you have:

1. Place a skillet with sabudana pearls in it and dry roast the same till done.  It will turn light and crispy too.                                                                        KONICA MINOLTA DIGITAL CAMERA

                                                                 Sabudana being dry roasted

2. In the same skillet dry roast sugar till it starts crystalizing.KONICA MINOLTA DIGITAL CAMERA

                                                       Sugar being roasted till it crystaizes

3. Grate dry dates as well and keep it aside.  Powder all the ingredients including cashews and cardamom along with sugar and sabudana as well.  Transfer all the powdered ingredients in a wide bowl.  Add pure ghee to it.                                    KONICA MINOLTA DIGITAL CAMERA

                                                              All powdered laddoo ingredients

4. Mix the ingredients to make a homogeneous mixture .  Make/tie round laddoos as usual and enjoy with any snacks and a cup of tea/coffee!!YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                              Ready to serve sabudana laddoos

Makes : 15

Time taken : 30 minutes

1. Sabudana should be roasted till crispy .  Sugar is dry roasted till it crystalizes to gain sticky consistency for the laddoos.

2. If it becomes tough to make/tie laddoos add a little milk in steps.  Only thing it reduces the shelf life of the laddoos.

3. Use fresh ghee to retain quality and aroma of the dish.

Sabudana Vada

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Sabudana Vada

How long it takes: 1 hour

Number of servings: 50 of the above size

Sabudana, a popular ingredient in Maharashtrian cuisine, is known as Shapithandulu in Konkani and Sabakki in Kannada. Sabudana is sago, an extract from the tree and processed into pearls which is of immense use. We use it in the preparation of sabudana fritters, papads, khichadi, sweet pudding and also idlis and sabudana mixture as well. Today, I would like to put up a very popular snack for the upcoming Sankashti which is the “Sabudana Vada”. It is so tasty and tempting that one can even eat upto 15 vadas with pudina chutney or tomato ketchup. Of course it is a “Sankashti food”, food for fasts and a fast food!  Here it is:

What you need to have:

1. Sabudana – 1 Cup

2. Potatoes – 5-6

3. Peanut powder – 1/2 Cup

4. Green chillies – 2

5. Cumin seeds – 1 Teaspoon

6. Lemon juice – 1/2 Teaspoon

7. Chopped Cilantro – 1/2 Cup

8. Salt – To taste

9. Sugar – 1/4 Teaspoon

10. Cooking oil – 3 Cups

Ingredients of Sabudana Vada

Ingredients of Sabudana Vada

What you do with what you have:

1. Soak sabudana for about 15 minutes and drain water completely and keep it aside for about an hour for it to puff up as shown in image-1. Wash and chop cilantro as well and keep it aside as shown in image-2.

2. Dry roast peanuts in a skillet till you get a pleasant aroma crispy as well. Peel off the skin and powder it to a medium fine consistency as shown in image-1.

Peanuts being dry roasted

3. Boil potatoes in the cooker as usual for about 20 minutes till soft. Grate it as well and is shown in image-1.

4. Mix puffed sago, grated potato, powdered peanuts, chopped cilantro from step-1 into a broad bowl. Add salt, sugar, cumin seeds and grate green chilly into it. Squeeze lemon juice as well to it.

Sabudana Vada ingredients mix

5. Mix it with your hands without adding water to a soft consistency. Make round balls and flatten it a little which is as shown in the image below.

Sabudana Vadas ready to be fried

6. Place a skillet with 2-3 cups of cooking oil in it on medium flame (depending upon the size of the burner) and place vadas from step-5 into it. Make sure they are completely fried to light brown before flipping the same to fry on the reverse.

Sabudana Vadas being fried

7. When fried to light brown flip it to fry on the reverse.

Sabudana Vada being fried on the reverse

8. Enjoy with Pudina chutney.

Ready to serve Sabudana Vada & Pudina chutney

How long it takes: 1 hour

Number of servings: 50 of the above size

Good to remember:

1. Sabudana vada can be an utter failure if the quality of sabudana is not good as it happened to me. Hence, please prepare the same in small quantity for the first time. It will loosen in the oil and will not be able to consume at all loosing all its shape and turning into a big lump.

2. Adding more boiled potatoes increases the taste of vadas.

3. While binding vadas, it should not break the sides and should be intact.

4. Frying on high flame will not allow the inner portions of the vadas to cook and may even burn the dish.

5. While vadas are being fried, do not touch them until completely done. Else, they will break and lose shape.

Crispy Sabudana Mixture (Diwali special – 1)

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Crispy sabudana mixture

Sabudana/Sago is a popular dish 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 and is a real time pass snack. It is very easy to prepare too – really a ‘fast food’!

What you need to have:

1. Sabudana – 1 cup

2. Cashews – 1/3 cup

3. Peanuts – 1/3 cup

4. Oil to fry – 2 cups

Ingredients of Sabudana mixture

Ingredients of Masala for the dish:

1. Chilli powder – 1 Teaspoon (Less spicy)

2. Turmeric powder – 1 Teaspoon

3. Dhania-Jeera powder – 1 Teaspoon

4. Garam-Masala powder – 1/2 Teaspoon (If strong)

5. Black salt powder – As per taste

6. Powder sugar – 1/2 Teaspoon (Optional)

7. Curry leaves – 2-3 Strands

Ingredients of the Masala

What you do with what you have:

1. Place a skillet with 2 cups of cooking oil on medium flame.  On heating, place a porous spatula (with holes in it) and fry peanuts till crispy.

Peanuts fried in oil

2. In the same oil, fry cashews in the spatula, till light brown.

Cashews being fried in oil

3. Fry Sabudana in oil till it puffs up.

Sabudana being fried

4. Pour all fried ingredients in a colander to filter out the extra oil.  You can collect the oil in a bowl and use it to fry curry leaves.

Fried ingredients in a colander

5. Transfer the mixture to a skillet, and add chilli powder, turmeric powder, salt, black salt powder, and garam masala powder.

Spices added to the fried ingredients

6. Stir well. Sabudana mixture is ready to be served. Enjoy it with either Upma or even with tea as a snack.

Ready to serve Sabudana Mixture

How long it takes: 45 minutes

Number of servings: 5-6

Good to remember:

1.Use quality sabudana, else one portion will turn crispy and remaining will not puff up and will get stick in between the teeth.

2. Chilli powder, garam masala powder, as per taste.  Sugar is always an option.

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)

Sabudana Payasam (Sweet Pudding)

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Please check for the same recipe here in youtube. Please support as you people supported me when i lunched my food blog. Please guys subscribe to my youtube channel and like my recipes and press the bell icon for new updates!


Sabudana as you know has versatile uses. We prepare sweet pudding in combination with split greengram dal, Bengalgram dal, Vermicelli and also with Basumathi rice. This pudding is very popular even to this day for most of the functions. It is easy to prepare and tastes great !

What you need to have:

1. Sabudana (Sagu) – 1 Cup

2. Basumati rice – 1 Cup

3. Sugar – 1 and 1/2 Cup

4. Milk – 4 Cup

5. Cashews – 1/2 Cup

6. Kishmish – 1/2 Cup

7. Saffron strands – A few

8. Cardamom – 4-5

9. Pure ghee – 2-3 Teaspoon

picture-093 Ingredients of sweet Sabudana pudding

What you do with what you have:

1. Place a broad based bowl on medium flame and add 1 teaspoons ghee in it. On melting add Sabudana to it and keep frying for about 5 minutes till it properly warms up. Transfer it to another bowl.

2. In the same bowl add one more spoon of ghee and fry Basumati rice and keep frying till it is also warmed up.

picture-098 Warmed up Sabudana & Basumati rice

3. Transfer both sabudana and Basumati rice, cashews to pressure cooker. Add 6 glasses of water and cook as usual till done.

picture-099 Cooked Basumati rice & Sabudana mix

4. On being cooked and the pressure being released , just transfer it to a broad based vessel and add required quantity of sugar and kishmish to it and put it on medium flame stirring continuously bring it to boil.

5. Dissolve saffron strands in a little warm milk and add it to the dish. Peal and powder cardamom and add it too. Lastly add desired quantity of milk and bring it to boil on a low flame stirring continuously, else it will get burnt.

You are done. I typically have some of it warm. Rest of it I serve chilled the next morning with milk and sugar.

picture-242 Ready to serve Sabudana sweet pudding

Sabudana Idlis

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Sabudana is nothing but sago, an extract from the tree and processed into pearls which is of immense use . We use it in the preparation of sabudana fritters, papads, kichadi, sweet pudding and also idlis. I was really surprised when one of my friends mentioned this recipe but when prepared it turned out really good. It can even be a fasting dish for Shivrathri and Sankashti. Here it is.

What you need to have

1. Sagu/Sabudana – 1 cup

2. Bombay Sujee – 1 cup

3. Curds/Yoghurt – 2 and 1/2 cups

4. Water – 1/2 cup

26-2-2009-093 Ingredients of Sabudana Idlies

Ingredients of Seasoning:

1. Mustard seeds – 1Teaspoon

2. Bengal gram Dal – 1 Teaspoon

3. Cashews – 2 Tablespoon

4. Kishmish – 2 Tablespoon

5. Grated Carrots – 2 Tablespoon

6. Chopped Green chillies – 1 Teaspoon(Less spicy)

26-2-2009-095 Ingredients of Seasoning

Ingredients of Toppings:

1. Chopped coriander leaves – a handful

2. Green peas – 1/4 cup

3. Fresh grated coconut – 1/2 cup

4. Cooking soda – 1/4 Teaspoon

5. Cumin seeds – 1/2 Teaspoon

6. Salt – to taste

26-2-2009-099 Ingredients of Toppings

What you do with what you have:

1. Place a wide bottomed bowl on medium flame and dry roast Bombay suji till you get a pleasant aroma like you roast for upma. Transfer it to another bowl and keep aside.

2. Warm up sago on medium flame in the same bowl and allow it to cool. Powder it to a coarse consistency in the mixer.

3. Wash, peal and grate carrots, coconut, chop coriander leaves fine, green chillies and keep it aside separately as shown in the image above.

4. Place a wide bottomed bowl with 5-6 teaspoons of cooking oil in it. When heated, add mustard seeds to it. Simultaneously add bengal gram dal as well. When fried add chopped green chillies, cashews, kishmish to it and fry for a minute.

5. Add grated carrot and keep stiring till it crimples .   Now add roasted  Bombay suji  from step-1 to it and  switch off the flame.   On  Cooling,  add powdered sago to it from step 2 and the homogenous mixture is here below. Transfer it into a broad bowl

26-2-2009-096 Homogenous Sago idli mixture

6. In the blender bowl just run the curds with cooking soda so that it turns into liquid . Add it to the homogeneous idli mix with required quantity of water. Add salt to taste, grated coconut, coriander leaves, cumin seeds, green peas from step-3. Ready to steam idli mix is as shown in the image below.

26-2-2009-100 Ready to steam Sago idli mix

7. Grease the idli molds and pour the idli batter in it. Place cooker on medium flame and when the water starts boiling place the idli stand and steam it for about 20-25 minutes.

26-2-2009-103 Sabudana idli with coconut chutney

Allow it to just cool for 3-4 minutes. Serve with any chutney of your choice.

Number of Idlis: 24

How long it takes: 45 minutes

Sankashti Food – Sagu (Sabudana) Kichadi

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Kindly please check this link for the same recipe from my youtube channel

Kindly checSankashti is Sankashta Hara Chathurthi. People have cut short it by naming it as Sankashti. It comes once in a month, falling exactly 4 days after the full-moon day. People follow it by fasting the whole day and visiting Ganesh temple in the evenings. Gana homas are held in almost all Ganapathi temples in the early mornings. I believe that Lord Ganesha is so powerful that he fulfills everybody’s wishes if they are made with true devotion. He is the remover of obstacles (hence also the name Vigneshwar) and as such worship him before starting an endeavor. It is the same Lord Ganesha who was only one with the capacity to write Maharshi Vedavyasa’s dictation of the epic Mahabharat.

Yesterday was Karthik Sankashti. Since it was on tuesday, its called Angarika sankashti. This is the day we eat Sabudana Kichadi. I am putting up the recipe for Sabudana Kichadi here. This dish is prepared from Sabudana, Peanut powder and boiled potatoes. Sabudana is called Sabakki in kannada.

What you need to have:

Sagu (Sabudana) – 100 grams

Roasted peanut powder – 50 grams

Boiled Potatoes – 2

Fresh grated coconut – a handful

Chopped coriander leaves – 2 teaspoons

Lemon juice – 1 teaspoon

salt – as per taste

sugar – a pinch or two

Ingredients of Kichadi

For Seasoning:

Mustard – 1 teaspoon

Black gram Dal – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

some few fresh curry leaves

Green chillies – 4

Seasoning and Garnishing items

What you do with what you have:

1. Wash Sagu (sabudana), drain water and keep it aside for about 2 hours.

2. Wash, peal, and boil potato in the cooker as usual and cut them into small pieces.

3. Roast peanuts until you get a pleasant aroma and properly done in such a way that it is ready to eat. Peal and powder in the blender/mixer to a medium/fine consistency.

4. Mix potato pieces, sagu, peanut powder, lemon juice, salt and (pinch) sugar and keep it aside.

5. Keep a shallow botton bowl on the gas and pour 4 teaspoons of oil in it. Add mustard and black gram Dal. On sputtering, add green chillies, curry leaves and cumin seeds to it and mix.

6. Add asafoetida powder and straight away add the ready mixture from Step 4 and maintain medium flame.

7. It is ready in around in ten minutes. Decorate with grated coconut and corriander leaves.

It can be a lunch box as well. At night after moon-rise and according to the timings in the calender people have their dinner after offering Modak as an offering to the Lord.

What it looks like:

26-2-2009-0252Ready to serve Sabudana kichadi

How long it takes: 30 minutes (excluding 2 hours of rinsing)

Number of servings: 2

Good to remember:

1. Buy quality sago for the dish.

2. At times if the quality is not good the whole lot of sago dissolves in water, so please wait and do accordingly.

3. One can avoid Asafoetida for the dish.