साबूदाना बनाने का सबसे आसान तरीका |Sabudana Banane Ki Recipe vrat spesal recipe |Navratri Recipe|
Recipes in this Video
Sabudana Puri is a popular snack in India, especially during fasting periods like Navratri. Made from sago, it symbolizes simplicity and devotion. Traditionally enjoyed with spicy chutneys, this dish has evolved into a beloved street food, showcasing the versatility of sabudana in Indian cuisine.
Ingredients
- ●sabudana
- ●potatoes
- ●cumin seeds
- ●green chilies
- ●ginger
- ●salt
- ●water
- ●oil
- ●lemon juice
- ●coriander leaves
- ●rice flour
- ●black pepper
- ●turmeric powder
- ●asafoetida
- ●sesame seeds
- ●chili powder
Instructions
- 1Soak sabudana in water for 4-6 hours until soft and fluffy.
- 2Boil potatoes until tender, then peel and mash them.
- 3In a mixing bowl, combine soaked sabudana, mashed potatoes, cumin seeds, chopped green chilies, grated ginger, and salt.
- 4Mix well until all ingredients are combined into a dough-like consistency.
- 5Add lemon juice and chopped coriander leaves to the mixture and mix again.
- 6In a separate bowl, combine rice flour, black pepper, turmeric powder, asafoetida, and chili powder.
- 7Gradually add this dry mixture to the sabudana mixture, kneading until smooth.
- 8Divide the dough into small balls and flatten each ball into a thin disc.
- 9Heat oil in a deep pan over medium heat until hot.
- 10Carefully slide each puri into the hot oil, frying until golden brown on both sides, about 2-3 minutes per side.
- 11Remove puris and drain on paper towels to absorb excess oil.
- 12Serve hot with chutney or yogurt.
Ingredient Alternatives
sabudana
Healthier: quinoa
Cheaper: rice flour
Quinoa is a healthier grain alternative, while rice flour is more economical.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes offer more nutrients, while yams are often cheaper.
oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil is healthier, while vegetable oil is more budget-friendly.
Techniques
Equipment
Also Known As
Originating from Maharashtra, Sabudana Tikki is traditionally consumed during fasting periods in India, particularly during religious festivals. This dish highlights the versatility of sago (sabudana) and is cherished for its crispy texture and savory flavor. In modern times, it has gained popularity as a snack in various regions, often served with chutney or yogurt.
Ingredients
- ●sabudana
- ●potatoes
- ●peanuts
- ●green chilies
- ●ginger
- ●coriander leaves
- ●lemon juice
- ●salt
- ●oil
- ●cumin seeds
- ●turmeric powder
- ●black pepper
- ●water
Instructions
- 1Soak sabudana in water for 4-6 hours or overnight until soft.
- 2Boil potatoes until tender, then peel and mash them.
- 3In a mixing bowl, combine soaked sabudana, mashed potatoes, and crushed peanuts.
- 4Add finely chopped green chilies, ginger, coriander leaves, lemon juice, salt, cumin seeds, turmeric powder, and black pepper to the mixture.
- 5Mix all ingredients thoroughly until well combined.
- 6Shape the mixture into small, flat patties (tikkis).
- 7Heat oil in a pan over medium heat until shimmering.
- 8Carefully place the tikkis in the pan, ensuring not to overcrowd.
- 9Cook for 3-4 minutes on each side until golden brown and crispy.
- 10Remove from the pan and drain on paper towels to absorb excess oil.
- 11Serve hot with chutney or yogurt.
Ingredient Alternatives
peanuts
Healthier: sunflower seeds
Cheaper: pumpkin seeds
Sunflower seeds provide a similar crunch and flavor.
sabudana
Healthier: quinoa
Cheaper: rice
Quinoa is a nutritious alternative with a similar texture.
potatoes
Healthier: sweet potatoes
Cheaper: yams
Sweet potatoes add sweetness and nutrition.
green chilies
Healthier: jalapeños
Cheaper: red pepper flakes
Jalapeños offer a similar heat level.
Techniques
Equipment
Also Known As
Sabudana Khichdi is a popular dish in India, especially during fasting periods like Navratri. It showcases the versatility of sago (sabudana) and is cherished for its light yet filling nature. Traditionally prepared by fasting Hindus, it has become a beloved comfort food across the country, enjoyed by many regardless of dietary restrictions.
Ingredients
- ●sabudana
- ●potatoes
- ●peanuts
- ●cumin seeds
- ●green chilies
- ●ginger
- ●coriander leaves
- ●lemon juice
- ●salt
- ●oil
Instructions
- 1Soak sabudana in water for 4-6 hours until soft and fluffy.
- 2Peel and dice potatoes into small cubes.
- 3Heat oil in a pan over medium heat until shimmering.
- 4Add cumin seeds and let them splutter for a few seconds.
- 5Add diced potatoes and sauté until they are tender, about 5-7 minutes.
- 6Stir in chopped green chilies and grated ginger, cooking for 1-2 minutes.
- 7Add the soaked sabudana and mix well with the potatoes.
- 8Cook for 5-7 minutes, stirring occasionally, until the sabudana turns translucent.
- 9Add crushed peanuts, salt, and mix thoroughly.
- 10Remove from heat and stir in chopped coriander leaves and lemon juice.
- 11Serve hot, garnished with additional coriander if desired.
Ingredient Alternatives
sabudana
Healthier: quinoa
Cheaper: rice
Quinoa is a nutritious alternative, while rice is more economical.
peanuts
Healthier: almonds
Cheaper: sunflower seeds
Almonds are healthier, while sunflower seeds are budget-friendly.
Techniques
Equipment
Also Known As
Originating from Maharashtra, Sabudana Kheer is a beloved dessert often prepared during fasting periods and festivals. This creamy pudding made with sago pearls is a comforting treat that symbolizes abundance and celebration. Its simplicity and rich texture have made it a popular choice across India, with variations emerging in different regions, showcasing local flavors and ingredients.
Ingredients
- ●sabudana
- ●milk
- ●sugar
- ●cardamom
- ●cashews
- ●raisins
- ●ghee
- ●saffron
Instructions
- 1Soak sabudana in water for 2-3 hours until they swell and soften.
- 2Drain the soaked sabudana and set aside.
- 3Heat ghee in a pan over medium heat until melted.
- 4Add cashews and raisins to the ghee, cooking until golden brown, about 2-3 minutes.
- 5Stir in the soaked sabudana, mixing well with the nuts.
- 6Pour in the milk and bring to a gentle simmer.
- 7Add sugar and cardamom, stirring until sugar dissolves completely.
- 8Cook for 10-15 minutes, stirring occasionally, until the kheer thickens.
- 9Add saffron strands, mixing them into the kheer.
- 10Remove from heat and let it cool slightly before serving.
- 11Serve warm or chilled, garnished with additional nuts if desired.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: water + cornstarch
Almond milk is lower in calories and adds a nutty flavor.
sugar
Healthier: honey
Cheaper: jaggery
Honey is natural and reduces refined sugar intake.
ghee
Healthier: coconut oil
Cheaper: butter
Coconut oil is dairy-free and offers a different flavor.
saffron
Healthier: turmeric
Cheaper: yellow food coloring
Turmeric adds color and is more affordable.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup sabudana (tapioca pearls)
- ●1/2 cup boiled and mashed potatoes
- ●1/4 cup roasted peanuts, crushed
- ●1/2 tsp cumin seeds
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1-2 green chilies, finely chopped
- ●2 tbsp fresh coriander leaves, chopped
- ●2 tbsp oil for frying
Instructions
- 1Soak the sabudana in water for about 4-5 hours or overnight until they become soft and fluffy.
- 2In a mixing bowl, combine the soaked sabudana, boiled mashed potatoes, crushed peanuts, cumin seeds, black pepper, salt, green chilies, and coriander leaves.
- 3Mix all the ingredients well until they are evenly combined.
- 4Heat oil in a pan over medium heat.
- 5Take a small portion of the mixture and shape it into small round patties or discs.
- 6Place the shaped patties in the hot oil and fry until they are golden brown on both sides, about 3-4 minutes per side.
- 7Remove the fried appe from the pan and place them on a paper towel to absorb excess oil.
- 8Serve hot with green chutney or yogurt.
Equipment
Sabudana Chakli is a popular snack in India, especially during fasting periods. It is made from tapioca pearls and is often enjoyed with tea.
Ingredients
- ●2 cups sabudana (tapioca pearls)
- ●1/2 cup roasted peanuts, crushed
- ●1/4 cup rice flour
- ●1/4 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1-2 green chilies, finely chopped
- ●1/2 tsp salt
- ●Oil for deep frying
Instructions
- 1Soak the sabudana in water for about 4-5 hours or overnight until they become soft and fluffy.
- 2Drain the soaked sabudana and transfer them to a mixing bowl.
- 3Add the crushed peanuts, rice flour, turmeric powder, cumin seeds, chopped green chilies, and salt to the sabudana.
- 4Mix all the ingredients thoroughly until they form a dough-like consistency. If the mixture is too wet, add a little more rice flour.
- 5Heat oil in a deep frying pan over medium heat.
- 6Take a small portion of the dough and shape it into a spiral or circular shape using a chakli maker or your hands.
- 7Carefully drop the shaped chaklis into the hot oil and fry until they turn golden brown and crispy, about 3-4 minutes.
- 8Remove the chaklis from the oil and drain on paper towels to remove excess oil.
- 9Allow them to cool completely before serving.
Equipment
Ingredients
- ●1 cup sabudana (tapioca pearls)
- ●1/4 cup rice flour
- ●1/2 tsp cumin seeds
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 tsp red chili powder
- ●Water as needed for dough
- ●Oil for frying
Instructions
- 1Soak the sabudana in water for about 4-5 hours or until they become soft and fluffy.
- 2Drain the soaked sabudana and transfer them to a mixing bowl.
- 3Add rice flour, cumin seeds, black pepper, salt, and red chili powder to the bowl.
- 4Mix all the ingredients well, adding water gradually to form a smooth dough.
- 5Divide the dough into small balls, about the size of a lemon.
- 6On a clean surface, use a rolling pin to flatten each ball into thin discs.
- 7Heat oil in a deep frying pan over medium heat.
- 8Once the oil is hot, carefully slide in the flattened discs, frying them until they turn golden brown and crispy.
- 9Remove the fried papads and place them on paper towels to absorb excess oil.
- 10Allow the papads to cool before serving.
Equipment
Ingredients
- ●2 cups sabudana (tapioca pearls)
- ●1 medium potato, boiled and mashed
- ●1/2 cup roasted peanuts, coarsely ground
- ●2-3 green chilies, finely chopped
- ●1/2 tsp cumin seeds
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup fresh coriander leaves, chopped
- ●Oil for deep frying
Instructions
- 1Soak the sabudana in water for about 4-5 hours or overnight until they become soft and fluffy.
- 2In a large mixing bowl, combine the soaked sabudana, mashed potato, ground peanuts, chopped green chilies, cumin seeds, salt, black pepper, and chopped coriander leaves.
- 3Mix all the ingredients thoroughly until well combined. If the mixture is too dry, you can add a little water to help bind it.
- 4Take a small portion of the mixture and shape it into a round patty or vada.
- 5Heat oil in a deep frying pan over medium heat.
- 6Once the oil is hot, carefully slide the vadas into the oil, a few at a time, without overcrowding the pan.
- 7Fry the vadas until they are golden brown and crispy on both sides, about 3-4 minutes per side.
- 8Remove the vadas from the oil and drain on paper towels to remove excess oil.
- 9Serve hot with green chutney or sweet tamarind chutney.
Equipment
Ingredients
- ●1 cup sabudana (tapioca pearls)
- ●2 medium potatoes, boiled and diced
- ●1/2 cup peanuts, roasted and coarsely ground
- ●2 green chilies, finely chopped
- ●1 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt (or to taste)
- ●2 tbsp ghee (clarified butter)
- ●2 tbsp fresh coriander leaves, chopped
- ●1 lemon, juiced
Instructions
- 1Rinse the sabudana under cold water until the water runs clear. Soak them in water for about 4-6 hours or overnight until they become soft and fluffy.
- 2In a pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
- 3Add the chopped green chilies and sauté for a minute until fragrant.
- 4Stir in the boiled and diced potatoes, and cook for 2-3 minutes, mixing well with the spices.
- 5Add the soaked sabudana to the pan along with turmeric powder and salt. Mix everything gently to combine.
- 6Cook on low heat, stirring occasionally, for about 5-7 minutes until the sabudana becomes translucent and cooked through.
- 7Add the coarsely ground peanuts and mix well. Cook for another 2-3 minutes.
- 8Remove from heat and stir in the chopped coriander leaves and lemon juice.
- 9Serve hot as a snack or main dish.
Equipment
Ingredients
- ●1 cup sabudana (tapioca pearls)
- ●2 medium potatoes, boiled and diced
- ●1/2 cup roasted peanuts, coarsely ground
- ●2 green chilies, finely chopped
- ●1/2 tsp cumin seeds
- ●1/2 tsp mustard seeds
- ●1/2 tsp turmeric powder
- ●1 tbsp ghee or oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the sabudana in water and soak them for about 4-5 hours or overnight until they become soft and fluffy.
- 2In a pan, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds, and let them splutter.
- 3Add the chopped green chilies and sauté for a minute until fragrant.
- 4Add the boiled and diced potatoes to the pan and mix well with the spices.
- 5Stir in the soaked sabudana and mix thoroughly with the potato mixture.
- 6Add turmeric powder, salt, and ground peanuts. Mix everything well and cook for about 5-7 minutes, stirring occasionally.
- 7Ensure that the sabudana is cooked through and slightly translucent. Adjust salt if needed.
- 8Garnish with fresh coriander leaves before serving.
- 9Serve hot as a snack or during fasting days.
Equipment
Ingredients
- ●1 cup sabudana (tapioca pearls)
- ●4 cups milk
- ●1/2 cup sugar
- ●1/4 tsp cardamom powder
- ●1/4 cup chopped nuts (cashews, almonds)
- ●1/4 cup raisins
- ●1 tbsp ghee (clarified butter)
Instructions
- 1In a heavy-bottomed pan, heat the ghee over medium heat.
- 2Add the sabudana to the pan and roast for 2-3 minutes until they turn slightly golden.
- 3Pour in the milk and bring the mixture to a boil, stirring continuously to prevent sticking.
- 4Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally.
- 5Add the sugar and mix well until it dissolves completely.
- 6Stir in the cardamom powder, chopped nuts, and raisins.
- 7Continue to cook for another 5 minutes until the kheer thickens to your desired consistency.
- 8Remove from heat and let it cool slightly before serving.
- 9Serve warm or chilled, garnished with additional nuts if desired.
Equipment
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