15 Amazing Sabudana Recipes to try out

Sago or sabudana is the main ingredient in Indian dishes during fasts.

Sago is a staple food for people living in Tropical regions. They are also called tropical pearls. Sago is exceptionally beneficial for the body and is a rich source of energy. It has vitamins and proteins. It is gluten-free and helps with digestion.

There are various ways by which we can add it to our diet. This article will discuss how we can savor sabudana in different ways.

15 Amazing Sabudana Recipes to try out

1. Sabudana Kheer 

Ingredients

  • Sago 
  • Water
  • Milk
  • Sugar
  • Cardamom
  • Nuts and dry fruits

How to make it 

  • First, rinse the pearls in running water till there is no additional starch left.
  • Soak them in water for 15-20 minutes.
  • Now boil the pearls in water until they clear.
  • Now add milk, cardamom, and sugar (you can substitute sugar with jaggery as well).
  • Simmer it till it turns thick.
  • Garnish it with nuts of your choice.
  • Serve warm or cold as per your desire.

2. Sabudana Vada 

Ingredients 

  • Sago
  • Water
  • Potatoes
  • Peanuts
  • Salt
  • Spices
  • Chilies
  • Lemon

How to prepare it

  • Soak a cup of sabudana or sago in water for a minimum of 4-5 hours or nightlong.
  • Then drain off all the water from the soaked sabudana.
  • Take the pearls in a mixing utensil and keep them aside.
  • Rinse 4-5 medium-sized potatoes well in water first and then place them in the autoclave.
  • Pressure cook them until they are soft and are cooked utterly.
  • Roast the peanuts by heating a pan and adding a few drops of oil.
  • Roast them till they’re aromatic and golden. Allow them cool and grind them.
  • Now mash the boiled potatoes and manually mix them with sabudana and peanuts.
  • Now add one tablespoon of jeera powder, 1-3 diced chilies, cut coriander leaves, and half a tablespoon of lemon juice.
  • Mix them properly and create a dough.
  • Now create 10-12 balls of equal size from the dough and flatten them along with your hand within the shape of a vada.
  • Now add oil to a pan and let it heat, once the oil is hot enough place the vada and deep fry them.
  • Serve with mint chutney.

3. Sabudana Khichdi 

Ingredients

  • 1 cup of sabudana
  • Curd 
  • Honey
  • Peanuts
  • Coriander
  • Salt
  • Water
  • Red chili pepper powder
  • Cumin powder
  • Curry leaves
  • Sweet potatoes

How to prepare

  • Soak sago in water at room temperature for about 2 hours.
  • Take curd and whisk till it’s swish and add a tablespoon of honey thereto. Keep aside.
  • Take sweet potatoes and cut them into tiny shards and boil them in water with one tablespoon of salt.
  • Take a skillet, add one tablespoon of oil, cumin seeds, and curry leaves and add sweet potatoes and saute it.
  • Add soaked sabudana to the pan alongside salt, black pepper, and red chili powder.
  • Mix some peanuts and garnish with coriander.
  • Serve hot with sweet curd.

4. Baked Sabudana Pudding

Ingredients

  • Sago
  • Water
  • Milk
  • Eggs
  • Cinnamon Stick
  • Sugar
  • Butter
  • Salt
  • Vanilla Essence

How to prepare

  • Preheat the oven to 160°C
  • Soak the tropical pearls in water for at least an hour.
  • Boil the milk and add a cinnamon stick and keep boiling milk.
  • When the milk is boiled enough add the soaked sabudana and a pinch of salt.
  • Stir the mixture unendingly to avoid lump formation. Cook for 20-25 minutes
  • Remove from the flame and add four tablespoons of sugar and 2 tablespoons of vanilla essence.
  • Add four tablespoons of butter and a pair of eggs and blend it properly.
  • Pour the batter into a lubricated baking dish & sift cinnamon on top.
  • Bake for 30-35 minutes at 160°C

5. Sago Upma

Ingredients

  • Sago
  • 1 giant Onion 
  • Grated Coconut 
  • Lemon juice 
  • Turmeric powder 
  • Coriander leaves 
  • Salt 
  • Oil
  • Mustard seeds
  • Urad dal
  • Chana dal
  • Heeng 
  • Curry leaves
  • Green hot peppers

How to prepare it

  • Rinse a cup of sabudana in running water and soak it in water for 4-5 hours post rinsing.
  • Drain the water.
  • In the cooking, pan adds oil and let it heat. Then add mustard seeds and let them splutter.
  • Add the shredded onion in conjunction with turmeric powder then fry until golden brown.
  • Add salt and numerous required spices.
  • Add the sago pearls and blend them well.
  • Keep cooking, stirring it until the sago reaches transparency.
  • Now add the grated coconut, coriander leaves, and lemon juice.
  • Mix well and serve hot.

6. Sago Tikki

Ingredients

  • Sabudana
  • Potatoes
  • Raisins
  • Peanuts
  • Cashews
  • Cumin powder
  • Mango powder
  • Green chilies
  • Red hot pepper powder
  • Salt

How to create it

  • Rinse and then soak half a cup of sabudana in water for 6-7 hours or nightlong.
  • Drain the water from the soaked sabudana.
  • Now boil 2 medium-sized potatoes with the help of a pressure cooker.
  • Mash the poached potatoes.
  • Now in a bowl add soaked sabudana pearls, to that add peanuts, shredded green chilies, cashews (optional), raisins, or nuts of your desire.
  • Add one tablespoon of red hot chili powder, one tablespoon of mango powder, a tablespoon of salt, and 0.5 tablespoons of cumin powder.
  • Now add the mashed potatoes and mix them manually and prepare a dough.
  • Make tiny balls from the dough and press every ball into a form of flat patties.
  • Take a frying pan, add 2-3 tablespoons of oil and let it heat.
  • Once the oil is heated place the tikkis within the pan and deep fry them until they turn golden brown.
  • Serve them with green chutney.

7. Sago Kebab

Ingredients

  • Sago 
  • 4 giant potatoes
  • Kuttu atta
  • Salt
  • Green chili

How to prepare it

  • Soak a cup of sago in water nightlong.
  • Drain the water and keep the sago aside.
  • Now pressure cook the potatoes until they are soft. Mash them properly.
  • Combine the mashed potatoes and sago.
  • Take 0.5 cups of kuttu ka atta (buckwheat flour) and blend with the mixture add salt, and green chilies, and create a dough.
  • In a pan heat three tablespoons of oil.
  • Make tiny balls from the dough.
  • Fry them until golden brown.
  • Serve with mint chutney.

8. Sabudana Thalipeeth

Ingredients

  • Sabudana
  • Peanuts
  • 2 medium-sized potatoes  
  • Green chilies
  • Cumin seeds
  • Black pepper 
  • Ginger 
  • Coriander
  • Lemon juice
  • Salt
  • Singhare ka atta/chestnut flour
  • Oil 

How to make

  • In a massive utensil take a cup of sago and rinse it well with water.
  • Drain the water and transfer it to a different bowl.
  • Soak the sabudana in water for 4-5 hours or for the entire night.
  • In a pan dry roast the peanuts until they’re brown and crunchy.
  • Cool them and grind them.
  • Boil the potatoes until they’re soft enough and mash them.
  • In a bowl take the soaked sabudana add the mashed potatoes, shredded green chilies, one tablespoon of cumin powder, ginger, coriander, and black pepper powder.
  • Mix well and add chestnut flour and knead the dough.
  • The dough for thalipeeth is prepared.
  • Take a large ball-sized thalipeeth dough and press and flatten it into a thick shape.
  • Heat the Tawa and place the thalipeeth.
  • Cook on each side adding a tablespoon of oil till it turns golden brown. 
  • Serve hot with green chutney.

9. Sago Bhel

Ingredients

  • Sago
  • Potato
  • Red hot chili powder
  • Peanuts
  • Cashews
  • Chopped coriander leaves
  • Chaat masala
  • Oil
  • Lemon juice
  • Salt

How to prepare

  • Soak the sabudana in water all night.
  • Chop the potatoes and keep them aside. Boil them or fry them as per your preference.
  • In a pan dry roast the peanuts till they’re brown and tender.
  • Roast the cashews until they’re golden.
  • In a pan heat a tablespoon of oil and add the sago and saute it.
  • Stir and cook until they become soft and clear.
  • Combine the shredded potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, and chaat masala.
  • Serve it straight off.

10. Sabudana Pakoda

Ingredients

  • Sago
  • Potatoes
  • Cumin seeds
  • Sugar
  • Green hot chilies
  • Kuttu ka atta (buckwheat flour)
  • Peanuts
  • Salt

How to prepare

  • Soak the sabudana in enough water all night long.
  • Drain the water and keep it aside in a mixing utensil.
  • Boil the potatoes, peel, and chop them.
  • Roast peanuts in a skillet till they’re brown and crispy. Crush the roasted peanuts.
  • Add all ingredients to the bowl containing the sabudana, including the sliced potatoes and peanuts.
  • Manually mix them well and add salt and sugar as per your choice.
  • Heat oil in a pan.
  • Make little balls with your hands.
  • Deep fry the pakoras until they become lightly golden and crispy. 
  • Place them on paper napkins to get remove unwanted oil.
  • Serve sabudana pakoras hot with tomato sauce or green chutney.

11. Sago Mango Pudding

Ingredients

  • 1 massive ripe mango 
  • One little cup of sago pearls
  • Half cup condensed milk
  • Half cup milk
  • Sugar (optional)
  • other toppings (optional)

How to prepare

  • Soak sago for an hour. Wash it to get rid of excess starch prior to and post-soaking it.
  • Boil sago in enough water and cook until it is soft and clear.
  • Drain the water.
  • Chop and peel the mongo.
  • Blend the diced mango pieces with condensed milk and milk. 
  • Add sugar if required.
  • Transfer to a bowl, and mix with the cooked sago.
  • Mix well and keep in the refrigerator.
  • Garnish with shredded mangoes (and other toppings as desired) just before serving.

12. Sago Cardamom Pudding

Ingredients

  • Sago pearls 
  • 2 cups whole milk 
  • Half cup sugar 
  • 6 green cardamom 
  • Soaked raisins

How to make

  • Soak the sago in warm water for 2-3 hours, until soft.
  • Take a pan and heat the milk and sugar over low heat, stir well till the sugar dissolves completely.
  • Add the cardamom and soaked sago and simmer for 15-20 minutes.
  • Check the sweetness and add more sugar if needed. 
  • Refrigerate for an hour or more.
  • Garnish with raisins just before serving.

13. Sabudana Payasam

Ingredients

  • Sabudana
  • Water
  • Jaggery
  • Cardamom powder
  • Cashews 
  • Nuts

How to make it 

  • Wash and soak sago for at least 2-3 hours.
  • Take cashews and dry roast them in a pan.
  • Take sago in a vessel and let it boil. Keep stirring to avoid lump formation.
  • Let them boil till the sabudana turns soft.
  • As sabudana is soft enough add jaggery or sweetener of your choice into it. Add 1  tablespoon of cardamom powder to it.
  • Now add coconut milk and let it cook for 10-15  minutes.
  • Garnish it with nuts of your choice. Serve cold or hot as per your desire.

14. Sabudana Dumplings

Ingredients

  • 1/2 cup Sabudana (Tapioca Pearls)
  • 1 Shallot, finely chopped
  • 1 cup Mixed vegetables, finely chopped
  • Coriander Leaves  
  • 1 tablespoon Soy sauce  
  • 1/2 teaspoon Black pepper powder
  • 3 cloves Garlic
  • Oil, as needed
  • 1/2 cup Water

For Garlic Oil

  • 1 tablespoon Garlic lightly crushed
  • 2 tablespoons Oil

How to make it 

  • Sago/tapioca pearls should first be soaked in hot water until translucent.  
  • Prepare garlic and cilantro leaves by mincing them. Finely chop the onion and add it to the mixture. 
  • Warm oil in a Kadai/wok over medium heat. Sauté the minced mixture until the onion becomes translucent and soft. 
  • Once the onions are soft, add finely chopped cabbage, carrot, and beans. Stir well to combine. 
  • After that, add the soy sauce and pepper powder. All ingredients should be well combined during the sautéing process. Keep aside and let it cool. 
  • Once the sago has been soaked, drain it thoroughly, wet your hands thoroughly, and knead it for 2 to 3 minutes until it becomes very pliable. 
  • Knead the dough and roll out small pieces of it. Fill the dough sheet with the filling and press down the open edges. 
  • Follow the same steps again and place the dumplings in the steamer. Steam them for 15 minutes till the dumplings are soft and transparent.  
  • Then, prepare the garlic oil by adding crushed garlic to it. Saute the garlic until brown and turn off the heat.  
  • Brush each dumpling with garlic oil. Serve hot garnished with fresh cilantro.

15. Sabudana Kheer

Ingredients

  • ½ cup sabudana
  • 3 tbsp sugar
  • 1 cup water
  • 1 cup milk
  • ⅛ tsp eleaichi powder
  • 1 tbsp nuts

How to make it 

  • Soak the sabudana or boil them till transparent.
  • To this add milk.
  • Cook on medium flame till the milk consistency thickens and add hte elaichi powder and sugar.
  • Stir til the kheer thickens as per liking . 
  • Serve warm or chilled garnished with nuts and dry fruits.

Conclusion

In this article, we discussed the various ways by which we can prepare sabudana dishes. Sago or sabudana is highly healthy. These recipes are impressive and easy to prepare and taste so good. Next time you are in a dilemma about what to prepare, definitely go for the above recipes.

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