17 Delicious Sabudana Recipes for Fasting

There’s something truly special about sabudana (tapioca pearls) that makes fasting days feel less like a sacrifice and more like a celebration of flavors! Whether you’re observing a religious fast or simply exploring gluten-free, vegan options, these 17 delicious sabudana recipes are here to delight your taste buds. From crispy snacks to comforting meals, get ready to transform your fasting menu into a feast of textures and tastes.

Sabudana Khichdi

Perfect for those lazy Sunday brunches, Sabudana Khichdi is your go-to comfort food that’s both gluten-free and vegan. Packed with flavors, it’s a dish that’ll make your taste buds dance.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Peanuts – ½ cup
• Potato – 1, medium, diced
• Green Chili – 1, finely chopped
• Cumin Seeds – 1 tsp
• Lemon Juice – 1 tbsp
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Rinse sabudana under cold water until the water runs clear. Soak in just enough water to cover for 4 hours or overnight. Tip: The pearls should be soft but not mushy.
2. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add diced potato and green chili. Cook for 5 minutes until potatoes are slightly tender. Tip: Cover the pan to speed up cooking.
4. Add peanuts and sauté for another 2 minutes until they’re lightly toasted.
5. Drain any excess water from sabudana and add to the pan. Stir gently to mix everything.
6. Add salt and lemon juice. Cook for another 3 minutes, stirring occasionally. Tip: The khichdi is ready when the sabudana turns translucent.

Just like that, you’ve got a dish that’s chewy, nutty, and tangy all at once. Serve it hot with a side of yogurt or sprinkle some fresh cilantro on top for an extra kick.

Sabudana Vada

Perfect for those lazy Sundays when you crave something crispy yet comforting. Sabudana Vada is your golden ticket to a guilt-free snack that’s both gluten-free and vegan.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Potatoes – 2, boiled and mashed
• Peanuts – ½ cup, roasted and crushed
• Green Chilies – 2, finely chopped
• Cumin Seeds – 1 tsp
• Salt – 1 tsp
• Oil – for deep frying

Instructions

1. Soak sabudana in water for 4 hours, then drain completely.
2. In a bowl, mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin seeds, and salt. Tip: The mixture should be sticky but hold shape when pressed.
3. Divide the mixture into equal portions and shape into flat patties. Tip: Wet your hands to prevent sticking.
4. Heat oil in a deep pan to 350°F. Tip: Test the oil by dropping a small piece of mixture; if it sizzles, it’s ready.
5. Fry the patties in batches until golden brown and crispy, about 3-4 minutes per side.
6. Drain on paper towels to remove excess oil.

Now, savor the crispy exterior giving way to a soft, flavorful center. Serve these vadas hot with a side of mint chutney or a steaming cup of masala chai for the ultimate snack experience.

Sabudana Tikki

Try this Sabudana Tikki for a crispy, savory bite that’s perfect for fasting or snacking. Transform soaked tapioca pearls into golden patties with minimal ingredients.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Potatoes – 2 medium, boiled
• Peanuts – ¼ cup, roasted and crushed
• Green Chilies – 2, finely chopped
• Lemon Juice – 1 tbsp
• Salt – ½ tsp
• Oil – 2 tbsp, for frying

Instructions

1. Soak sabudana in water for 4 hours, then drain completely.
2. Mash boiled potatoes in a large bowl until smooth.
3. Add drained sabudana, crushed peanuts, green chilies, lemon juice, and salt to the bowl. Mix well.
4. Divide the mixture into equal portions and shape into flat tikkis.
5. Heat oil in a non-stick pan over medium heat (350°F).
6. Fry tikkis in batches until golden brown and crispy, about 3-4 minutes per side. Tip: Avoid overcrowding the pan for even cooking.
7. Drain on paper towels to remove excess oil. Tip: Serve immediately for the best texture.
8. Repeat with remaining mixture, adding more oil if needed. Tip: Keep the heat consistent to prevent burning.

Relish the crispy exterior and soft, flavorful interior of these tikkis. Pair with mint chutney or yogurt for a refreshing contrast.

Sabudana Kheer

Craving something sweet, creamy, and utterly comforting? Sabudana Kheer is your go-to dessert that’s as easy to make as it is delicious.

Ingredients

• Sabudana (Tapioca Pearls) – ½ cup
• Milk – 4 cups
• Sugar – ½ cup
• Cardamom Powder – ½ tsp
• Chopped Nuts – 2 tbsp

Instructions

1. Rinse ½ cup Sabudana under cold water until the water runs clear. Soak in water for 2 hours, then drain.
2. In a heavy-bottomed pan, bring 4 cups Milk to a boil over medium heat, stirring occasionally to prevent sticking.
3. Add the soaked Sabudana to the boiling milk. Reduce heat to low and simmer for 20 minutes, stirring every 5 minutes to avoid clumping.
4. Stir in ½ cup Sugar and ½ tsp Cardamom Powder. Cook for another 5 minutes until the sugar dissolves completely.
5. Garnish with 2 tbsp Chopped Nuts. Remove from heat and let it cool for 10 minutes before serving.

Here’s the deal: this kheer turns luxuriously thick as it cools, with the Sabudana pearls adding a delightful chew. Serve it chilled for a refreshing twist or warm for cozy vibes.

Sabudana Thalipeeth

Zesty and satisfying, Sabudana Thalipeeth is your gluten-free, vegan answer to craving something crispy yet soft. Perfect for fasting or a quick snack, it’s a game-changer with minimal ingredients.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Potatoes – 2 medium, boiled
• Peanuts – ½ cup, roasted and crushed
• Green Chilies – 2, finely chopped
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Soak sabudana in water for 4 hours, then drain completely.
2. Mash the boiled potatoes in a large bowl until smooth.
3. Add drained sabudana, crushed peanuts, green chilies, and salt to the bowl. Mix well to form a dough. Tip: If the mixture is too wet, add more crushed peanuts to absorb moisture.
4. Divide the dough into equal parts and shape into balls.
5. Heat a non-stick pan over medium heat and lightly grease with oil.
6. Place a dough ball on the pan and flatten it with your fingers to form a thick circle. Tip: Wet your fingers to prevent sticking.
7. Cook for 3-4 minutes until the bottom is golden brown, then flip.
8. Drizzle oil around the edges and cook for another 3-4 minutes until crispy. Tip: Press lightly with a spatula for even cooking.
9. Repeat with the remaining dough balls.

Vibrant and versatile, Sabudana Thalipeeth boasts a crispy exterior with a soft, chewy center. Serve hot with coconut chutney or yogurt for a delightful contrast.

Sabudana Papad

Sabudana Papad is your next crunchy obsession. Snack on these crispy, gluten-free delights during fasting or anytime cravings hit.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Oil – for frying

Instructions

1. Soak sabudana in 2 cups of water for 4 hours. Tip: Ensure pearls are fully submerged for even softening.
2. Drain thoroughly, then mash into a smooth paste. Tip: A food processor can speed this up.
3. Mix in salt, then spread the paste thinly on a greased plate. Tip: Use a rolling pin for uniform thickness.
4. Sun-dry for 2 days until completely dry and peelable.
5. Cut into desired shapes, then deep fry in oil at 350°F until puffed and golden.

Delight in the papad’s light, airy crunch and subtle saltiness. Serve alongside chutney or crush over soups for an instant texture upgrade.

Sabudana Dosa

Zesty and light, Sabudana Dosa is your next breakfast obsession. Crispy edges, soft center—this gluten-free twist on a classic will have you hooked.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Rice Flour – ½ cup
• Water – 1 ½ cups
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Soak sabudana in 1 cup water for 4 hours or overnight until soft.
2. Drain excess water, blend sabudana with rice flour, salt, and remaining ½ cup water into a smooth batter.
3. Heat a non-stick pan over medium heat (350°F), drizzle ½ tsp oil, spread ¼ cup batter thinly in circular motion.
4. Cook for 2 minutes until edges lift, drizzle ½ tsp oil around dosa, flip, cook for another 2 minutes until golden.
5. Repeat with remaining batter, adjusting heat to prevent burning.

Golden and crisp, Sabudana Dosa pairs perfectly with coconut chutney or a spicy salsa. Fold it hot for a satisfying crunch or layer it with avocado for a trendy twist.

Sabudana Bhel

Oozing with crunch and zest, Sabudana Bhel is your next snack obsession. **Toss** crispy pearls with tangy chutneys and fresh veggies for a bite that’s **irresistibly** light yet satisfying.

Ingredients

– Sabudana (tapioca pearls) – 1 cup
– Peanuts – ½ cup
– Potato – 1, medium, boiled and diced
– Green chili – 1, finely chopped
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Cilantro – 2 tbsp, chopped

Instructions

1. **Soak** sabudana in water for 4 hours, then drain completely. Tip: Ensure they’re dry to avoid sogginess.
2. **Roast** peanuts in a pan over medium heat for 5 minutes until golden. Let cool, then roughly crush.
3. **Heat** a pan over medium, add drained sabudana, and stir for 3 minutes until slightly crispy.
4. **Mix** in diced potato, crushed peanuts, green chili, lemon juice, and salt. Tip: Add chili gradually to control heat.
5. **Garnish** with cilantro and serve immediately. Tip: For extra crunch, top with sev (fried gram flour noodles).
Dive into the **textural play** of soft potatoes against crunchy peanuts and chewy sabudana. **Bright** lemon and spicy chili make it a **flavor bomb**—perfect for picnics or a quick TV snack.

Sabudana Cutlet

Never tried Sabudana Cutlet? **Crispy** on the outside, **fluffy** inside, and packed with flavor—this snack is a game-changer.

Ingredients

• Sabudana – 1 cup
• Potatoes – 2, boiled
• Peanuts – ½ cup, roasted
• Green chilies – 2, finely chopped
• Lemon juice – 1 tbsp
• Salt – 1 tsp
• Oil – for frying

Instructions

1. Soak sabudana in water for 4 hours, then drain completely.
2. Mash boiled potatoes in a large bowl until smooth.
3. Add drained sabudana, roasted peanuts, green chilies, lemon juice, and salt to the bowl. Mix well.
4. Divide the mixture into equal portions and shape into cutlets.
5. Heat oil in a pan over medium heat (350°F). Fry cutlets in batches until golden brown, about 3 minutes per side.
6. Drain on paper towels to remove excess oil.

You’ll love the **contrast** between the crispy exterior and the soft, flavorful interior. Serve with mint chutney or stuff in a burger bun for a twist.

Sabudana Pancake

Make your mornings magical with Sabudana Pancakes—light, crispy, and utterly satisfying. Perfect for fasting or when you crave something different.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Potato – 1, medium, boiled and mashed
• Peanuts – ¼ cup, roasted and crushed
• Green Chili – 1, finely chopped
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Soak Sabudana in water for 4 hours, then drain completely.
2. Mix soaked Sabudana, mashed potato, crushed peanuts, green chili, and salt in a bowl. Tip: The mixture should be moist but not wet.
3. Heat a non-stick pan over medium heat and add 1 tbsp oil.
4. Take a small portion of the mixture, flatten it into a pancake shape, and place it on the pan. Tip: Keep the pancakes thin for extra crispiness.
5. Cook for 2-3 minutes until the bottom is golden brown, then flip. Tip: Press lightly with a spatula for even cooking.
6. Add remaining oil as needed and cook the other side for 2-3 minutes until golden brown.
7. Serve hot. Delight in the crispy exterior and soft, flavorful interior. Try topping with yogurt or a sprinkle of chaat masala for an extra kick.

Sabudana Idli

Unlock the secret to a gluten-free, vegan breakfast that’s both fluffy and satisfying. Sabudana Idli is your go-to for a light yet energizing start to the day.

Ingredients

– Sabudana (Tapioca Pearls) – 1 cup
– Yogurt – ½ cup
– Salt – ½ tsp
– Oil – 1 tbsp
– Mustard Seeds – 1 tsp
– Curry Leaves – 5
– Green Chilies – 2, finely chopped

Instructions

1. Soak 1 cup of sabudana in water for 4 hours, then drain completely.
2. Mix the soaked sabudana with ½ cup yogurt and ½ tsp salt in a bowl.
3. Heat 1 tbsp oil in a pan, add 1 tsp mustard seeds, 5 curry leaves, and 2 finely chopped green chilies. Sauté for 30 seconds.
4. Pour the tempering over the sabudana mixture and mix well.
5. Grease idli molds with oil and pour the batter into each mold.
6. Steam the idlis in a steamer for 15 minutes on medium heat.
7. Check if the idlis are cooked by inserting a toothpick; it should come out clean.
8. Let them cool for 2 minutes before removing from the molds.
Enjoy these idlis hot with coconut chutney or a dollop of vegan butter. Their soft, spongy texture and subtle tang make them a versatile dish for any meal.

Sabudana Paratha

Sabudana paratha? Skip the boring breakfast—this gluten-free, vegan-friendly twist on a classic Indian flatbread is your new morning crush.

Ingredients

• Sabudana (tapioca pearls) – 1 cup
• Potatoes – 2, boiled and mashed
• Peanuts – ¼ cup, crushed
• Green chilies – 2, finely chopped
• Cumin seeds – 1 tsp
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Soak sabudana in water for 4 hours, then drain completely.
2. Mix soaked sabudana, mashed potatoes, crushed peanuts, green chilies, cumin seeds, and salt in a bowl. Tip: For extra crunch, toast the peanuts before crushing.
3. Divide the mixture into 6 equal parts, roll each into a ball, then flatten into a paratha shape. Tip: Wet your hands to prevent sticking.
4. Heat a skillet over medium heat (350°F), add 1 tsp oil, and cook each paratha for 2 minutes per side until golden brown. Tip: Press gently with a spatula for even cooking.
5. Repeat with remaining parathas, adding more oil as needed.

Light, crispy on the outside, and soft inside, these parathas pack a peppery punch. Serve with a dollop of coconut yogurt or a spicy green chutney for a breakfast that’s anything but basic.

Sabudana Chips

Who knew these crispy, airy delights could be so easy? Sabudana Chips are your next snack obsession—gluten-free, vegan, and utterly addictive.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Water – 2 cups
• Salt – ½ tsp
• Oil for frying – 2 cups

Instructions

1. Soak 1 cup sabudana in 2 cups water for 3 hours. Tip: Ensure they’re fully submerged to prevent hardening.
2. Drain thoroughly using a fine mesh strainer. Let sit for 10 minutes to remove excess moisture.
3. Heat oil in a deep fryer or pan to 350°F. Tip: Use a candy thermometer for accuracy.
4. Gently drop small batches of sabudana into the oil. Fry for 2-3 minutes until they puff up and turn golden. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with ½ tsp salt while hot.

Light as a feather with a satisfying crunch, these chips are perfect solo or paired with a spicy dip. Try them crushed over soups for an unexpected twist.

Sabudana Ladoo

Roll up your sleeves for Sabudana Ladoo—a no-bake, melt-in-your-mouth treat that’s as fun to make as it is to eat. Perfect for when you need a quick energy boost or a sweet bite without the fuss.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Ghee – 2 tbsp
• Sugar – ½ cup
• Cardamom Powder – ½ tsp
• Chopped Nuts – 2 tbsp

Instructions

1. Soak sabudana in water for 4 hours, then drain well. Tip: Ensure they’re fully soaked but not mushy.
2. Heat ghee in a pan over medium heat, add drained sabudana. Stir continuously for 10 minutes until translucent.
3. Add sugar and cardamom powder, mix well. Cook for another 5 minutes until the mixture thickens. Tip: The sugar should melt completely, binding the mixture.
4. Remove from heat, let it cool slightly. Mix in chopped nuts. Tip: Work quickly while the mixture is warm for easy shaping.
5. While still warm, take small portions and roll into balls. Let them set for 30 minutes at room temperature.

Now, these ladoos are ready to devour! They’re delightfully chewy with a subtle sweetness and a nutty crunch. Serve them as a quick snack or pack them for a picnic—they’re sure to be a hit.

Sabudana Soup

Let’s dive into Sabudana Soup—a creamy, comforting bowl that’s surprisingly easy to whip up. Perfect for those chilly nights or when you’re craving something light yet satisfying.

Ingredients

• Sabudana – 1 cup
• Water – 4 cups
• Salt – ½ tsp
• Cumin seeds – 1 tsp
• Green chili – 1, finely chopped
• Lemon juice – 1 tbsp
• Fresh cilantro – 2 tbsp, chopped

Instructions

1. Rinse 1 cup sabudana under cold water until the water runs clear, then soak in 2 cups water for 2 hours. Tip: Soaking ensures they cook evenly.
2. Drain the sabudana and set aside.
3. In a pot, heat 1 tsp cumin seeds over medium heat until they start to crackle, about 30 seconds.
4. Add the soaked sabudana and 2 cups water to the pot. Bring to a boil.
5. Reduce heat to low, add ½ tsp salt and 1 finely chopped green chili. Simmer for 10 minutes, stirring occasionally. Tip: Keep the heat low to prevent sticking.
6. Once the sabudana turns translucent, remove from heat. Stir in 1 tbsp lemon juice. Tip: Lemon juice adds a fresh zing that balances the flavors.
7. Garnish with 2 tbsp chopped fresh cilantro before serving.

You’ll love the soup’s silky texture with a hint of spice from the chili. Serve it hot with a side of crispy papad for an extra crunch.

Sabudana Barfi

Forget the usual sweets; Sabudana Barfi is your next obsession. This chewy, melt-in-your-mouth treat is a game-changer for your dessert lineup.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Sugar – 1 cup
• Ghee – 2 tbsp
• Cardamom Powder – ½ tsp

Instructions

1. Soak 1 cup of sabudana in water for 4 hours, then drain well. Tip: Ensure they’re fully soaked for a smooth texture.
2. Heat 2 tbsp ghee in a pan over medium heat (350°F), add the drained sabudana. Stir continuously for 5 minutes until translucent.
3. Add 1 cup sugar and ½ tsp cardamom powder to the pan. Mix well. Tip: Keep the heat medium to avoid burning.
4. Cook the mixture, stirring constantly, for 10 minutes until it thickens and starts leaving the sides of the pan. Tip: A non-stick pan works best here.
5. Transfer the mixture to a greased tray, flatten with a spatula, and let it cool for 30 minutes.
6. Cut into squares once completely cooled. Serve or store in an airtight container.

Ultra-satisfying with its chewy texture and aromatic cardamom flavor, Sabudana Barfi is perfect with a cup of chai or as a festive treat. Try garnishing with chopped nuts for an extra crunch.

Sabudana Poha

Zesty and light, Sabudana Poha is your go-to fasting snack or breakfast fix. Soak, toss, and savor—this dish is as easy as it gets.

Ingredients

• Sabudana (Tapioca Pearls) – 1 cup
• Peanuts – ½ cup
• Potato – 1 medium, diced
• Green Chili – 1, finely chopped
• Lemon Juice – 1 tbsp
• Salt – ½ tsp
• Oil – 2 tbsp

Instructions

1. Rinse Sabudana under cold water until water runs clear. Soak in 1 cup water for 4 hours. Drain well.
2. Heat oil in a pan over medium heat (350°F). Add peanuts, roast until golden, about 2 minutes. Remove and set aside.
3. In the same pan, add diced potato. Cook until edges turn golden, about 5 minutes.
4. Add green chili, sauté for 30 seconds.
5. Mix in soaked Sabudana, roasted peanuts, and salt. Stir gently to combine.
6. Cover and cook on low heat for 5 minutes. Stir once halfway through.
7. Turn off heat. Drizzle lemon juice, give it a final mix.

Just like that, you’ve got a dish that’s chewy, nutty, and tangy all at once. Serve it hot with a side of yogurt or sprinkle some fresh cilantro for a color pop.

Conclusion

Absolutely packed with variety, our roundup of 17 Sabudana recipes offers something for everyone observing fasts. From sweet to savory, these dishes promise to keep your meals exciting and fulfilling. We’d love for you to try these recipes, share which ones became your favorites in the comments, and don’t forget to pin this article on Pinterest for your next fasting day inspiration. Happy cooking!