sabudana bhel recipe, quick sabudana snack for navratri fasting or vrat

sabudana bhel recipe with step by step photos – a quick sabudana recipe for navratri fast or any other religious vrat. sabudana is one of the most common ingredient used during fasting days. sabudana is filling and yet easy to digest and thus many navratri recipes are made using sabudana.

sabudana bhel recipe

during fasting days, you can have this snack during breakfast or as a evening snack. basically it a filler recipe so that you get some strength to do household work or do your main course cooking. a quick and handy recipe during fasting days.

this sabudana bhel is easy and quick. all you need are boiled potatoes, roasted peanuts and cashews. addition of dry fruits make it more healthy. for this recipe, you need to saute the sabudana in oil for few minutes till it becomes soft and completely cooked and then add the boiled potatoes and roasted peanuts and cashews to it and within few minutes your quick snack is ready.

this recipe come from my mom who had shared it with me a few days back. originally the peanuts, cashews and potatoes all are fried in the oil. to make a healthier version, i have dry roasted the peanuts and cashews in the oven and boiled the potatoes. in fact this recipe is much easier than making sabudana khichdi.

during fasting days, many sabudana recipes are made like:

sabudana bhel recipe

4.5 from 2 votes
Author:Dassana Amit
Prep Time:4 hrs
Cook Time:15 mins
Total Time:4 hrs 15 mins
Calories: 306kcal
Servings (change the number to scale):2 to 3
sabudana bhel recipe
this sabudana bhel is an easy and quick recipe for religious fasting days. all you need are boiled potatoes, roasted peanuts and cashews.

INGREDIENTS FOR sabudana bhel recipe

(1 CUP = 250 ML)
  • ½ cup sabudana (tapioca pearls)
  • 1 medium sized potato, boiled and peeled
  • 1 pinch red chili powder (lal mirch powder)
  • 1 tablespoon peanuts (moongphali)
  • 1 tablespoon cashews (kaju)
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ teaspoon chaat masala
  • 2 teaspoon oil
  • few drops of lemon juice or as required
  • rock salt or sendha namak or upwas ka namak as required

HOW TO MAKE sabudana bhel recipe

  • rinse the sabudana well in water till the water runs clear.
  • soak the sabudana in enough water overnight or for 4-5 hours.
  • chop the potatoes and keep aside.
  • instead of using boiled potatoes, you can also fry the potatoes in oil.
  • drain and keep aside.
  • in a pan, dry roast the peanuts till they are browned and crisp.
  • remove and keep aside.
  • in the same pan, roast the cashews till golden.
  • remove and keep aside.
  • heat 2 tsp of oil in the same pan.
  • add the sabudana and continue to stir while sauting them.
  • stir and cook till the sabudana pearls become transparent, softened and completely cooked.
  • mix the chopped potatoes, peanuts, cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala.
  • garnish with a few coriander leaves. an optional step.
  • serve the sabudana bhel in bowls and serve immediately.


you can add some powdered sugar to sweeten the sabudana bhel if you prefer.
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two simple steps for making sabudana bhel recipe

1. firstly soak the sabudana for some hours. drain them. then heat oil in a pan. add the sabudana and continue to stir while sauting them. stir and cook till the sabudana pearls become translucent, softened and completely cooked.

sauting sabudana

2. mix the chopped boiled potatoes, roasted peanuts, roasted cashews, coriander leaves, lemon juice, rock salt, red chili powder, chaat masala. mix well. the peanuts in the pic have been roasted in the oven and thus they don’t have black marks on them.

add other ingredients to sabudana

3. serve the sabudana bhel in bowls immediately.

sabudana bhel recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. I want each grain of sabudana dry in My sabudana khicadi but it gets sticky and messy. Pls. Suggest. How to cook

  2. I love the way u make the bhel sure I am going to try it. I have just soaked the sabudana
    Will soon give u the feed back
    Plus I wld like to tell isha 4 April I like the way she writes

  3. What a delicious looking dish! The sabudana pearls look gorgeous. The cute bowls look so appetising! Just discovered your blog and I love it. Amazing recipes and very beautiful photos. Thanks! 🙂

  4. Hi Dassana,
    Firstly, I love your name! Its so unique and love the way it sounds when I say it 🙂
    I popped in after I was searching for a recipe on google. I saw many of your recipes and loved them. I’m a crazy lover of sabudana. Don’t ask me why. 😉 Because even I don’t know. So I loved your sabudana khichdi as well as this one. I will surely try this out 🙂

      • i heard abut no. of sabudana dishes 4m my colgues…bt was nt familiar wid receipe… finally googled n came across wid dis blog . feelng hpy… gonna try my hand for diz….hopng to b successful in d task