Farali Sabudana Chaat/Bhel Recipe | Navratri Special Recipe

Are you planning to make sabudana khichdi this Navratri? Want to make something new with sabudana? Then you need to try this sabudana chaat/bhel recipe. It is super simple to make and tastes yummy.

Fluffy sabudana tossed with tangy green chutney and loaded with fried cashews, potato, pomegranate etc. In this recipe, I have also shared a few tips and tricks on how you can cook sabudana perfectly or how to prevent sabudana from becoming sticky and clumpy. So, do check them out!

Watch How To Make Sabudana Chaat/Bhel Recipe:

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Sabudana (Tapioca/Sago) Tips And Tricks

Tip No.1 – How To Buy Sabudana

Always buy even-sized, whole and white-coloured sabudana. Make sure the pearls are not crushed or broken.

Large pearls are great for making vada, medium-sized pearls are suitable for khichdi and mini pearls are good for kheer or payasam.

Tip No.2 – How To Rinse Sabudana

Rinse sabudana pearls with water until the water becomes clear to get rid of the starch. This would prevent the sabudana from becoming sticky and clumpy.

Tip No.3 – How To Soak Sabudana

Soak sabudana in water, just enough to immerse them. There should be ¼ inch of water above the level of sabudana. If you soak it in a lot of water, then it can become gloopy and clumpy.

Depending upon the quality of sabudana, soak for 4-6 hours or overnight.

After soaking, check if the sabudana has softened. To check that, press a pearl between your thumb and index finger. If it gets mashed up, then it’s ready. But if the centre still feels hard, then pour 2-3 tbsp water and soak for 30 minutes.

Tip No.4 – How To Drain Sabudana

Drain in a colander or strainer to ensure there is no excess moisture. Let it stay in the colander for a couple of minutes.

Tip No.5 – How To Prevent Sabudana From Becoming Sticky

If the sabudana becomes sticky every time, then after draining, transfer it to a plate. And refrigerate for a couple of hours.

If you don’t want to refrigerate it, you can toss the soaked sabudana with melted ghee or oil.

Tip No.6 – How To Cook Sabudana Perfectly

Always cook sabudana for a few minutes only until most of the pearls become translucent.

Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min

Serves: 2 people

Ingredients:

For the sabudana chaat/bhel:

1 cup sabudana or tapioca pearls, medium-sized

1 cup water, for soaking

¼ cup cashew, roughly chopped

1 medium-sized potato, boiled and diced

1 tsp roasted cumin powder

¼ cup pomegranate arils

1/2 cup vrat wale potato chips, crushed

1 tbsp ghee

Sendha namak/rock salt, to taste

For Green Chutney/Vrat Ki Chutney:

1 bunch coriander leaves

1-2 green chilli, roughly chopped

1-2 tbsp lemon juice

1 tsp sugar

Sendha namak/rock salt, to taste

Method:

Rinse the sabudana pearls with water 2-3 times or until the water becomes clear to get rid of all the starch.

Add the sabudana to a bowl and pour water. The ratio between sabudana and water should be 1:1 or there should be at least ¼ inch of water above the level of sabudana.

Let it soak for 4-6 hours. Depending on the quality of sabudana you are using, the soaking time will change. Some might become soft after 4 hours of soaking and for some, you might have to soak overnight.

After soaking, check if the sabudana has softened. To check that, press a pearl between your thumb and index finger. If it gets mashed up, then it’s ready.

But if the centre still feels hard, then pour 2-3 tbsp water and soak for 30 minutes.

Drain the sabudana in a colander or strainer to ensure there is no excess moisture.

Let it stay in the colander for a couple of minutes.

To make the vrat wali green chutney:

In a grinder jar, add coriander leaves, green chilli, lemon juice, sugar and salt. Grind to make a smooth paste. While grinding, you may add a little water if you like.

To make the sabudana chaat/bhel:

Heat a non-stick pan over medium flame. Add ghee and allow it to melt.

Add cashews and cook for a few minutes until they turn golden.

Add boiled potatoes and sprinkle a little sendha namak over it. Mix well and cook for 1-2 minutes.

Add the soaked sabudana and sendha namak. Give a gentle toss. Cook for a minute.

Then turn the flame off. Pour the green chutney and roasted cumin powder. Gently combine everything well.

Transfer it to the serving bowl. Garnish with pomegranate arils and crushed farali potato chips.

Sabudana chaat or bhel is ready to serve!

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If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!