- Serves
- 4
- Portion
- 1 plate (≈180 g)
- Time
- Soak 5 h · Cook 15 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Light; Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Sago (sabudana) | 1 cup, soaked 5 h | 160 g | 800 g | |
| Potato | 1 small, boiled & cubed | 100 g | 500 g | |
| Fox nut (makhana) | ¾ cup, roasted & crushed | 20 g | 100 g | |
| Peanuts | 3 tbsp roasted, powdered | 30 g | 150 g | |
| Ghee (cow) | 4 tsp | 20 g | 100 g | |
| Cumin (jeera) | ½ tsp | 2 g | 10 g | |
| Ginger, fresh | 1½ tsp | 8 g | 40 g | |
| Green chilli (optional, deseeded) | ½ (optional) | 2 g | 10 g | |
| Rock salt (sendha namak) | ½ tsp rock salt | 3 g | 15 g | |
| Lemon juice | 2 tsp | 10 ml | 50 ml | |
| Coriander leaves | 1 tbsp | 5 g | 25 g |
Method
How to cook it
Step 1: Rinse sabudana until water runs clear; soak with water just covering it for 5 hours; pearls should press flat easily.
Step 2: Mix in powdered peanuts and rock salt.
Step 3: Heat ghee; cumin, ginger, chilli; add potato for 2 minutes.
Step 4: Add sabudana; cook on low 4–6 minutes, stirring gently, until pearls turn translucent.
Step 5: Fold in makhana, lemon and coriander.
Nutrition
Per serving, estimated
269kcal
Energy
3.1g
Protein
8.8g
Fat
45g
Carbohydrate
2g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
More from Vrat & festival (Vol. I)
Also good this season
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View recipe →