By Aditi Saraswat
July 18, 2026
Give your regular fasting menu a quick upgrade with this instant sabudana cheela recipe. This recipe uses roasted sabudana powder and sama rice to make scrumptious cheelas that are quick to make, skipping the overnight soaking and filling for days when you are fasting.
½ cup sabudana (sago pearls) ½ cup sama rice (barnyard millet) 1 medium boiled potato, mashed ¼ cup fresh curd ½ tsp cumin seeds 2 green chillies, finely chopped 1 tbsp coriander leaves, chopped Rock salt (sendha namak), to taste ¼ tsp black pepper powder Water, as needed 1–2 tsp ghee for cooking
In a pan, dry roast the sabudana over medium to low flame for about 4 to 5 minutes until they turn a bit aromatic and crisp. Let it cool down thoroughly before grinding.
In a blender, grind the roasted sabudana with the sama rice to make a smooth, fine flour.
Take a bowl and add the prepared flour to it with mashed potato, curd, cumin, green chillies, coriander, black pepper, and rock salt to make a smooth, lump-free batter.
Heat the tawa, lightly grease it with ghee and spread a ladleful of batter in a thin circle. Drizzle a bit of ghee around the edges and let it cook until golden.
Flip it and cook from the other side until it turns crisp and gets browned evenly. Serve it hot with vrat-friendly coconut chutney and enjoy.