By Aditi Saraswat
October 13, 2026
Are you looking for a change from the same sabudana khichdi this Navratri? Sabudana cheela turns the soft, soaked tapioca pearls into a soft, savoury cheela with boiled potatoes, chopped peanuts and light spices. It makes for a filling breakfast option that you can have during vrat, keeping you full for a long time.
1 cup sabudana 1 medium potato, boiled and mashed 2 tbsp roasted peanuts, coarsely crushed 1 green chilli, finely chopped 2 tbsp coriander leaves, chopped ½ tsp cumin seeds Sendha namak, to taste 2–3 tbsp water, as required 1–2 tsp ghee, for cooking
Thoroughly rinse and soak the sabudana for 4 to 5 hours, or until the pearls turn soft. Once softened, drain it thoroughly so that there is no water content remaining.
Lightly mash the soaked pearls, then mix them with some boiled potato, crushed peanuts, green chilli, coriander, cumin and sendha namak.
To this, add water a spoonful at a time until the mixture holds together. Keep the batter thick enough so that it becomes easy to spread without becoming too runny.
Heat a non-stick tawa and then grease it lightly with ghee or oil, as per preference. Spread a small portion to make a thin, even cheela using a spatula.
Cook on a medium-low flame until the sides turn a bit crisp and are perfectly cooked through. Flip carefully and then cook the other side until it is set and golden.
Transfer it to the plate and then serve hot with vrat-friendly coconut chutney or also the plain curd.