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Maharashtrian Sabudana Khichdi
Soft, separate sabudana pearls cooked Maharashtrian-style with potato, roasted peanut, cumin, green chilli and lemon.
Cook this recipeAll Tapioca Starch and Sago Manufacturers Association – Mallur
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A classic snack
Sabudana Vada
Crisp Maharashtrian fasting vada with a soft centre, made from fully soaked sabudana, potato, roasted peanut and green chilli.
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Sabudana Thalipeeth
A crisp-edged, soft-centred Maharashtrian fasting flatbread made with sabudana, potato, roasted peanut and cumin.
Cook this recipeBEFORE YOU COOK
New to sago? Start here.
Dry sago is firm and usually cannot be used straight from the pack. For khichdi, vada, thalipeeth and many breakfast dishes, rinse it two or three times, then soak it in the measured quantity of water given in the recipe.
Properly soaked sago should press easily between your fingers, with no hard white centre and no water collecting at the bottom of the bowl. Soaking time varies by size and manufacturer. Payasam and kheer may cook the sago directly in liquid, while sago meant for puffing or frying is used dry. Always follow the preparation stated in the individual recipe.
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Pasiparuppu Javvarisi Payasam
A Tamil payasam with moong dal, jaggery, coconut milk, cardamom and sago.
View recipeJavvarisi Payasam
Tamil-style javvarisi payasam with fully cooked sago, milk, cardamom and ghee-roasted cashews and raisins.
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Javvarisi Vadai
Crisp Tamil-style javvarisi vadai with onion, green chilli, ginger, cumin and curry leaves, fried only after the pearls are fully soft and well drained.
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Javvarisi Bonda
Golden javvarisi bonda with softened sago, cooled potato, onion, green chilli, ginger and curry leaves; crisp outside and tender inside.
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Javvarisi Kool Vadam
Tamil javvarisi vadam made by cooking soaked sago to a seasoned porridge, shaping it thinly and sun-drying until completely brittle before storage.
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Javvarisi Upma
Tamil-style javvarisi upma with soft, separate pearls, a mustard-dal tempering, onion, ginger, green chilli and curry leaves.
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Javvarisi Mor Kuzhambu
A sago variation of Tamil mor kuzhambu: tender javvarisi folded into a coconut-spice and sour-curd base, then gently heated without boiling.
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Javvarisi Kara Paniyaram
A javvarisi variation of Tamil kara paniyaram, combining fermented idli-dosa batter with tender sago and an onion, chilli and curry-leaf tempering.
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Javvarisi Adai
A Tamil-style javvarisi adai with softened sago, wheat rava, rice flour and vegetables, cooked on a tawa until crisp at the edges and soft within.
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Javvarisi Mor Kanji
A light Tamil javvarisi–mor kanji made with lightly roasted, broken sago, ginger, green chilli and buttermilk.
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Javvarisi Verkadalai Kozhukattai
Steamed Tamil-style javvarisi kozhukattai with roasted peanut, coconut, chilli, ginger and cumin.
View recipeMaharashtrian Sabudana Khichdi
Soft, separate sabudana pearls cooked Maharashtrian-style with potato, roasted peanut, cumin, green chilli and lemon.
View recipeSabudana Vada
Crisp Maharashtrian fasting vada with a soft centre, made from fully soaked sabudana, potato, roasted peanut and green chilli.
View recipeSabudana Thalipeeth
A crisp-edged, soft-centred Maharashtrian fasting flatbread made with sabudana, potato, roasted peanut and cumin.
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Gujarati Sabudana ni Khichdi
Gujarati-style sabudana ni khichdi with separate pearls, potato, peanut and a characteristic mild sweet-sour finish.
View recipeSabudana Kheer
A creamy North and West Indian sabudana kheer with fully cooked translucent pearls, cardamom, saffron and ghee-roasted nuts.
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Sabudana Pakoda
Crisp fasting-style sabudana pakoda with potato, roasted peanut, chilli and cumin, shaped only after the soaked pearls are fully soft and dry.
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Sabudana Oats Idli
A quick steamed sabudana-oats idli using roasted oats, curd and tender sago, with fruit salt added only at the end for lift.
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Sabudana Fruit Falooda
A chilled fruit falooda layered with tender sabudana, milk, basil seeds, fruit and vermicelli for a lighter sago-forward dessert drink.
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Sago Laddu
Soft homemade laddus made with roasted ground sago, ghee, sugar, cardamom and cashews.
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Sabakki Dosa
A Karnataka-style sabakki dose made with rice and sago, lightly fermented and cooked into soft-centred dosas.
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Sabakki Idli
Soft Karnataka-style sabakki rava idli made with nylon sago, idli rava and sour curd, rested overnight and steamed in the morning.
View recipeSabakki Rotti
Karnataka sabakki rotti made from soaked sago, rice flour, potato and spices, hand-patted and cooked on a tawa.
View recipeSabakki Nippattu
A sabakki variation of Karnataka nippattu, with cooked sago binding a seasoned rice-flour dough that is patted thin and fried crisp.
View recipeSabakki Ganji
A simple home-style sabakki ganji, cooked as a light sago porridge and finished either with milk or with buttermilk.
View recipeSabakki Sajjige
A sabakki-enriched variation of Karnataka sajjige, combining soft sago with roasted semolina, milk, sugar, ghee and cardamom.
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Sabakki Mosaru Avalakki
A sabakki-enriched mosaru avalakki: Karnataka curd poha with a small amount of tender sago, ginger, chilli and a mustard-curry leaf tempering.
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Saggu Biyyam Punugulu
Andhra-style saggubiyyam punugulu: crisp outside, soft inside, with tender sago, rice flour, curd, onion, chilli and cumin.
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Saggu Biyyam Pesarattu
A sago-enriched variation of Andhra pesarattu, combining green gram with softened saggubiyyam for a softer, lightly chewy dosa.
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Saggu Biyyam Vadiyalu
Traditional Andhra saggubiyyam vadiyalu: seasoned sago cooked to a thick porridge, spooned out and sun-dried until completely brittle.
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Saggu Biyyam Atukula Mixture
A sago-enriched Andhra atukula mixture, combining crisp poha with puffed/fried nylon sago, peanuts, curry leaves and chilli seasoning.
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Saggu Biyyam Majjiga Charu
A sago-enriched variation of Telugu majjiga charu, with tender saggubiyyam folded into a lightly spiced buttermilk broth and tempered at the end.
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Saggu Biyyam Semiya Payasam
Andhra/Telangana saggubiyyam semiya payasam with tender sago and roasted vermicelli simmered in milk, sugar, cardamom and ghee-roasted nuts.
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Saggu Biyyam Sarva Pindi
A sago-enriched Telangana sarva pindi, combining soaked saggubiyyam with rice flour, chana dal, peanuts, sesame and chilli in a hand-patted skillet bread.
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Chowwary Payasam
Kerala chowwary payasam with fully tender sago, milk, sugar, cardamom and ghee-roasted cashews and raisins.
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Chowwary–Pazham Fritters
A Kerala-inspired banana fritter variation using softened chowwary in the batter for extra texture, while retaining ripe banana as the main ingredient.
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Chowwary Ela Ada
A chowwary-enriched variation of Kerala ela ada, with a rice-flour wrapper and coconut-jaggery filling that includes tender sago.
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Chowwary Erissery
A chowwary-enriched Kerala erissery variation, pairing tender sago with pumpkin, coconut, cumin and a roasted-coconut tempering.
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Chowwary Olan
A chowwary-enriched Kerala olan variation with ash gourd, cowpeas, coconut milk and tender sago, kept mild and delicately seasoned.
View recipeChowwary Kozhukattai
A chowwary-enriched sweet kozhukattai variation with a soft rice-flour shell and coconut-jaggery-sago filling.
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Malabar Chowwary Porridge
A gentle Malabar-style chowwary porridge built around fully cooked sago, with coconut milk and a lightly sweetened finish.
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Sabudana Shengdana Kadhi
A sabudana-enriched variation of Maharashtrian dahi-shengdanyachi aamti: a gently spiced fasting curry of yogurt and roasted peanut.
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Sabudana Batata Papad
A Maharashtrian summer papad of cooked sabudana and potato, dried until brittle and fried only when required.
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Sabudana Khichiya
Thin sun-dried sabudana khichiya seasoned with cumin and chilli, stored dry and fried or roasted when required.
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Farali Sabudana Chevdo
A crisp farali chevdo made by puffing completely dry nylon sabudana and combining it with peanuts, cashews, coconut and curry leaves.
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Sabudana Muthiya
A steamed farali muthiya of sabudana, potato, roasted peanut and rajgira flour, finished with a cumin-sesame tempering.
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Sabudana Mango Kheer
A North Indian-style mango sabudana kheer with fully cooked sago, reduced milk, cardamom and ripe mango added only after the kheer cools.
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Sabudana Halwa
A glossy sabudana halwa made by cooking soaked sago until tender, then finishing it slowly with ghee, sugar, cardamom and nuts.
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Sabudana Kachori
A fasting-style sabudana kachori with a potato-sago shell and spiced peanut filling, fried slowly enough for a crisp exterior and cooked centre.
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Chana Madra with Sago
A sago-enriched adaptation of Himachali chana madra, preserving its chickpea-and-yogurt base while adding a small amount of tender sago for body.
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Kafuli with Sago
A sago-enriched adaptation of Uttarakhand kafuli, keeping spinach and fenugreek as the main body while using a little tender sago instead of relying only on rice flour for thickness.
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Champaran-inspired Sabudana Kofta
A Bihar-inspired sabudana kofta curry using potato-sago koftas in a robust onion-tomato gravy; an original adaptation rather than a traditional Champaran standard.
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Litti-inspired Sago Filling
A Bihari litti adaptation that keeps the traditional whole-wheat shell and sattu-led filling, with a modest amount of softened sago added for texture.
View recipeBajra–Sago Khichdi
A North Indian-style bajra and sago khichdi combining cooked pearl millet with softened sabudana, cumin, ginger and mild vegetables.
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Sabudana Nimish
An Awadh-inspired dessert that pairs a small amount of chilled cooked sabudana with saffron-cardamom milk foam; it is inspired by Nimish rather than a traditional Nimish formula.
View recipeSabudana Tikki
Pan-fried sabudana tikki with fully soaked pearls, potato and roasted peanut; crisp outside without the deep-frying used for vada.
View recipeSabudana Appe
Low-oil sabudana appe made from soaked pearls, potato and peanut, cooked in an appe pan until crisp outside and soft inside.
View recipeSabudana Dosa
A crisp vrat-style sabudana dosa made by dry-roasting and grinding standard sabudana with sama rice, potato, curd, cumin and peanut.
View recipeSabudana Paratha
A soft sabudana-potato paratha with roasted peanut and cumin, rolled between sheets so the soaked pearls stay bound without tearing.
View recipeSabudana Chaat
Warm sabudana chaat with separate cooked pearls, potato, roasted peanut, cucumber, herbs, lemon and optional chutneys.
View recipeVegetable Sabudana Pulao
An everyday vegetable sabudana pulao with separate soaked pearls, carrot, peas, potato, cumin and lemon; more vegetable-forward than fasting khichdi.
View recipeSabudana Uttapam
Thick sabudana uttapam with a soft centre and crisp base, topped with onion, chilli, coriander and vegetables.
View recipeSabakki Paddu
Karnataka sabakki paddu: soft-centred, lightly crisp sago dumplings cooked in a paddu or appe pan rather than deep-fried.
View recipeSabakki Payasa
Karnataka-style sabakki payasa with tender sago pearls simmered in milk and finished with cardamom, cashews and raisins.
View recipeSaggubiyyam Paramannam
A Telugu-style milk payasam/paramannam variation with saggubiyyam, jaggery, cardamom and ghee-roasted nuts.
View recipeChowari Pappadam
Kerala-style chowari pappadam made from cooked sago mixture, shaped thin and sun-dried until brittle before frying.
View recipeChowari Sharkkara Payasam
Kerala chowari payasam with jaggery and coconut milk, finished with cardamom and ghee-roasted coconut and cashews.
View recipeFarali Sabudana Dhokla
A soft farali sabudana dhokla made with soaked sago, potato and curd, steamed for a lighter fasting-day snack.
View recipeSabudana Dahi Vada
A fasting-friendly sabudana dahi vada: crisp potato-peanut sago vadas served under seasoned whisked curd.
View recipeOdia Sabu Dana Khiri
Odia-style sabu dana khiri with tender sago simmered in milk, sugar, cardamom and nuts.
View recipeBangladeshi Sabu Dana Payesh
A Bangladeshi-style sabudana payesh inspired by documented milk-reduced payesh with cardamom, cinnamon, nuts and raisins.
View recipeNepali Sabudana Kheer
A simple Nepal-inspired sabudana kheer with a thicker milk consistency, cardamom and restrained garnish.
View recipeKashmiri Kesar Sabudana Kheer
A Kashmir-inspired sabudana kheer using saffron, cardamom and nuts as the regional flavour cues.
View recipePunjabi Sabudana Tikki Chaat
A Punjab-inspired chaat plate of crisp sabudana-potato tikkis with yoghurt, green chutney and cumin.
View recipeHaryanvi Sabudana Chaach Bowl
A Haryana-inspired light sabudana bowl built around chaach, cumin and simple fresh seasoning.
View recipeRajasthani Sabudana Papad ki Sabzi
A Rajasthan-inspired curry that borrows papad-ki-sabzi technique but uses crisp sabudana papad pieces.
View recipeAssamese Gur Sabudana Payox
An Assam-inspired sabudana payox using milk, jaggery and cardamom in a restrained pudding style.
View recipeSikkim Millet-Sago Porridge
A Sikkim-inspired warm breakfast porridge combining sago with millet for a soft, spoonable texture.
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North East Black Sesame Sago Pudding
A North-East-inspired chilled sago pudding pairing coconut milk with roasted black sesame.
View recipeBengali Sabur Payesh
Bengali sabur payesh with milk, cardamom, sugar and nuts, a familiar fasting-day variation of payesh.
View recipeIndore-style Sabudana Khichdi
Indore-style sabudana khichdi with separate soft pearls, potato, peanuts, lemon and the crunchy topping style associated with Indore.
View recipeGoan Coconut-Jaggery Sago Pudding
A Goa-inspired sago pudding with coconut milk, jaggery and cardamom.
View recipeChhattisgarh Gur Sabudana Kheer
A Chhattisgarh-inspired jaggery sabudana kheer with milk and cardamom.
View recipeJharkhand Sabudana Aloo Chaat
A Jharkhand-inspired warm sabudana-aloo chaat with peanuts, cumin, lemon and fresh coriander.
View recipeDelhi Sabudana Tikki Chaat
A Delhi-inspired sabudana tikki chaat with crisp potato-sago patties, yoghurt, chutneys and cumin.
View recipeLadakh Apricot Sago Pudding
A Ladakh-inspired chilled sago pudding using apricot as the regional flavour cue.
View recipeSri Lankan Coconut Sago Porridge
A borrowed Sri Lankan-style coconut sago porridge: simple, lightly salted and softly spoonable.
View recipeSri Lankan Mango Sago Pudding
A borrowed Sri Lankan mango-sago pudding with cooked sago folded into a creamy mango base.
View recipePakistani Sago Kheer
A Pakistan-inspired sago kheer with milk, cardamom, sugar and nuts, reflecting the shared South Asian kheer tradition.
View recipeMango Moti Sago Cup
A chilled mango and coconut-milk dessert layered with softly cooked Sago.
View recipePaneer Sabudana Tikki
Pan-fried sabudana tikki with a paneer centre, keeping soaked standard pearls and potato as the outer base.
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Sabudana Manchurian
Crisp sabudana-potato balls tossed in a glossy Indo-Chinese Manchurian sauce, with the sago mixture kept firm enough to survive frying.
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Sabudana Cheese Balls
Crisp sabudana-potato balls with a molten cheese centre, shaped tightly and fried over medium heat so the cheese stays sealed inside.
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Sabudana Burger Patty
A crisp-edged sabudana burger patty with potato, peanut and vegetables, designed to stay firm enough for a bun without becoming dry.
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Sabudana Waffle
A savoury sabudana-potato waffle with crisp ridges and a soft centre, using the waffle iron to replace deep-frying.
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Sabudana Stir-Fry Salad
A warm sabudana stir-fry salad with crisp vegetables, peanuts, lime and herbs, cooked only briefly so the pearls stay separate.
View recipeSabudana Chocolate Pudding
A creamy chocolate sabudana pudding with fully tender pearls, cocoa and milk, chilled until softly set.
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Sabudana Paneer Roll
A crisp sabudana-potato outer layer wrapped around a spiced paneer centre and pan-cooked as a snack roll.
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Puffed Sabudana Snack
A quick puffed-sago snack made from completely dry nylon sago, fried in very hot oil and seasoned immediately.
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Baked Sabudana Tart
A savoury baked tart with a sabudana-potato crust and a paneer-vegetable filling, designed to slice cleanly after a short rest.
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Sabudana Coconut Jelly
A chilled coconut sabudana jelly with tender pearls suspended in a softly set coconut-milk base.
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