Summer is here, which means you will not only feel like your body is on fire, but your appetite will also play games with you. And if you’re anything like me, you’re already looking for ways to escape both situations. That’s where sabudana comes in. This Indian ingredient isn’t just a hero during vrat, it’s also brilliant at keeping your gut cool and satiated. Plus, it’s so versatile, you can whip it into everything from crisp dosas to creamy kheer without breaking a sweat. Here are some refreshing and easy sabudana recipes to help you sail through the summer feeling cool, light, and absolutely satisfied.

Related: 7 Easy And Delicious Gond Katira Recipes To Cool You Down

1. Sabudana khichdi recipe

Ingredients:

1 cup sabudana (soaked overnight)

2 medium potatoes (boiled and cubed)

1/2 cup roasted peanuts

2 green chillies (finely chopped)

1 teaspoon cumin seeds

Salt and sugar to taste

Fresh coriander and lemon juice for garnish

Method:

Heat some ghee in a pan, add cumin seeds and green chillies. Toss in the potatoes and peanuts, followed by the soaked sabudana. Stir gently, add salt, and a pinch of sugar. Cook until the sabudana turns translucent. Garnish with coriander and a squeeze of lemon.

2. Sabudana dosa recipe

Ingredients:

1 cup soaked sabudana

1/2 cup soaked rice

1/4 cup curd

1 onion, finely chopped

A pinch of mustard seeds

1 tsp ginger, grated

Salt to taste

Oil

Method:

Grind the soaked sabudana and rice into a smooth batter, adding curd and a little water if necessary. Allow it to ferment for a few hours. Heat some oil in a pan and add mustard seeds, let them crackle. Then add onion and ginger and saute them for a few minutes. Add the onion mixture and salt to the dosa batter. Make sure the consistency of the batter is such that it can be easily spread on the tawa. Take a ladleful of the batter and spread it on a hot tawa like a regular dosa, cooking until crispy.

3. Sabudana and mango kheer recipe

Ingredients:

1/2 cup sabudana (soaked)

2 cups milk

1/2 cup sugar

2 ripe mangoes (pureed and diced)

1/2 cup water

1/4 Cardamom powder

Saffron strands (optional)

Method:

In a pressure cooker, add sabudana, water, and half a cup of milk and pressure cook for three whistles. Allow the pressure to release naturally. Now, add the remaining milk and sugar to the cooker. Stir well and let it cool completely. Pour the kheer in a bowl or glass and add the puree and diced mango on top. Garnish with saffron for a luxurious touch.

4. Dahi sabudana recipe

Ingredients:

1 cup soaked sabudana

2-3 green chillies

1 cup thick curd (chilled)

2-3 tbsps groundnut powder, roasted

2 tsp cumin seeds

Salt and black pepper to taste

Ghee

Pomegranate seeds (optional)

Method:

In a bowl, mix the sabudana with curd. Add groundnut powder, salt, and pepper. Now, take a pan and heat ghee, add cumin seeds and green chillies to it. Let them crackle. Pour this tadka on the curd-mixed sabudana. Top with pomegranate seeds if you’re feeling fancy.

5. Sabudana thalipeeth recipe

Ingredients:

1 cup soaked sabudana

2 boiled and mashed potatoes

1/4 tsp turmeric powder

3-4 green chillies, finely chopped

1 tsp ginger, grated

1/2 cup roasted peanut powder

1 tsp cumin seeds

Salt to taste

Ghee or oil for shallow frying

Method:

In a big bowl, mix all the ingredients and make the dough. Then, make small discs out of the dough. Grease a tawa or frying pan with ghee and put the thalipeeth on it. Shallow fry until golden and crisp.

6. Sabudana fruit salad recipe

Ingredients:

1/2 cup soaked and cooked sabudana

Assorted summer fruits (mango, watermelon, chikoo, kiwi)

A drizzle of honey

A splash of lemon juice

A few mint leaves

Method:

In a large bowl, add all the fruits, sabudana, honey, lemon juice and mix everything gently. Garnish with mint leaves and let it chill in the fridge before serving.

7. Sabudana lassi recipe

Ingredients:

1/2 cup soaked sabudana (cooked)

1 cup curd

2 tablespoons sugar or honey

A pinch of cardamom

Water

Method:

In a blender, add sabudana, curd, sugar, and a little water. Blend everything until creamy. Garnish with cardamom and serve with ice cubes.

Whether you want a lazy brunch, a cooling dessert, or a snack to nibble by the pool, sabudana has your summer covered. Soak, cook, chill, and enjoy the blissful coolness of sabudana this summer.

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