Dahi Sabudana | Upvas Recipe from Maharashtra

Today, I present the recipe for Dahi Sabudana, a super simple and delicious dish that is eaten on days of fasting in Maharashtra. This recipe also heralds the start of my participation in the Foodie Monday Bloghop. This is a group of talented bloggers who post recipes centered around a member-suggested theme every Monday.

A bowl of sabudana soaked in dahi and seasoned with roasted peanut powder, green chillies and cumin
Dahi Sabudana | Vrat ka Khana/Upvas Recipe from Maharashtra

This week’s theme was Vrat specials because the month of Shravan is upon us. I love Shravan as it heralds the season of festivities which will last through till Diwali. Shravan started in North India on July 10, 2017, and is set to begin in West and South India from July 24, 2017. During this month, many devout Hindus fast on different days and they can eat only certain foods.

While in my home state of Andhra Pradesh, fasting means eating only fruits and milk, in Maharashtra the state where I stay, people do eat dishes made of Vari (Samo Rice/Little Millet), Potato, Sweet Potato, Yam, and Sabudana (Tapioca Pearls).

I wanted to keep the recipe I am sharing simple as it is made on a day of fasting and so chose Dahi Sabudana. All this recipe needs is for you to soak Sabudana in Dahi (yogurt) or buttermilk and season it with roasted peanut powder and some ghee-roasted cumin seeds and green chillies.

Truth be told I also make Dahi Sabudana for breakfast on many hot summer morning because it is so delicious and cooling.

Do also try my recipes for Farali Misal, Sabudana Khichdi, Low-Oil Sabudana Vada, and Sabudana Thalipeeth.

Dahi Sabudana
Dahi Sabudana

How to Make Dahi Sabudana

Dahi Sabudana | Tapoica Pearls soaked in yogurt
Dahi Sabudana | Upvas Recipe from Maharashtra
Prep Time
4 hr
Cook Time
10 mins
Total Time
4 hr 10 mins

Dahi Sabudana is a super simple and delicious recipe from Maharashtra. It is traditionally Upvas ka Khana or food eaten on days when people fast for religious reasons; like for Ekadashi, Shravan Somvar, or Shravan Shukravar.

Course: Breakfast
Cuisine: Indian, Maharashtrian
Servings: 4 People
Author: Aruna
  • 1 Cup Sabudana
  • 1 Cup Dahi
  • 1/2 tsp Sugar Optional
  • 1 tsp Cumin Seeds
  • 2 tsp Finely Chopped Green Chillies
  • 2-3 tbsp Roasted Peanut Powder See Notes.
  • 1 tbsp Ghee
  • Salt to Taste
  • Fresh Coriander for Garnish
Soaking the Sabudana
  1. Over low to medium flame, dry roast the Sabudana till it starts to pop.

  2. Let the Sabudana cool till it is just warm to touch.

  3. Soak the Sabudana in water for 10 minutes. 

  4. Using a  colander, drain all water from the Sabudana. Set aside in the colander for about 30 minutes.

  5. In the meantime, whisk the dahi till it is smooth.

  6. Add salt and sugar to the dahi, and mix well.

  7. Add the Sabudana to the Dahi.

  8. Set aside for about 3-4 hours. Mix at 30 min intervals

  9. Check that the Sabudana is soaked through, and is fluffy and soft. Press some Sabudana between your thumb and forefinger; you should not feel any hardness.

Putting Together the Dahi Sabudana
  1. Add the roasted peanut powder to the soaked Sabudana and mix well.

  2. Heat the ghee in ladle.

  3. Add the cumin seeds and stir-fry till they start to change colour.

  4. Add the chopped green chillies and stir-fry for a few seconds.

  5. Add the tempering to the Dahi Sabudana and mix well.

  6. Garnish with finely chopped fresh coriander.

  7. Serve with love! 🙂

Recipe Notes

To make roasted peanut powder:

  1. Over medium flame, dry roast 3-4 tbsp peanuts till they start to change colour and pop.
  2. Transfer to a plate and let the peanuts cool to room temperature.
  3. Rub the peanuts between your palms and blow gently to remove the skin. I keep some of the skin on.
  4. Pound or grind to a coarse, chunky powder.


Dahi Sabudana | Vrat ka Khana
Dahi Sabudana | Vrat ka Khana

Do you want to see other Vrat recipes for Shravan that my fellow Foodie Monday Bloghop bloggers have shared? Hop over to our Facebook page by clicking on the logo.

No Bake, Eggless Mango Cheesecake | Guest Post by Trupti of My Culinary Saga

Today, I am very pleased to present a No Bake, Eggless Mango Cheesecake by Trupti of My Culinary Saga. I have known Trupti through our common food blogging journey and am a keen follower of her blog.

Eggless Mango Cheesecake
Eggless Mango Cheesecake

While she has a variety of recipes, I am especially enthralled by her baking exploits; she is always trying something new; consider this recipe for Buccellato – The Sicilian Christmas Nut Ring and you will know what I mean.

We spoke about Trupti doing a Guest Post for me a while ago and then when she asked me this week whether she could share the recipe for the No Bake, Eggless Mango Cheesecake as as a guest post, I was thrilled.

More than thrilled in fact, because I have many deconstructed Mango Cheesecakes to my credit; thanks to not having mastered the recipe. I look forward to trying Trupti’s recipe and I hope you do too.

Over to Trupti!

This post is a feature for my good friend Aruna. Do check out her extensive collection of recipes and different cuisines on aahaaram. It is super impressive and absolutely reflects her love for cooking and trying out new things. I have known Aruna a little over two years now through my blogging journey and though we haven’t met in person, know her as someone with a strong personality, command and yet extremely caring and empathic. It is pleasure to do this post for you, Aruna. Thanks for the opportunity and hope you love this one.

Summer in Europe is a good time of the year. Everything a little easier, light, fresh, colourful, and a little breezy. Spending more time with friends and family is even more fun.

No doubt summer food is the best. The veggies and the fruits are all so fresh and delicious around this time of year. Back home the arrival of mangoes to the markets was a sign that summer is here to stay. If you have known me for long now, you should know I love mangoes and love anything with mango. As much as, I would have loved to feature more recipes with mangoes – the unavailability of this fruit here has restricted my attempts. However, after 8 long years of being away from homeland, my little town in Denmark now offers some fresh and gorgeous Indian Mangoes. What a delight it is to relish them – Home away from Home.

I am using some of these luscious and juicy mangoes to make a light and silky cheesecake. Pureed fresh mango gives this cheesecake a light texture and subtle tropical fruit flavor making it sensational. What’s special is, that it is a no-bake recipe and eggless too. This recipe uses gelatin but you can substitute with Agar Agar for a vegetarian option. Or totally skip it and squeeze some lime juice instead like I did in my No Bake Lemon Cheesecake. I made these for a weekend party we hosted and of course disappeared in no time. It is a great make ahead dessert and can stay fresh for 3-4 days.

Do give this one a try and Happy Summer!

Mango Cheesecake
Mango Cheesecake

How to Make the No Bake, Eggless Mango Cheesecake

Serves: 10-12


For the cheesecake base

  1. 250 g digestive biscuits
  2. 100 g unsalted butter, melted

For the cheesecake filling

  1. 400 g cream cheese
  2. 1 cup or 250 ml whipping cream
  3. 1½ cup mango pulp
  4. 1 tbsp or 10 g gelatin / agar agar
  5. ½ cup or 125 ml hot water
  6. ½ tin or 150 g sweetened condensed milk
  7. Sugar (optional if needed)

For the glaze topping

  1. 1 cup mango pulp
  2. 1 tbsp or 10 g gelatin / agar agar
  3. ½ cup or 125 ml hot water


For the cheesecake base:

  1. Pulse the biscuits in a food processor until you get fine crumbs.
  2. Add the melted butter and combine. You know this is ready – when you press the mixture in your hand; it stays in form. If not add a little more melted butter.
  3. Press this mixture into an 8-inch loose bottom tin or into 12 individual ramekins.
  4. Refrigerate it for 10 – 30 mins, while you make the filling for the cheesecake.

For the cheesecake filling:

  1. Dissolve the gelatin in hot water and set aside.
  2. Beat the cream cheese, and condensed milk until soft.
  3. Now combine the mango pulp and warm gelatin mixture well and add to the cream cheese mixture.
  4. In another bowl whip the cream till soft-medium peaks form.
  5. Fold the cream into the cream cheese mixture until well combined.
  6. At this point check the sweetness and adjust as per taste. Since the mangoes I had were sweet enough, I skipped using more sugar. You could add more condensed milk as needed.
  7. Pour this mixture over the biscuit base and return it to the fridge to set overnight or 4 hours’ minimum before adding the glaze.

For the glaze topping:

  1. Dissolve the gelatin in hot water. When bloomed, add it to mango pulp and mix well. Make sure the gelatin is well dissolved. If you wish to avoid gelatin, you can use thickened mango pulp by heating it over medium heat and adding some diluted cornstarch.
  2. Pour this over the cream layer, making sure it is well set. Refrigerate for another 2 hours or till you serve.
  3. Garnish with cut mangoes or mint leaves. Enjoy the taste of summer.
Eggless, No Bake Mango Cheesecake
Eggless, No Bake Mango Cheesecake

Ragi Rotti | Nachni Roti: A Recipe from Karnataka

Ragi Rotti is the lastest millet-based dish to be included in my diet. I have started to make it at least twice a week, and quite like this nutty, spicy Nachni Roti.

Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour
Ragi Rotti | Nachni Roti | Unleavened Bread Made with Finger Millet Flour

Reams have been written about how nutritious Ragi is and so I will not repeat it here. I often drink Savoury Ragi Ambli (Ragi Malt) for breakfast on weekdays and make Ragi Dosa on weekends. For lunch on weekends, I make Ragi Sangati and use it as a substitute for rice.

Now that I have added Ragi Rotti to my repertoire, I have started having it for lunch or dinner. 🙂

How to Make Ragi Rotti | Nachni Roti

Red Ragi Rotti (Finger Millet Bread) served with yoghurt
Ragi Rotti | Nachni Roti: A Recipe from Karnataka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Ragi Rotti is a nutritious roti made with Ragi Flour (Nachni Atta or Finger Millet). This recipe is from Karnataka and all the Ragi Rotti needs as accompaniment is Yoghurt.

Course: Main
Cuisine: Indian, Karnataka
Servings: 4 Rotis
Author: Aruna
  • 1 Cup Ragi, Nachni, Finger Millet Flour
  • 1/2 Cup Finely Chopped Onion
  • 1/4 Cup Finely Chopped Coriander
  • 3-4 Finely Chopped Green Chillies
  • 1 tsp Cumin Seeds
  • Salt to Taste
  • Water as Required
Making the Dough for Ragi Rotti
  1. To the ragi flour, add salt, green chillies, cumin, coriander, and onion.

  2. Add a little water at a time and knead into a soft dough.

Making the Ragi Rotti
  1. Divide the dough into six equal portions.

  2. Roll each portion into a ball.

  3. In the centre of a cold/unheated tava or griddle, place one portion of the dough.

  4. Wet your hand and press the dough into a 6" circle of even thickness.

  5. Using a medium flame, heat the tava and let the Ragi Rotti cook till the surface dries out.

  6. Flip over and cook the other side as well.

  7. Serve the Ragi Rotti hot with some Dahi.

Before Making the Next Ragi Rotti
  1. Let the tava cool completely. Use two tavas alternately or then wash the tava under running water.

  2. Repeat the process of making the Ragi Rotti.

Step-by-Step Recipe for Ragi Rotti | Nachni Roti with Photos

  1. How to Make the Ragi Rotti Dough
    1. Place the Ragi flour in a large plate or bowl.
    2. Now add the salt, green chillies, cumin, coriander, and onion.
    3. Mix all the ingredients well. I do this because the onion adds some moisture of its own and this reduces the amount of water needed a bit.
    4. To the flour mix, gradually add water (a little at a time) and knead into a soft yet firm dough.
  2. How to Make the Ragi Rotti
    1. The dough can make 6 Rottis, and so divide it into six equal portions and roll each portion into a ball. Set aside.
    2. This Rotti needs to be patted into shape and so take a cold/unheated non-stick tava or griddle. If you are using an iron tava, lightly oil the surface using 2-3 drops of oil.
    3. Place one portion of the dough into centre of the tava.
    4. Dip your hand into a bowl of water. Using the wet hand, press the ball into a 6″ circle of even thickness.
    5. Now light the stove and over a medium flame, heat the tava.
    6. As the Rotti cooks, its surface will dry out.
    7. When the surface of the Rotti is almost completely dry, flip over and cook the other side as well for about 2 minutes.
    8. Serve the Ragi Rotti hot with some Dahi.
  3. Cool the Tava Before Making the Next Rotti
    1. The tava has to be completely cool before you can make another Ragi Rotti.
    2. So you can either use two tavas alternately or then wash the tava with cold water.
    3. Repeat the process of making the Ragi Rotti.

Pesarattu | Whole Moong Dal Dosa from Andhra Pradesh

Pesarattu is an all-time favourite in most homes in Andhra Pradesh; it is certainly a favourite in my home where we make it once a week. This is a dosa made with Whole Moong Dal and so in protein-rich and very nutritious. In Andhra Pradesh, Pesarattu is typically served  with Allam Pachadi (Andhra-Style Ginger Chutney).

Andhra Pesarattu | Moong Dal Chilla
Andhra Pesarattu | Moong Dal Chilla

You can also eat this Moong Dal Dosa with Upma folded into it and this combination is called MLA Pesarattu. If you have extra Pesarattu, you can make Pesarattu Kura or Pesarattu Kurma with it.

Ingredients for the Batter

  1. Whole Moong/Green Gram – 1 Cup
  2. Rice – 1/4 Cup
  3. Ginger – 2″ piece
  4. Red Chilly Powder – 1 tsp
  5. Salt to Taste
  6. Oil – 4 tbsp

Optional Ingredients 

  1. Onion – 1 Medium
  2. Cumin – 1 tsp
  3. Green Chillies – 4

To Make the Batter:

  1. Soak the moong dal and rice in enough water for at least 5 hours.Pesarattu - Soak Moong or Pesalu and Rice Overnight
  2. Drain the water.
  3. Grind soaked moong dal, rice, ginger, salt and red chilli powder with enough water to make a thick batter.Pesarattu - Grind the Soaked Moong and Rice with Ginger, Chilli Powder, and Salt
  4. Take out the batter in a vessel.Pesarattu - The Batter Should be Thick

Other Preparations:

  1. Peel and chop the onion into very small pieces.
  2. Chop the green chillies into very small pieces.

To Make the Pesarattu:

  1. Heat a tava/griddle to medium heat.
  2. Add about 1/4 tsp oil and spread evenly across across the girdle.
  3. Add a ladle full of batter in the centre of the girdle and spread evenly to form a thick, round dosa.Pesarattu - Spread evenly to form a thickish dosa
  4. If you so wish:
    1. Sprinkle finely chopped onion, green chillies and some cumin seeds on the dosa.
    2. Gently press the onion, green chillies and some cumin seeds into the dosa with a spatula.Pesarattu - Sprinkle some finely chopped onion, chillies and jeera
  5. Drizzle a few drops of oil around the edges.
  6. Cook over medium heat for about 3-4 mins.
  7. Loosen the edges with a spatula and work towards the centre to work the entire dosa free.
  8. Flip and drizzle a few drops of oil along the edges.

    Pesarattu - Flip it over
    Pesarattu – Flip it over
  9. Cook for 2-3 minutes over medium heat.
  10. Serve hot with Allam Pachadi.
Andhra Pesarattu | Whole Moong Dal Dosa
Andhra Pesarattu | Moong Dal Dosa


  1. The batter turns sour quickly so refrigerate if you are not using the batter immediately.
  2. This dosa is to be made slightly thick.

No Rice Idli with Millets

I have been meaning to try Idli with Millets instead of rice for a while now, but have been putting it off. This is primarily because I am trying to use millets on a regular basis in my diet. I have already posted recipes for Varai Pulav/Sama Upma, Pongal with Barnyard Millet (Kuthiravali), Bajrichi Bhakri, Bajrichi Khichdi, and Jowar Dosa. However, if I am able to make Idli and Dosa with millets, then I can include millets in breakfast also.

A piece of spongy Millet Idli with some Molaga Podi
Spongy Millets Idli

I made Idlis with Barnyard Millet (Kuthiraivali in Tamil, Udalu in Telugu) as I had that at home. This time I used no rice or poha at all. The batter fermented quickly (4 hours in Mumbai’s hot and humid conditions) and the idlis were spongy though a bit drier than the regular idlis. I think next time I will steam them for a lesser duration.

The taste of these Idlis with Millets was quite close to traditional idlis, and I think I can safely say this idli variation will be made often in my home.

I also have some batter left and will make dosas with them tomorrow. 🙂

Idli with Barnyard Millet
Idli with Barnyard Millet

How to Make Idli with Millets

Idli with Millets served with Molaga Podi
Idli with Millets
Prep Time
6 hr
Cook Time
10 mins
Total Time
6 hr 10 mins

This is a recipe for Idli made with millets instead of rice. The result is a spongy idli that tastes pretty close to the traditional idli.

Course: Breakfast
Cuisine: Indian, South Indian
Servings: 4 People
Author: Aruna
For the Millet Idli Batter
  • 1/2 Cup Udad Dal
  • 2 Cups Any Millet I used Barnyard Millet
  • 1/2 tsp Fenugreek Seeds
  • Salt to Taste
Other Ingredients
  • Oil to Grease Idli Mould
Making the Batter for Idli with Millets
  1. Wash the millets well and soak in 4 cups water for at least 4 hours.

  2. Wash the udad dal till water runs clear and soak it with the fenugreek seeds in 2 cups water for at least 4 hours.

  3. Drain and discard all the water from the millets. 

  4. Grind the millets to a fine paste.

  5. Drain and reserve some water from the udad dal and fenugreek.

  6. Add the udad dal and fenugreek to the ground millets.

  7. Grind to a smooth and thick paste using some of the reserved water.

  8. Take the batter out into a large enough vessel and let it ferment for at least 4 hours or till the batter rises. It won't rise as much as the regular idli batter.

Making the Idlis
  1. Add water to the steamer/pressure cooker, and let the water start boiling.

  2. Add salt to the batter and mix with a very gentle hand.

  3. Grease the idli mould with a few drops of oil.

  4. Add enough batter to each cavity to just fill it.

  5. Place the Idli stand in the steamer/pressure cooker and steam for 5 to 7 minutes.

  6. Turn off the heat and let it cool for about 5 minutes.

  7. Serve hot with Coconut Chutney, Molaga Podi and Oil, and/or Sambar.

Recipe Notes
  • Be careful not to steam these idlis too much as they then become very dry. They do not need beyond 5 to 7 minutes of steaming.
  • Ensure that the water in the steamer is boiling already before you place the idli stand in it.
  • You can even use a 4:1 ratio of millets to udad dal.
  • I prefer to serve Idli with Millets with Sambar or Coconut Chutney as the idlis are a bit drier than the traditional idlis.


Step-by-Step Recipe for Making Idli with Millets

  1. How to Make Batter for Idli with Millets
    1. You can use any millet including Bajra and Jowar.
    2. Wash the millet well under running water and then soak in 3 to 4 cups water for at least 4 hours. The millets will not swell much but soaking helps with grinding.

    3. Wash the udad dal under running water till the water runs clear and then soak it with the fenugreek seeds in 2 cups water for at least 4 hours.
    4. Drain the water completely from the millets. We do not need this water.
    5. Drain all water from the udad dal and fenugreek and reserve some of the water as we will use it in grinding. This water helps the fermentation process.
    6. First grind the millets to a fine paste. Unless you are using Bajra or Jowar, the millets do not need much grinding.

    7. To the ground millets, add the udad dal and fenugreek.
    8. Grind to a smooth and thick batter (dropping consistency) using some of the reserved water.
    9. Remove the batter out into a vessel.
    10. Let the batter ferment in a warm place for at least 4 hours or till the batter rises. The batter for Idli with Millets won’t rise as much as the regular idli batter.

  2. Making the Idlis
    1. Get the steamer/pressure cooker ready by adding water and ensuring that the water has started boiling. This is important as it helps to cook the idlis faster and ensures the idlis afre soft and spongy.
    2. Add salt to the batter and mix with a very gentle hand. You will see that the batter has a lot of air and is spongy in itself. Avoid over mixing it as the idlis will become hard.
    3. As with traditional idlis, use a few drops of oil to grease each cavity of the the idli plate.
    4. Drop enough batter into each cavity to just fill it. The idli will rise quite a bit after steaming.
    5. Steam the idlis for just about 5 to 7 minutes and then turn off the heat.
    6. Let the steamer/pressure cooker cool for 5 minutes, and then open it.
    7. Let the idli rest for 2-3 minutes before de-moulding.
    8. Serve the Idli with Millets hot with Coconut Chutney, Molaga Podi and Oil, and/or Sambar.
No-Rice Idli with Millet
No-Rice Idli with Millet