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 | Upvas Recipe from Maharashtra
Prep Time
4 hrs
Cook Time
10 mins
Total Time
4 hrs 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.

A Collection of Navratri Vrat ka Khana Recipes

Vrat ka Khana is a term that describes dishes that one can eat on days of religious fasts, such as Ekadashi, Navratri, etc.

Each region of India follows its own customs and traditions. For example, many in North India and West India fast during the nine days of Navratri. During these 9 days, many do not eat during the day, and abstain from all grains as well. As a result, millets, starchy root vegetables (potatoes, sweet potatoes, yam, colocasia) and Sabudana (Tapioca Pearls or Sago) play a very important role in the Vrat ka Khana. There is a similar fast for Ekadashi, when all grains but rice are allowed.

So here is a collection of Vrat ka Khana recipes that you could try this Navratri and on Ekadashi days.

Don’t in anyway think that these recipes are bland or tasteless. They are chockful of taste and downright delicious. 🙂 In fact, in Maharashtra there is a saying “Ekadashi Duppat Khashi” (One Ekadashi you will twice as much :)); that’s how great these Vrat ka Khana recipes are!

Sabudana Khichdi

Sabudana Khichadi

Sabudana Vada: Low Oil Version

Low Oil Version of Sabudana Vada - Appe Paniyaram Pan

Sabudana Thalipeeth

Sabudana Thalipeeth is a pancake made with Sabudana and Potato

Sabudana Kheer

Saggubiyyam Payasam, Sabudana Kheer or Sago Pudding

Rajgira Halwa

Rajgira no Sheero | Rajgira no Halvo

Singhare ke Atte ka Halwa

Shinghare ke Atte ka Halwa - Navratri Vrat or Upwas ka Khana - Navratri Vrat ka Khana Recipe

Singhare ki Puri

Shingare ki Puri

Dahiwale Aloo

Dahi Wale Aloo or Dahi ke Alu - Navratri Vrat Recipe

Sweet Potato in Jaggery Syrup

Sweet Potatoes in Jaggery - Vrat ka Khana


Shrikhand with Kesar and Pista

Mango Lassi or Mango Smoothie

Mango Lassi or Mango Smoothie

Mango Milkshake

Mango Milkshake

Farali Misal

Farali Misal - Vrat ka Khana - Fasting Recipes - Upwas ka Khana

Kaju Anjeer Milkshake)

Kaju Anjeer Milkshake - Cashew Fig Milkshake

Varyache Tandul – Samo Rice – Bhagar

Varyache Tandul, Samo Rice, Samai is a popular Upwas ka khana or Vrat ka Khana in Maharashtra, especially on Ekadashi

Danyachi Amti | Shengdanyachi Amti 

Danyachi Amti


Shinghare ki Puri (Deep Fried Flat Bread with Water Chestnut Flour)

Shingare ki Puri
Shingare ki Puri

My sister-in-law, Bhavna, fasts all 9 days of Navaratri. She eats only once a day and that too food that does not involve any grain (dhaan). And she does not like Sabudana, so stuff like Sabudana Khichadi or Sabudana Wada are out.

What she prefers is roti or puri made with Rajgira Atta (Amaranth Flour) or Shinghada Atta (Water Chestnut Flour). This is the recipe for Shinghade ki Puri (or Shingare ki Puri).

Makes: 6 Small Puris


  1. Shinghada Atta – 1 Cup
  2. Potato – 1 Small
  3. Red Chilli Powder – 1/4 tsp
  4. Sendha Namak or Rock Salt – To Taste
  5. Oil for Deep Frying
  6. Water for Kneading the Dough


  1. Boil the potato.
  2. Peel and mash the potato to a smooth paste consistency.
  3. Mix together the potato, red chilli powder, sendha namak, and shinghada atta.
  4. Add 1 tbsp oil and mix well.
  5. Add water as required and knead into a firm dough.
  6. Cover with a damp cloth and let rest for 15 minutes.
  7. Divide the dough into 6 equal portions.
  8. Roll each portion into a small puri about 2.5″ in diameter.
  9. In a wok or kadhai, heat about 1 cup oil.
  10. Fry each puri till it is golden brown.
  11. Serve hot with aloo ki sabzi, paneer ki sabzi, or dahiwale arbi.


  • Ensure that the dough is firm or the puris will absorb a lot of oil.

Sweet Potato in Jaggery Syrup – Vrat ka Khana

Sweet Potato in Jaggery Syrup

I love Sweet Potato in Jaggery Syrup. It is a simple, yet wholesome dessert that makes great use of the sweet potato.

In parts of Maharashtra and Gujarat, this dish is classified as Vrat ka Khana or a dish eaten on fasting days.

How to Make Sweet Potato in Jaggery Syrup


  1. Sweet Potato – 2 Medium Sized
  2. Grated Jaggery – 1/3 to 1/2 Cup
  3. Cardamom – 2
  4. Water – 1 Cup


  1. Boil 1 cup water.
  2. Scrub and clean the sweet potato thoroughly.
  3. Cut into 3/4″ discs.
  4. Add the sweet potato discs to the boiling water.
  5. Cook covered till the sweet boiled is “al dente.”
  6. Add the sugar/jaggery and crushed cardamom.
  7. Cook over low heat till the sweet potato is cooked and just starts to turn transparent.
  8. Serve the Sweet Potato in Jaggery Syrup warm.


  • I do not peel the sweet potato, but you could.
  • Though you can make this dish with sugar, it tastes best with jaggery syrup.

Sweet Potato in Jaggery Syrup - Fasting Recipe