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Dahi Sabudana: Maharashtrian Fasting Recipe (Upvas ka Khana)

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Today, I present the recipe for Dahi Sabudana, a super simple dish that is eaten on days of fasting in Maharashtra. I love this gluten-free Sago in Yogurt because it is so easy to make and it mimics Curd Rice, the much loved South Indian dish.  

A bowl of Dahi Sabudana, sago in yogurt, is a fast recipePin
Dahi Sabudana: Fast Recipe or Upvas ka Khana

With Ashadi Ekadashi and the month of Shravan around the corner, there are many days of fasting ahead of us. Many Indians observe strict fasts; either totally abstaining from food or eating fruits. However, many who suffer from health conditions may need some sustenance through the day. In Western India, one is allowed to eat dishes made of ingredients such as Potato, Sweet Potato, Sabudana (Sago or Tapioca Pearls), Peanuts and Milk. This general category of dishes allowed on days of fasting is called Upvas ka Khana.

One of the simplest fasting recipes that you will come across is the one for this Dahi Sabudana made by soaking sago in yogurt, and then flavouring it with roasted peanut powder and a ghee-cumin-green chilli tempering. This mellow and hearty dish is the perfect fasting food; it is carb-heavy and will keep you from feeling hungry. In addition, the yogurt or dahi in this dish will keep acidity at bay. 

Truth be told, I often make this dish for breakfast in summer. I mix sago, yogurt, sugar, and salt; and leave the mix in the fridge overnight. In the morning, I add the tempering and the roasted peanut powder to make a cold and filling breakfast. I can then keep lunch light and still not feel hungry through the day.

Some Tips to Make a Creamy and Soft Dahi Sabudana

  • Do not dilute the yogurt too much. A little bit of water is needed so that the sabudana soaks well, but too much water makes this dish tasteless or watery.
  • Add the salt and sugar to the yogurt before adding the sabudana. This ensures that the sabudana absorbs the flavours and is not tasteless.
  • Let the sago soak well in the yogurt. I would recommend a soaking time of at least 2 hours. 
  • Crush the roasted peanuts coarsely (do not powder them) so that there is a bit of crunch.
  • If you are making this dish in advance, add the crushed roasted peanuts just before serving so that you retain the crunch.
  • You could use finely chopped coriander as garnish; I did not add any.    
A bowl of gluten-free Sago in Yogurt called Dahi Sabudana in IndiaPin
Gluten-free Sago in Yogurt

Some Caveats

  • If you think the portions are a bit small, that is intentional. Since this is a fasting dish, the idea is to just have enough to keep hunger at bay and not a full portion. However, if needed, you could use 1.5 times the mentioned quantities to make for a more filling meal.
  • Always use ghee for tempering; oil is not used on days of fasting.

Other Fasting Recipes or Vrat ka Khana Recipes 

Do also try my recipes for:

How to Make Dahi Sabudana (Sago in Yogurt)

  1. Prepping the Sabudana
    1. Over low to medium flame, dry roast 1/2 cup Sabudana till it starts to pop.
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    2. Let the Sabudana cool till it is just warm to touch.
  2. Putting The Dish Together
    1. In the meantime, whisk 1 cup dahi till it is smooth.
    2. Add 1/4 cup water, 1/4 tsp sugar and some salt to the dahi, and mix well.
    3. Now add the cooled Sabudana and mix well.
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    4. Set aside for about 2-3 hours. 
    5. 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.
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    6. Using a spoon, mix the soaked sabudana and add some dahi, if needed.
  3. Add the Tempering
    1. Over medium flame, heat 1 tsp ghee in ladle.
    2. Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
    3. Now, add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
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    4. Add 2 tbsp roasted peanut powder and the tempering to the Dahi Sabudana and mix well.
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  4. Serve with love! 🙂
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I had first posted this recipe in July 2017 and am now updating it with photos for every step.

Recipe for Dahi Sabudana: A Fasting Recipe

A Bowl of Dahi Sabudana or Sago in Yogurt. This easy to make, gluten-free dish is a popular fasting food or Upvas ka Khana in Maharashtra.Pin

Dahi Sabudana | Sago in Yogurt: Upvas ka Khana Maharashtra

Aruna
Dahi Sabudana is a super simple and traditional Upvas ka Khana from Maharashtra. Mellow and hearty, this fasting recipe of Sago in Yogurt will keep hunger at bay.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Soaking Time 2 hours
Total Time 2 hours 15 minutes
Course Breakfast, Fast Recipe
Cuisine Gluten Free, Indian, Maharashtrian, Vegetarian
Servings 4 People
Calories 204 kcal
Equipment
  • Bowl
  • Spoon
  • Wok or Frying Pan
  • Tempering Ladle
Ingredients
  
  • 1 Cup Sabudana
  • 1 Cup Dahi
  • 1/4 tsp Sugar (Optional)
  • 1/2 tsp Cumin Seeds
  • 1 tsp Finely Chopped Green Chillies
  • 2-3 tbsp Roasted Peanut Powder (See Notes)
  • 1 tsp Ghee
  • Salt to Taste
Instructions
 
Prepping the Sabudana
  • Over low to medium flame, dry roast 1/2 cup Sabudana till it starts to pop.
  • Let the Sabudana cool till it is just warm to touch.
Making the Dahi Sabudana
  • In the meantime, whisk 1 cup dahi till it is smooth.
  • Add 1/4 cup water, 1/4 tsp sugar and some salt to the dahi, and mix well.
  • Add the cooled Sabudana to the Dahi.
  • Set aside for about 2-3 hours.
  • 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.
  • Using a spoon, mix the soaked sabudana and add some dahi, if needed.
Add the Tempering
  • Heat 1 tsp ghee in ladle.
  • Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
  • Add 1 tsp finely chopped green chillies and stir-fry for a few seconds.
  • Add 2 tbsp roasted peanut powder and the tempering to the Dahi Sabudana and mix well.
  • Serve with love! 🙂
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.
Nutrition
Calories: 204 kcalCarbohydrates: 34 gProtein: 4 gFat: 6 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gCholesterol: 11 mgSodium: 255 mgPotassium: 138 mgFiber: 3 gSugar: 3 gVitamin A: 64 IUVitamin C: 2 mgCalcium: 82 mgIron: 1 mg
Keyword Dahi Sabudana, Sago in Yogurt, Tapioca in Yogurt
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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5 from 1 vote (1 rating without comment)

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Comments

  7. Mayuri Patel says

    Aruna I love sabudana khichdi and make it often. Never tried dahi sabudana and I would definitely love to try this recipe out. Looks so tempting and hardly any oil is used for this preparation.

    Reply

  8. Dileep Athavale says

    A wonderful dish, undoubtedly. I would like to add that my mother made the same dish using lightly roasted –
    pale yellow/brown – sabudane. Not soaked. This keeps sabudana light. The rest of the recipe is the same.

    Reply

  10. Balasaheb Ardhapurkar says

    This is our age Old recipe, probably replica Dahi- bhat ! Few call it Butti ! We make but do not use peanut powder !

    Reply

    • Aruna says

      We make Dahi Bhat with phodni of rai, udad dal, chana dal, red chillies and curry leaves. In my side of Andhra, there is also a variation with mustard paste. We also make this with Pohe.

      Thank you for dropping by.

      Reply

  14. Pushpita Aheibam says

    Loved the sabudana with dahi. This sounds a unique recipe and topping it up it’s a savoury recipe. Thanks for this Sabudana recipe Aru! Welcome to the Bloghop family! Feeling happy and proud to have you with us.?

    Reply

  15. Amrita says

    Lovely Sabudana recipe!You gave me an excuse to try something delicious very soon..:)!Bookmarking the recipe!

    Reply

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