• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Spice Up The Curry
  • Home
  • About
  • Recipes
    • By Category
    • By Ingredients
    • Festivals
    • Collections
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Ingredients
  • Festivals
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • Recipes
    • Ingredients
    • Festivals
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Recipe Index » Fasting (Vrat) Recipes

    Sabudana Tikki

    Published: Sep 4, 2020 · Last Modified: Sep 4, 2020 by Kanan Patel / Leave a Comment

    Jump to Recipe Pin Recipe
    sabudana tikki in a plate with text on top of the image for pinterest

    Easy to make sabudana tikki - Crispy from the outside and soft, melt-in-your-mouth kind from the inside. The best when served with a side dipping sauce - farali chutney. This is how you do vrat day snacking! 

    a stack of sabudana tikki with 3 tikkis in single layer in a plate
    Jump to:
    • ❤️You’ll Love This Recipe
    • 🧾Ingredients
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 📋 Recipe Card

    ❤️You’ll Love This Recipe

    • It requires only 8 ingredients (plus, oil for shallow frying).
    • It is mild yet so flavorful. 
    • These are not deep-fried like sabudana vada. Instead, these are shallow fried in little oil meaning less oily.
    • This sabudana tikki is perfect for Hindu fasting like Navratri vrat, Ekadashi, Maha Shivratri, Gauri vrat, etc.
    • It makes a filling snack or breakfast for the vrat days.
    • This is not restricted to make for vrat only. You can enjoy it any time of the year.

    🧾Ingredients

    Here is the pic of the ingredients you’ll need to make a delicious, crispy sabudana tikki recipe. Simple, minimal ingredients but the end result is too good.

    ingredients used in sabudana tikki includes tapioca, potatoes, salt, pepper, sugar, lime, cilantro, green chili and oill

    Sabudana: These are known as tapioca pearls in English. This is purely made of starch and full of carbohydrates. This is allowed during Hindu fasting (vrat) and keeps you full for longer and gives instant energy.

    Potato: Boiled potatoes are mashed and used here. It acts as a binding agent here. I would highly recommend using red potatoes or Yukon gold potatoes for Indian cooking.

    Green chilies: Add a touch of spicy taste. If you prefer more spicy then increase the amount.

    Sugar and Lime: Both balance the nice touch of sweet and tangy flavor. 

    👩‍🍳Step By Step Photo Instructions 

    Soaking Sabudana:

    1) Take sabudana in a colander and wash under running cold water till water runs clear. Make sure to get rid of all the starch otherwise, the vada mixture will become sticky. 
    - Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.

    2) After the soaking time, they swell up almost all the water and they become double in size.

    3) Transfer them into the colander, rest for 15-20 minutes and let the excess water drain out. You must get rid of most of the moisture otherwise, the vada mixture will become loose and sticky.

    4) when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.

    collage of 4 steps showing sabudana soaked in water, puffed up, draining in the colander, mashing between finger and thumb

    Making Sabudana Tikki:

    1) Take all the ingredients (except oil) in a bowl.

    2) Mix everything very well. You should be able to form tikki. If the mixture looks loose, you can add 1-2 tablespoons of rajgira atta or singhare ka atta.

    3) Grease your hand with oil and start shaping the tikkis. Arrange them in a single layer on the plate. After forming 4-5 tikkis, the mixture may start to stick to your hand. So wash your hands, again grease it and shape it.

    4) Now heat the oil in a pan on medium heat. Once hot place the tikkis.

    5) Flip them once the bottom side is a nice golden brown and crispy.

    6) Once cooked another side as well, remove them on the paper-towel-lined plate. Serve the sabudana tikki hot or warm. As it cools, it starts to become soft and will lose its crispness.

    collage of 6 steps showing tikki ingredients in a bowl, mixed to a dough, shaped tikkis, frying, flipped, removed to a plate

    💭Expert Tips

    Wash the sabudana to remove starch. For this step use a colander and get rid of all the starch by rubbing the pearls while washing. I would avoid the rinsing method.

    Sabudana must be soaked well. When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard, chewy even after frying the tikkis. And you will feel it while biting meaning raw tapioca pearls will stick to your teeth

    The amount of water to soak sabudana: Always follow 1:1 ratio for sabudana:water. Or use another method - add just enough water that sabudana are submerged into the water (About ½ - 1 inch above the pearls).

    The moisture content: Sabudana should be drained very well. There should not be any moisture in it. If water is present in the sabudana then the tikki mixture will become sticky and you’ll be unable to shape. So let it drain for good 15-20 minutes.

    By any chance or mistake, if the mixture becomes soft and sticky. You can mix a couple of tablespoons flour (any vrat atta - rajgira~amaranth, singhara~water chestnut or kuttu~buckwheat flour). This flour will absorb the extra moisture. If making on regular days, then you can add rice flour.

    sabudana tikki in a white square plate

    Check Out More Sabudana Recipes

    • Sabudana khichdi
    • Sabudana thalipeeth
    • Sabudana pakoda
    • Sabudana kheer
    • Sabudana salad

    PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    a stack of sabudana tikki with 3 tikkis in single layer in a plate
    Print Pin

    Sabudana Tikki

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    Easy to make sabudana tikki - Crispy from the outside and soft, melt-in-your-mouth kind from the inside. The best when served with a side dipping sauce - farali chutney.
    Author: Kanan
    Course: Snack
    Cuisine: Indian
    Calories: 174kcal
    Servings 10 tikkis
    Prep Time 8 hours
    Cook Time 15 minutes
    Total Time 8 hours 15 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • ½ cup Sabudana (sago or tapioca pearls)
    • 2 small or 1 cup Potatoes boiled, peeled and mashed
    • 3 tablespoons Cilantro or coriander leaves finely chopped
    • 2 Green chili chopped finely
    • ¼ teaspoon Black pepper powder to taste
    • Rock salt (sendha namak) to taste
    • 1 teaspoon Sugar
    • 1 tablespoon Lemon juice
    • 2-3 tablespoons Oil for shallow frying tikkis

    Instructions 

    Soaking Sabudana:

    • Take sabudana in a colander and wash under running cold water till water runs clear. Make sure to get rid of all the starch otherwise, the vada mixture will become sticky.
    • Then soak in the water for 3-4 hours or overnight (depending on the type of your sabudana). The one we get here in the USA always requires overnight soaking.
    • Transfer them into the colander, rest for 15-20 minutes and let the excess water drain out. You must get rid of most of the moisture otherwise, the vada mixture will become loose and sticky.
    • when you press between your fingers it should mash easily. That’s how you know that your sabudana is soaked perfectly.

    Making Sabudana Tikki:

    • Take all the ingredients (except oil) in a bowl.
    • Mix everything very well. You should be able to form tikki. If the mixture looks loose, you can add 1-2 tablespoons of rajgira atta or singhare ka atta.
    • Grease your hand with oil and start shaping the tikkis. Arrange them in a single layer on the plate. After forming 4-5 tikkis, the mixture may start to stick to your hand. So wash your hands, again grease it and shape it.
    • Now heat the oil in a pan on medium heat. Once hot place the tikkis. Flip them once the bottom side is a nice golden brown and crispy.
    • Once cooked another side as well, remove them on the paper towel lined plate. Serve the sabudana tikki hot or warm. As it cools, it starts to become soft and will lose its crispness.

    Notes

    • Wash the sabudana to remove starch. For this step use a colander and get rid of all the starch by rubbing the pearls while washing. I would avoid the rinsing method.
    • Sabudana must be soaked well. When you press between your finger and thumb, it should mash easily. If it is not soaked properly then it will stay hard, chewy even after frying the tikkis. And you will feel it while biting meaning raw tapioca pearls will stick to your teeth
    • The amount of water to soak sabudana: Always follow 1:1 ratio for sabudana:water. Or use another method - add just enough water that sabudana are submerged into the water (About ½ - 1 inch above the pearls).
    • The moisture content: Sabudana should be drained very well. There should not be any moisture in it. If water is present in the sabudana then the tikki mixture will become sticky and you’ll be unable to shape. So let it drain for good 15-20 minutes.
    • By any chance or mistake, if the mixture becomes soft and sticky. You can mix a couple of tablespoons flour (any vrat atta - rajgira~amaranth, singhara~water chestnut or kuttu~buckwheat flour). This flour will absorb the extra moisture. If making on regular days, then you can add rice flour.

    Nutrition

    Serving: 2tikki | Calories: 174kcal | Carbohydrates: 24.4g | Protein: 0.9g | Fat: 8.2g | Saturated Fat: 1.1g | Cholesterol: 0mg | Sodium: 196mg | Potassium: 174mg | Fiber: 1.1g | Sugar: 1.8g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
    « Sukhi Bhaji (Farali Potato Recipe)
    Sabudana Pakoda »
    964 shares
    • Facebook641
    • WhatsApp

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

    More about me →

    Indian Spice Box

    Indian Spice Box

    Top Recipes

    • Eggless Chocolate Chip Cookies
    • World’s BEST Eggless Brownies
    • Punjabi Shahi Paneer (Restaurant Style)
    • Chipotle Sauce
    • Eggless Banana Muffins Recipe
    • Frankie Recipe (Bombay Veg Frankie Roll)

    Footer

    ↑ back to top

    About

    • About Kanan
    • Privacy Policy
    • Disclosure
    • Accessibility Policy
    • Nutrition Disclaimer

    Newsletter

    • Sign Up! for emails and updates. Plus get a bonus cooking tips!

    Resources

    • Conversion Chart
    • Glossary
    • Recipe Index
    • Contact

    As Featured In

    Spice Up The Curry Featured in sites

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Spice Up The Curry