Shabudana Chilla Recipe| A Perfect Meal For Shavan Vrat

If you are looking for something for your breakfast or a fast meal, then sabudana chilli is the best choice. This dish made with soaked shabudana, mashed potatoes, and some limited spices is extremely delicious. It is a fully loaded, gluten-free meal and is also extremely easy to make and is an energy booster.

Today in this blog we will see how to make sabudana chilla in an easy way step by step, that too with very few ingredients and some perfect tips and tricks.

What is Sabudana Chilla?

Shabudana chilla is exactly like a pancake. But it is made with sabudana potato, green chillies, and some other spices, which are tasty to eat as well. People prefer such spicy fast food like Navratri, Ekadashi, etc.

Just like your moong dal chilli or oats chilli, this shabudana chilli is crispy outside and crunchy inside just like shabudana Vada and  shabudana dosa, you can make this in your own way. 

Ingredients Required:

Main Ingredients:

• 1 cup shabudana (sago pearls)

• 2 medium-sized boiled potatoes (mashed)

• 2 tbsp roasted peanuts

• 1-2 green chillies

• 1 tbsp grated ginger

• Roaksalt to salt

• 2 tbsp fresh coriander leaves (finely chopped)

• Oil or ghee

Optional Add-ins:

• Cumin seeds

• Grated coconut

• Chopped curry leaves

Step-by-Step Sabudana Chilla Recipe

Step 1: Soak the Sabudana:

• First of all, rinse the sabudana in water and wash it until it is clean.

• Then soak it for 5-6 hours or overnight.

• Once the sabudana is soaked properly, drain out its excess water and press the pearls of sabudana with your finger to see if it is soaked correctly or not.

Step 2: Prepare the Mixture:

• In a mixing bowl add soaked shabudana, mashed boiled potato, chopped green chilli, roasted peanuts, grated ginger, coriander leaves, and rock salt.

• Then mix it and make a soft dough. You can add a spoon of water to it if the dough seems dry to you.

Step 3: Shape the Chilla:

• Then take a plastic sheet or banana leaf and grease it well with oil.

• Then put a portion of dough on it and give it a flat, round, pancake-like shape with the help of your finger.

• Should I say the thickness of the chilla is 1 cm or 1.5 cm? Keep it more.

Step 4: Cook the Sabudana Chilla:

• I heat the nonstick pan and heat it on a medium-low flame.

• Grease it with the usual ghee or oil.

• Gently lift the chilla from the sheet or leaf or put it on a hot tawa.

• Then cook for 2-3 minutes on both sides until crispy and golden brown.

Health Benefits of Sabudana:

Shabudana chilla is not only a great recipe, but it also has great ingredients, and it has many other benefits.

• Due to the carbohydrates inside it, it provides energy.

• This is also beneficial for gluten-sensitive people.

• These are easy to digest and perfect for detox diets.

• This is also perfect for those people who consume less oil.

Tips for Perfect Sabudana Chilla

1. Correct soaking: Keep in mind that the sabudana should be moistened well, or else it may cause difficulty in chewing the chila.

2. Use boiled potatoes: It is very easy to prepare the mixture properly because of boiled potatoes.

3. Roasted peanuts: This adds a nice crunch to the dish and increases our protein intake.

4. Use a plastic sheet: This helps me in getting the chilla into a good shape and making it non-sticky.

5. Cook on medium flame to get a perfect golden crunch.

Serving Suggestions:

Serve hot sabudana chilla with:

• Coconut chutney (vrat-friendly)

• Mint-coriander chutney (without onion-garlic)

• A bowl of curd with cumin powder

• Sweet lemon pickle for a tangy twist

It also goes well with a cup of herbal tea or fresh fruit juice for a balanced meal.

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Variations to Try:

1. Paneer Sabudana Chilla: Add grated paneer in it for paneer sabudana chilla.

2. Vegetable Sabudana Chilla: Mix grated carrot, cucumber, and any other veggies you like to add different vegetable crunches.

3. Sweet Sabudana Chilla: Add jaggery or dry fruits for a sweet version of shabudana chilla.

4. Stuffed Sabudana Chilla: Fill a center with spinach or paneer for stuffed sabudana chilla.

Common Mistakes to Avoid:

Not soaking sabudana properly—it leads to hardness at the time of chewing chilla.

Too much water in the mixture—it makes it difficult at the time of shaping.

High-flame cooking—make the outside layer burn while the inside is raw.

Skipping peanut powder—reduce the flavor of chili.

Nutritional Value (Per Chilla – Approx.)

• Calories: 120-150 kcal

• Carbohydrates: 25-30 g

• Protein: 2-4 g

• Fat: 4-5 g (depending on oil/ghee used)

• Fiber: 2 g

Note: Values vary based on ingredients and portion size.

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Frequently Asked Questions:

Q1. Can I make sabudana chilla without potatoes?

Yes, you should use raw banana or sweet potato instead of potatoes as a binder.

Q2. Can I refrigerate sabudana chilla?

It's best to eat fresh, but if you want to refrigerate it, then you can store the dough in the refrigerator for a day.

Q3. Is sabudana good for kids?

Yes, it's easy to digest and provides protein and energy; it's suitable for children.

Final Thoughts:

Shabudana chilla is not just a dish; it is a wholesome, easy-to-digest, and energy-boosting dish for all age groups. You don't even have to wait for Navratri or Ekadashi to eat it; it is a perfect breakfast meal. You must also try this Shabudana chilla and make your fast memorable.

If you liked this recipe, do let us know in the comments.

Happy cooking!