Sabudana Namkeen/Farali/Vrat Namkeen | How to make Sabudana Namkeen/Farali/Vrat Namkeen

By Amrita Iyer  |  14th Jan 2016  |  
4.6 from 5 reviews Rate It!
  • Sabudana Namkeen/Farali/Vrat Namkeen, How to make Sabudana Namkeen/Farali/Vrat Namkeen
Sabudana Namkeen/Farali/Vrat Namkeenby Amrita Iyer
  • Prep Time


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About Sabudana Namkeen/Farali/Vrat Namkeen Recipe

Greetings for the New Year and glad to publish my first post in 2016.This recipe is easy and indicative of the Indian system of fasting which means: Not consuming anything at all which includes drinking water. Eating select food with no salt or using Rock Salt(sendha namak) Eating foods of a particular colour – e.g. yellow lentils(dal),yellow rice etc. Having only natural foods like fruits and milk. This recipe also comprises mainly of ingredients which are naturally derived apart from the spices which are also plant derivatives.They are Sago/sabudana – Processed as a starch from select spongy plant stems. Peanuts Almonds Curry Leaves Coconut Lotus seeds(makhana)

Sabudana Namkeen/Farali/Vrat Namkeen

Ingredients to make Sabudana Namkeen/Farali/Vrat Namkeen

  • 1 cup/100 gms large sago pearls
  • 2 tbsp water
  • 1 cup raw peanuts
  • 1/4 cup almonds(with skin)
  • 20 Fresh curry leaves
  • 1/4 coconut, cut into thin semi circles
  • 1/4 cup Lotus seeds(Makhana)
  • 2 tsp Rock Salt/sendha namak(normal Iodised salt can also be used)
  • 2 tsp Powdered sugar
  • 1 1/2 tsp Black pepper powder
  • oil for Deep frying

How to make Sabudana Namkeen/Farali/Vrat Namkeen

  1. Take the sago pearls in a container and sprinkle 2 tbsp water on them. Mix well and leave the pearls to soften a little for 5-7 minutes.
  2. Heat oil in a pan till its fairly hot and test it by frying one pearl. If it pops up and crisply disintegrates after cooling then the oil is ready. Fry the sago pearls in batches till they pop up and become crispy. Keep them aside in a large bowl.
  3. Fry the peanuts and almonds in individual batches till they become dark brown. Keep draining and putting them over the sago pearls. You can even keep them separately and mix them later.
  4. Fry the curry leaves for 20 seconds till they become crisp.
  5. In a bowl, mix the deep fried sago pearls, peanuts and almonds. Add the salt, sugar and pepper and mix well, crumble the crisp curry leaves on top and mix well.
  6. Serve small portions in serving bowls with cups of hot tea!

My Tip:

I used the large variety of sago. The smaller varieties do not give results as good! The Sago has to be cooled to room temperature for a crispy texture.The pearls stick to the teeth if consumed hot. I did not have Coconut and Lotus seeds so proceeded to make this without them and still the mix tasted wonderfully delicious!

Reviews for Sabudana Namkeen/Farali/Vrat Namkeen (5)

Padma I2 years ago


Rashmi Singhal2 years ago


Reena Andavarapu2 years ago

I tried but in vain... The sago just splutters all over making the gas kitchen everything messy with oil, Even if I held a plate as a shield. Is there a good way or another way to make it.?

Shilpi Sharma2 years ago


Daman Bedi3 years ago

very nice recipe

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