Sabudana Pancake With Green Coconut Chutney

By Amrita Khetani

Oct, 13th


12 persons
Cook Time
45 minutes
14 - 16


  • 2 to 2.5 cups sabudana
  • 5-6 small potatoes boiled and mashed
  • 2-3 green chilli, chopped
  • 1/2 cup coriander chopped
  • 1 tbsp cumin powder
  • Rock salt (sendha namak) as per taste
  • Oil for making pancakes
  • 2 cups fresh grated coconut or desiccated coconut
  • 1 cup fresh green coriander
  • 1 -2 chopped green chilli
  • 8 to 10 curry leaves
  • 1 tsp cumin seeds (jeera)
  • 1 tsp Rock salt
  • Water to blend as required


  • METHOD: FOR SABUDANA PANCAKE Soak sabudana in enough water just to cover them for 3-5 hours. After soaking, squeeze the excess water from sabudana and transfer in a mixing bowl.
  • In a bowl add sabudana along with all the ingredients and make a dough type mixture. Taste the mixture and adjust salt or spice if required. Divide the mixture into medium size balls.
  • Take a plastic sheet or butter paper and grease it with some oil, now place sabudana ball on it and using your fingers, gently make into a slightly thick round pancake.
  • take a non-stick tawa and grease it with some oil. Now very gently transfer the sabudana pancake onto the tawa and slowly remove the plastic sheet or butter paper. Now cover the tawa with a lid so that pancake is cooked by steam.
  • After a minute remove the lid and apply oil to it and turn it over. Then it will not break. Apply oil/ghee on both side and cook till it is golden brown from both the sides. Serve hot with green coconut Chutney or curd.
  • FOR MAKING GREEN COCONUT CHUTNEY: Grind all the ingredients mentioned above till smooth and add water as required to get the desired consistency and mix well. Taste the chutney and add more salt if required. Stir well. Refrigerate before serving.


This nariyal ki chutney tastes awesome even without tempering too.