This is a quick and easy Farali Thali recipe prepared using just 2 cups of sabudana. Unlike a regular or traditional thali, this one is quite unique and creative. In this single thali, I have made 7 different farali items using only sabudana, boiled potatoes, and a few basic spices that are commonly available in every kitchen.
Each farali dish in this thali tastes absolutely delicious, with a perfect texture—crispy on the outside and soft on the inside. With a little advance planning, such as soaking the sabudana beforehand, this complete thali can be prepared in just 30 minutes.
It works as a wholesome and satisfying farali meal, making it ideal for upvas or vrat days. I truly encourage you to try this recipe, dear friends. This Farali Thali is not only quick and simple to make but also uses minimal ingredients while delivering maximum taste and variety.
The key to making farali thali at home are
- Firstly, soaking the sabudana is extremely important for this recipe. I use a 1:1 ratio, meaning equal quantities of sabudana and water, for soaking. If the sabudana is not soaked properly, the pearls may burst or even explode while frying.
- Secondly, for sabudana vada, stuffed rolls, and cutlets, dry the soaked sabudana well and add crushed peanut powder to it. This helps absorb excess moisture and keeps the pearls separate in the mixture. The quantity of grated boiled potatoes should be half the amount of soaked sabudana. I also add a little arrowroot powder (tapkir), which provides good binding and gives the vadas a crispy texture. It also helps the vadas absorb less oil while frying.
- For farali bhajiya, appe, and chilla, the batter should be prepared using sama rice flour, sabudana, raw potatoes, curd, and regular fasting spices. The batter should be medium thick, so avoid adding water while preparing it. If the batter becomes thin, add some more sama rice flour to adjust the consistency.
- For sabudana kheer, roast the sabudana in ghee first so that the pearls separate properly. Cook the kheer on a medium flame until the sabudana turns transparent and the mixture thickens.
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Recipe video
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Vrat ki thali recipe | Gujarati vrat thali | farali thali
Ingredients
- 2 cup sabudana
- 2 cup water
- 1.5 cup roasted peanuts
For green paste
- 6-7 green chilli
- 1 tsp cumin seeds
- ½ cup dry coconut
- ¼ cup peanuts
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ cup coriander leaves
For sabudana vada, sabudana stuffed roll and cutlet
- 2 cup soaked sabudana
- ¾ cup coarsely crushed peanuts
- 1 cup boiled and mashed potatoes
- 1 tbsp green chilli paste
- 1 tbsp chopped green chilli
- Salt to taste
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ tsp Kashmiri red chilli powder
- ½ cup coriander leaves
- 1 tbsp tapkir flour - optional
- Oil for frying
For farali bhajiya, farali appe and farali chilla
- 1 cup sama rice
- 1 cup soaked sabudana
- 1 cup grated raw potatoes
- ½ cup coarsely crushed panutes
- ½ cup curd
- 1 tbsp green chilli paste
- 2-3 chopped green chilli
- Salt to taste
- ½ tsp sugar
- 1 tsp lemon juice
- ½ cup coriander leaves
- 1 tsp kashmiri red chilli powder
- Oil for frying
For green chutney
- ½ cup peanuts
- 3-4 spicy green chilli
- ½ cup coriander leaves
- Salt to taste
- 1 tbsp sugar
- ½ cup curd
- ¼ cup water or as required
For sabudana kheer
- ¾ cup soaked sabudana
- 1 tbsp ghee
- 3 cup milk
- 2 tbsp kesar water
- ¼ cup sugar or as required
- ½ tsp cardamom powder
- 2 tbsp pistachio slits
- 2 tbsp almon slits
Instructions
Initial preparation
- Take 2 cups sabudana, wash it well, add 2 cups water, and soak the sabudana for 4–5 hours. Once the sabudana is soaked properly, keep it aside.
- In a mixer jar, add 1½ cups roasted peanuts and grind them into a coarse powder. Keep it aside.
- In a mixer jar, add 1 cup sama rice and grind it into a fine powder. Keep it aside.
Making green paste
- In a mixer jar, add 6–7 green chillies and 1 tsp cumin seeds. Grind it. Take out 2 tbsp green chilli paste and keep it aside.
- Then, in a mixer jar, add ½ cup dry coconut, ¼ cup peanuts, salt to taste, 1 tsp sugar, 1 tbsp lemon juice, and ½ cup coriander leaves. Grind it.
- Green paste is ready; keep it aside.
Making sabudana vada, sabudana stuffed roll, and cutlet
- In a mixing bowl, add 2 cups soaked sabudana and ¾ cup coarsely crushed peanut powder. Mix well.
- Add 1 cup boiled and mashed potatoes, 1 tbsp green chilli paste, 1 tbsp chopped green chillies, salt to taste, 1 tsp sugar, 1 tbsp lemon juice, ½ tsp Kashmiri red chilli powder, and ½ cup coriander leaves. Mix well.
- The mixture is ready. Take a small portion of the mixture, press it slightly, and make a round-shaped vada. Fry the vada in hot oil on medium flame. Sabudana vada is ready. Serve hot with chutney.
- Then take a small portion of the mixture, make it into a round ball, make a well in the centre, and add 1 tbsp prepared green paste. Seal the paste and give it a roll shape. Stuffed sabudana roll is ready. Fry it in hot oil until it becomes crispy. Serve with chutney.
- Then, in the remaining mixture, add 4 tbsp prepared green paste and 1 tbsp tapkir flour, and mix well. Take a small portion of the mixture and give it a cutlet shape.
- Then take 2 tbsp sama rice powder, add salt and red chilli powder. Coat the cutlet with this mixture and keep it aside.
- Heat oil and fry the cutlet on medium flame until it becomes crispy. Cutlet is ready. Serve with chutney.
Making farali bhajiya, farali appe, and chilla
- In a mixing bowl, add 1 cup sama rice powder, 1 cup sabudana, 1 cup grated raw potatoes, ½ cup coarsely crushed peanuts, ½ cup curd, 1 tbsp green chilli paste, 2–3 chopped green chillies, salt to taste, ½ tsp sugar, 1 tsp lemon juice, and 1 tsp Kashmiri red chilli powder. Mix well.
- The mixture is ready. The consistency of the mixture should be medium thick. Do not add water while preparing the mixture.
- For farali bhajiya, heat oil, take a small portion of the mixture, and add it to hot oil. Make small-sized bhajiyas. Stir and fry them on medium flame. Farali bhajiya is ready.
- For farali appe, heat the appe pan, add some oil, and add the prepared mixture. Cook on medium flame until it becomes crispy on both sides. Farali appe is ready.
- For farali chilla, heat a tawa, add some batter, and spread it. Add some oil and cook the chilla until it becomes crispy on both sides. Serve hot chilla with chutney.
Making green chutney
- In a pan, add ½ cup peanuts and roast them lightly. Transfer to a plate and let them cool.
- In a mixer jar, add the roasted peanuts, 3–4 green chillies, ½ cup coriander leaves, salt to taste, 1 tbsp sugar, ½ cup curd, and ¼ cup water. Grind to a smooth chutney.
- Green chutney is ready. Serve with farali vada.
Making sabudana kheer
- In a pan, add 1 tbsp ghee, add ¾ cup sabudana, and sauté it.
- Add 3 cups milk and mix well. Cook the mixture until the sabudana becomes transparent.
- Add 2 tbsp kesar water and ¼ cup sugar, and mix well.
- The mixture thickens. Switch off the gas and add ½ tsp cardamom powder, 2 tbsp pistachio slivers, and 2 tbsp almond slivers.
- Sabudana kheer is ready.
Notes
For sabudana vada, sabudana stuffed roll and cutlet
- Peanut powder absorbs moisture and helps keep the sabudana mixture dry.
- The quantity of boiled and mashed potatoes should be half the amount of soaked sabudana.
- If the vada mixture does not bind well, add a little more boiled potato.
- Add tapkir or arrowroot powder if the sabudana vadas break while frying.
- Fry the vadas on a medium flame.
- The consistency of the batter should be medium-thick.
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