sabudana chivda recipe, sabudana namkeen recipe | sabudana snacks

Jump to Recipe
sabudana chivda recipe, sabudana namkeen recipe

nylon sabudana chivda recipe - crispy and tasty fasting snack made from nylon sabudana & dry fruits for the navratri fasts.

4.75 from 4 votes
total time:
30minutes

sabudana chivda recipe with step by step photos – a crispy and tasty snack recipe of sabudana or tapioca pearls for the navratri fasting season.

finally got some time to post a navratri recipe and this is the only recipe i will be able to post. a hectic travel journey to spiritual places of pilgrimage, is the reason why i am not able to give time to blogging. we will be again travelling after a few days to devi shaktipeetha temples, with maa’s grace & blessings.

to make the sabudana namkeen, you require nylon sabudana pearls of the larger variety. the regular sabudana pearls won’t work. in india, nylon sabudana is available in reliance stores. you may even get them at your local grocery shop.

you can spice the sabudana with spices that are used in navratri fasting. i added a bit of red chili powder. since we do use red chili powder during navratri, i have added it. if you don’t use red chili powder, then fry the green chilies in oil. you can also add black pepper powder.

store the sabudana chiwda in an airtight jar or box and have as a snack, whenever required. you can also check poha chiwda, oats chivda and corn flakes chivda recipe.

if you are looking for more sabudana snacks recipes then do check:

sabudana chivda recipe below:

sabudana chivda recipe

4.75 from 4 votes
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
nylon sabudana chivda recipe - crispy and tasty fasting snack made from nylon sabudana & dry fruits for the navratri fasts.
sabudana chivda recipe, sabudana namkeen recipe
Course:snacks
Cuisine:indian
Servings:2 to 3
Author:dassana

Ingredients (1 cup = 250 ml)

  • ½ cup nylon sabudana large pearls
  • ¼ cup peanuts (moongphali)
  • ¼ cup raisins (kishmish)
  • ¼ cup cashews (kaju)
  • ¼ teaspoon red chili powder (lal mirch powder) Or 1 green chili (hari mirch) - chopped
  • ½ teaspoon powdered sugar or as required
  • rock salt as required
  • oil for deep frying

How to Make Recipe

  • in a metal frying strainer, take the nylon sabudana pearls.
  • heat oil for deep frying in a kadai/wok. heat as much quantity, in which the pearls can get immersed completely. place the metal frying strainer with 2 to 3 tbsp of the sabudana pearls in the oil. don't over crowd as then the frying is not even.
  • when the pearls come in contact with the hot oil, they will start puffing up.
  • with a spoon, keep on turning them around, so that they are fried evenly.
  • the pearls have to fried really well. even if they look, crisp and done from out, they will be hard from inside. to check for doneness, you can bite into a few pearls. if you feel they are not cooked from the center, then continue to fry them. if theyremove and drain the fried pearls on kitchen paper issues.
  • now fry raw peanuts the same way in the oil, till they change color and become crunchy. similarly fry the cashews and raisins. when frying the raisins, as soon as they puff up, remove them from oil
  • as soon as the dry fruits are fried and golden, drain them on paper napkins.
  • you can add rock salt, powdered sugar and red chili powder and mix everything together. or take all of the fried ingredients in a jar, once the chiwda mixture becomes cool. sprinkle, salt, powdered sugar and red chili powder.
  • cover the jar tightly and shake it, so as to mix the seasonings with the sabudana and dry fruits. store sabudana chivda at room temperature.
  • serve sabudana chivda plain when required.

Notes

  • the recipe can be doubled or tripled.
  • if using green chilies, then fry them in oil.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you if have made this recipe. rate the recipe and leave a comment below OR tag us at Instagram @vegrecipesofindia

TRENDING NOW

how to make sabudana namkeen or sabudana chivda recipe:

1. in a metal frying strainer, take the nylon sabudana pearls. you will see the size of the pearls in the pic below. they are larger than the regular variety and are a translucent.

nylon sabudana pearls

2. heat oil for deep frying in a kadai/wok. heat that much quantity, in which the pearls can get immersed completely. place the metal frying strainer with 2 to 3 tbsp of the sabudana pearls in the oil. don’t over crowd as then the frying is not even.

frying nylon sabudana pearls

3. when the pearls come in contact with the hot oil, they will start puffing up.

frying nylon sabudana pearls

4. with a spoon, keep on turning them around, so that sabudana are fried evenly in the oil.

frying nylon sabudana pearls

5. the sabudana pearls have to fried really well. even if they look, crisp and done from out, they will be hard from the center. to check for doneness, you can bite into a few pearls. if you feel they are not cooked from the center, then continue to fry them.  remove and drain the fried pearls on kitchen paper issues.

making sabudana chiwda

6. now fry raw peanuts the same way in the oil, till they change color and become crunchy. similarly fry the cashews and raisins.

frying peanuts to make sabudana chiwda

7. as soon as they are fried and golden, drain them on paper napkins.

making sabudana chiwda

8. you can add rock salt, powdered sugar and red chili powder and mix everything together. or take all of the fried ingredients in a jar, once the chivda mixture becomes cool.  sprinkle, salt, powdered sugar and red chili powder.

9. cover the jar tightly and shake it, so as to mix the seasonings with the sabudana and dry fruits. store sabudana namkeen at room temperature.

mix sabudana chiwda

10. serve sabudana chivda plain when required.

sabudana chiwda

dassana
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

This recipe post was first published on September 26, 2014 at 3:41 pm

and was last modified on September 7, 2018 at 8:03 pm


Popular Recipes

21 comments/reviews

  1. Wonderful recipes. Tried many of your recipes and were instant hits in family.

    Thank you for sharing your recipes.

    • thanks sachin. welcome and nice to know. happy cooking.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible