sabudana chivda recipe, sabudana namkeen recipe | sabudana snacks

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

sabudana chivda

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.

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

sabudana chivda

4.67 from 3 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):2 to 3
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.

INGREDIENTS FOR sabudana chivda

(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 sabudana chivda

  • 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.
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how to make sabudana namkeen or sabudana chivda

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

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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21 comments/reviews

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

    Thank you for sharing your recipes.5 stars

  2. hi i tried making this but i soaked the sabudana and then fried it but it got sticky once it hit the oil. What did i do wrong?

    • sana, it will get sticky. this nylon sabudana is specially meant for chiwda. the regular sabudana which we use for making khichdi will not work in this recipe. this nylon sabudana gets sticky once soaked and then cooked.

  3. Dear Dassana,

    Your recipes are too good. I m a fan of north indian veg dishes..Trying one by one 🙂

  4. Dear Dassana,

    Can you please tell me what is this nylone sabudana..I am living in middle east . Here only one type of sagoo is available. Its not written nylone.

    • nylon sabudana are pearls which have been partly cooked. they can be of large size or very small size. i don’t think you will be able to get these pearls in the middle east.

  5. This may sound like a silly question, but do you soak the sabudana before frying? I’d love to try this. Thank you.

  6. Hi dassana which oil u used fr frying can i use regular soyabeen oil fr frying in vrat or nt