Sabudana Chivda | Sabudana Namkeen

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If there’s one ingredient that’s ubiquitous in the food prepared during fasts or vrats in India, it has got to be sabudana (sago). While this Sabudana Recipes compilation will help you to make many of such yummy dishes, this post is dedicated solely to this crunchy, munchy and scrumptious Sabudana Chivda Recipe. This Sabudana Namkeen with minimal ingredients, is not just easy and quick to make but also is vegan and the perfect snack for the Navratri fasting season.

sabudana chivda served in a white bowl with a spoon in it and kept on a white plate.

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.

The sugar added in this snack perfectly balances out the spiciness and makes it tastier.

Store the sabudana chiwda in an airtight jar or box and have as a snack, whenever required.

Step-by-Step Guide

How to make 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 tablespoons of the sabudana pearls in the oil. Don’t overcrowd the kadai 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 to absorb extra oil.

making sabudana chiwda

6. Now fry ¼ cup raw peanuts the same way in the oil, till they change color and become crunchy. Similarly fry ¼ cup cashews and ¼ cup 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 edible rock salt according to taste, ½ teaspoon powdered sugar or as required and ¼ teaspoon red chili powder. Stir 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

If you are looking for more Sabudana recipes then do check:

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sabudana chivda recipe, sabudana namkeen recipe

Sabudana Chivda | Sabudana Namkeen

This Nylon sabudana chivda is a crispy and tasty fasting snack made from nylon sabudana and dry fruits for the Navratri fasts.
4.80 from 5 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Cuisine Indian
Course Snacks
Diet Vegan
Difficulty Level Moderate
Servings 2 to 3
Units

Ingredients

  • ½ cup nylon sabudana large pearls
  • ¼ cup peanuts
  • ¼ cup raisins
  • ¼ cup cashews
  • ¼ teaspoon red chili powder or 1 green chili – chopped
  • ½ teaspoon powdered sugar or as required
  • rock salt (edible and food grade) as required
  • oil for deep frying

Instructions
 

  • 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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This Sabudana Chivda post from the blog archives first published in September 2014 has been updated and republished on December 2022.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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23 Comments

    1. The sabudana pearls have to be fried so that they cook well. I don’t think by roasting them they will cook properly.

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

    Thank you for sharing your recipes.5 stars

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