If there is one ingredient that is ubiquitous in the food prepared during fasting or vrats in India, it has to be sabudana (sago).Although this sabudana recipe The compilation will help you in making many such delicious dishes and this article is dedicated to this crunchy, delicious and delicious Sabudana Chivda recipe. Using minimal ingredients, this Sabudana Namkeen is not only quick and easy to make but is also vegan, making it the perfect snack during the Navratri fasting season.
More information about this recipe
When I say you don’t have to rack your brain over the ingredient list of Sabudana Namkeen recipe, I mean it. Apart from the sabudana, all you need is some peanuts, cashews, raisins, red chilli powder, powdered sugar and rock salt to make it vrat-friendly. If not then you can also use regular salt. Alternatively, you can also fry it in oil.
However, one thing to keep in mind when making Sabudana Chivda is that you will need a larger variety of nylon sabudana pearls. These are also translucent. Regular Sabudana pearls will not work and will not give you the results you want.
In India, nylon sabudana is available at Reliance stores and even online. You can even find them at your local grocery store. Nowadays, many local food brands also sell high-quality organic nylon sabudana. If you know, go find them.
To flavor Sabudana Namkeen you can use Navratri fast. I added a little red chilli powder as we do use it during religious fasting during Navratri. The added sugar in this snack perfectly balances the spiciness and makes it even more delicious.
If red chilli powder is not used in your place, fry green chillies in oil and add to this Sabudana Chivda recipe. Another option to get the desired calories in this snack is to add black pepper to it. Store this chivda in an airtight jar or box and enjoy as a snack whenever needed.
Step-by-step guide
How to make sabudana kifuda
Fried sabudana, nuts and dried fruits
1. In a metal fry strainer, place ½ cup of nylon sabudana pearls. You will see the size of the pearls in the picture below. They are larger than the common variety and are translucent.
2. Heat oil in a kadai or wok for deep frying. The amount of heat applied is such that the pearls are completely submerged. Place a metal frying strainer filled with 2 to 3 tablespoons of sabudana pearls in the oil. Don’t overcrowd it or it will fry unevenly.
3. When the pearls come into contact with hot oil, they will begin to expand.
4. Use a spoon to stir continuously so that the sabudana is evenly fried in the oil.
5. Shabudana pearls must be fried well. Even if it looks crispy from the outside, it will look tough in the middle. To check for doneness, you can bite a few pearls. If you feel it’s not cooked in the middle, continue frying. Take out the fried pearls and drain on kitchen towel.
6. Now, use the same method and fry 1/4 cup of raw peanuts in oil until they change color and become crispy. Likewise, fry 1/4 cup cashews and 1/4 cup raisins.
7. After frying until golden brown, drain the water with kitchen towel.
Making Sabudana Chivda
8. Add the rock salt, 1/2 teaspoon icing sugar, and 1/4 teaspoon paprika and mix everything together. Or wait for the chivda mixture to cool down and then put all the frying ingredients in a jar. Sprinkle with salt, icing sugar and paprika.
9. Cover the jar tightly and shake to mix the seasoning with the sabudana and dry fruits. Store Sabudana Namkeen at room temperature.
10. Serve Sabudana Chivda plain when required.
About Sabudana
Known as “sabudana” in Hindi, “sago” in English and “sagu”, “saksak”, “rabia” etc. in other regional languages, this plant-based ingredient The ingredient is common in Indian as well as many international cuisines. It’s basically starch extracted from the sponge cores of numerous tropical palm trees. Therefore, it is an excellent choice for fasting food, especially during the Navratri festival in India. This Sabudana Namkeen is one of my personal favorites.
However, there is often confusion between sago and tapioca pearls as they are used interchangeably most of the time. The pearls we use in cooking are the commercial form of sago. It is similar to, but not the same as, other pearls such as tapioca pearls (from the cassava plant) or even potato starch.
To clearly differentiate between sago pearls and tapioca pearls, you should know that if your pearls are off-white, brittle, and irregular in size, they are sago. If not, then they are tapioca pearls. Additionally, tapioca pearls take longer to cook compared to sago.
Just like this Sabudana Chivda, there are countless delicious dishes in Indian cuisine that are traditionally prepared with Sabudana. These are not only savory and savory, but also decadently sweet or dessert-y.try this Sabudana Kyle Know.
Expert Tips
- If you are using green chilies instead of red chili powder, fry it in oil and use it. You can also add black pepper to this recipe.
- Make sure to use a larger and translucent nylon sabudana in this recipe. Not a regular variety.
- When frying the sabudana, make sure to immerse them completely in the hot oil and fry them. So, don’t crowd it too much or it won’t fry evenly.
- For even frying, keep turning the sabudana pearls with a spoon.
- To check the doneness of fried sabudana, bite a few pearls. If you think it’s not cooked in the middle, continue frying until it’s cooked in the middle too.
- You can scale up the recipe for larger batches.
More Sabudana snack recipes to try!
Navratri and fasting recipes
Navratri and fasting recipes
Navratri and fasting recipes
Navratri and fasting recipes
Be sure to rate the recipe in the recipe card or leave a comment below if you’ve already made it. For more vegetarian inspiration, Sign up Get my email or follow me Instagram, Youtube, Facebook, interest or Twitter.
Sabudana Chivda | Sabudana Nanken
This nylon sabudana chivda is a crispy and delicious fasting snack made of nylon sabudana and dry fruits, suitable for Navratri fasting.
Preparation time 5 minute
cooking time 25 minute
total time 30 minute
Prevent screen from dimming while making recipes
Place the nylon sabudana pearls into a metal frying strainer.
Heat oil in a kadai/wok for deep frying. The amount of heating is appropriate so that the pearls can be completely immersed. Place 2 to 3 tablespoons of Sabudana pearls in a metal skillet and add to the oil. Don’t overcrowd or it will fry unevenly.
When the pearls come into contact with hot oil, they begin to expand.
Stir constantly with a spoon to cook them evenly.
The pearls must be fried well. Even though they look crispy and cooked on the outside, they look tough on the inside. To check for doneness, you can bite a few pearls. If it feels undercooked in the middle, continue frying. Problem if they take out the fried pearls and drain on kitchen paper.
Now use the same method and fry the raw peanuts in oil until they change color and become crispy. Fry cashews and raisins in the same way.When frying raisins, remove them immediately after they swell and drain the oil.
Once the dried fruits are fried to a golden brown, place them on paper towels to drain.
You can add rock salt, powdered sugar, and paprika and mix everything together. Or wait for the Chiwda mixture to cool down and then put all the frying ingredients in a jar. Sprinkle with salt, icing sugar and paprika.
Cover the jar tightly and shake to mix the seasoning with the sabudana and dry fruits. Store sabudana chivda at room temperature.
Serve with plain sabudana chivda, if desired.
- Recipe can be doubled or tripled.
- If using green chilies, fry them in oil.
This Sabudana Chivda recipe from the archives was first published in February 2014. Updated and republished in April 2024.
উৎস লিঙ্ক
