Sabudana Chivda

Sabudana Chivda Recipe – Nylon sabudana are fried till crispy and puffy, then mixed with nuts, salt, pepper, sugar and green chilies. This makes good snack for navratri vrat or any other Hindu fasting days.

Sabudana  chivda served in a bowl with napkin in the back.

About Sabudana Chivda Recipe

Here I have added peanuts and cashew nuts in this sabudana chivda. You can also add raisins, dalia (roasted chana dala), almonds etc as per your preference and liking.

These fried nylon sabudana is bland in taste but they are real crispy. Even though the real taste is bland, it tastes good after adding salt, sugar and pepper. Sugar plays a big role, please do not skip it.

If your family eats red chili powder, amchur powder during vrat, fasting. Then you can add them for more flavors.

For the variation, you can fry handful of sun dried potato sali and add into the chivda.

Check out other sabudana recipes
Sabudana Khichdi // Sabudana vada // Sabudana pakoda // Sabudana salad

How To Make Sabudana Chivda? (Stepwise)

1) Heat the oil for deep frying on medium heat. Once the oil is hot add peanuts in it.

2) Fry them till they are light golden brown in color. Then remove it to a large bowl.

Collage of 2 images showing frying peanuts.

3) Next add cashew nuts.

4) Fry similarly till they are light golden in color.

Collage of 2 images showing frying cashew nuts.

5) Remove it to a same bowl.

6) Now it is time to fry the sabudana. NOTE: these are Nylon Sabudana which have larger pearls with transparent white color. These are not the regular sabudana that we soak and use in making khichdi, vada or thalipeeth.

Collage of 2 images showing fried peanuts, cashews in a bowl and nylon sabudana in a measuring cup.

7) Add around 2 tablespoons of nylon sabudana into the hot oil.

8) Within some seconds, they will float on top, puff up and looks they are fried. But they are not. It takes some time. If removed from the oil early then it stays raw and hard from the center. So take your time and keep moving them in the oil for even frying and cook till they are fried well.

Collage of 2 images showing frying sabudana in the oil.

9) Once ready remove them from the oil and dump them into the same bowl with nuts. To check if it is fried well or not, you have to eat and taste one.

10) Similarly fry rest of the sabudana in batches. It fried them in 4 batches.

Collage of 2 images showing removing fried sabudana from the oil and added into the bowl.

11) While they are still hot add salt, sugar and black pepper powder.

12) Quickly mix them well.

Collage of 2 images showing adding salt and pepper and mixing it.

13) Now heat 1 teaspoon of oil in a small tadka pan. Once hot add chopped green chilies.

14) Fry chilies till all the moisture is gone from chilies and they becomes crisp.

Collage of 2 images showing frying green chilies in the oil until crisp.

15) Add this chili oil into the chivda.

16) Mix well.

Collage of 2 images showing adding fried chilies and mixing in sabudana chivda.

Let it cool down completely and then store in container or serve. It stays good for 1-2 weeks in airtight container.

Serving suggestion: Serve this sabudana chivda as a snack during hindu fasting (vrat) e.g. navratri vrat, ekadashi, gauri vrat, maha shivratri etc.

Sabudana chivda in a bowl with label on the image.

Did you try this sabudana chivda recipe? I’d love to hear about it! Leave a review in the comment section below.

Sabudana Chivda Recipe

5 from 1 vote
Sabudana Chivda Recipe (How to Make Sabudana Chivda)
Nylon sabudana are fried till crispy and puffy, then mixed with nuts, salt, pepper, sugar and green chilies. This sabudana chivda makes good snack for navratri vrat or any other Hindu fasting days.
Kanan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • ¼ cup Peanuts
  • ¼ cup Cashew nuts
  • 1 cup Nylon sabudana, (NOT regular one that used for khichdi)
  • 1 teaspoon Sugar, powdered
  • Rock salt (Sendha namak), to taste
  • 1 teaspoon Black pepper powder
  • 1 teaspoon Oil, + more for deep frying
  • 2 Green chilies, chopped finely

Instructions

  • Heat the oil in a kadai or pan for deep frying on medium heat.
  • Once the oil is hot fry in peanuts and cashews one by one till they are light golden brown in color. Once fried remove it to a bowl.
  • Next fry the sabudana in batches till they are fried well. It looks crisp, puffed up and ready, but they are not, so take your time and fry till they are cooked from the center.
  • Remove it and collect into the same bowl.
  • While they are still hot or warm, add salt, pepper and sugar. Mix everything well.
  • Now heat 1 teaspoon of oil in a tadka pan. Once hot fry green chilies till they are crisp and there in no moisture left.
  • Add this oil into the chivda and mix.
  • Let it cool down completely then serve or store.

Nutrition

Calories: 404kcal (20%) | Carbohydrates: 39.6g (13%) | Protein: 3.8g (8%) | Fat: 26.7g (41%) | Saturated Fat: 3.8g (19%) | Cholesterol: 0mg | Sodium: 244mg (10%) | Potassium: 131mg (4%) | Fiber: 1.6g (6%) | Sugar: 3.2g (4%)
5 from 1 vote (1 rating without comment)

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