Sabudana Chivda Recipe

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 recipesSabudana 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.
3. Next add cashew nuts.
4. Fry similarly till they are light golden in color.
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.
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.
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.
11. While they are still hot add salt, sugar and black pepper powder.
12. Quickly mix them well.
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.
15. Add this chili oil into the chivda.
16. Mix well. 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. Did you try this sabudana chivda recipe? I’d love to hear about it! Leave a review in the comment section below.