Sabudana Chivda Recipe, Jar Snack
by Tarla Dalal
sabudana chivda recipe | sabudana chivda for fasting | sabudana chivda for upvas, Navratri | with 16 amazing images.
Jar snacks like sabudana chivda can come in handy on fasting days too. If they are made with permissible ingredients and following the general guidelines of the fast, jar snacks can be quite handy in maintaining your energy levels and good spirits on a fasting day!
The Sabudana Chivda is one such recipe that can be had during Navratri and other fasting days too.
Easy to make but super tasty, this sabudana chivda is made of deep-fried nylon sabudana (sago), peanuts and other flavour givers like green chillies.
Its crispy texture, attractive pearly appearance and awesome taste make sabudana chivda popular with young and old – so you can make it on normal days too!
Notes on sabudana chivda. 1. To make sabudana chivda at home, heat the oil for deep-frying in a deep non-stick pan, add the nylon sabudana a few at a time. Nylon sago are the larger variety of sabudana which are readily available in market. The pearls are different then what we use to make sabudana khichdi, sabudana vada and sabudana thalipeeth. 2. When you deep-fry the sabudana do so in very small batches, so that they will have enough space to puff up and cook. Also, stay a little away from the stove when you fry as the sabudana tends to splutter a little. 3. Deep-fry on a medium flame till they are cooked but do not become brown. Keep on turning them so, they cook evenly. They will quickly float on top and look fried but, it takes a while to cook them completely from inside. 4. Add the powdered sugar. This is the most important ingredient as it provides an amazing taste to the bland nylon sabudana.
You can also try other jar snacks like the Phoolwadi or Namak Para.
Enjoy how to make sabudana chivda recipe | sabudana chivda for fasting | sabudana chivda for upvas, Navratri | with detailed step by step photos and video below.
Sabudana Chivda Recipe, Jar Snack recipe - How to make Sabudana Chivda Recipe, Jar Snack
Preparation Time: Cooking Time: Total Time:
Makes 4 cups
For The Sabudana Chivda
3/4 cup nylon sago (sabudana)
oil for deep-frying
1/4 cup raw peanuts
1 tbsp roughly chopped green chillies
10 curry leaves (kadi patta)
1/3 cup sliced dry coconut (kopra)
2 tbsp powdered sugar
black salt (sanchal) to taste
For the sabudana chivda
- For the sabudana chivda
- To make {span class="bold1"}sabudana chivda{/span}, heat the oil for deep-frying in a deep non-stick pan, add the nylon sabudana a few at a time and deep-fry on a medium flame till they are cooked but do not become brown. Drain on an absorbent paper. Keep aside.
- In the same oil deep-fry the peanuts till they change their colour. Drain on an absorbent paper. Keep aside.
- In the same oil deep-fry the green chillies, curry leaves and coconut separately. Drain on an absorbent paper. Keep aside.
- Combine all the deep-fried ingredients in a deep bowl, add the powdered sugar and rock salt and toss well.
- Cool the {span class="bold1"}sabudana chivda{/span} completely and store in an air-tight container. Use as required.
Sabudana Chivda Recipe, Jar Snack video by Tarla Dalal
How to make sabudana chivda, crispy upvas snack
- To make sabudana chivda at home, heat the oil for deep-frying in a deep non-stick pan, add the nylon sabudana a few at a time. Nylon sago are the larger variety of sabudana which are readily available in market. The pearls are different then what we use to make sabudana khichdi, sabudana vada and sabudana thalipeeth.
- Deep-fry on a medium flame till they are cooked but do not become brown. Keep on turning them so, they cook evenly. They will quickly float on top & look fried but, it takes a while to cook them completely from inside. Also, stay a little away from the pan so the oil does not splatter on you while frying.
- To check if they are fried well, bite on a few fried sabudana pearls. If they feel hard from center then fry them for some more time. On cooking, they will puff up & become crispy. Remove and drain on an absorbent paper. Keep aside.
- In the same oil deep-fry the peanuts till they change their colour to brown. You can also quickly deep-fry dried fruits like raisins and cashew nuts. They give a delightful crunch to the crispy upvas snack.
- Drain the peanuts on an absorbent paper. Keep aside.
- In the same oil deep-fry the green chillies. Drain on an absorbent paper. Keep aside.
- Now we will fry curry leaves.
- Drain on an absorbent paper. Keep aside. Fried potato salli is another element that you can add to give some variation.
- Fry the sliced coconut till they turn golden brown in colour.
- Drain on an absorbent paper. Keep aside.
- Transfer the fried nylon sago pearls in a deep bowl.
- Transfer all the other deep-fried ingredients in the same bowl. Many people even consume red chilli powder during fast so, if you want you can toss little to provide a bright red colour.
- Add the powdered sugar. This is the most important ingredient as it provides an amazing taste to the bland nylon sabudana.
- Season with rock salt and mix well. A dash of freshly ground black pepper also enhances the taste of the sago chivda. All the spices have to be mixed while it is still hot so, they coat everything nicely.
- Cool completely and store in an air-tight container. Use as required.
- Sabudana chivda is a perfect jar snack to binge on fasting days (Navratri vrat) or any other faral day.
- Serve this crunchy sabudana chivda with farali recipes like Buckwheat Khichdi, Farali Misal and Farali Pattice.
| Energy | 167 cal |
| Protein | 0.1 g |
| Carbohydrates | 41.6 g |
| Fiber | 0 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 0 mg |
| Iron | 0 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0 mg |
| Zinc | 0 mg |
Only fasting days one is always hungry and wants to munch on something so this chivda recipe is perfect in taste and also filling...