Sabudana Chivda is a famous Maharashtrian snack prepared using Sago Pearls / Jawwarsi .
A snack prepared primarily during the days of fast like Navratri , Ekadashi , Shivratri and the likes.
A snack prepared primarily during the days of fast like Navratri , Ekadashi , Shivratri and the likes.
Special fasting snacks also known as faraali naastha use Rock Salt / Shendha Namak and Green chillies . Most of the families donot use the regular table salt .
If preparing sabudana chiwda on normal days we can use regular table salt and also red chilly powder for extra spiceness.
We use Nylon Sabudana for this chivda which is different from the usual Sabudana that is used for preparing Sabudana Vada / Sabudana Khichdi.
- Nylon sabudana appears translucent and is hard in texture ,making it perfect for deep frying.
- Nylon sabudana is parboiled or par cooked in steaming water while the regular sabudana is sun dried or roasted and the pearls are smaller in size .
- Nylon sabudana turns opaque and increases in size on frying.
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| Nylon Sabudana |
Preparation Time : 5 mins
Cooking Time : 20-25 mins
Complexity : Medium
Ingredients
100gms nylon sabudana
handful of groundnuts
2-3 green chillies (finely chopped)
handful of curry leaves
rock salt / table salt as needed
1 tsp powdered sugar
oil for deep frying
Method
Heat oil in a kadai ,and carefully drop a handful of sabudana into the hot oil . The pearls will tend to splutter and burst as it begins to fry , so close the frying pan with a lid and leave a gap for steam to escape.
As the spluttering stops, you can see that the pearls have swollen up well and appear crispy like popcorns. Drain and keep it in a wide bowl.
Fry the groundnuts until crisp followed by the curry leaves and green chillies . Mix it with the fried sabudana . Add required amount of salt and sugar and toss it well. Store in an airtight container and use a dry spoon for serving.
100gms nylon sabudana
handful of groundnuts
2-3 green chillies (finely chopped)
handful of curry leaves
rock salt / table salt as needed
1 tsp powdered sugar
oil for deep frying
Method
Heat oil in a kadai ,and carefully drop a handful of sabudana into the hot oil . The pearls will tend to splutter and burst as it begins to fry , so close the frying pan with a lid and leave a gap for steam to escape.
As the spluttering stops, you can see that the pearls have swollen up well and appear crispy like popcorns. Drain and keep it in a wide bowl.
Fry the groundnuts until crisp followed by the curry leaves and green chillies . Mix it with the fried sabudana . Add required amount of salt and sugar and toss it well. Store in an airtight container and use a dry spoon for serving.
Very nice snack for fasting days. It must be tasting like sabudana fryums.
ReplyDeleteInspite of all that spluttering, I will make this anyday! it is one of the most addictive snack I have tried. I just need some chai to go with it.
ReplyDeleteWould very much love to make this sabudana chivda for the Navratras. Will use rock salt instead of table salt. Nice post.
ReplyDeleteI have all the ingredients at home, will make it. It makes a great snack, good to have the recipe.
ReplyDeleteSpluttering is good, as the unspluttered (I hope that is a word) sabudana you cannot eat. This is onechivda that the girls love and make often. I love yours tip of covering the pan.
ReplyDeleteI love Sabudana. This sabudana chivda sounds amazing. I can’t wait to try it as I can have it everyday without getting bored .
ReplyDeleteSabudana chivda looks good - esp the peanut topping makes it super addictive. lovely share for fasting (and feasting too :P) - Kalyani
ReplyDeleteYour sabudana chivda brings back so many fond memories. I use to make it on a regular basis when the kids were at home as they too would fast for Ekadashi. Haven't made it in a long time. I should make it soon.
ReplyDeleteWe love this sabudana chivda , such a tempting snack. Kids were fascinated by these cute sabudana pearls! I used to buy from the nearby Indian stores, never knew it is so easy to make. Will try your recipe!
ReplyDeleteLove this sabudna chivda but generally buy it so thanks for the recipe will make some at home. Didi not know it was so easy. -Archana
ReplyDelete