sabudana chiwda recipe, how to make sabudana chivda

sabudana chiwda recipe with step by step photos – a snack recipe of sabudana or tapioca pearls for the navratri fasting season.

finally got some time to post a navratri recipe and this is the only recipe i will be able to post. a hectic travel journey to spiritual places of pilgrimage, is the reason why i am not able to give time to blogging. we will be again travelling after a few days to devi shaktipeetha temples, with maa's grace & blessings.

to make the sabudana chiwda, you require nylon sabudana pearls of the larger variety. they regular sabudana pearls won't work. in india, nylon sabudana is available in reliance stores. you may even get them at your local grocery shop.

you can spice the sabudana with spices that are used in navratri fasting. i added a bit of red chili powder. since we do use red chili powder during navratri, i have added it. if you don't use red chili powder, then fry the green chilies in oil. you can also add black pepper powder.

store the sabudana chiwda in an airtight jar or box and have as a snack, whenever required. you can also check poha chiwda recipe.

lets start step  by step sabudana chiwda recipe:

1. in a metal frying strainer, take the nylon sabudana pearls. you will see the size of the pearls in the pic below. they are larger than the regular variety and are a translucent.

2. heat oil for deep frying in a kadai/wok. heat that much quantity, in which the pearls can get immersed completely. place the metal frying strainer with 2 to 3 tbsp of the sabudana pearls in the oil. don't over crowd as then the frying is not even.

3. when the pearls come in contact with the hot oil, they will start puffing up.

4. with a spoon, keep on turning them around, so that sabudana are fried evenly in the oil.

5. the sabudana pearls have to fried really well. even if they look, crisp and done from out, they will be hard from the center. to check for doneness, you can bite into a few pearls. if you feel they are not cooked from the center, then continue to fry them.  remove and drain the fried pearls on kitchen paper issues.

6. now fry raw peanuts the same way in the oil, till they change color and become crunchy. similarly fry the cashews and raisins.

7. as soon as they are fried and golden, drain them on paper napkins.

8. you can add rock salt, powdered sugar and red chili powder and mix everything together. or take all of the fried ingredients in a jar, once the chiwda mixture becomes cool.  sprinkle, salt, powdered sugar and red chili powder.

9. cover the jar tightly and shake it, so as to mix the seasonings with the sabudana and dry fruits. store sabudana chiwda at room temperature.

10. serve sabudana chivda plain when required.

if you are looking for more sabudana recipes then do check sabudana khichdi, sabudana vada, sabudana kheer, sabudana thalipeeth, sabudana bhel and sabudana ladoos.

sabudana chiwda recipe below:

sabudana chiwda recipe

sabudana chiwda - fasting snack made from nylon sabudana & dry fruits for the navratri fasts.

Author: dassana

Recipe type: snacks

Cuisine: indian

Serves: 2-3

Ingredients

• ½ cup nylon sabudana large pearls
• ¼ cup peanuts
• ¼ cup raisins
• ¼ cup cashews
• ¼ tsp red chili powder or 1 green chili, chopped
• ½ tsp powdered sugar or as required
• rock salt as required
• oil for deep frying

Instructions

1. in a metal frying strainer, take the nylon sabudana pearls.
2. heat oil for deep frying in a kadai/wok. heat as much quantity, in which the pearls can get immersed completely. place the metal frying strainer with 2 to 3 tbsp of the sabudana pearls in the oil. don't over crowd as then the frying is not even.
3. when the pearls come in contact with the hot oil, they will start puffing up.
4. with a spoon, keep on turning them around, so that they are fried evenly.
5. the pearls have to fried really well. even if they look, crisp and done from out, they will be hard from inside. to check for doneness, you can bite into a few pearls. if you feel they are not cooked from the center, then continue to fry them. if theyremove and drain the fried pearls on kitchen paper issues.
6. now fry raw peanuts the same way in the oil, till they change color and become crunchy. similarly fry the cashews and raisins. when frying the raisins, as soon as they puff up, remove them from oil
7. as soon as the dry fruits are fried and golden, drain them on paper napkins.
8. you can add rock salt, powdered sugar and red chili powder and mix everything together. or take all of the fried ingredients in a jar, once the chiwda mixture becomes cool. sprinkle, salt, powdered sugar and red chili powder.
9. cover the jar tightly and shake it, so as to mix the seasonings with the sabudana and dry fruits. store sabudana chiwda at room temperature.
10. serve sabudana chivda plain when required.

Notes

the recipe can be doubled or tripled.
if using green chilies, then fry them in oil.

3.2.2802

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