Sabudana chivda recipe / Falahari Namkeen / How to make sabudana chivda / Sabudana mixture / Crisp sabudana mixture for fast Sabudana chivda Sabudana was introduced in India in 1940, Tamil Nadu was the first to begin producing the pearly balls. Now India is the foremost producer of sago. Sabudana is especially important on days of fasting (vrat-upawas), i.e. Navratri, shravana, Ekadashi and Purnima times. In India, Sabudana is used to make excellent desserts such as halwa payasam and kheer, as well as savory dishes such as upma, khichri, vada, cutlets, papad/fryms, khichia, chakal, and bonda. It goes especially well with potatoes, peanuts and green chilies, thus these often featured in savory dishes. Here I am going to share Sabudan chivda or sabudna mixture which is prepared with nylon sabudana, dried shredded potato, and peanut flavored with coriander leaves. Only three ingredients make super tasty vrat-upawas snacks. Sabudana can be partial, precooked...