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 called nylon sago or nylon sabudana. Nylon sabudana is steamed and then dried. It does look slightly different and this is the main clue if it is not labeled. Normal sabudana pearls cannot be used to make sabudana chivda.
sabudana mixture

Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
Total Time 20 Minutes
Course: Snacks
Cuisine: Indian
Serve: 4
Author: Anishwarita

 Ingredients
Nylon sabudana / nylon Sago : 1 cup
Aaloo sev / Dried shredded potato: 1 cup
Peanut: 1/2 cup
Salt /Sendha namak: 1 tsp.
Red chili powder:1/4 tsp.
Black pepper powder: 1/4 tsp.
Sugar powder: 2 tsp.
Coriander leaves:1/4 cup
Oil: for deep frying

 Method
Heat Oil in a heavy bottom deep kadai or wok.
Add 2 tbsp. of Nylon sabudana over a strainer,
Place the strainer in hot oil.
here sabudana will start puffing.
Remove the strainer from hot oil when all sabudana puffed perfectly.
Strain out the excess oil and Remove the sabudana on a kitchen paper.
Fry all the sabudana this way.
Now fry the Dried shredded potato or aloo sev, Add 2-3 tbsp. potato sev over a strainer.
Place the strainer in hot oil, remove when fried, here be careful as we do not need to fry them golden brown be quick when frying Dried potato sev or Dried potato chips.
Now fry the peanut, till crisp.
To fry the coriander leaves, wash the coriander leaves and let them dry on a cloth for about 1 hour, the coriander leaves should (remain no water) be dry completely before frying.
Fry the coriander leaves the same way.
Mix all the ingredients Sabudana, Potato sev, peanut, coriander leaves, salt, red chili powder, black pepper powder, Sugar. You can adjust the seasoning according to taste.
Sabudana mixture ready to be served or you can store in an airtight container.


Recipe with stepwise photos
Heat Oil in a heavy bottom deep kadai or wok.
Add 2 tbsp. of Nylon sabudana over a strainer.
Place the strainer in hot oil.

here sabudana will start puffing.
Remove the strainer from hot oil when all puffed perfectly, Strain out the excess oil.
Remove the sabudana on a kitchen paper. Fry all the sabudana this way.

Now fry the Dried shredded potato or aloo sev, Add 2-3 tbsp. potato sev over a strainer.

Place the strainer in hot oil, remove when fried, here be careful as we do not need to fry them golden brown be quick when frying Dried potato sev or Dried potato chips.
Now fry the peanut, over a low flame, till crisp.

To fry the coriander leaves, wash the coriander leaves and let them dry on a cloth for about 1 hour, the coriander leaves should (remain no water) be dry completely before frying.
Fry the coriander leaves the same way.
Mix all the ingredients Sabudana, Potato sev, peanut, coriander leaves, salt, red chili powder, black pepper powder, Sugar. You can adjust the seasoning according to taste.
Sabudana mixture ready to be served or you can store in an airtight container.


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