Sabudana chivda recipe | sabudana namkeen recipe | sabudana chivda with homemade nylon sabudana | farali chivda

Sabudana chivda is a crispy and crunchy snack made with nylon sabudana, peanuts, mixed nuts, and spices. It is a flavorful namkeen that is enjoyed during religious festivals such as Navratri, Shivratri, or any other Hindu fasting days. In this recipe, I share how to make homemade nylon sabudana, which can be stored and prepared in a slightly different way. Do give it a try!

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Recipe video 

Sabudana chivda recipe | sabudana namkeen recipe | sabudana chivda with homemade nylon sabudana | farali chivda

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Sun dry time 1 day d

Total Time 1 day d 20 minutes mins

Course Farali Recipe, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

1x2x3x

For nylon sabudana

• ▢ 1 cup sabudana
• ▢ 2 + ½ cup water
• ▢ Salt to taste

For sabudana chivda

• ▢ 150 grm prepared nylon sabudana
• ▢ ½ cup peanuts
• ▢ ¼ cup cashews
• ▢ ½ cup coconut slices
• ▢ 3 chopped green chilli
• ▢ Some curry leaves
• ▢ Salt to taste
• ▢ 2 tbsp sugar

Instructions

Making nylon sabudana

• In a mixing bowl, add sabudana and wash it.
• Add ½ cup water and soak sabudana for 5-6 hrs.
• Now add 1 cup hot water into soaked sabudana and rest it for 10-15 minutes.
• Then mash sabudana slightly with hand.
• Now add sabudana mixture into pressure cooker and add 1 cup water. Mix well.
• Cover the lid and pressure cook mixture on high flame for 1 whistle.
• When pressure cooker release it pressure, open the lid and cool down cooked mixture slightly. Do not cool down it completely.
• Then add mixture into piping bag and make small size nylon sabudana on plastic sheet. (refer video)
• Sun dry nylon sabudana for a 1 day or till it become crispy. Store it into air-tight container.

Making sabudana chivda

• Heat oil on high flame, add nylon sabudana and it will immediately puff up. Take out into mixing bowl and fry another into same way.
• Now in a sieve add peanut and fry it.
• Then add cashews and dry coconut till it become slightly brown.
• Then fry chopped green chilli and curry leaves.
• Add everything into fried sabudana.
• Then add salt and sugar. Mix well.
• Sabudana chivda is ready. Serve or store it into air-tight container.

Notes

• Do not more water while soaking sabudana
• Mash soaked sabudana slightly so it will easily bind into mixture.
• Fry nylon sabudana on high flame, so it will easily puff up.

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