Sabudana Chivda / Fasting Special Namkeen Recipe

Introduction – Hello friends, welcome to the khana khilana Recipe blog. Today, we’ll share a delicious fasting snack, Sabudana Chivda which Hindus prepare and eat during fasting. Along with various dishes during Navratri and other religious fasts, sabudana chivda is also made from sabudana. It’s very crispy and delicious.

In India, Africa, Australia, Brazil, and many other countries, large factories mine large cassava palm roots, wash them, and thoroughly clean them. Their starch is then powdered and formed into tiny beads through a special process that takes 1 to 2 days. Because of its cooling nature, it’s ideal for fasting.

An empty stomach often increases stomach heat during fasting. Consuming sabudana helps calm and soothe stomach heat. Sabudana is rich in potassium, phosphorus, and fiber, which also helps regulate blood pressure. Additionally, its consumption also balances cholesterol levels in the body. Eating sago promotes both physical and mental development.

Sago is known by various names in different regions, such as tapioca pearls, tapioca globules, cassava tubers, sago, and sago. The botanical name for sago is Manihot esculenta Crantz, synonym Utilissima. It is readily available in grocery and department stores in three sizes: the smallest size used to make kheer, the medium size used to make papad, khichdi, and other dishes, and the largest size used to make sago chivda.

To make sabudana chivda, soak the large sago in a little water and set aside for 10 minutes. Then, fry it in oil in a non-stick pan. Next, fry all the dried fruits, such as cashews, almonds, raisins, and peanuts. Fry them until lightly golden brown. Also fry the ripe coconut pieces, chopped green chilies, and curry leaves. Once everything has cooled, combine them in a large bowl, season with salt and red chili powder to taste. Once cooled, serve with tea. So, let’s try this delicious, salty, and crunchy recipe.

Preparation Time – 5 – 10 Minutes
Cook Time – 25 – 30 Minutes
Total Time – 40 Minutes
Servings – 4 + Servs
Cuisine – Indian

 

Sabudana Chivda Ingredients:

Sabudana Chivda Direction:

Step 1
First of all, put the sago in a bowl, sprinkle some water on it, and mix it with your hands. Add enough water so that the sago gets thoroughly wet. Add water, mix well with your hands, and keep the sago aside for 10 minutes.
Step 2
Now place a non-stick pan on the flame and put the cooking mill inside it. When the cooking oil gets heated well, put a handful of sago in the cooking oil and deep fry it while stirring with a spoon. When the sago comes above the oil, keep turning it with a slotted spoon, and when the sago becomes very light brown, take it out on a kitchen napkin.
Step 3
Deep fry all the sago in the same way and take it out on a kitchen napkin. Keep in mind that do not put too much sago in the pan at one time. Add it little by little and carefully. After going into the oil, it will crackle and come out. Keep in mind. He may not come upon you.

 

1 – To make Sabudana Chivda more tasty, add roasted potato flakes available from the market. The crisp taste of Chivda will become even better. To make Chivda spicy, add finely ground black pepper powder into it.
2 – You can increase or decrease the number of peanuts or any dry fruits as per your choice inside Sabudana Chivda. If you do not like to eat something, then do not add it.
3 – If you like to eat Sabudana Chivda in sweet and sour Gujarati style, then add two or three tablespoons of sugar powder or as per your choice. The Gujarati taste of Sabudana Chivda is also very good.
4 – While deep frying raw peanuts, cashews, almonds, raisins, and coconut slices, keep in mind that do not fry them too much. Take them out only when they become light red. These dry fruits are best taken at a lower flame.
5 – Cornflakes available in the market can also be used by mixing them in Sabudana Chivda. Cornflakes are crunchy and further increase the crispness of Chivda.

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