Sabudana Chivda Recipe,Recipe Link : https://www.tarladalal.com/Sabudana-Chivda-Recipe-Jar-Snack-42295r-------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_DalalSabudana Chivda RecipeJar snacks can come in handy on fasting days too. If they are made with permissible ingredients and following the general guidelines of the fast, jar snacks can be quite handy in maintaining your energy levels and good spirits on a fasting day! The Sabudana Chivda is one such recipe that can be had during Navratri and other fasting days too. Easy to make but super tasty, this chivda is made of deep-fried nylon sabudana, peanuts and other flavour givers like green chillies. Its crispy texture, attractive pearly appearance and awesome taste make it popular with young and old – so you can make it on normal days too! When you deep-fry the sabudana do so in very small batches, so that they will have enough space to puff up and cook. Also, stay a little away from the stove when you fry as the sabudana tends to splutter a little. Preparation Time: 10 minutes. Cooking Time: 20 minutes. Makes 4 cups. ¾ cup nylon sago (sabudana)Oil for deep-frying¼ cup raw peanuts1 tbsp roughly chopped green chillies10 curry leaves (kadi patta)⅓ cup sliced dry coconut (kopra)2 tbsp powdered sugarRock salt (sendha namak) to taste or Black salt (Sanchal) to taste1. Heat the oil for deep-frying in a deep non-stick pan, add the nylon sabudana a few at a time and deep-fry on a medium flame till they are cooked but do not become brown. Drain on an absorbent paper. Keep aside.2. In the same oil deep-fry the peanuts till they change their colour. Drain on an absorbent paper. Keep aside.3. In the same oil deep-fry the green chillies, curry leaves and coconut separately. Drain on an absorbent paper. Keep aside.4. Combine all the deep-fried ingredients in a deep bowl, add the powdered sugar and rock salt and toss well. Cool completely and store in an air-tight container. Use as required.
