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

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Sun dry time 1 day
Total Time 1 day 20 minutes
Course Farali Recipe, Snack
Cuisine Indian
Servings 1 box


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


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.


  • 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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