Monday, May 3, 2010

Sabudana and Poha Chivda / Big Sago and Flat Rice flakes Mixture

Crunchy crunchy mixture is an all time favorite in my house. The container gets empty in quater time it takes to make it. Its one of the easier mixtures to make using much lesser oil than any of the mixtures which has deep-fried besan sev and other stuff. Most of the ingredients in this mixture are shallow fried in less oil except for the sabudana which has to be fried for them to pop.

The sabudana we used is called 'Nylon sabudana' or sabudana especially for mixture. It bigger in size than the regular sabudana and pop in white balls when fried in oil. Well sabudana or sago in here is just for the crunch, you can leave it out too, if you don't have it.

Use thick poha or thick flat rice flakes for the recipe, because they don't break up easily when fried or sauteed.

It takes about 20-30 min to make it. Adjust spice accordingly.

1 cup thick poha
1/4 fried gram, buna channa daal, putnalpappu, chutney daal
1/2 cup nylon sabudana
1/4 cup peanuts
1/4 cup cashew nuts (optional)

3-4 tbsp oil
oil for frying nylon sabudana
salt to taste
chilli powder to taste
1/4 tsp of turmeric powder
1/2 tsp jeera powder
1/2 tsp coriander powder
bit of powdered sugar (optional)

1/2 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
6-8 curry leaves
2-3 dry red chillies, broken


In an open pan, put few drops of oil and fry the channa daal till they are golden brown. Remove and keep aside.

Put a few more drops of oil and fry the poha till they become crunchy and opaque / white. Remove and keep aside.

Deep fry the nylon sabudana carefully, till they pop, remove on a paper napkin and keep aside.

Fry the peanuts / cashew nuts in a few drops of oil, till they start turning brown. Keep aside.

Mix all the fried ingredients together in a bowl. Mix in salt, sugar, jeera and coriander powder and chilli powder.

Prepare for tempering in a small pan. Heat 2 tbsp of oil. Add the urad daal and brown it. Add the mustard and jeera seeds and let them splutter. Add the curry leaves and dry red chillies and saute for few seconds for adding it to the mixture. Add the turmeric to this and mix well.

Store in an air tight container. Stays good for atleast 2-3 weeks. Serve as a snack with tea or coffee. Serve with chopped onions and lemon for a twist. Enjoy!!!



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