Crispy Sabudana Mixture (Diwali special – 1)

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Crispy sabudana mixture

Sabudana/Sago is a popular dish during fasts. We prepare “Sabudana kichadi” for Sankashti. I have put up recipes for sabudana chakli, sabudana idli, previously on this blog. This recipe is a very popular mixture which tastes great and is a real time pass snack. It is very easy to prepare too – really a ‘fast food’!

What you need to have:

1. Sabudana – 1 cup

2. Cashews – 1/3 cup

3. Peanuts – 1/3 cup

4. Oil to fry – 2 cups

Ingredients of Sabudana mixture

Ingredients of Masala for the dish:

1. Chilli powder – 1 Teaspoon (Less spicy)

2. Turmeric powder – 1 Teaspoon

3. Dhania-Jeera powder – 1 Teaspoon

4. Garam-Masala powder – 1/2 Teaspoon (If strong)

5. Black salt powder – As per taste

6. Powder sugar – 1/2 Teaspoon (Optional)

7. Curry leaves – 2-3 Strands

Ingredients of the Masala

What you do with what you have:

1. Place a skillet with 2 cups of cooking oil on medium flame.  On heating, place a porous spatula (with holes in it) and fry peanuts till crispy.

Peanuts fried in oil

2. In the same oil, fry cashews in the spatula, till light brown.

Cashews being fried in oil

3. Fry Sabudana in oil till it puffs up.

Sabudana being fried

4. Pour all fried ingredients in a colander to filter out the extra oil.  You can collect the oil in a bowl and use it to fry curry leaves.

Fried ingredients in a colander

5. Transfer the mixture to a skillet, and add chilli powder, turmeric powder, salt, black salt powder, and garam masala powder.

Spices added to the fried ingredients

6. Stir well. Sabudana mixture is ready to be served. Enjoy it with either Upma or even with tea as a snack.

Ready to serve Sabudana Mixture

How long it takes: 45 minutes

Number of servings: 5-6

Good to remember:

1.Use quality sabudana, else one portion will turn crispy and remaining will not puff up and will get stick in between the teeth.

2. Chilli powder, garam masala powder, as per taste.  Sugar is always an option.


18 thoughts on “Crispy Sabudana Mixture (Diwali special – 1)

    jayashree said:
    October 28, 2010 at 2:27 pm

    Loved the sabudana snack!
    I simply love your blog space!

    usha said:
    October 28, 2010 at 6:55 pm

    This is a common snake at my cousin’s place. She makes it a lot. Your mixture looks great!

    Srimathi said:
    October 28, 2010 at 7:30 pm

    Never heard of sabudhana mixture. will incorporate it into the mixture I am going to make for diwali. Thanks for sharing.

    Apu said:
    October 28, 2010 at 9:02 pm

    Oh yummy!! One of my favourite snacks!!

    Indrani said:
    October 28, 2010 at 10:17 pm

    Never heard of this yummy snack, but definitely looks mouth watering..feeling like making it right now, bookmarked, will make it real soon

    jayasree said:
    October 29, 2010 at 11:20 am

    Never heard of sabudhana mixture…Looks very easy to make.

    Ramya R Puranik said:
    October 29, 2010 at 11:58 am

    It is a new recipe to me. Really good..

    Mona said:
    November 2, 2010 at 7:43 pm

    You have reminded me of my Mom. She used to make it very often.

    shabana said:
    December 7, 2010 at 12:39 pm

    i tried the recipe sabudanamixure the taste was very gud but some of the sabudana were sticking in between the teeth.. i fried then well but if i keep on frying more they will turn in to brown ..what should i do… but the taste was aweeesome… i loved itt and my hubby toooo
    thanx for sharing

      prathibalrao responded:
      December 7, 2010 at 2:16 pm

      Hi Shabana,

      Buy Sabudana of good quality. These days we get sabudana made of both Aararot powder(which is cheap) and Tapioca. The shop keepers mix them and sell. So when fried some of them turn brown and some fry well.

    Savitha said:
    July 7, 2011 at 12:17 pm

    hi Prathibha,

    I tried this but sabudana never puffed up. So please let me know which particular sabudana should i use.


      prathibalrao responded:
      July 7, 2011 at 3:09 pm

      Hi Savitha,

      I always use the normal sabudana which we use to make Kichadi for sankashti and also sabudana vada etc. Just change the shop, could be old stock!!!!!!!!!!!

    Camelia said:
    July 30, 2011 at 3:08 am

    Hi Auntie,
    I made this snack, it came out delicious, but sabudana didn’t puff nicely, half of the quantity it was just floating at the bottom of the oil (I did not used colander to fry). And also it was sticky. I used Lakhsmi brand, as long this was available in indian grocery store. I checked the ingredient on the packet, it says tapioca….. so I don’t know what went wrong.
    Please recommend a good brand of sabudana.

      prathibalrao responded:
      July 30, 2011 at 11:02 am

      Hi Camelia,

      I have not experienced this problem at all and new to me. Probably it was a mixture of old stock of sabudana and the new sabudana. We buy here from a shop which is not branded but quality one. I hope i am clear. You can try in some other indian store if available.

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    July 19, 2013 at 11:32 am

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    Sad Sad said:
    February 5, 2016 at 12:07 am


    Your stove and tiles behind are so clean!

    In as much as I want to learn how to make Sabudana Mixture, I must admit that I get distracted by the most unusual things.

    Thank you for posting these delightful recipes.

    swarna said:
    June 4, 2016 at 2:47 pm

    hi it is swarna
    it is very nise snacks and very easy make

      prathibalrao responded:
      June 4, 2016 at 5:00 pm

      Hi Swarna,

      It is a decent snack to have with a cup of coffee/tea too!!!!!!!!!

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