Homemade Sabudana Sev: A Crunchy Indian Snack Delight

Ingredients

  • 1 cup Sabudana (Tapioca Pearls)
  • 3 cups Water
  • 1 teaspoon Salt
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Red Chilli Powder
  • 1/4 cup Peanut Powder
  • 1 tablespoon Lemon Juice
  • Oil for deep frying

Steps and instructions

  1. Soak the sabudana in water for about 2-3 hours, or until they become soft.
  2. Drain the soaked sabudana and blend them in a blender to make a smooth paste.
  3. Add salt, turmeric powder, red chilli powder, peanut powder, and lemon juice to the sabudana paste and mix well to combine.
  4. Heat oil in a deep frying pan.
  5. Using a sev maker, squeeze out the sabudana mixture directly into the hot oil.
  6. Fry the sev on medium heat until they become crispy and golden brown.
  7. Once done, remove the sabudana sev from the oil and drain on an absorbent paper to remove excess oil.
  8. Let the sabudana sev cool completely before storing in an airtight container.

Tools for making

  • Blender - To blend the soaked sabudana into a smooth paste.
  • Deep frying pan - To heat the oil and fry the sabudana sev.
  • Sev maker - To squeeze out the sabudana mixture into the hot oil in the desired shape.
  • Absorbent paper - To drain the excess oil from the fried sabudana sev.
  • Airtight container - To store the cooled sabudana sev and keep it fresh.

Recipe variations

  • Add finely chopped green chilies or crushed black pepper for a spicier flavor.
  • Include roasted cumin powder or chaat masala for an additional burst of flavor.
  • Replace peanut powder with roasted gram flour (besan) for a nut-free version.
  • Add finely chopped fresh coriander leaves or mint leaves for a refreshing twist.
  • Try using ghee instead of oil for a richer taste.
  • Include grated ginger or garlic paste for an extra kick of flavor.
  • Add some finely chopped vegetables like carrots or bell peppers for added texture and taste.
  • Replace sabudana with nylon sev or chickpea flour sev for a different variation.
  • Sprinkle some chaat masala or lemon juice over the sev before serving for a tangy flavor.

Recipe overview

Sabudana Sev is a popular Indian snack, made from tapioca pearls or sabudana, a type of starch extracted from the roots of the cassava plant. This crispy and delicious snack is perfect for munching on at any time of the day, especially during fasting or vrat days. It's also a great addition to your Diwali snack hampers. In this recipe, you will first soak the sabudana in water and then blend them to a paste. Mixed with spices and peanut powder, the paste is then squeezed out in strands directly into hot oil and deep-fried until crispy. The result is a flavorful and crunchy snack that's sure to be a hit with everyone. Enjoy making this simple and tasty Sabudana Sev at home with this easy-to-follow recipe!

Common questions

  1. How long do I need to soak the sabudana? Soak the sabudana for about 2-3 hours, or until they become soft.
  2. Can I skip the turmeric powder? Turmeric powder adds color and flavor to the sabudana sev, but you can skip it if you prefer.
  3. Can I use any other type of oil for frying? You can use any type of oil with a high smoking point, such as vegetable oil or canola oil.
  4. Can I store the sabudana sev? Yes, once the sabudana sev has cooled completely, you can store them in an airtight container for up to a week.
  5. Can I add other spices or ingredients to the sabudana sev? Feel free to experiment with different spices or add chopped nuts or seeds to enhance the flavor and texture of the sev.

Serving dishes and utensils

  • Mixing Bowl - A bowl to soak and mix the sabudana and other ingredients.
  • Blender - To blend the soaked sabudana into a smooth paste.
  • Deep Frying Pan - For frying the sabudana sev in oil.
  • Sev Maker - A tool to squeeze out the sabudana mixture into the hot oil in the desired shape.
  • Absorbent Paper - To drain excess oil from the fried sabudana sev.
  • Airtight Container - For storing the cooled sabudana sev and keeping it crispy.

Origin stories

Sabudana Sev, a popular snack in the western Indian state of Maharashtra, is traditionally associated with fasting rituals. Interestingly, the main ingredient, Sabudana (tapioca pearls), is not of Indian origin at all! Tapioca is derived from the cassava plant, which is indigenous to Brazil and was brought to India by the Portuguese invaders. Today, Sabudana is widely used in various Indian cuisines to prepare a range of dishes, from breakfast items to snacks and desserts. It's funny to think how an ingredient from a completely different continent found its way into the pious rituals and everyday kitchens of Indian households!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.