How to make Sago Chivda -
A must try and a tasty chivda.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sago, Yogurt (दही)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Sago Chivda checkout Sabudana Vada, Sabudana Aur Aloo Ki Tikki, Sabudana Khichdi, Sabudana Thalipeeth . You can also find more Snacks and Starters recipes like Chilli Chicken Croissants Green Pea Tikki Chaat Prawn Seekh on Asparagus - SK khazana Paneer Hariyali Tikka
Sago Chivda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 3.30-4 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sago Chivda Recipe
Sago 250 grams
Yogurt 1/2 cup
Salt to taste
Peanuts 1/4 cup
Cashewnuts 20
Green chillies 4-5
Ghee for frying
Sugar to taste
Method
Step 1
Wash sago well and keep to drain in a colander. Whisk the thick yogurt with half a teaspoon of salt. Mix sago and yogurt well. Keep aside for one to two hours. Once softened, remove sago onto a piece of cloth and spread it to dry.
Step 2
Meanwhile, dry roast peanuts and remove husks. Grind to a coarse powder. Split cashewnuts. Remove stems, wash and chop green chillies. Heat ghee in a kadhai and fry sago a little at a time in a handled metal strainer.
Step 3
You might have to cover the strainer because sago splutters as it bloats up. Drain the fried sago and place on an absorbent paper. Once the sago is done, fry the cashewnuts to a light golden colour. Drain on paper.
Step 4
Lastly, fry green chillies till crisp. Take a big vessel and mix all the fried ingredients with the peanut powder adding salt and sugar to taste. When cool store in an airtight container.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
