Saturday, September 22, 2012

Sago Chiwda | Karam Saggubiyyam Borugulu | Spicy Puffed Sago Snack

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I was always fascinated with the look of these colorful puffed sago pearls which look like thermocol balls and tastes like murmur(puffed rice).As a kid I used to eat them plain as the colors of these balls were quite fascinating.These are usually prepared in a big sand filled oven where even our regular murmur(puffed rice) is prepared.We do not find these in Mumbai and hence when I visit Bangalore I usually carry back these kind of things which I don't find here.
If you do not get the ready puffed sago,please check the notes for how to prepare puffed sago at home using nylon sago.I hope it would be useful.This spicy puffed sago makes an excellent snack after your meal or anytime during the day.
Saggubiyyam Borugulu | Puffed Sago Snack:
shelf life: 15-20 days

5-6 cups Saggubiyyam Borugulu/Puffed Sago*
1/3 cup Groundnuts
1/4 cup Fried gram(Dalia)
1/4 cup dry Coconut,finely sliced into 1" pieces of 2 mm thickness
6-8 Garlic pods with skin,slightly crushed
4-5 Red chillies,broken
1/4 tsp Citric acid crystals
1/2 tsp Turmeric powder
1 tsp Red chili powder
1/4 cup Curry leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
3-4 tbsp Oil
Salt to taste
  • Clean the puffed sago and keep them aside.Use fresh and crisp variety for the recipe.If it is not crisp slightly roast them in a kadai over low flame for 3-4 mins or until it becomes crisp.

  • Clean and dry the curry leaves on a kitchen napkin.
  • Heat oil in a big kadai and crackle mustard seeds and cumin seeds.
  • Add ground nuts and fry them until they turn red.
  • Add dry coconut pieces,garlic pods and and fry until they are crisp.
  • Then add red chillies curry leaves and fried gram and quick a quick stir and fry for 1-2 minutes.
  • Now remove it from flame and add turmeric powder,red chili powder,Salt and citric acid crystals in to it and mix well.
  • Add puffed sago and mix well until the masala coats the sago.
  • Now switch on the flame again and roast the sago again for 2-3 minutes on low flame.This will make it more crispy.Now switch off and let it cool down completely.
Store in an air-tight container.It stays good for 15-20 days and also up to a month.
* How to make Puffed Sago at home:
  1. Use nylon sago which has a shine in it,this is ideal for puffing up the sago.
  2. Heat a tbsp of oil in a wide thick bottomed pan and when the oil becomes hot add 1 tbsp of Nylon Sago and stir with a ladle till it puffs up completely.
  3. Remove from pan and keep aside.Repeat the same process with 1 tbsp oil and 1 tbsp nylon sago until you get the desired quantity.
  1. You can add 1/2 tsp Garam masala and 1/4 tsp Kala namak for a more chatpata flavor.
  2. If you do not get ready puffed sago.You can make them at home with the white sago what we get in our grocery stores.You need to fry them a handful of sago in a very thick big kadai for a couple of minutes and when start popping cover it partially with a lid,this will make sure that it will not fly here and there.Repeat the process for the remaining sago.You need to do this process only in less quantity otherwise you will end up having a mess in your kitchen.
  3. You can add cashew nuts in the tempering while frying coconut pieces which makes it more tasty.


Indian Khana said...

Very nice ...looks so pretty and perfect time time snack....beautiful pics

Unknown said...

Nice and colourful..very tempting

great-secret-of-life said...

Nice snack.. Looks pretty too

dassana said...

looks so nice and colorful.

Mrs.Ahmed said...


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Unknown said...

Delicious, you will have to send me a paper cone with the chiwda as I haven't seen those here :-). I thought they looked like all the fancy talambralu they have got in the weddings now.

Nupur said...

The first pic is charmin enugh to spell bound any passer to read the whole post. I have never had Puffed Sago before, didnt even know they exist

An informative and fabulously presneted post !!

lubnakarim06 said...

I don't know how i missed this are rocking.....recipe is simple and yum...

Prema said...

I came to this post last week prathy but i couldn't able to comment...
Lovely n colourful post,luks yum...

Anonymous said...

how to colour saboodana

chef and her kitchen said...

@anonymous - We get colored puffed up sago in markets in Bangalore,I used it to make this.Colored sago is not home made

Anonymous said...

Hello..tried puffing regular sago and nylon did not happen.any particular variety of sago to be used?-sush

chef and her kitchen said...

@Sush - I used the readily available puffed sago in the recipe.I did not puff them up at home.but if you want to do it at home follow the procedure I have updated in the recipe notes.

Anonymous said...

Hi Pratibha ,
i have tried frying Nylon sabudana at home.I've noticed that some of them remain uncooked on the inside.How will I make sure that they are done completely?

chef and her kitchen said...

@anonymous..did u try frying them in small quantities???

Divya N said...

super blog with lovely pics totally pin worthy....I am going to try some of your snack recipes for Diwali, hope it comes out good

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