Sago Papad Javvarasi Vadam Sabakki Sandige Sabudana Fryums

SagoPapad – Javvarasi Vadam – Sabakki Sandige -Sabudana Fryums 

SagoPapad - Javvarasi Vadam - Sabakki Sandige -Sabudana Fryums  foodbheem
SagoPapad – Javvarasi Vadam – Sabakki Sandige -Sabudana Fryums  foodbheem.com

A thin disc shaped snack food prepared mainly with sago and rock salt. it is generally served as side dish to accompany a meal like papadum or eaten as a snack food. the recipe is very simple without many ingredients but requires a lot of sun drying till it turns out crisp and brittle.These dried chips can be stored for 7-8 months in air tight container and deep fried whenever required. everyone loves the fryums and they are very delicious.

Sabudana Fryums:

Preparation Time: 5 mins
Cooking Time: 7-8 mins
Drying Time: 4-5 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm

Ingredients:

1 cup sabudana / sabakki /sago
4 cup water
1 tsp salt
1 tsp chilli paste
pinch of hing / asafoetida
1 tsp cumin / jeera
5 Green Chilies

Preparation:

In a large bowl soak 1 cup sabudana in enough water for 3 to 4 hours or till it gets mashed up easily. After 4 hours drain off the water and transfer to a large vessel.Add 4 cup water, 1 tsp salt, 1 tsp chilli paste and mix well.Boil for 20 minutes stirring occasionally.Cook till the sabudana pearls turns translucent and swells.turn of the flame and add pinch hing, 1 tsp cumin or ajwain.Mix well and cool for 10 minutes.Cool till the mixture turns slightly thick flowing consistency.

Method:

SagoPapad - Javvarasi Vadam - Sabakki Sandige foodbheem
SagoPapad – Javvarasi Vadam – Sabakki Sandige foodbheem.com

Line a greased baking paper over the tray or use large plastic sheets and pour a tbsp of prepared sabudana mixture making a small rounds.sun dry them for 3 days or till it dries out completely turning translucent.Now the sandige / sabudana papad is ready to store for at least 7-8 months when stored in airtight container.keep stirring till the sabudana papad or sabakki sandige doubles in size.Heat oil on high and put chips in small batches to fry. Ensure to fry on high flame. Lightly press the chips while frying so it will come up. Ensure to keep flame high or else chips will not expand.Sabudana Fryums are ready to serve.

Tips:

  • You can make without chillies only with salt.
  • you can add food colours also.
  • Fry them in hot oil until it just puffs up.
  • Sprinkle chat masala or amchur powder or pepper powder,dhaniya powder it enhance the taste you can serve this as evening snack.


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