Sabudana Sandige Recipe - Sabudana Vadam Recipe

Step 1: To start preparing for Sabuana Sandige | Fryums Recipe, soak sabudana in enough water for atleast 5 hours or overnight

Step 2: Make sure that all the sago/ sabudana is immersed in water while soaking

Step 3: Once the sabudana/ sago is soaked, drain water and keep aside

Step 4: Grind salt and green chilli together into a fine paste

Step 5: Add this paste to the soaked sago and mix well

Step 6: Bring about 4 cups of water to boil in a thick bottom vessel or a pressure cooker

Step 7: Add soaked sago mixed with spice to the boiling water and mix well

Step 8: Keep stirring to avoid sago sticking to the bottom of the pan

Step 9: Once the sago mixture comes to a porridge consistency (takes about 10 minutes), switch off the flame and let it cool just a bit

Step 10: Make sure it is not too thick as it thickens after cooling down

Step 11: Observe that the sago/ sabbakki pearls look transparent now

Step 12: Add jeera and sesame seeds to the batter and mix well

Step 13: Spread a clean plastic sheet under the sun

Step 14: Lightly grease it with any oil and place stones to its corner, such that the sheet doesn’t get disturbed by the wind

Step 15: Now start spooning the mixture when it is still hot

Step 16: Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles of about 1- 1

Step 17: 5-inch diameter

Step 18: Let these fryums get dried under the bright sun for 1-2 days

Step 19: After a day or two, sabakki sandige starts peeling off and looks transparent

Step 20: Turn over to other side and dry for another 2-3 days

Step 21: Once the fryums are completely dried, store them in an airtight container

Step 22: Stays good for a year if sundried well

Step 23: Deep fry in oil till crisp whenever required

Step 24: A life saver when you have unexpected guests over dinner or lunch

Step 25: These Sabuana Sandige | Fryums Recipe tastes great with Dal chawal/ Rasam rice or even as a snack with a cup of tea