Ingredients
0
Instructions
Cooking Steps
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