Biyyam Saggubiyyam Vadiyalu with TIPS | Rice Sago Fryums Recipe
Biyyam Saggubiyyam Vadiyalu or Rice Sago Fryums is one of the sun-dried snacks which can be prepared easily with step by step images, tips and video.
Many of vegetarians when they have rice recipe along with sambar or rasam they like to have this fryums as a side dish.
This recipe can be made by people who have no knowledge of cooking also this recipe has fewer ingredients which makes the easy and budget-friendly recipe.
Many of us might think this is a lengthy process to prepare and sun-dry but you will enjoy the time and effort invested for making this recipe when you have a bit of it because they are crisp and mouth melting puffy.
Biyyam Saggubiyyam Vadiyalu is free from preservatives, of course, all homemade, sun-dried recipes can be made without adding preservatives which again becomes choice of healthy food habits.
TIPS to make perfect Rice Sago Fryums Recipe:
- Rice takes some time to grind so it’s a good idea to add sago after rice grinds.
- If you want puffier murukku you can add a pinch of soda.
- Adding 1 tbsp. oil to the cooking batter will make this recipe non-sticky while sun-drying.
- Greasing polythene sheet will help us to remove vadiyalu when sun-dried or else it may stick to the sheet.
- Do not put batter when it’s hot, or else harmful chemicals from plastic may be contaminated with our recipe.
- If you are putting the batter on cotton cloth, try to remove only when they are dried or else they break.
- While removing from cloth, if they stick hard, try to apply water at the bottom and remove.
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Biyyam Saggubiyyam Vadiyalu with TIPS | Rice Sago Fryums Recipe
BiyyamSaggubiyyam Vadiyalu or Rice Sago Fryums are one of the sun-dried snacks whichcan be prepared easily with step by step images, tips and video.
Ingredients
- Rice – 2 bowls 500 gms.
- Sago/ saggubiyyam/ sabudana – 1 bowl
- Water – required
- Green Chillies – 5 No.
- Cumin seeds – 1 tbsp.
- Ginger – 3 inch piece
- Salt – 1 tbsp.
- Oil – 2 tbsp.
Instructions
- Clean rice and sago separately, add 2 bowls of water to rice and a bowl of water to sago and soak overnight.
- Next day, put rice in a wet grinder to make a smooth paste, once its almost done add sago and make a soft batter.
- On another side, add green chillies, ginger and cumin seeds in a grinder and make a coarse paste, and transfer to another bowl and keep aside.
- Add 3 bowls of water in a large vessel and put salt and boil for a minute.
- Put spice paste, rice batter to hot water and stir continuously.
- Cook on medium flame till the batter becomes thick, add little oil and mix well.
- Off the flame when you get your required consistency, keep aside.
- Make oil and water mix and put it on the polythene sheet and spread over cover.
- Fix your liked mould (I have used three-holed) and grease it.
- Add batter into the mould, press gently over sheet and sun-dry.
- Once they are semi-dried flip to other side and sun-dry till all moisture is evaporated.
- Store Rice Sago Fryums in an airtight container to serve later.
- When deep-frying, heat oil and put a small piece to check whether the oil is ready to fry or not.
- When the oil is ready, put murukku and deep fry till they bulge and properly fry.
- Transfer to another bowl and serve when cooled as they give crunchy flavour only when they are cooled.
Recipe Video
How to make Biyyam Saggubiyyam Vadiyalu:
- Add two bowls of rice, clean with water. Add 2 bowls of water and soak overnight.
- Similarly, clean sago and soak by adding 1 bowl of water.
- On next day morning, first add rice into the wet grinder, if needed add little water.
Note: Rice takes time to get grinded, in order grinder not to get locked, add little water.
- Add soaked saggubiyyam in a grinder and grind till the batter becomes soft.
- Meanwhile let us make the spice paste, add green chillies, cumin seeds and ginger in a grinder and make a coarse paste.
- Transfer the coarse paste into a separate bowl and keep aside.
- In a large vessel add 3 bowls of water and salt, let it boil for a minute.
- Add ginger spice paste to boiling water and mix.
- Pour rice, sago batter into the boil and stir continuously.
- Cook till you get thick batter, add 1 tbsp. oil and mix well.
- Once you get required consistency, off the flame and keep aside to cool.
- Meanwhile, make a mix of water and oil in a bowl.
- Put this oil mix over a polythene sheet and spread over it with hand.
- Fix three-hole mould to murukku press and grease it with oil.
- Put a small amount of batter in the mould.
- Press gently over the sheet and make murukku shape.
- Once this murukku is semi-dried under the sun, flip to another side.
- When all moisture is evaporated they become hard and crisp. Store Rice Sago Fryums in an airtight container.
Deep frying Biyyam Saggubiyyam Vadiyalu Recipe:
- Put a small piece of murukku in hot oil, if it floats then the oil is ready to deep fry remaining murukku.
- Drop full-size murukku and deep fry, let it expand to its maximum size and transfer to another bowl.
- While deep frying, I have used small kadai, if you have large kadai and quantity of oil is more, you can put 2-3 No. murukku at the same time in oil.
