Saggubiyyam Vadiyalu TIPS, Sabudana Papad Recipe, Javvarisi Vadam
Saggubiyyam Vadiyalu or Sabudana Papad is one of the popular summer snack made in almost every house. The name itself tells that they are made with Sabudana and is sundried so it makes summer special.
When this recipe is sun-dried, they become thin wafers and can be stored for years. Usually, during summer temperature in India raises 40+ degrees so it can be sundried.
In South India, no occasion is fulfilled without pappad, So this Sago chips takes its place as they are white, crisp and melt in the mouth. Usually, when deep-fried, they raise to double the size which makes it puffy.
Our Saggubiyyam Vadiyalu is an easy and simple version which can be made without hassles. In our version, sago is soaked overnight so that they can be cooked fast.
When we talk about papad, they are usually spicy as they have green chillies or spice powder added to them. In the same way, our version also has green chillies added. If you want to much spicy then we can sprinkle masala powder when deep-fried.
This recipe may look bubbled or plane like wafers. Usually, when sago is not cooked till they melt we get this kind of bubble-type papad, if not we get thin wafers. If you like to make bubble type then don’t soak sago whole night, instead soak for 1-2 hours and turn off flame while sago is half boiled.
Saggubiyyam Vadiyalu TIPS:
- Soaking Sabudana whole night will make recipe cook faster.
- Our version of sago chips are thin wafers, if you want chips to look dotted, then soak sago for just 1 or 2 hours.
- Adding little oil while cooking sago makes it free from forming lumps.
- While sun drying sabudana papad, if we spread the layer of oil and water over polythene cover, they come out easily without sticking.
- Always add a little salt, because when chips get sun-dried salt concentration thickens and become salty.
- Do not put hot batter over a plastic sheet, it may melt and release harmful chemicals.
- If you are putting on the cotton cloth when they stick and do not come easily, so we need to flip them when they are semi-dry.
- Sometimes, if you do not notice vadiyalu then they may dry and stick hard, in such a situation, we need to wet cloth and remove them. Later we need to sun-dry till they become hard.
You may also like to check our other recipes:
Saggubiyyam Vadiyalu, Sabudana Papad, Sago Chips
SaggubiyyamVadiyalu or Sabudana Papad is one of the popular summer snack made in almost every house. The name itself tells that they are made with Sabudana and is sundried so it makes summer special.
Ingredients
- Saggubiyyam/ Sabudana/ Sago – 250 gms.
- Water – 5 bowls (Each bowl = 750 ml. water)
- Cumin seeds – 1 tbsp.
- Green chillies – 6 No.
- Salt – 2 tbsp.
- Oil – Required
Instructions
- Clean sago by adding little water and soak by adding 2 bowls of water overnight.
- Next day early morning, boil 3 bowls of water in a large vessel.
- Meanwhile, let’s make spice paste by adding green chillies and cumin seeds in a blender and make a coarse paste.
- Add above spice paste and salt and boil till water start boiling.
- Put soaked sabudana and cook for a minute by stirring continuously.
- Add 2 tbsp. oil to avoid the formation of lumps. Cook till you get a thick consistency and stir occasionally.
- When you get required consistency, off the flame and let it cool.
- In a bowl, make a mixture of water and oil to grease polythene sheet. If you are putting on a cloth then you need not grease but it becomes a hurdle to remove when dried.
- With the help of a spatula, put a small portion of batter on sheet.
- Let them sundry, once they are semi-dried, flip to other side and dry till moisture is evaporated.
- When they are totally dried they turn to thin wafers, store them in an airtight container to preserve.
- When we deep fry Saggubiyyam Vadiyalu or Sabudana Papad, they expand to double the size giving it puffy and crunchy flavour.
Recipe Video
How to make Saggubiyyam Vadiyalu or Sabudana Papad :
- Put sago in a vessel and add little water and clean and remove foreign particles.
- Add 2 bowls of water and soak overnight with lid covered.
- Put cumin seeds and green chillies in a blender and blend to a coarse paste. Transfer to another bowl.
- In a large vessel pour 3 bowls of water, spice blend, salt and boil with lid covered.
- Add soaked sabudana in boiling water and stir.
- Put 2 tbsp. oil to the boil and mix well to avoid formation of lumps.
- Cook for 20 minutes till you get a thick consistency and sabudana is cooked.
- In a small bowl, add little oil and water, mix together.
- Put this mix over polythene sheet and spread over it.
- Transfer sabudana mix into a small bowl so that it becomes easy to carry.
- Using small spatula take some portion of sabudana mix and put it on the polythene sheet and fill all the sheet.
- Once they are semi-dried, flip to other side and sundry till they turn moisture-free wafers.
- Usually, it takes 2-3 days to sun dry fully. During the summer season, due to high-temperature papad may dry in a single day or two.
- Store in an airtight container to preserve the whole year.
Deep frying Sabudana Papad:
- In a small kadai, pour oil and heat to optimum temperature. Add papad and deep fry till they expand.
