Biyyam Saggubiyyam Vadiyalu with TIPS | Rice Sago Fryums Recipe
Prep Time
10 mins
Cook Time
30 mins
Sun dry
2 d
Total Time
2 d 40 mins
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.
Course:
Side Dish, Snack
Cuisine:
Andhra, Indian
Keyword:
Biyyam Saggubiyyam Vadiyalu, summer
Servings: 1 Medium Jar
Calories: 480 kcal
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
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Clean rice and sago separately, add 2 bowls of water to rice and a bowl of water to sago and soak overnight.
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Next day, put rice in a wet grinder to make a smooth paste, once its almost done add sago and make a soft batter.
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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.
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Add 3 bowls of water in a large vessel and put salt and boil for a minute.
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Put spice paste, rice batter to hot water and stir continuously.
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Cook on medium flame till the batter becomes thick, add little oil and mix well.
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Off the flame when you get your required consistency, keep aside.
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Make oil and water mix and put it on the polythene sheet and spread over cover.
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Fix your liked mould (I have used three-holed) and grease it.
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Add batter into the mould, press gently over sheet and sun-dry.
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Once they are semi-dried flip to other side and sun-dry till all moisture is evaporated.
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Store Rice Sago Fryums in an airtight container to serve later.
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When deep-frying, heat oil and put a small piece to check whether the oil is ready to fry or not.
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When the oil is ready, put murukku and deep fry till they bulge and properly fry.
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Transfer to another bowl and serve when cooled as they give crunchy flavour only when they are cooled.