To start preparing for Sabuana Sandige | Fryums Recipe, soak sabudana in enough water for atleast 5 hours or overnight. Make sure that all the sago/ sabudana is immersed in water while soaking.

Once the sabudana/ sago is soaked, drain water and keep aside.

Grind salt and green chilli together into a fine paste. Add this paste to the soaked sago and mix well.

Bring about 4 cups of water to boil in a thick bottom vessel or a pressure cooker. Add soaked sago mixed with spice to the boiling water and mix well. Keep stirring to avoid sago sticking to the bottom of the pan.

Once the sago mixture comes to a porridge consistency (takes about 10 minutes), switch off the flame and let it cool just a bit. Make sure it is not too thick as it thickens after cooling down. Observe that the sago/ sabbakki pearls look transparent now.

Add jeera and sesame seeds to the batter and mix well.

Spread a clean plastic sheet under the sun. Lightly grease it with any oil and place stones to its corner, such that the sheet doesn’t get disturbed by the wind.

Now start spooning the mixture when it is still hot. Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles of about 1- 1.5-inch diameter. Let these fryums get dried under the bright sun for 1-2 days.

After a day or two, sabakki sandige starts peeling off and looks transparent. Turn over to other side and dry for another 2-3 days.

Once the fryums are completely dried, store them in an airtight container. Stays good for a year if sundried well. Deep fry in oil till crisp whenever required. A life saver when you have unexpected guests over dinner or lunch. These Sabuana Sandige | Fryums Recipe tastes great with Dal chawal/ Rasam rice or even as a snack with a cup of tea.