Sabudana Sandige Recipe - Sabudana Vadam Recipe
Sabuana Sandige also known as Tapioca Vadam Recipe are perfect crunchy bites that go well along with Sambar rice or any south indian meal. Make these at home when you have a few sunny days at stretch!
Sabuana Sandige also known as Tapioca Fryums/ Vadam Recipe are the sundried fryums made from sago/ sabbakki/ sabudana as the main ingredient. These fryums make a crunchy side for plain rice and any kind of sambar. Prepare it in sunny days and relish it for months to come. Make use of the blazing sun to prepare these Sabudana Sandige before the clouds and rain starts!
Here are a few other sun-dried recipes that are worth trying:
- Ennai Maangai Oorugai Recipe
- Spicy Lime Pickle Recipe (Naranga Achaar)
- Aam Ka Chunda Recipe (Gujarati Sweet Mango Pickle)
- Aam Ka Achaar Recipe (Spicy Raw Mango Pickle)
- 1 cup Sabudana (Tapioca Pearls)
- Water , for cooking
- 5 Green Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Sesame seeds (Til seeds)
- Salt , to taste
How to make Sabudana Sandige Recipe - Sabudana Vadam Recipe
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.