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Saggubiyyam Vadiyalu Recipe
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Saggubiyyam Vadiyalu, Sabudana Papad, Sago Chips
Prep Time
9 hrs
Cook Time
20 mins
Total Time
9 hrs 20 mins
 

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.

Course: Snack
Cuisine: Andhra, Indian
Keyword: Sabudana Papad, Saggubiyyam Vadiyalu, Sago Chips
Servings: 1 Large Jar
Calories: 460 kcal
Author: Uppada Lakshmi
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
  1. Clean sago by adding little water and soak by adding 2 bowls of water overnight.
  2. Next day early morning, boil 3 bowls of water in a large vessel.
  3. Meanwhile, let’s make spice paste by adding green chillies and cumin seeds in a blender and make a coarse paste.
  4. Add above spice paste and salt and boil till water start boiling.
  5. Put soaked sabudana and cook for a minute by stirring continuously.
  6. Add 2 tbsp. oil to avoid the formation of lumps. Cook till you get a thick consistency and stir occasionally.
  7. When you get required consistency, off the flame and let it cool.
  8. 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.
  9. With the help of a spatula, put a small portion of batter on sheet.
  10. Let them sundry, once they are semi-dried, flip to other side and dry till moisture is evaporated.
  11. When they are totally dried they turn to thin wafers, store them in an airtight container to preserve.
  12. When we deep fry Saggubiyyam Vadiyalu or Sabudana Papad, they expand to double the size giving it puffy and crunchy flavour.

Recipe Video