SABAKKI SANDIGE / SABUDANA FRYUMS
Ingredients
- 1 cup Sabudana/ Sago/Sabakki
- 4 cups Water, for cooking
- 4 - 8 Green Chillies, - depending on preferred spiciness
- 1 tsp Jeera / Cumin seeds
- 1 tsp White Sesame seeds / til
- 1/4 tsp Hing / Asafoietda
- to taste Salt
- Large plastic sheets
- oil to grease and deep fry
Instructions
- Wash medium size sabudana 2-3 times in enough water . Soak in enough water for 4-5 hours or overnight .When soaking, make sure water level is well above the sago. Next day drain water .
- Transfer the soaked sabudana to a pressure cooker .Add 4 cups of water .Use same cup to measure sabudana and water . 1 : 4 proportion. Pressure cook for 2 whistles . Let the pressure release . Sabudana would have cooked well .
- Meanwhile prepare chilli paste . Coarsely grind green chillies with salt . Add it to cooked sabudana . Add hing and mix well . Boil for 5-6mins . Take care not to burn the bottom .
- Add jeera and White sesame seeds . Mix.
- Sabudana batter would have become like porridge consistency .At this point batter may look little thin & watery , as the batter cools , it will thicken . So don't worry .
- Cool a bit . We should spoon the sandige , when the batter is little hot only . So don't over cool the batter .
- Spread a clean plastic sheet under sun.Lightly grease it with any oil and place stones in the corner.And now start spooning the mixture when its still hot.Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles as shown .
- Let these fryums get dried under bright Sun for 1-2 days .After 1 day , sabakki sandige starts peeling off and looks transparent .Turn over to other side and dry for another 1-2 days.
- Once the fryums are fully dried , store them in an airtight container .Stays good for a year if sundried well .
- Deep fry in oil whenever required . A great life saver when you have unexpected guests . Tastes great with dal chawal / rasam rice or even with a cup of tea .
Video
Notes
Note : This post was originally published on April 21 , 2016 and republished on May 5th 2023 with better photos & videos .