Tuesday, July 5, 2016

Saggubiyyam vadiyalu Recipe / Sago fryums Recipe / Tapioca Vadiyalu Recipe


Today I am going to share you Summer special, Sago fryums or Saggubiyyam vadiyalu. We can make this crispy and tasty sago fryums very easily at home during summer season and can be stored in an airtight container for about an year. serve this deep fried sago fryums for lunch or dinner menu or else as a snack.

The main important component is to take exact water measurements (do not add more or less water) and when we are using soaked sago or saggubiyyam, we can prepare and spread the vadiyalu or fryums or papads on a plastic sheet within 15 to 20 minutes. There is another method to make this sago fryums without soaking, in that way for 1 cup of sago or saggubiyyam, we have to use 6 cups of water, but in that method it consumes lot of time to cook this sago or saggubiyyam.

Saggubiyyam vadiyalu or Sago fryums can make into plain or else spiced. When you are making into plain sago fryums, you have to use only salt and cumin seeds and when you are making into little spiced fryums, you can use ginger and green chili paste, but should add it after turning off the flame to prevent from changing colour and taste.

You can even prepare coloured sago fryums by using food colour or natural food colour. Before spreading the boiled sago mixture on a plastic sheet, separate the boiled sago into separate bowls and add a pinch of food colour of your choice to each bowl and then spread it on a plastic sheet. sundry until they are nice and crisp. You can store in an airtight container for up to year and can deep fry whenever required.

Serve this deep fried sago fryums for lunch or dinner menu or else as a snack and while you are serving as a snack, sprinkle some chaat masala on fried sago fryums and can be served too.

So let's start making it, by watching this video, following below ingredients list and the procedure.

Author: Nagaharisha
Recipe Type: Main
Cuisine: Indian (Andhra Pradesh)
Serves or Yields: 

Ingredients for Saggubiyyam Vadiyalu or Sago Fryums:
  • Sago or Saggubiyyam or Tapioca - 1 cup
  • Water - 5 Cups
  • Salt - 3/4 Tsp or Adjust according to your taste
  • Ginger - 1 Inch Size
  • Green chilies -2 to 3 or Adjust according to your taste
  • Cumin Seeds - 1 Tsp
Ingredients to deep fry:
  • Oil - Deep fry
  • Saggubiyyam vadiyalu or fryums - few
  • Wire Skimmer
  • Plate with paper napkin to drain out excess oil
Procedure to make sago fryums or saggubiyyam vadiyalu:
  • Wash sago or saggubiyyam well in water, drain out all the water and Soak in 1 cup of water for 4 to 5 hours or for overnight. you can see the soaked sago increased in volume as shown in the video. Set this aside.
  • Now turn on the stove on medium heat and take remaining 4 cups of water in a heavy bottom vessel. Now to this add salt and soaked sago. The Most important component, is to take exact water measurement. Do not use more or less water. There is another method to make this sago fryums without soaking, in that way for 1 cup of sago fryums we have to use 6 cups of water, but in that method it consumes lot of time to cook this sago or saggubiyyam.
  • Stir this well and cook until sago or saggubiyyam are completely transparent. Stir in-between cooking to prevent sticking at bottom and the In the meanwhile, grind green chili and ginger into a fine paste by adding a pinch of salt and tbsp water. By adding pinch of salt, green chili doesn’t change the colour. Set this aside.
  • When the sago or saggubiyyam is completely cooked you can even check by pressing sago with a spoon or with your fingers, but be careful it will be too hot, it took 7 mins to cook this sago on a medium flame. Now turn off the flame and add cumin seeds and grinded green chili paste. mix it once completely, rest this mixture for 5mins and in the meanwhile, clean the place where you are going to sundry this mixture. spread clean plastic sheets and put some weight at the corners of the sheet.
  • Now by using teaspoon or a tablespoon we can spread this mixture on a plastic sheet, make sure the plastic sheet is neat and clean. if you are interested in making vadiyalu or fryums, use teaspoon or tablespoon to spread this mixture or If you are interested in making papads, use ladle to spread this mixture or else you can even use both of your choice. while spreading on the sheet, stir the mixture in-between to prevent from thickening and It took under 5 mins to spread this mixture. If the mixture is too thick add some boiled water, mix it once completely and that can be used too.
  • Now sun dry this, until they are nice and crispy. Here as shown in the video, after 3 hours it dried out little bit and started to leave from the sheet and in the center it is still moist, but it is not sticking to fingers. On a hot summer day by evening the fryums or vadiyalu will be nice and crisp. if not, sun dry for another day and carefully remove from sheet, transfer them into a wide open plate. if any wet is still remaining(inner portion of vadiyalu or fryums), sun dry for the next day too. 
  • As shown in the video, you can see sago fryums are nice and crispy. We can Store this sago fryums in an airtight container for about an year and can deep fry whenever you require. 
  • Now let's start to deep fry this saggubiyyam vadiyalu. Heat oil to deep fry in a heavy bottom pan on a medium to high heat and also take a paper napkin in one plate and a wire skimmer. once the oil is enough hot, gently drop this sago fryum or vadiyalu into the hot oil and gently press it with wire skimmer, fry until it is nicely puffed up from all the sides. Transfer it to a paper napkin plate to drain out excess oil by using wire skimmer. As shown in the video. Before frying make sure the oil is on medium to high heat and these sago fryums will immediately puffs up and increase in volume. Repeat the same procedure for the remaining.
  • Deep fried saggubiyyam vadiyalu or sago fryums are ready now. transfer them into an airtight container and can serve with lunch or dinner menu or else as a snack. When you are serving this sago fryums as a snack, sprinkle some chaat masala on deep fried fryums and can be served.( A complete Home made lunch or dinner menu is with hot steamed white rice or brown rice, Chutney, Dal curry or Sambar or rasam, Dollop of ghee, Saggubiyyam vadiyalu, Curd).
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends and for more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

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