Thursday, 18 May 2017

Saggubiyyam Vadiyalu recipe - How to make Sabudana Papad at home (Andhra Style)

Today am gonna post Saggubiyyam Vadiyalu Recipe aka sabudana papad or Javvarisi Vathal an andhra style recipe which is a summer special and also one of my favorite vadam recipes. 

It's summer time and I was in a vacation for almost a month by now, so couldn't post any recipes. Now that I have bagged some of the summer special recipes made by my mom and my mother-in-law, am gonna post all those recipes back to back on my blog. I have been waiting since a year to jump into this season of summer as this season is supposed to be a great time for making vadams, pickles and also yummy juices and how can we forget mangoes by the way ! 

Saggubiyyam Vadiyalu

Here are few different types of vadiyalu varieties, Rava Vadiyalu, Biyyam Vadiyalu, Minapa Vadiyalu, Gummadikaya Vadiyalu, Atukula Vadiyalu, tomato vadiyalu etc.

Regu pandu Vadiyalu are also prepared but these Regi pallu are widely available during winters. saggubiyyam vadiyalu fascinate me much as I love the cute little sago pearls which puff up as you fry them. 

Also these days you can find many other newly created variations in vadiyalu such as palak vadams, methi vadams etc where green leafy vegetables are used which also make a great and healthy combination.

In last to last summer I prepared Challa Mirapakayalu aka sun dried chilles or dahi mirchi as you call them in hindi. I tried of making these sago vadams last summer itself, but due to some reasons I couldn't make them. But yes this time I tried my hands on making these and in a single go I succeeded. A lit bit of interest and some patience is needed to make these vadiyalu as you need to put these vadams daily in the morning under sun and in the evening you need to bring them back into your house. Almost a week's time should be dedicated for making these vadams.

We call it as saggubiyyam vadiyalu in telugusabudana ke papad in hindi and javvarisi vathal in tamil. In general vadiyalu in english is known as fryums. 

Sabudana Papad makes a great combination with steamed rice, dal and rasam. So do make these tapiaco fryums and relish your daily meals. Lets start how to make sabudana papad at home.

Also here are few must know health benefits of sabudana.

Ingredients for Saggubiyyam Vadiyalu Recipe

(Makes 25 vadams)

1. Saggubiyyam/Sago/Sabudana - 1/2 cup (I used small sago pearls)
2. Tomatoes - 2 small
3. Green Chilli - 1 big
4. Curry Leaves  - 1 sprig
5. Cumin Seeds - 1 tbsp
6. Salt - To Taste
7. Lemon Juice - 1 tsp
8. Water - 1 + 4 cups

Sabudana Papad

Do check out my other fryums, pickles and powders recipes:

Saggubiyyam Chekkalu
- Challa Mirapakayalu
- Tomato Nilava Pachadi
- Gongura Nilava Pachadi
- How to make Kasuri Methi 
- Flax seeds Spice Powder


How to make Saggubiyyam Vadiyalu andhra style at home step by step

1. Wash and soak sago pearls in 1 cup of water for about 1/2 hour, don't add more water for saoking as these might turn mushy.

2. Meanwhile wash and chop tomatoes, chilli and curry leaves roughly and pulse in a mixer to extract juice from these veggies.

3. Strain the juice obtained from grinding these ingredients, keep the juice aside.

4. After 1/2 hour of soaking, the sago pearls absorb all the water and become soft and fluffy

5. Now heat a thick bottomed pan, add 4 cups of water, salt and cumin seeds.

6. When water comes to a rolling boil add soaked sago pearls, extracted veggie juice and lemon juice.

7. Keep mixing till sago pearls become transparent.

8. Take care, the pearls should become transparent but should still retain their shape, i.e. they should not become mushy and dissolved.

9. When this transparent consistency of pearls is obtained and you feel the mixture is thickening up switch off the flame immediately.

10. The mixture should be in thin and pouring consistency, if it hardens then we cannot make vadams.

11. Now cool the mixture for a minute and not more.

12. Spread a plastic sheet on terrace and under sun light.

13. Using a small spoon start pouring a spoonful of this mixture on the sheet and spread the  mixture to a thin layer as shown in the pic.

how to make sabudana papad at home

14. Don't make thick vadams, because thicker vadams take longer time to dry up and also will become hard to chew after frying these vadams.

15. So make sure you make thinner vadams and spread them in a single thinner layer.

16. After making all the vadams using entire mixture, allow these vadams to dry in the sunlight for 1 whole day.

17. In the evening bring the sheet back to your home, the next day morning keep the sheet again under sun light.

18. After 2 days of drying, vadams will come out of the sheet easily.

19. Now flip these vadams on to the other side and dry them for 2 more days.

20. In almost 5 to 6 days of drying our vadams will become hard and crunchy.

21. Now our vadams are ready, store them in an air tight container and fry them in hot oil whenever needed.

22. Saggubiyyam vadiyalu aka javvarisi vadams make a great combination for steamed rice, dal and rasam.

Javvarisi Vadam

You can also buy these sabudana papads online

You can also buy Gluten-free, Upvaas-friendly Faraal, Tapioca Flour

Tips to make Saggubiyyam Vadiyalu crispy:

1. Since I had only little amount of sago pearls I got only 25 vadams, but do use atleast 1 big glass of sago pearls and you can get 100 to 150 vadams which last for a longer time.

2. Also few people add food colours while cooking pearls so that to get coloured vadams. You can also do so, but I prefer tomatoes instead of food colour as these give a nice and light red colour and also are healthy.

3. Also if you are making these fryums in huge quantity then it is better to add some oil while boiling the pearls so that the mixture doesn't thicken fastly.