Deep Fried Saggubiyyam Vadiyalu ~ Sabudana papadIngredients :
Sago / Sabudana : 1 cup
Water: 6 cups
Green Chillies: 5
Salt to taste
Water: 6 cups
Green Chillies: 5
Salt to taste
Papads drying under sunlight
Method:
1. Soak the sago in water for 5 to 10 minutes and drain all the water.
2. Put the soaked sago and 6 cups of water in a pressure cooker and cook till 3 whistles.
3. Turn off the heat and wait until the pressure goes off. Now remove the cooked sago from the cooker and let it cool completely.
4. When it cools down, add salt and green chilli paste. Mix very well.
5. Make round papads with a spoon on a plastic sheet and let it dry in the hot sunlight.
6. When dried well, store in an airtight container.
7. Deep fry the sago papad in hot oil before serving.
Rachana Kothari says
These look absolutely splendid! A great recipe! Thanks for sharing, Chandana 🙂
Leena says
WOW never tried of making papads...papads are looking simply superb!
Srivalli says
Chandna, that is really awesome! great post..I love sagu biyam vadiyallu..
arthi says
I ve never tried making papads..love those sago papads.Thanks for sharing.
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srikars kitchen says
great side dish.. looks yummy & crispy..
Khaugiri says
Perfect Papad!!!! It reminds me old days of summer vacations:)
Nitha says
thats amazing.. never knew that making this is so easy..
harini says
hi chandana, i tried this sago papads. the quantity of water u have given is more,when i opened the cooker after it cooled down ,it was not in pouring consistency,i had to take 1 cup and some more water,then i had to stir it up for some more time.but the vadam was good. what could be wrong in this preparation. can u suggest somthing for this.
Hari Chandana P says
Not sure what went wrong 🙁 ... We always use the ratio of 1 cup of sabudana to 6 cups of water.
sree says
verygood.????
Hari Chandana Ponnaluri says
Thank you!