Sabudana Sandige (Tapioca Fryums) Recipe
Description
Sabudana Sandige, also known as Tapioca Fryums or Vadam, is a crispy, sun-dried snack made from sabudana (tapioca pearls). These crunchy delights are perfect when paired with plain rice, sambar, or simply as a snack with tea. Made with minimal ingredients, these fryums are traditionally prepared during sunny days and can be stored for months to enjoy whenever needed. A delicious treat from South Karnataka, Sabudana Sandige adds a special touch to any meal!
Cuisine: South Karnataka
Course: Snack
Diet: Vegetarian
Ingredients:
- 1 cup Sabudana (Tapioca Pearls)
- Water (for soaking and cooking)
- 5 Green Chillies
- 1 teaspoon Cumin Seeds (Jeera)
- 1 teaspoon Sesame Seeds (Til)
- Salt (to taste)
Preparation Time:
- 120 minutes (soaking time)
Cook Time:
- 40 minutes (for preparation)
Instructions:
-
Soak the Sabudana:
Begin by soaking the sabudana (tapioca pearls) in enough water for at least 5 hours or preferably overnight. Make sure that all the pearls are fully immersed in the water. -
Drain the Sabudana:
Once the sabudana is soaked, drain the excess water and set it aside. -
Make the Spice Paste:
In a small blender, grind the green chillies and salt together into a fine paste. -
Prepare the Mixture:
Add the prepared paste to the soaked sabudana and mix well, ensuring the spices are evenly distributed. -
Cook the Mixture:
In a thick-bottomed vessel or a pressure cooker, bring about 4 cups of water to a boil. Add the soaked sabudana and spice mixture into the boiling water. Stir continuously to avoid the mixture from sticking to the bottom. -
Cook to Porridge Consistency:
Continue stirring until the mixture thickens and reaches a porridge-like consistency (about 10 minutes). Once done, switch off the flame and let the mixture cool slightly. Note that the mixture will thicken further as it cools. -
Add Seeds:
Once the mixture cools slightly, add the cumin seeds (jeera) and sesame seeds (til) to the batter and mix well. -
Prepare for Drying:
Lay a clean plastic sheet on the ground under the sun. Lightly grease it with oil and secure the corners with stones to prevent the wind from blowing it away. -
Shape the Fryums:
When the batter is still warm, use a small ladle or spoon to place spoonfuls of the sabudana mixture onto the plastic sheet, forming small circles of about 1 to 1.5 inches in diameter. -
Dry the Fryums:
Allow the fryums to dry in the sun for 1-2 days, until they become transparent and start peeling off the sheet. Flip the fryums to the other side and dry for an additional 2-3 days. -
Storage:
Once fully dried, store the fryums in an airtight container. Properly sundried sabudana fryums can last for up to a year. -
Frying and Serving:
When ready to serve, deep fry the fryums in oil until they become golden brown and crispy. Enjoy them as a snack with tea or alongside dal-chawal, rasam rice, or any curry.
These Sabudana Sandige are a crunchy, flavorful snack that brings a taste of South Karnataka to your kitchen. Perfect for long-lasting storage and quick preparation, they’ll surely become a go-to treat!
