Saggu Biyyam Vadiyalu (சவ்வரிசி வடியலு, సగ్గు బియ్యం వడియాలు, साबूदाना की पापड़)

Saggu Biyyam Vadiyalu (சவ்வரிசி வடியலு, సగ్గు బియ్యం వడియాలు, साबूदाना की पापड़) Spicy Papad made from Sago seeds . This papad can be eaten with any Rice dish or just like that.

Regional Dish : Tamil Nadu; Andhra; Karnataka; South and North Indian.

Cuisine Style : Tamil Nadu | Cooking Time 20 minutes | Take it as side dish for Lunch or Dinner | Type Snacks | Shelf Life : 6 months.

Appx. Nutritional values calculated for 1 nos :

Calories ( 20Kcals), Carbohydrates ( 10g), Protein ( 0.1g), Fat (1.1g)

Ingredients to serve :

• Saggubiyyam 1 glass
• Water 7 glasses
• Mirchi allam and salt paste( as per taste)
• Butter milk 1 small glass
• Oil 2 spoons

Method :

1. Boil the mixture in night and keep vadiyalu in the morning
2. They come out well in this procedure
3. First wash saggu biyyam and keep aside
4. Pour 7 glasses of water in a big vessel and boil it
5. While boiling add 2spoons oil and mirchi allam paste and Saggubiyyam.
6. Boil until  saggubiyyam like transparent stage.
7. At the end add a small glass of buttermilk, by adding this when frying vadiyalu u will get them in white colour.
8. That the mixture is watery, But by morning it becomes thick don’t get afraid of it.
9. Place on the cover with small spoon.
10. Dry it in the red hot sun.
11. Next day turn to the other side dry them.

Other variants / Cuisine Style : Andhra Cuisine ( Varipindi Saggubiyyam Vadiyalu).