Monday, March 21, 2011

Saggubiyyam Vadiyaalu

These are also one kind of Chips prepared mostly by Mothers & Grandmothers especially during the summer season in India.Its easy and almost a one day preparation and can eat it whenever we need.

When the grandkids arrive the Grandparents places for the summer Vaccation,they will enjoy a lot of food items prepared by their Lovely Grandmas!!When the Sumer Season starts,Everyone will concentrate to first to Prepare Vadiyalu and used to dry them for atleast 2to 3 days in the sun.Very interesting ,and even I used to help my Mother in my Child-hood by pouring the batter and spreading it on the sheet in the balcony or terrace where it can dried up quickly.

When my mom ask me to bring back the sheet of these Vadiyaalu in the evening,I used to test with my hand and eat it.Its tastes gud spicy and Smooth before it gets completely dried.So friends,People living in the US can aslo easily prepare these Chips and dry it and can store it and ready to fry whenever you need and can eat them along with rice as a side item or as a evening snack.I am posting these recipe by knowing it from My Loving Mother.Hope you can try and taste them!!

  • Saggubiyyam/Sago pearls/Tapioca-1cup
  • Water-6cups
  • Buttermilk-1 cup(optional)
  • Cumin seeds-1/4tsp
  • Greenchilies-3no
  • Ginger-1/2 inch
  • Oil-2tsp(optional)
  • Salt to taste
Things Needed:
  • Plain Plastic Sheet /Washed Cloth (Colored sheet may stick color to the Vadiyalu after drying)
  • Firstly take a blender or in a grinding stone ,add the green chillies,cumin seeds,salt and ginger to make a paste.
  • Keep this aside.
  • Now in alarge vessel,wash the Tapioca under water twice.
  • Drain the water and set them a side.
  • Now add the water in a vessel ,heat water till it reaches to boil.
  • Now add the washed tapioca and boil it.
  • While boiling add the  oil and grounded ginger,chilli,paste and mix well.
  • Cook on medium flame stirring frequently,inorder to avoid the sticking to the bottom of the vessel.
  • Boil until you see the Saggubiyyam like soft and transparent stage.(Add buttermilk at this stage)
  • Stir with the spoon in the middle of the cook.
  • Add more water ,if you want the vadiyalu to be more flakey.
  • While the mixture is hot,start pouring the mixture using a laddle on to a Plastic Sheet/Cloth .
  • Allow it to dry completely in the red hot sun.
  • Dry them till the vadiyalu comes out from the Cover/Cloth by themselves.
  • Collect the dried Vadiyalu and store it in an air-tight container and fry it whenever u need!!
  • Enjoy them along with Dal rice or with sambar.
  • If the mixture becomes thicky while pouring on a sheet/Cloth,by adding the hot water can make it loose.
  • Adding of Cumin &chillipaste ,the Vadiyalu appears in brown color.
  • You can also add 1 cup of buttermilk at the end of boiling .This makes to get the Vadiyalu to appear in White color.
  • Check the salt when water starts boiling and do not add excess salt.This may tastes too salty after frying vadiyaalu.


  1. very nice and well explained sabudana papad!

  2. Nice to see ur comment Divya.Charita keep saying about and also thank u so much for the awards rain from u.You really made my day.Its summer time u came with nice post Saboodana papad.Love it.


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