Saggubiyyam Vadiyalu

The Blogging Marathon henceforth shall be in a new format. It is weekly but three consecutive posts on predefined days. I have chosen to blog all four weeks this month each under a different theme. This week I shall post three sun dried products (Vadiyams).

This is a very easy and crowd pleasing type of Sun Dried Crisps, if you will. I usually get a huge batch from my Mom. But this time I made a small batch owing to space constraints and due to the weather conditions here, mine are not yet totally dry. So the picture is from the batch I got from my mom. I shall definitely update with the ones I made after they are totally dry. So for Week 1 Day 1 BM #17, here are the delightful sago crisps.

Ingredients - 

Sago / Sabudana / Saggubiyyam 1/2 cup
Green Chillies 3-4 (or as needed)
Cumin seeds 1 tsp
Salt as needed
Asafoetida 1/2 tsp
Lemon Juice 2 tsp (or as needed)

Saggubiyyam Vadiyalu

Method Of Preparation -

Pressure cook 1/2 cup of sago with 3 cups of water. After the pressure cooker cools down, mix well and set aside.

Grind the green chillies and cumin seeds to a coarse paste. Mix it into the boiled sago. Add in salt, asafoetida and lemon juice. Check for taste and adjust.

Arrange a plastic sheet in a sunny area and ladle the sago mixture dropping a tablespoon full of the mixture on the sheet couple inches apart. Since the mixture is slimy in texture, it will slide and assume any random shape.

Continue with the whole mixture and let it sun dry for about 36-48 hrs in total. Please flip them onto the other side so they are dried on both the sides.

After they are totally dry, store them in air tight containers.

For serving, just deep fry them in hot oil and enjoy with food of your choice or enjoy as a snack!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + actual pouring time 20 min
Approx 100 pieces
Posted by Harini R on Sunday, June 3, 2012


  1. Srivalli Says:
  2. I love these Harini..can have them anytime!

  3. sun dried is such a great theme ..this is such a unique recipe

  4. My Mother used to make this, I never tried it on my own :-( Great job !!

  5. delicious looking snack looks wonderful

  6. Akila Says:
  7. Oh My God... This is so good.... Very nicely presented...

  8. Padmajha Says:
  9. Love this crisp. Am posting this one too later :)

  10. Priya Suresh Says:
  11. Feel like munching of my fav fryums.

  12. i made one batch today but slightly different...yours looks simpler and tastier

  13. Suma Gandlur Says:
  14. I need to find the pictures buried somewhere in our hard disks to post about vadiyalu. This time the weather is so erratic. Last weekend it was around 90 deg and two days later we dropped to 50. And so waiting for the summer to arrive. :)
    And BTW why do you add lemon juice to these vadiyalu?

  15. Harini R Says:
  16. Thanks everyone.
    @Suma - The lemon juice appartently is to get the typical white color to the fried papad as opposed to the creamish color. That is the reason my grandma gave me :).

  17. sushma Says:
  18. I just love these vadiyalu

  19. Unknown Says:
  20. I call them melting in the mouth vadiyalu looks so crisp Harini

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