Easy Tomato Sabudana Fryums Recipe | Sabakki Sandige
Tomato sabudana fryums / Sabakki sandige a popular deep fried snack from South India. A great accompaniment with any meal. Easy summer recipe and used throughout the year.
Servings: 85 medium sandige
Equipment
- frying pan
Ingredients
For soaking
- Sabudana / Sabakki / – 1 cup or 250g
- Water – 1 cup
For fryums
- Tomato – 1 cup (chopped)
- Green chilies – 3 nos.
- Cumin – 2 tsp
- Water – 500ml
- Salt as per taste
- Oil for frying
Instructions
Cleaning and soaking of sabudana
- Wash the sabudana or sabakki well and add one cup water. Keep this aside for 2 hours. This helps the sabudana to absorb some amount of water.
Preparation of tomato masala
- Finely chopped tomatoes are ground into fine paste with green chilies and cumin. Next cook this masala in thick bottomed pan. Fry well until the raw smell vanishes.
- Add the soaked sabudana to this tomato masala and mix. Next add water to this mixture, salt as per taste and cook for exactly 10 minutes on low heat.
- Keep this mixture for 6 to 8 hours or overnight. The pearls get cooked and fluff up.
Sun drying and frying of tomato sabudana fryums
- Tomato sabudana fryums mixture is ready for sun drying.
- Take a thick plastic sheet or cotton dhoti. In a bowl mix water with one tablespoon of oil. Grease water oil mixture on the sheet.
- Place one spoon of sabudana fryums mixture and spread lightly. Place all the mixture on the sheet equally spaced.
- Sun dry them under direct sunlight for 2 to 3 days. Fryums should be completely dried before storing them. Store in airtight container.
- Deep fry the fryums in hot oil at medium heat. Serve them with any meal of the day or as evening snacks.
Video
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Notes
Soaking and cooking sabudana is an important step in making fryums
Add salt and green chilies as per taste.
Fry on medium heat to get best results.
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