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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.
Prep Time5 mins
Cook Time10 hrs
Total Time10 hrs 5 mins
Course: Condiments, Main Course, Side Dish, Snack
Cuisine: Indian, karnataka, South India
Keyword: Condiments, fryums, Glutenfree, Homemade, snacks, South Indian, Summer recipes, Vegan
Servings: 85 medium sandige
Author: Pavithra M Adiga

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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