కప్పు సగ్గుబియ్యంతో 100 వడియాలు | ఎండ, స్టవ్ తో పనిలేకుండా సగ్గుబియ్యం వడియాలు | Sago Papad Recipe

ఎండతో పనిలేకుండా, స్టవ్ అవసరం లేకుండా క్రిస్పీగా సగ్గుబియ్యం వడియాలు | Make Sabudana Papad Recipe At Home Welcome to Hyderabadi Ruchulu! 🌟Learn how to make crispy and delicious Saggu Biyyam Vadiyalu (Sago Chips) at home with Indira from Hyderabadi Ruchulu! This traditional South Indian sun-dried treat is made using a perfect blend of Sago and Flattened Rice (Poha). Whether you prefer them spicy with green chilies or plain and simple, these vadiyalu are incredibly easy to prepare. Once dried, they can be stored in an airtight container for up to a year! They make the perfect crunchy companion for rice dishes like Pappu, Charu, or Rasam, and also serve as a wonderful evening snack for the whole family. Ingredients Sago (Saggu Biyyam): 1 bowl (for soaking) Flattened Rice (Poha/Atukulu): 2 cups (Thick variety preferred) Green Chilies: 4-5 (optional, for spice) Salt: 1.5 tsp (or to taste) Cumin Seeds (Jeera): 1 tbsp Sesame Seeds (Nuvvulu): 3 tbsp Preparation Time Soaking Time: 2 hours (for Sago and Poha) Prep & Grinding: 15 minutes Drying Time: 1 to 2 days (depending on sunlight/fan) Frying: 2 minutes Preparation Guide Making these Sago Chips is a straightforward process that relies on proper soaking and drying. Here is the step-by-step method: Soak the Sago: Wash the sago a couple of times, drain, and then submerge it in fresh water. Let it soak for 1-2 hours until the pearls are soft and squishy to the touch. Soak the Poha: In a separate bowl, wash and soak the flattened rice. Since poha absorbs water easily, you don't need a large amount of water. Create the Spice Paste: Grind green chilies and salt into a smooth paste. (This step is optional if you prefer plain white vadiyalu). Make the Batter: Add the soaked sago and soaked poha to a mixer jar. Grind into a semi-thick paste. Ensure the batter is not too runny; it should hold its shape when piped. Season the Mixture: Transfer the batter to a bowl and mix in the cumin seeds and sesame seeds. Adjust salt if necessary. Shape and Pipe: Fill a piping bag or a thick plastic cover (with a small corner cut off) with the batter. Squeeze out the batter onto a cotton cloth or a thick plastic sheet in your desired shapes. Dry the Vadiyalu: Dry them under a fan or, for best results, outdoors under the sun. Once the top layer is dry, flip them over. Let them dry completely for 1-2 days until they are hard and brittle. Fry and Serve: Heat oil in a pan. Once the oil is hot, lower the flame and drop the dried vadiyalu in. They will puff up instantly. Serve as a side dish or a crunchy snack! Timestamps 00:00 – Introduction 00:30 – Soaking the Sago & Flattened Rice 01:10 – Grinding the Batter & Spices 01:52 – Adding Aromatics (Cumin & Sesame) 02:08 – Piping & Shaping the Vadiyalu 02:48 – Drying Instructions (Sun & Fan) 03:17 – Final Dried Product Comparison 03:30 – Frying & Serving Suggestions 04:20 – Storage Tips & Conclusion 📍 Order your ingredients: Get Wholesome Instant Millet Dosa Mix and A2 Gir Cow Ghee from https://wholesomeindia.com/ or via WhatsApp at +91 945 945 8855. 🌿 #HyderabadiRuchulu #SouthIndianCuisine #HealthyEating #Refreshing #Nutritious #Delicious #IndianFood #Foodie ✨ Subscribe to Hyderabadi Ruchulu for more authentic and delicious recipes! Don't forget to like, comment, and share this video if you enjoyed it. We love hearing your feedback and suggestions! ❤️ 🔔 Stay Connected: Follow us on Instagram:   / hyderabadiruchulu_official   📸 Like us on Facebook:   / hyderabadiruchulu   👍 Visit our website for more recipes: 🌏/ https://www.hyderabadiruchulu.com 🌐 FOR BRANDING & COLLABORATIONS Mail us on 👉 hyderabadiruchulu@gmail.com