Sagubeyam vadiyalu / sabudhana papad / tapioca chips – palakura and tomato


Vadiyalu – is the perfect crunchy side. Vadiyalu / chips complete a meal. Pappu / dal, sambar rice is most satisfying with vadiyalu /  chips. While making this I recalled my summer school holidays when mom used to make lots of variety papadams – rice papad, sagubeyam, minapapu vadiyalu (moong dal vadi) etc. So many yummy ones! As kids, we used to help in making the shapes. The vadiyalu were sun-dried. It was a fun activity during holidays. We waited eagerly for the vadiyalu to dry. I remember my mom used to say, sagubeyam vadiyalu is very easy and quick to make. You can make a spicy one, by adding green chilli paste or red chilli flakes. If you want plain, don’t add any veggie puree. They can be excellent snack with chutney. It can also be served as finger food for kids.

I made this tricolored vadiyalu on Independence day occasion.

sagubeyam vadiyalu / sabudana papad / topioca chips - palakura / spinach and tomato

sagubeyam vadiyalu / sabudana papad / topioca chips – palakura / spinach and tomato

sagubeyam vadiyalu / sabudana papad / topioca chips - palakura / spinach and tomato

sagubeyam vadiyalu / sabudana papad / topioca chips – palakura / spinach and tomato

Independence Day

 

Ingredients for sagubeyam tomato vadiyalu

  1. Sagubeyam / sabudana / tapioca –  one-fourth cup
  2. Water  – one and one-fourth cup
  3. Blanched tomato  puree  –  one-fourth cup (Fill a pot with water, bring it to boil. Add tomato and boil until soft . Remove from water and drain. Cool it and make puree in mixer)
  4. Salt  –  to taste
  5. Jeera seeds  –  one tsp

Procedure

Add all the above ingredients in a bowl. Mix with spoon.

Boil until sagubeyam is soft and transparent.

Keep stirring in between.

You can also cook  in pressure cooker. Keep the bowl in pressure cooker and cook until three whistles. Once the pressure is released, remove from cooker.

On  a plastic sheet , make a round shape with spoon .

let it dry in hot sunlight. It should be completely dry.

You can store in an airtight container. When you want to eat, deep fry in oil. Ready to serve.

Ingredients for sagubeyam palakura vadiyalu

  1. Sagubeyam  –  one-fourth cup
  2. Water  – one and one-fourth cup
  3. Blanched spinach  puree  –  one-fourth cup (Fill a pot with water, bring it to boil. Add spinach and boil for 30 sec. Remove from water and drain. Cool it and make puree in mixer)
  4. Salt  –  to taste
  5. Jeera seeds  –  one tsp

Procedure

Add all the above ingredients in a bowl. Mix with spoon. Boil until sagubeyam is soft and transparent. Keep stirring in between.

You can also cook  in pressure cooker. Keep the bowl in pressure cooker and cook until three whistles. Once the pressure is released, remove from cooker.

On  a plastic sheet , make a round shape with spoon . Let it dry in hot sunlight. It should be completely dry. You can store in an airtight container. When you want to eat, deep fry in oil. Ready to serve.

Quantity

Serves three to four

Time

15 to 20 mins

Expiry

One day

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