Saggubiyyam Vadiyalu are South Indian accompaniment that goes well with dal rice or sambar rice. Summer months are apt to make these vadiyalu as they should dry nicely in the sun to cook well when deep fried.
Preparation Time : 15 minutes
Cooking Time : 15 minutes
Drying time : 6-8 hours in hot sun
Makes: 50-60 vadiyalu
Sago : 1 cup
Water : 5 cups
Dry red chillies : 3
Jeera/Cumin seeds : 1 teaspoon
Salt : 1 teaspoon
Wash and soak sago for 30-40 minutes. In a mortar, add red chillies, jeera and roughly smash them.
Heat water in a vessel and add soaked sago, red chilli paste, salt and bring it to a boil. Cook for 5 more minutes.
Let the mixture sit for 15 minutes before making the vadiyalu.
Take a plastic sheet or cotton fabric, take a spoonful of mixture and drop it.
Let the vadiyalu dry in the hot sun until they turn transparent.
Store in a airtight container.
When ready to serve, heat oil for deep frying and fry the vadiyalu.