Sabbakki Happala | Sabudana Fryum | Sabudana Papad
Author: Vindhya Desai
Recipe type: Snack
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 40 small
- ½ Cup sabudana/sabbakki/sago
- 2¼ Cups water
- 1 green chilli
- 2 Tsp jeera/cumin
- Salt to taste
- 1 pinch hing
- 1 Tbsp lemon juice
- In a bowl, take sabudana/sabbakki/sago, give it a good rinse
- Soak sabudana in enough water for 4 hours
- After sabudana has soaked, press a sabudana pearl in between your fingers to check if it gets mashed easily
- Bring 2¼ cups water to a light boil
- Drain water from soaked sabudana and add this into the hot water and give it a stir
- Roughly chop green chilli and pound into a coarse paste using mortar and pestle
- Add this green chilli paste into the sabudana mixture
- Now add salt as per your taste, requires about ½ Tsp of salt
- Mix everything well
- Add jeera and a pinch of hing
- Squeeze in lemon juice
- Keep stirring till the mixture starts to thicken. It also froths up a bit
- Keep boiling till the mixture thickens and sabudana pearls start to turn translucent
- Line big trays with grease proof paper and oil them
- Once the sabudana mixture cools down a bit, pour small ladelfuls onto the oiled paper/plastic
- Keep it outside in blazing sun and let it dry
- The surface dries up and starts losing moisture
- After 1 day, sabbakki happala looks like this
- Dry it for a further 1 or 2 days till it completely dries up
- Sabbakki happala is ready when they don't have any cloudy opaque parts
- Once they are completely rid of moisture, store the dried happala in an air tight container
- To fry sabbakki happala, heat oil in a pan
- Gently add the dried happala and allow it to bloom in hot oil
- Drain excess oil on kitchen towels and enjoy crunchy sabbakki happala
Adding lemon juice keeps the mixture white and adds a mild tangy flavour
Along with jeera you can optionally add sesame seeds
While frying happala in oil, ensure it is not very hot
You should have good few hours of sunshine to evenly dry happala
Recipe can be doubled, adjust spices and salt accordingly
Recipe by Food Of Interest at https://foodofinterest.com/sabbakki-happala/
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