Sabbakki Happala | Sabudana Fryum | Sabudana Papad
Author: 
Recipe type: Snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 40 small
 
Crispy, perfect in texture and taste, homemade sabbakki happala
Ingredients
  • 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
Method
  1. In a bowl, take sabudana/sabbakki/sago, give it a good rinse
  2. Soak sabudana in enough water for 4 hours
  3. After sabudana has soaked, press a sabudana pearl in between your fingers to check if it gets mashed easily
  4. Bring 2¼ cups water to a light boil
  5. Drain water from soaked sabudana and add this into the hot water and give it a stir
  6. Roughly chop green chilli and pound into a coarse paste using mortar and pestle
  7. Add this green chilli paste into the sabudana mixture
  8. Now add salt as per your taste, requires about ½ Tsp of salt
  9. Mix everything well
  10. Add jeera and a pinch of hing
  11. Squeeze in lemon juice
  12. Keep stirring till the mixture starts to thicken. It also froths up a bit
  13. Keep boiling till the mixture thickens and sabudana pearls start to turn translucent
  14. Line big trays with grease proof paper and oil them
  15. Once the sabudana mixture cools down a bit, pour small ladelfuls onto the oiled paper/plastic
  16. Keep it outside in blazing sun and let it dry
  17. The surface dries up and starts losing moisture
  18. After 1 day, sabbakki happala looks like this
  19. Dry it for a further 1 or 2 days till it completely dries up
  20. Sabbakki happala is ready when they don't have any cloudy opaque parts
  21. Once they are completely rid of moisture, store the dried happala in an air tight container
  22. To fry sabbakki happala, heat oil in a pan
  23. Gently add the dried happala and allow it to bloom in hot oil
  24. Drain excess oil on kitchen towels and enjoy crunchy sabbakki happala
Notes
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/