Sabbakki Happala | Sabudana Fryum | Sabudana Papad

Crispy, perfect in texture and taste, homemade sabbakki happala
06/05/2018 1:26:28 PM vindhyadesai

Sabbakki Happala

The quality of a meal almost entirely depends on the side dishes and condiments that are served with it. They pretty much define your food! For a typical South Indian everyday lunch it will have saaru/rasams like menasina saaru (pepper rasam), carrot saaru and sambars like sorekayi kootu, Mangalore southekayi sambar. Some sabudana happala to go with, yum!
Then there are side dishes like a palya and some saasme/raitha. Pickles and papads and happala must feature with these kind of dishes. We used to make happala and sandige at home every year during the summer holidays. A mango based lunch followed by making these happala and sandige used to be a big family affair. Pickling also was a very important activity to bring the whole family together.

So here we are bringing you an easy recipe of sabbakki happala. Sago pearls or sabudana are boiled and thickened. It is then poured in small ladlefuls onto greaseproof sheet and sun dried for 2-3 days! It’s indeed a lot fo fun to make these happala. And unlike a common misconception, making sabbakki happala need not be time consuming. Try more homemade recipes from FOI, masalas and more!
Sabudana Recipes:
Sabudana Khichdi
Sabudana Tikki
Sabudana Payasa

Sabbakki Happala | Sabudana Fryum | Sabudana Papad
 
Prep time
Cook time
Total time
 
Crispy, perfect in texture and taste, homemade sabbakki happala
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 40 small
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

Sabbakki Happala Stepwise:
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 2 1/4 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 1/2 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

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