To start preparing for Sabuana Sandige | Fryums Recipe, soak sabudana in enough water for atleast 5 hours or overnight

Make sure that all the sago/ sabudana is immersed in water while soaking

Once the sabudana/ sago is soaked, drain water and keep aside

Grind salt and green chilli together into a fine paste

Add this paste to the soaked sago and mix well

Bring about 4 cups of water to boil in a thick bottom vessel or a pressure cooker

Add soaked sago mixed with spice to the boiling water and mix well

Keep stirring to avoid sago sticking to the bottom of the pan

Once the sago mixture comes to a porridge consistency (takes about 10 minutes), switch off the flame and let it cool just a bit

Make sure it is not too thick as it thickens after cooling down

Observe that the sago/ sabbakki pearls look transparent now

Add jeera and sesame seeds to the batter and mix well

Spread a clean plastic sheet under the sun

Lightly grease it with any oil and place stones to its corner, such that the sheet doesn’t get disturbed by the wind

Now start spooning the mixture when it is still hot

Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles of about 1- 1

5-inch diameter

Let these fryums get dried under the bright sun for 1-2 days

After a day or two, sabakki sandige starts peeling off and looks transparent

Turn over to other side and dry for another 2-3 days

Once the fryums are completely dried, store them in an airtight container

Stays good for a year if sundried well

Deep fry in oil till crisp whenever required

A life saver when you have unexpected guests over dinner or lunch

These Sabuana Sandige | Fryums Recipe tastes great with Dal chawal/ Rasam rice or even as a snack with a cup of tea