Rice Sabudana Fryums

Bhavna's Food Journey

Jul 29

It is very hot here in Toronto. We don't get many hot days so if I see the hot weather forecast, I think of making something like this if time permits. You can also make khichiya papad and store for the whole year.

Growing up my mom always used to make these during summer time. We call it farfar and mostly prepared using tapioca (sabudana/sago). Mom used to prepare it during summer, sun dry it and then store for the whole year. We used these for snacks, munchies for travel and also ate during fasting time. This time I decided to try slightly different version using rice, sabudana and potato. This is the best crunchy chips which you can microwave it or fry it. We loved the microwave version the best. This way it satisfies your chips cravings without using oil. If you want to make farali chips then skip rice and replace with sabudana. Recipe remains the same.

The recipe is super easy and needs just 5-6 ingredients. Most Indian household carries these items in their pantry. If you have access to broken rice (kanaki) you can use it.

Young and not so young will enjoy this snacks. This a gluten free, nut free and vegan recipe.

I enjoyed this so much so I decided to make the 2nd batch. This recipes makes around 125 fryums.

Preparation Time: 30 minutes
Resting Time: 7-8 hours
Cooking Time: 25-30 minutes
Drying time: 1-2 days

Ingredients:
1 cup rice broken or whole
1/2 cup sabudana (tapioca)
1 big size potato grated
9-10 cup water
Salt to taste
1 tbsp cumin seeds
1 tbsp sesame seeds
1-2 green chilies finely chopped

Procedure:
1. If you are using broken rice, then wash and soak in clean water. If you are using whole rice then wash it and drain the water,. Add 1 cup water then slightly crush in blender. This way it gives nice texture. Do the same with sabudana. First wash them, then crush using 1 cup water. Mix both sabudana and rice and add 1 additional cup of water. Rice and sabudana swells after soaking few hours. Let it rest for 7-8 hours. You can start this process in the evening and do the rest (below) the next morning.

2. In a big heavy bottom pan, add sabudana rice mixture , grated potato, cumin seeds, sesame seeds, finely chopped green chilies and little salt (always put less salt then needed, once these chips dries, it will taste salty). Mix everything and add around 6 cups of water. So far we have used 9 cup water (3 cups while soaking and 6 cups before boiling). While boiling if mixture turns too thick then you can add little hot water. I had to use total 10 cups of water.

3. Turn on the heat on medium. Cook this while stirring continuous. It takes around 20-25 minutes until rice and potato cooks to soft consistency. I checked rice every few minutes to see if they are soft. You will notice mixture turns to thick slurry consistency. This mixture should not be thin watery or very thick.

4. Spread clean plastic sheet under direct sunlight. Spread around 1 tbsp mixture on plastic sheet, spreading slightly with spoon. When you are spread on plastic sheet, keep some space in the middle so the chips don't stick to each other. It will take 3-4 hours to dry on top then you can carefully turn these chips to dry on another side. It will take 1 or 2 days to dry depending on how strong Sunlight in your area. Mine took 2 days to dry. Make sure they are completely dry before storing. I took it inside in the evening and spread it under the Sun next morning.

5. Store these in airtight container and keep it in the pantry.

6. When you want to eat these fryums, first spray little oil on the chips and then microwave for around 30-35 seconds depending on watts. You can also fry them and they almost double in size. Sabudana makes it very crispy.

Fryum