• Wash and clean saggubiyyam.
• Soak saggubiyyam for 10 to 12 hours. or for overnight.
• Drain water and keep it aside.
• Add green chillies in blender jar and make coarse paste.
• Boil water in a thick bottom pan or pressure cooker.
• Add salt, cumin seeds and sesame seeds. Mix them well.
• Add asafoetida, and add soaked saggubiyyam.
• Let the sago cook well.
• The sago should cook well and the pearls should turn glossy and transparent.
• Cook till such consistency.
• The vadiyalu batter should be thick as that of dosa batter. Neither too thick nor too thin.

Drying Saggubiyyam Vadiyalu

• Allow the batter to cool to handle.
• Spread a clean sheet on a clean surface. If you can spread it under the sun, it would be easy to place vadiyalu.
• Place a spoonful of saggubiyyam vadiyalu on it and spread lightly by tapping on it.
• Do the same with the entire batter. Keep this sheet under the sun.
• Allow them dry for one or two days depending on the heat.
• Once the vadiyalu dried enough to handle, though they may be soft remove them from the sheet.
• And dry them in a wide plate or on the same sheet.
• Once they are dried completely, store them in an airtight container.
• These vadiyalu can be stored for a year or more if kept in air tight container.

Frying Saggubiyyam Vadiyalu:

• Heat oil for frying.
• In the medium flame drop 2 or 3 vadiyalu and fry in low flame.
• Fry them till turn crispy and white.
• Do not fry them in high flame, and till they turn golden brown.
• Place them on a kitchen tissue. Do the same with rest of them.
• Serve Saggibiyyam Vadiyalu with any meal or dal. Or serve them as an evening snack item too.