Sabudana is also known by the name Sago, although the prior one is more famous and widely used. It is basically a starch extracted from the palm trees. In the Indian culture sabudana is considered a non grain and hence can be consumed on fasting days as well. We can find numerous preparation of this in the likes of sabudana khichdi, kheer, vada, thalipeeth and papad. Sabudana Papad can also be served as an accompaniment to the main meals or even as a snack with tea or coffee. With its pearl like shapes, the papad gives a very nice appeal and tastes delicious. I used the traditional way of making this papad drying it in the open sun before frying to get the final product. It uses absolute basic ingredients while the process may take some time. Following these traditional ways gives immense satisfaction and taste just manifolds. You too can give it a try with this Sabudana Papad Recipe.
(makes about 15-20 papad)
- Sabudana – 1 cup
- Salt – 1/2 tsp
- Water – 5 cups
How to make Sabudana Papad
Cooking time: 15 min.
- Soak the sabudana seeds in 1 cup water for 4 hours.
- Bring 4 cups of water to a boil in a pan, add sabudana and salt and keep stirring to avoid sticking to the bottom.
- Cook till it is slightly thick and transparent, then turn off the heat.
- Take a clean plastic sheet, drop 2-3 tsp of mixture and spread it evenly into a round shape with back of a spoon.
- Use the mixture to make multiple rounds.
- Place the sheet in sun to dry, turn the papad around after 5-6 hours so it does not stick to the sheet.
- Dry the papad until they are fully dried (about 2-3 days)
- Fry in oil and serve.