Sabudana Papad - Easy to make,delicious, Crisp Popadam made with sago/tapioca pearls
Sabudana Papad/ Sago fryums/ Sabakki sandige/ Javvarisi vadam recipe with detailed post and step by step pictures.
In India food is incomplete without having few accompaniments in our thali. With the main course of daal ,sabzi ,rice and roti we do need few accompaniments like chutney,pickle and papad .Though Sabudana papad are easily available in the market but when we make papad at home then we can add spices as our taste preference.
Different variety of Papad
There are so many variety of papad made and consumed Regularly. Papad are sun dried thin round disk made with lentil flour,rice flour, sago,potato , semolina, refined flour, maize flour and even with wheat flour. Some variety of papad's are made by making dough and then rolling to make thin papapda's ,some are made by making a thick paste and then spreading with a spoon or ladle.
Do try these homemade papad and chips Recipe-How To Make Sabudana Papad
Sabudana papad is the most easiest papad recipe .You just have to soak the sago overnight and next day cook it with water till it become translucent. Then let it cool down slightly and add spices of your choice . Now spread the sabudana papad on either a thick plastic sheet or a greased metal plate. It will dry completely in 2 days . Then store in an airtight jar and fry when needed.
Variation of Sabudana Papad
Papad for fasting- If you are making sabudana papad for fasting then add rock salt/ sendha namak , cumin seeds and crushed pepper powder only.
If you are making for regular use then can add normal table salt, crushed mint, chili flakes or green chili paste as per your choice.
How To Make Colorful Sabudana Papad-
If you want to make Green colour sabudana papad - then use spinach, green chili and mint paste for making green papad.
For making Pink Papad - grate beetroot and squeeze out the juice and add in the papad batter.
For Making red papad - add thick tomato puree and some beetroot juice in the batter.
Easy Way- Instead of using vegetable puree you can use food grade food colour but I suggest to use vegetable puree to make them healthier.
Take a cup of sabudana in a bowl and wash with water,now drain all the water and add 2 cups of water.
Cover the bowl and keep overnight or minimum 6 hours,So it absorb water and swell up nicely.
Next day add 4 cups of water,salt and cook till the sabudana mixture thicken and sago and the mixture become translucent.
Let the mixture come to room temperature then add the cumin seeds and the chili flakes/ pepper powder
Grease a plate or a thick plastic sheet. Pour a spoonful of mixture and spread out gently. Make medium thick papad as they become thinner when dried.
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