How to Make Homemade Sabudana Papad: A Crispy Delight for Every Season

Sabudana papad, also known as sago papad, is a crispy and crunchy snack that has long been a favorite in Indian households. Often made during the summer and stored for months, these papads are particularly popular during fasting periods like Navratri. The best part? You can make them at home with just a few ingredients and a little patience. This blog walks you through the step-by-step recipe to prepare delicious homemade sabudana papad.
Ingredients
● 1 cup sabudana (sago pearls)

● 4 cups water

● 2 green chilies (finely chopped)

● 1 teaspoon cumin seeds

● Rock salt or regular salt to taste

● Optional: a pinch of black pepper or sendha namak if making for fasting

● Plastic sheets or clean cotton cloth for drying

Step-by-Step Method
Step 1: Soak the Sabudana
Wash the sabudana thoroughly to remove excess starch. Soak it in 4 cups of water for about 5 to 6 hours or overnight. Make sure the sabudana turns soft and can be mashed easily between your fingers.

Step 2: Cook the Sabudana
Transfer the soaked sabudana along with the water into a heavy-bottomed pan. Turn the flame on medium and cook while stirring continuously. The mixture will start to thicken and turn translucent. Stir to avoid sticking and burning at the bottom. This process takes around 10 to 15 minutes.

Step 3: Add Spices
Once the mixture becomes thick and glossy, add the chopped green chilies, cumin seeds, and salt. Stir well so the spices are evenly distributed.

Step 4: Prepare for Drying
Turn off the flame and let the mixture cool for 2-3 minutes. While it is still warm, drop spoonfuls of the mixture onto plastic sheets or clean cotton cloth. Flatten them slightly with the back of a spoon to form thin round discs.

Step 5: Drying the Papads
Place the sheets under direct sunlight. Dry the papads for 2-3 days or until they become completely hard and dry. Flip them once a day to ensure even drying. Make sure to bring them indoors in the evening to protect from moisture.

Step 6: Storing the Papads
Once fully dried, store the papads in an airtight container. They can last for several months if stored properly in a cool, dry place.

Step 7: Fry and Enjoy
When you want to eat them, simply deep-fry the papads in hot oil until they puff up and turn golden. Serve them as a crunchy side dish or enjoy them with tea as an evening snack.

Tips for Best Results
● Always soak sabudana properly; under-soaked sabudana will not cook evenly.

● Cook on medium flame and stir continuously to avoid lumps.

● Dry the papads thoroughly to prevent them from spoiling during storage.

● You can experiment with spices like crushed black pepper or dried mint for added flavor.

Conclusion
Homemade sabudana papads are a great way to enjoy a traditional Indian snack that's both tasty and free from preservatives. With a bit of planning and sunny days on your side, you can make a large batch that lasts for months. Whether it's fasting season or a regular day, these crispy delights add a delightful crunch to your meals. Try this easy recipe and bring the taste of tradition to your kitchen.