1 cup sago pearls (soaked in water for 3 - 4 hours or until mushy)
4 cups water
1 tsp table salt
1 tsp green chilli paste
A pinch of asafetida
1 tsp cumin seeds
tbsp lemon Juice
Sabudana or sago pearls are a staple item in Indian pantries; especially in the summers or when there is a small baby in the house. Made by processing tapioca roots, these pearls are nutritious in many ways.
When summers come around and the days start to get warmer, older ladies in every traditional Indian household start making sabudana papads or crackers using sago pearls.
Light and tasty, the crackers go well with green chutney at tea time. Many people also pair sabudana papads with bland meals like dal and rice, to add texture and flavor.
Health Benefits :
Sago pearls are consumed a lot in tropical areas due to its cooling effect on the body. Medical advice and old wives’ tales, both suggest consuming sago pearls in the summers due to it’s cooling properties and also because it digests easily
Sago pearls are mainly just starch and are made with tapioca,which is rich with iron. Iron helps in the production of red blood cells, lowers blood pressure and improves circulation. Sago pearls are also an excellent source of dietary fiber and help to keep the digestive system healthy.
Calories per serving: 327 Kcal
How to make Sabudana Papad