0 0

Sabudana Papad

Features:
  • Veg
Cuisine:
  • 1 hr
  • Serves 4
  • Easy

Ingredients

Share

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

(Visited 12 times, 1 visits today)

How to make Sabudana Papad

Papad Batter

  1. Soak sago pearls in 1½ cups water for 3 hours.
  2. 200 ml water on a medium flame.

Drying the Papad

  1. Lay a clean plastic sheet on the surface to sundry the papad. Make sure the area gets plenty of direct sunlight throughout the day and doesn’t get wet.
  2. Add weight to the corners of plastic sheet to avoid it from being swept by the wind.
  3. Slowly spoon the batter in circular shapes on the sheet. Use a deep ladle for easy pouring.
  4. Make sure the batter is spread in thin layers.
  5. Depending on the weather, it should take 3-4 days for the papads to dry completely and be ready for frying.
  6. When completely dry, gather and store the papads in an airtight container.

Frying the Papads

  1. Heat enough oil for deep frying (1 litre) in a deep pot on a high flame.
  2. Drop in 1 papad at a time and for or until it puffs up and crispy.
  3. Drain on paper towel.

Trivia

  1. Sabudana/ sago pearls are also called tapioca, which if not prepared the right way can be poisonous.
  2. Sabudana pearls gluten free.
  3. Tapioca gets it s name from the word tipi’óka, which is word from the extinct Tupí language of South America.

vasanthavasan

previous
Kobbari Chutney
next
Chicken Biriyani with Homemade Masala Powder
previous
Kobbari Chutney
next
Chicken Biriyani with Homemade Masala Powder

Add Your Comment