Sabudana Papad

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. Just make a batch and store it in your storage container, so you can have it when you feel like.

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

Ingredients

sago pearls (soaked in water for 3 - 4 hours or until mushy): 1 cup

water: 4 cups

table salt: 1 tsp

green chilli paste: 1 tsp

A pinch of asafetida

cumin seeds: 1 tsp

lemon Juice: tbsp

How To Make Sabudana Papad

1. Drain excess water from the soaked sago pearls and transfer to a skillet.
2. Add water, salt, chilli paste and stir to combine.
3. Boil the mixture for 20 minutes or until the sabudana pearls turn translucent and swell. Make to stir occassionally why the sago pearls boil.
4. Turn off the flame and add asafeteda, cumin seeds, and lemon juice.
5. Stir to combine and let cool for about 10 minutes or until you get a thick yet flowing consistency.
6. Line a large plate with plastic sheet. Spoon out cooked sago pearls on to the sheet and spread into small circles of about 6 cm in diameter.
7. Sun dry for 2 days or till completely dried up and tranlucent.Store in airtight containers.
8. Deep fry a few sabudana papads/sago crisps whenever you feel like snacking!