Easy Sabudana Papad recipe | Sabakki sandige | Homemade Sago Papad

Easy Sabudana papad recipe with step by step photos | How to do Sago papad | Easy Sago Papad | Sabakki Sandige recipe with step by step photos

Sabudana Papad / Sabakki Sandige recipe with step by step photos – is a variety of sandige which is generally made in summer season , stored for a year and used when required . It’s super easy to make , beginner friendly and the end result is crunchy and tasty . Looks so attractive !!

Some other sandige / papad recipes that you can check from the blog are Rice papad , sabudana sandige , puffed rice fryums , curd chillies , sun dried aloo chips etc .

Check out Sabudana Papad Video here :

About the recipe

One of the most easiest , beginner friendly and tasty fryums are these Sabakki sandige or Sabudana papad. These sandiges can be had as an evening snack or as a side with rice . The advantage of homemade stuff is , they are super economical.. with just just 1 cup of sabudana , you can see that.. we can make so many papads . And the end result is pure joy . Trust me , even if it’s your first attempt in making these fryums at home .. you will be surprised at the end result , crunchy , crispy and so good .There are no complicated consistency requirements.

Come summer, my Mom gets busier making different types of sandige / vadam in large quantities and gives me n other relatives for the whole years use. She loves doing them in home though now we get all ready made in shops. We used to have large tin boxes filled with sun dried products that would last us for months together!

Growing up , I still remember spreading  these crispies batter on polythene sheets in large quantities sitting under hot Sun. We didn’t have any summer camps back then and this used to be our favorite pass time of the season . Though the whole process in labour intensive , somehow we still loved it as these are the time whole family would come together . My mom would do the batter , My dad ,brother n I would spread it …chatting about something or the other through out . And the next 2-3 days were like waiting for exam results .  Lol !! the excitement we kids used to have when the first batch of sandige would be fried . Few memories indeed make you feel nostalgic!!

This sabudana papad looks exactly like that from market . Colored pearls sticking to each other to form a crunchy addictive papad .. i remember as a kid we used to call it as mani mani happala ( pearl papad 🙂 )

Easy Sabudana Papad Recipe with step by step photos

• Take around 1 cup of small or medium size sabudana in a bowl . Wash around 2-3 times . Add 3/4 cup water , just enough to cover sabudana . Soak for 3-4 hours or overnight .
• Well soaked soft and non mushy sabudana is ready . All water should be absorbed and grains should be separated .

• To the soaked sabudana , add salt to taste and pinch of hing . Take care to add less salt , else once we Sundry , papads will turn salty . Combine everything gently. Make sure sabudana grains don’t get mashed .

• To make colored Sabudana papad , use choice of colors . you can make plain white sabudana papad too if you want .

• Add 2-3 tsp of soaked sabudana into each color . Combine . Let sabudana get coated with color. Our colored sabudana pearls are ready .

• Grease a plate with little oil . Arrange a few thick bangles or cookie cutter .You can also use greased plastic containers . Fill each bangles with a spoonful of sabudana mixture , spread it evenly to get a thin layer . Grease or wet your fingers , and gently press each papad . Pressing lightly , helps in sabudana grains sticking to each other . Sabudana papad without color is ready to steam .

• To make a colored version , you can either use fully colored sabudana grains or just add few color sabudana grains on the plain sabudana grains . Ready to steam . Gently lift bangle up . Few sabudana grains may separate while lifting , it’s OK , slowly push them back to papad … they will be ok .

• Prepare a steamer / pan / kadai … heat water . Place them inside a steamer. Can place one more plate to steam above it, if possible. Steam cook for 3-4 mins .

• After 3-4 mins, check if papad is cooked . It will be translucent , glass like .. indicating that the papad is cooked. Keep aside to cool .

• As the previous batch is getting cooled , prepare another plate to keep for steaming . You could use an idli plate too for making papad . Grease the plate and place 1-2 tsp soaked sabudana grains in the idli moulds.

• Place in a steamer and similarly steam cook for 3-4 mins .

• When the papads have cooled well , you can easily remove them from the plate using a spoon / greased steel spatula .

• Spread the papad on a plastic sheet / fridge mat / cloth . Papad is ready to Sun dry . Let it sun dry in hot sun till fully crisp , moisture free . It may take 2-3 days to completely Sun dry based on the intensity of Sun .

• When they become dry and crisp store in an air tight jar and use till they last. Stays good for months

• When required , just deep fry them . Drain on a paper towel to remove excess oil.
• Sprinkle little salt chilli powder or chat masala if you want .Enjoy !!

Points to note while making Sabudana Papad

• Use small or medium size sabudana .
• You can make plain or colored papad .
• For additional flavor caYou can do a big batch of plain salted version of batter and divide into 2-3 parts. And for each portion , can change the flavoring . That way with the basic batter , you can have different tasting sandiges. You can add jeera / chilli paste / onion etc .
• Make sure to add less salt , else they get salty after Sun drying .
• For best result , sun dry the sandige ( papad ) . However , if there is no Sun , you could keep under fan to dry.