Sabudana Papad Recipe | Sabakki Sandige | Sago Fryums | Javvarisi Vadam

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

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!I

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….

Easy Sabudana Papad Recipe with step by step photos

• Wash 1 cup medium size sabudana 2-3 times in enough water .

• Soak in enough water for 4-5 hours or overnight .When soaking, make sure water level is well above the sago. Next day drain water .
• Transfer the soaked sabudana to a pressure cooker .
• Add 4 cups of water .Use same cup to measure sabudana and water . 1 : 4 proportion. Pressure cook for 2 whistles .

• Let the pressure release . Sabudana would have cooked well .

• Meanwhile prepare chilli paste . Coarsely grind 4-8 green chillies with salt .

• Add it to cooked sabudana . Add hing and mix well .

• Boil for 5-6mins . Take care not to burn the bottom .
• Add tsp of jeera and tsp of White sesame seeds . Mix.

• Sabudana batter would have become like porridge consistency .At this point batter may look little thin & watery , as the batter cools , it will thicken . So don’t worry .

• Cool a bit . We should spoon the sandige , when the batter is little hot only . So don’t over cool the batter .
• Spread a clean plastic sheet under sun.Lightly grease it with any oil and place stones in the corner.And now start spooning the mixture when its still hot.Using a small ladle/spoon, pour the sago mixture on the sheet to make small circles as shown below.

• Let these fryums get dried under bright Sun for 1-2 days  .After 1 day , sabakki sandige starts peeling off and looks transparent .Turn over to other side and dry for another 2-3 days.
• Once the fryums are fully dried , store them in an airtight container .Stays good for a year if sundried well .

• Deep fry in oil whenever required . A great life saver when you have unexpected guests . Tastes great with dal chawal / rasam rice or even with a cup of tea .

Points to note while making Sabudana Papad

• Use medium size sago . Dont use nylon sago variety.
• When you are mixing sabudana on stove to make batter, stir continuously else it will burn from bottom . To avoid this tension , pressure cooking version is better .
• Don’t make the batter too thick as it thickens a lot once it cools . However , If it gets too thick , don’t panic. Just add little hot water and mix vigorously to get desired consistency .
• Salt should be added carefully. When you taste the batter, it should be mild, after sandige dries it will just right.
• Keep the size of sandige little small only . Wen deep fried , they will expand .
• Options in flavoring : You 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 flavor sandiges.
  • If you want just plain white sabakki sandige , skip chilli paste . You will get plain salted version . Kids love it .
  • Or while grinding chilli, you can add some coriander and pudina leaves. It will give some green colour to sandige
  • U can add finely chopped / ground 2 small onions along with chillis.
  • instead of green chilli , you can grind red chilli and tomatoes to get tomato flavour sandige .
  • If you want you can add 1/2 cup buttermilk or lemon juice for some tanginess to the cooked batter and mix well.