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Sabudana Papad is a crispy and easy snack to make at home.
It is a simple and tasty snack that’s light and crispy, and perfect for any time. Made from Tapioca pearls (Sabudana), these papads are a popular treat in Indian households, especially during fasting days. Their delicate crunch and mild flavour make them a favourite side dish or snack that goes well with tea or a meal.
For me, making sabudana papad is more than...
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Rinse the sabudana thoroughly under running water to remove excess starch.
Soak it in 3 cups of water for about 2-3 hours or until the pearls soften.
In a heavy-bottomed pot, bring 5 cups of water to a boil.
Add the soaked sabudana to the boiling water and stir continuously to prevent sticking.
Cook over medium-high heat until the sabudana turns translucent and the mixture thickens into a gel-like consistency.
Add salt, cumin seeds, red chilli flakes, and carom seeds. Mix well to combine.
Spoon small portions of the cooked sabudana mixture onto a clean plastic sheet or baking paper.
Spread the mixture thinly into round papad shapes using the back of a spoon. Ensure an even thickness for uniform drying.
Place the spread papads under direct sunlight for 7-8 hours or until they are firm and can be peeled off easily.
Flip the papads to dry the other side completely. Repeat until both sides are thoroughly dried.
Once dried, store the papads in an airtight container.
Heat oil in a wok until hot, keeping the flame on high.
Gently slide a papad into the hot oil and press it lightly with a slotted ladle to puff it up.
Serve sabudana papads with tea and chutney or as a side with rice and dal.
Store dried sabudana papads in a cool, dry place to maintain their crunch for months.
Spices are optional and can be adjusted to taste.
If sunlight is unavailable, air-dry the papads under a fan. Note that this method takes longer.
How do I make sabudana papad crispy and avoid sogginess?
To ensure your sabudana papad is crispy, make sure to spread the mixture evenly and thinly on the drying sheet. Dry them thoroughly under direct sunlight for 7-8 hours, flipping them halfway through. If sunlight isn't available, using a fan to circulate air can also help achieve the desired crispiness.
Can I make sabudana papad gluten-free and vegan?
Yes, sabudana papad is naturally gluten-free and vegan! The main ingredient, tapioca pearls, is suitable for those following a gluten-free diet. Just ensure that any additional ingredients, like the oil for frying, are also vegan-friendly.
What are some good substitutions for spices in sabudana papad?
If you want to customize the flavor of your sabudana papad, you can substitute cumin seeds with coriander seeds or omit the red chili flakes for a milder taste. You can also add other spices like black pepper or garlic powder to enhance the flavor according to your preference.
How should I store sabudana papad after making them?
Once your sabudana papads are completely dried, store them in an airtight container to keep them fresh. They can last for several weeks if stored properly. Just make sure to keep them in a cool, dry place away from moisture.
What can I serve with sabudana papad for a complete snack experience?
Sabudana papad pairs wonderfully with tea or coffee. You can also serve them with various chutneys like mint or tamarind for added flavor. They make a great side dish with rice and dal, adding a delightful crunch to your meal.
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