Sabudane ke papad kaise banate hain - साबूदाने के पापड़ Recipe CookingShooking Sago Papadam
Sabudane ke papad kaise banate hain - साबूदाने के पापड़ Recipe CookingShooking Sago Papadam is a easy Indian recipe that serves 6. 30 calories per serving. Recipe by CookingShooking Hindi on YouTube.
Prep: 18 hrs 10 min | Cook: 15 min | Total: 18 hrs 40 min
Cost: $4.52 total, $0.75 per serving
Ingredients
- 2 cups Sabudana (Sago Pearls) (medium size, rinsed and drained)
- 2 cups Water (for soaking sabudana)
- 4 cups Water (for cooking sabudana)
- 0.5 teaspoon Cumin Seeds (lightly toasted)
- 0.5 teaspoon Salt (adjust to taste)
- 1 teaspoon Red Chili Flakes (adjust for heat)
- 2 tablespoons Fresh Coriander Leaves (finely chopped)
- 0.5 teaspoon Black Pepper (freshly ground)
- 2 cups Vegetable Oil (or Ghee) (for shallow frying, medium heat)
Instructions
Rinse Sabudana
Place the sabudana in a fine mesh sieve and rinse under running water until the water runs clear, removing any excess powder.
Time: PT5M
Soak Sabudana
Transfer the rinsed sabudana to a bowl, add 2 cups of water, stir, and let it sit for 3 to 4 hours until the pearls swell and become soft.
Time: PT3H30M
Cook Sabudana
Bring 4 cups of fresh water to a rolling boil in a large pot. Add the soaked sabudana, stir continuously, and cook on high heat until the grains turn completely translucent (about 15 minutes).
Time: PT15M
Temperature: high heat
Prepare Spice Mix
In a small bowl combine cumin seeds, salt, red chili flakes, chopped coriander, and freshly ground black pepper.
Time: PT5M
Mix Spices Into Sabudana
Drain any excess water from the cooked sabudana and fold the spice mix into it until evenly coated.
Time: PT5M
Shape Papads
Place a heaping teaspoon of the spiced sabudana onto the plastic sheet and spread lightly with a spoon to form a small disc (about 3‑4 cm diameter). Do not make it too thin.
Time: PT10M
Initial Air‑Dry
Position the sheet with the shaped papads under a fan (or in a well‑ventilated area) and let them dry for about 12 hours until the surface feels dry to the touch.
Time: PT12H
Sun‑Dry
After the fan‑dry, move the papads to a sunny spot (or a warm indoor area) for an additional 2 hours until they are completely dry and crisp.
Time: PT2H
Fry Papads
Heat vegetable oil in a deep pan to medium heat (about 350°F). Gently slide one papad into the oil; it will puff up within seconds. Flip and fry the other side for a couple of seconds until lightly golden. Remove with a slotted spoon and place on paper towels.
Time: PT15M
Temperature: 350°F
Cool and Store
Allow the fried papads to cool completely before transferring them to an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 7 g
- Fat
- 2 g
- Fiber
- 0.2 g
Dietary info: Gluten‑Free, Vegan (if using oil) / Vegetarian
Allergens: None (gluten‑free), Contains oil (may be ghee)
Ingredient Substitutions
- Instead of Sabudana (Sago Pearls): Tapioca pearls
- Instead of Cumin Seeds: Cumin powder
- Instead of Salt: Sea salt
- Instead of Red Chili Flakes: Paprika, ground cayenne
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Black Pepper: White pepper
- Instead of Vegetable Oil (or Ghee): Canola oil, Peanut oil
Equipment Needed
- Large Bowl
- Fine Mesh Sieve
- Large Pot or Kadhai
- Plastic Sheet (food‑grade)
- Fan
- Tray or Flat Baking Sheet
- Slotted Spoon
- Stove
- Paper Towels
Critical Steps — Do Not Skip
- Soaking sabudana until fully expanded
- Cooking sabudana until completely translucent
- Ensuring papads are thoroughly dried before frying
- Frying at the correct oil temperature (≈350°F) for quick puffing
Chef Tips from the Video
- Toast cumin seeds briefly for a deeper flavor before adding to the spice mix.
- If you prefer a milder papad, reduce the chili flakes or omit them.
- For extra crunch, dust the shaped papads lightly with a pinch of rice flour before drying.
Troubleshooting
Papads do not puff when fried.
Make sure the papads are completely dry; any moisture prevents puffing. Also, oil temperature must be around 350°F – too low will not puff, too high will burn.
Papads stick together during drying.
Leave sufficient space between each disc on the sheet and rotate the sheet halfway through the drying period.
Papads turn soggy after storage.
Store fried papads in a completely airtight container with a silica packet or keep them in the freezer and re‑crisp before serving.
Storage
Refrigerator: Store fried papads in an airtight container for up to 1 week.
Freezer: Freeze in a zip‑lock bag for up to 1 month; re‑crisp by reheating in a hot pan.
Room temperature: Dried (unfried) papads can be kept in a dry jar for up to 2 weeks.
Make-Ahead Tips
- Soak sabudana a day before to save time.
- Dry papads completely; any residual moisture will cause oil splatter.
- Spice mix can be prepared in bulk and stored in an airtight jar for weeks.
Frequently Asked Questions
What is the cultural significance and history of Sabudana Papad in Indian cuisine?
Sabudana papad is a traditional fasting snack in many Indian regions, especially during Navratri and Ekadashi. Made from sago pearls, it provides energy without using wheat, making it suitable for religious fasts.
What are the traditional regional variations of Sabudana Papad in Indian cuisine?
In Gujarat, papads are often flavored with cumin and a pinch of asafoetida, while in Maharashtra they may include green chilies and coriander. Some South Indian versions add curry leaves for extra aroma.
How is Sabudana Papad authentically served in Indian households?
Freshly fried sabudana papads are served as a crunchy accompaniment to fasting meals, alongside dishes like poha, sabudana khichdi, or as a snack with tea. They are usually eaten plain or with a sprinkle of chaat masala.
During which Indian festivals or occasions is Sabudana Papad traditionally prepared?
Sabudana papad is most commonly prepared during Navratri, Ekadashi, and other Hindu fasting periods. It is also made for special occasions like weddings where fasting guests are present.
What makes Sabudana Papad special compared to regular wheat‑based papads in Indian cuisine?
Sabudana papad is gluten‑free, light, and airy, offering a different texture that is softer inside yet crisp outside. Its use of sago makes it suitable for fasting rules that prohibit grains.
What are the most common mistakes to avoid when making Sabudana Papad at home?
Common errors include under‑soaking the sabudana, not cooking it until fully translucent, and insufficient drying before frying. Any moisture left will prevent the papad from puffing and can cause oil splatter.
Why does this Sabudana Papad recipe use a fan‑drying step instead of direct sunlight?
Fan‑drying prevents the plastic sheet from melting and ensures even moisture removal. Direct sunlight can cause uneven drying and may make the papads brittle or cause cracks.
Can I make Sabudana Papad ahead of time and how should I store them?
Yes. After frying, let the papads cool completely and store them in an airtight container in the refrigerator for up to a week, or freeze for up to a month. Re‑crisp by heating briefly in a hot pan.
What does the YouTube channel CookingShooking Hindi specialize in?
The YouTube channel CookingShooking Hindi specializes in simple, home‑style Indian recipes, often focusing on traditional snacks, fasting foods, and quick everyday meals presented in Hindi.
How does the YouTube channel CookingShooking Hindi's approach to Indian snack recipes differ from other Indian cooking channels?
CookingShooking Hindi emphasizes minimal ingredients, no reliance on commercial additives like soda or khar, and uses everyday kitchen tools. The host often shares personal anecdotes and practical tips for budget‑friendly cooking.
Last updated: August 24, 2026
