Abhi bhi time hai bana lo
Abhi bhi time hai bana lo😍🥔 is a easy Indian recipe that serves 6. 30 calories per serving. Recipe by Neha Bisht on YouTube.
Prep: 30 min | Cook: 1 hr 40 min | Total: 2 hrs 25 min
Cost: $11.69 total, $1.95 per serving
Ingredients
- 1 cup Sabudana (Tapioca Pearls) (soaked briefly then ground to a fine powder)
- 1 tsp Salt (adjust to taste)
- A few drops ml Food Coloring (optional, any color of your choice)
- 2 tsp Oil (neutral oil for greasing the sheet)
- 4 cups Water (for boiling) (bring to a rolling boil)
- 1 cup Water (for mixing) (hot water added to sabudana powder)
Instructions
Grind Sabudana
Place 1 cup of sabudana in a blender and pulse until it becomes a fine, flour‑like powder.
Time: PT10M
Boil Water
In a large pot, add 4 cups of water and bring to a rolling boil over medium‑high heat.
Time: PT5M
Temperature: 100°C
Prepare Sabudana Mixture
In a mixing bowl, combine the sabudana powder with 1 cup of hot water, add 1 tsp salt, and stir until a smooth, thick batter forms.
Time: PT2M
Cook the Batter
Transfer the batter into the boiling water, stir continuously, and cook for about 5 minutes until the mixture thickens and pulls away from the sides of the pot.
Time: PT5M
Temperature: 100°C
Add Food Coloring
Turn off the heat, add a few drops of your chosen food coloring, and mix thoroughly to achieve an even hue.
Time: PT2M
Shape the Papads
Grease the clean sheet lightly with oil. Take small portions of the dough, roll or pat them into thin circles (about 2‑3 mm thick) using your hands or a rolling pin.
Time: PT10M
Sun‑Dry the Papads
Place the shaped papads on the greased sheet in direct sunlight on a rooftop or balcony. Allow them to dry completely for 1½ hours or until they become crisp.
Time: PT1H30M
Store
Once fully dried and crisp, store the papads in an airtight container at room temperature.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0.5 g
- Carbohydrates
- 7 g
- Fat
- 0.1 g
- Fiber
- 0.2 g
Dietary info: Gluten-Free, Vegan, Vegetarian
Ingredient Substitutions
- Instead of Sabudana (Tapioca Pearls): Rice flour, Semolina (sooji)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Food Coloring: Beet powder (red), Turmeric (yellow), Spirulina (green)
- Instead of Oil: Ghee, Vegetable oil
Equipment Needed
- Blender or Grinder
- Large Pot
- Mixing Bowl
- Spatula or Wooden Spoon
- Clean Sheet (Panni) or Parchment Paper
- Rolling Pin (optional) (optional)
Critical Steps — Do Not Skip
- Grinding sabudana to a fine powder without large granules.
- Cooking the batter to the correct thick consistency.
- Ensuring the papads are uniformly thin before drying.
- Drying the papads completely to achieve crispness and prevent spoilage.
Chef Tips from the Video
- For vibrant colors, use natural powders like beetroot (red) or turmeric (yellow) instead of synthetic dyes.
- A thin layer of oil on the sheet prevents the papads from sticking and adds a subtle crispness.
- During Navratri, shape the papads into small circles to serve as quick fasting snacks.
Troubleshooting
Papads stick to the sheet or each other.
Lightly oil the sheet and dust the dough with a little rice flour before shaping.
Dough is too watery and doesn’t hold shape.
Cook the batter a little longer until it thickens, or add a tablespoon of rice flour to absorb excess moisture.
Papads remain soft after sun‑drying.
Ensure full exposure to direct sunlight and flip them halfway; alternatively, finish drying in a low oven.
Storage
Refrigerator: Not necessary; keep in airtight container at room temperature.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Store in a sealed jar for up to 2 weeks.
Make-Ahead Tips
- Prepare the sabudana dough a day in advance and keep it covered in the refrigerator; shape and dry the next day.
- If sunlight is limited, finish drying in a low‑heat oven (50‑60°C) for 15‑20 minutes.
Frequently Asked Questions
What is the cultural significance and history of Sabudana Papad in Indian fasting traditions?
Sabudana papad is a popular fasting (vrat) snack in many Indian households, especially during Navratri and Ekadashi. Made from tapioca, it provides quick energy while adhering to the grain‑free rules of many fasts.
What are the traditional regional variations of Sabudana Papad in Indian cuisine?
In Gujarat, sabudana papad is often flavored with cumin and ajwain, while in Maharashtra it may be spiced with red chili powder. Some regions add a pinch of asafoetida for extra flavor.
How is Sabudana Papad traditionally served in Indian households during Navratri?
The dried papads are typically served as a crunchy accompaniment to vrat‑friendly dishes like sabudana khichdi, potato sabzi, or a simple yogurt dip.
What occasions or celebrations is Sabudana Papad traditionally associated with in Indian culture?
Besides Navratri, sabudana papad is made for Ekadashi, Maha Shivaratri, and other religious fasts where grains are avoided.
What makes Sabudana Papad special or unique in Indian snack cuisine?
Its use of sabudana (tapioca) makes it naturally gluten‑free and light, providing a crisp texture that differs from wheat‑based papads. The ability to color it adds a festive visual appeal.
What are the most common mistakes to avoid when making Sabudana Papad at home?
Common errors include grinding the sabudana too coarsely, under‑cooking the batter, and not drying the papads completely, which can lead to soggy or mold‑prone results.
Why does this Sabudana Papad recipe use hot water added to the powder instead of soaking the sabudana whole?
Adding hot water to the fine sabudana powder creates a smooth dough instantly, saving the traditional long soaking step and ensuring uniform texture for thin papads.
Can I make Sabudana Papad ahead of time and how should I store it?
Yes. Prepare the dough, shape the papads, and dry them fully. Store the crisp papads in an airtight jar at room temperature for up to two weeks. If you need to keep them longer, freeze them in a sealed bag, though texture may change.
What texture and appearance should I look for when my Sabudana Papad is done drying?
The papads should be completely translucent, crisp to the touch, and hold their shape without any soft spots. They will have a slight sheen from the oil and an even color if food coloring was added.
What does the YouTube channel Neha Bisht specialize in?
The YouTube channel Neha Bisht focuses on quick, everyday Indian recipes, especially festive and fasting dishes, with a friendly, home‑cook approach and practical tips for busy households.
How does the YouTube channel Neha Bisht's approach to Indian fasting recipes differ from other Indian cooking channels?
Neha Bisht emphasizes minimal ingredients, time‑saving techniques like grinding sabudana into powder, and real‑life tips such as using rooftop sun for drying, making fasting recipes accessible without compromising flavor.
Last updated: September 6, 2026
