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Sabudana papad/ tapioca fryums

Sabudana/ sago/tapioca is not a grain. It’s a starch from the pith of tropical palm stem. Which is processed and dried in form of pearls. Sabudana is a staple in Indian household as fasting food.

sabudana papad are very easy to make and can be stored up to a year. Kids love them as a snack, instead of chips you can fry and store the papad in air tight container for a week.

they can be a companion for lonely dal- Chawal Or fasting snack. You need just 3 ingredients to make this papad.

You will need:

  • 1 cup sabudana pearls. I prefer the small or medium size
  • 3 cup water
  • 1 tsp Jeera seeds/ cumin
  • 1 tsp salt

How to proceed:

  1. Soak sabudana in water for 6-7 hrs.
  2. Drain all water out , cover the bowl and rest for 2 more hours. When you press the sago pearl, shouldn’t feel hard to touch. If not, them sprinkle water on top and let it rest for an hour.
  3. Add salt to sabudana pearls. Meanwhile oil the idli molds and arrange Sabudana  in single layer. Sprinkle jeera on top.
  4. steam for 15 minutes. Till sabudana looks transparent.
  5. Cool completely and take them out on plastic sheet or clean plate.
  6. Repeat the process with rest of the sago pearls.
  7. Dry them in doors for few hours and than under direct sunlight for 2-3 days.
  8. Store them in air tight container for future use.

By Cardamomncream

Hi, I’m Neeta and welcome to my blog, Cardamomncream. On this blog, you will find family recipes and some new recipes, but with a twist.
Cooking comes naturally to me, I guess I inherited it from my maternal grandmother. I love baking as it’s a good activity to spend time with my kids.
Baking is my first love. I had a home based baking business of custom cakes. But, with constant moves comes adjusting and settling to new environments and starting over again. So decided to share my experience and knowledge with you all.
The idea behind the blog is to document all my recipes and experience with food, and record all my traditional family recipes, which is a part of my culture.