sabudana papad recipe | javvarisi vadam recipe | saggubiyyam vadiyalu recipe

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sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe

homemade sabudana papad recipe. one of the easiest papad recipe to make. 

5 from 3 votes
total time:
210minutes

sabudana papad recipe with step by steps pics. one of the tasty and popular papads made in indian cuisine is sabudana papad. as the name suggests sabudana papad is made from sabudana which are tapioca pearls.

sabudana papad recipe

these papads are also called as sago papads. some more names for this dish in a few regional languages are javvarisi vadam (tamil), sabakki sandige (kannada) and saggubiyyam vadiyalu (telugu).

papads or pappadums are cereals, lentils or potato based thin, flat and round shaped food items that is deep fried and then served with indian meals. to make papads, either a porridge or dough is made from the main ingredient. this is then spread if using porridge or rolled if using dough which are then later sun dried.

usually sabudana papad is made by cooking the tapioca pearls till it reaches a porridge like consistency, which is then spread in small to medium circles and then sun dried.

sabudana papad is one of the easiest papad one can make. usually due to lack of time, most people refrain from making papads at home as it is a time consuming process. but making sabudana papad is less time consuming as compared to making papads with other methods.

i am a sharing the simplest version of sabudana papad which i have learnt from my mom. these papads do not have hot spices added in it like green chilies or red chilies. so goes well with kids. though you can add some green chilli paste or chopped green chilies if you want. in fact you can spice the papad with your favorite herbs or spices. i usually like to add some more cumin seeds, but you can always reduce the amount of cumin seeds.

javvarisi vadam

this recipe is also a satvik version of sabudana papad as i have added rock salt. so you can easily have them during fasting days (vrat) like ekadashi or shivratri. this recipe makes for about 640 grams of sabudana papad.  you can easily halve, double or triple the recipe.

i have been making sabudana papad for the last couple of years during summers. this time i thought of sharing the recipe. in this post i have mentioned the entire method of making sabudana papad as well as the frying part.

serve fried sabudana papad with any indian meal.

few more sabudana recipes on blog are:

sabudana papad recipe below:

sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe
5 from 3 votes
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sabudana papad recipe

homemade sabudana papad recipe. one of the easiest papad recipe to make. 
course side dish, snacks
cuisine indian
prep time 3 hours
cook time 30 minutes
total time 3 hours 30 minutes
servings 640 grams
author dassana amit

ingredients (1 cup = 250 ml)

for soaking sabudana:

  • 1 cup sabudana or 150 to 160 grams tapioca pearls
  • 1.5 to 1.75 cups water for soaking

for making sabudana papad:

  • 4 cups water
  • 2 teaspoons cumin seeds (jeera)
  • 1.5 teaspoons rock salt or regular salt – add as per taste
  • 1 teaspoon lemon juice (nimbu ka ras) - optional

how to make sabudana papad recipe

preparation and soaking sabudana:

  1. using a strainer or colander, rinse sabudana in water once or twice. then soak sabudana in 1.5 to 1.75 cups water.

  2. soak for 2 to 3 hours or overnight.

  3. later check a few sabudana by mashing them with your fingers. they should mash easily when you press them. if the center feels hard, then soak for some more time. if the pearls are softened well, then drain all the water. keep aside. 

cooking sabudana papad mixture:

  1. in a heavy pan or kadai take 4 cups water and add the sabudana.

  2. add 2 teaspoons cumin seeds. 

  3. for more taste of jeera, you can add 3 teaspoons cumin seeds also. for some heat and spice, you can also add green chilli paste or dry red chili paste or chopped green chilies. some garlic paste or ginger paste can also be added.

  4. add 1.5 teaspoon rock salt or as per taste. you can also use regular salt instead of rock salt.

  5. mix everything and keep the kadai or pan on the stove top on a low to medium-low flame. keep stirring at intervals.

  6. do keep a check when the sabudana mixture is getting cooked.

  7. slowly and gradually the mixture will start thickening. do stir in between so that the sabudana pearls do not stick to the bottom of the pan or kadai.

  8. meanwhile place a parchment paper or butter paper or a large tray or plate. you may need 3 to 4 trays or plate. you can also use a large sheet of plastic to spread the sabudana papads.

  9. when the sabudana pearls have softened, turned translucent and you see a porridge like consistency, then the mixture is done. 

  10. switch off the flame and add 1 teaspoon lemon juice. mix very well.

making sabudana papad:

  1. now take the sabudana papad mixture in a spoon. gently pour it on the butter paper.

  2. with the spoon itself lightly spread it.

  3. do this with the entire mixture. you have to spread the sabudana papad mixture as soon as you switch off the flame. on cooling the mixture will thicken more and become lumpy making it difficult to make papads.

  4. keep the sabudana papads to sun dry for 5 to 6 days. the number of days will depend on the intensity of sunlight received and the number of hours the papads are kept in direct sunlight.

  5. after 1 day, you can cover a thin cotton cloth on the sun drying papads to avoid dust from settling on them, especially if you stay in a place where there is a lot of dust in the air.

  6. during the night, get the trays or plates in your kitchen. then the next day again you can keep them in the sunlight.

  7. after getting sun dried for 6 days, the sabudana papads will become crisp, brittle and will be dried completely.

  8. store them in an air tight jar at room temperature.

frying sabudana papads:

  1. heat some oil in a kadai. do not use too much oil but just enough oil for the papads to be deep fried. let the oil become hot and keep the flame on medium.

  2. place sabudana papad in the hot oil.

  3. the papad will start to puff up as soon as you place it in the oil.

  4. with the help of tongs or a spatula press the papad on various sides when frying, so that it gets fried evenly. be careful also as at times some oil also splutters when frying sabudana papads.

  5. when the papad is fried from one side, lift it with the tongs.

  6. turn over and fry the second side.

  7. lift with the tongs. do not fry the sabudana papads till golden. they just need to be fried till they look crisp and white. a few golden specks here and there are fine.

  8. place the fried sabudana papad on kitchen paper towels. this way fry all the papads. you can fry papads and place them in an air tight steel box if serving lunch or dinner after a few hours. in an air-tight box, these papads stay crisp for 1 to 2 days.

  9. serve sabudana papad with any indian meal.

recipe notes

few tips for making sabudana papad:
  • you can halve or double or triple the recipe.
  • add less or more salt as per your taste requirements. 
  • green chilies or red chilies can be added either chopped or in a paste form. 
  • you can also add carom seeds (ajwain) instead of cumin seeds. 
  • lemon juice can be skipped. 

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how to make sabudana papad recipe:

a) preparation and soaking:

1. using a strainer rinse 1 cup sabudana (150 to 160 grams) in water once or twice. then soak sabudana in 1.5 to 1.75 cups water.

sabudana for making sabudana papad recipe

2. soak for 2 to 3 hours or overnight.

sabudana for making sabudana papad recipe

3. later check a few sabudana by mashing them with your fingers. they should mash easily when you press them. if the center feels hard, then soak for some more time. if the pearls are softened well, then drain all the water.

sabudana for making sabudana papad recipe

b) cooking sabudana papad mixture:

4. in a heavy pan or kadai take 4 cups water.

making sabudana papad recipe

5. add the sabudana.

making sabudana papad recipe

6. add 2 teaspoons cumin seeds. for more taste of jeera, you can add 3 teaspoons cumin seeds also. for some heat and spice, you can also add green chilli paste or dry red chili paste or chopped green chilies. some garlic paste or ginger paste can also be added. since cumin seeds are added, the papads will have a faint yellow color in the. for a white color, add less cumin seeds.

making sabudana papad recipe

7. add 1.5 teaspoons rock salt or as per taste. you can also use 1 to 1.5 teaspoons regular salt instead of rock salt.

making sabudana papad recipe

8. mix everything and keep the kadai or pan on the stove top on a low to medium-low flame. keep stirring at intervals.

making sabudana papad recipe

9. do keep a check when the sabudana mixture is getting cooked.

making sabudana papad recipe

10. slowly and gradually the mixture will start thickening. do stir in between so that the sabudana pearls do not stick to the bottom of the pan or kadai.

making sabudana papad recipe

11. meanwhile place a parchment paper or butter paper or a large tray or plate. you may need 3 to 4 trays or plate. you can also use a large sheet of plastic to spread the sabudana papads.

making sabudana papad recipe

12. when the sabudana pearls have softened, turned translucent and you see a porridge like consistency, then the mixture is done.

making sabudana papad recipe

13. switch off the flame.

making sabudana papad recipe

14. add 1 teaspoon lemon juice.

making sabudana papad recipe

15. mix very well.

making sabudana papad recipe

making sabudana papad:

16. now take the sabudana papad mixture in a spoon. i have used a tablespoon here.

making sabudana papad recipe

17. gently pour it on the butter paper.

making sabudana papad recipe

18. with the spoon itself lightly spread it.

making sabudana papad recipe

19. do this with the entire mixture. you have to spread the sabudana papad mixture as soon as you switch off the flame. on cooling the mixture will thicken more and become lumpy making it difficult to make papads.

making sabudana papad recipe

20. keep the sabudana papads to sun dry for 5 to 6 days. the number of days will depend on the intensity of sunlight received and the number of hours the papads are kept in direct sunlight.

making sabudana papad recipe

21. below is a pic of papad after sun drying for 1 day. after 1 day, you can cover a thin cotton cloth on the sun drying papads to avoid dust from settling on them, especially if you stay in a place where there is a lot of dust in the air.

making sabudana papad recipe

22. this picture of sabudana papad is after sun drying for 3 days. during the night, get the trays or plates in your kitchen. then the next day again you can keep them in the sunlight.

making sabudana papad recipe

23. after getting sun dried for 6 days, the sabudana papads have become crisp, brittle and are dried completely.

sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe

24. store them in an air tight jar at room temperature.

sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe

frying sabudana papads:

25. heat some oil in a kadai. do not use too much oil but just enough oil for the papads to be deep fried. let the oil become hot and keep the flame on medium.

frying sabudana papad

26. place sabudana papad in the hot oil.

frying sabudana papad

27. the papad will start to puff up as soon as you place it in the oil.

frying sabudana papad

28. with the help of tongs or a spatula press the papad on various sides when frying, so that it gets fried evenly. be careful also as at times some oil also splutters when frying sabudana papads.

frying sabudana papad

29. when the papad is fried from one side, lift it with the tongs.

frying sabudana papad

30. turn over and fry the second side.

frying sabudana papad

31. fry for some seconds till the second side is crisp.

frying sabudana papad

32. lift with the tongs. do not fry the sabudana papads till golden. they just need to be fried till they look crisp and white. a few golden specks here and there are fine.

sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe

33. place the fried sabudana papad on kitchen paper towels. this way fry all the papads. you can fry papads and place them in an air tight steel box if serving lunch after a few hours. in an air-tight box, these papads stay crisp for 1 to 2 days.

sabudana papad recipe, javvarisi vadam recipe, saggubiyyam vadiyalu recipe

34. serve sabudana papad with any indian meal.

saggubiyyam vadiyalu

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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