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Sabudana Papad

By: Mrs.Soujanya Hariprasad of Santa Clara, US

Spicy Papad made from Sago seeds

Filed in Miscellaneous

Serves 4 people

Other 157 recipes by Mrs.Soujanya Hariprasad »

This papad can be eaten with any Rice dish or just like that.


  • 1 cup Sabudana (Sago/Tapioca)
  • 2 cups + 1 cup Thin ButterMilk
  • 1 cup Water
  • Salt to taste
  • 5-6 Green chillies (coarsely grinded)
  • a pinch of Asafoetida (hing)
  • 2 tsp Cumin seeds (jeera)


  1. Soak Sabudana with 2 cups ButterMilk & Water overnite.
  2. In a thick bottom pan/kadai, add the Soaked Sabudana, Green chillies, Hing, Jeera & Salt. Add remaining ButterMilk , Mix well & boil till everything comes together & the mixture is slightly thick. Remove from heat.
  3. On a damp cloth or greased plastic cover/plate, put a spoonful of the mixture & spread thin to make small papads. Leave some gap between each papad & Sun dry for 1-2 days. Store in an air-tight container. Stay good for 1-2 months. Deep fry in hot oil & serve with any Rice dish or eat just like that.
Note : Once the mixture is ready, spread them as quickly as possible. The mixture thickens/hardens as it cools. Green chillies are optional. Can be made without it also.

Latest Comments

By Mrs. Sreeanka Roy on 2/5/2010 6:20:00 PM

While adding the soaked sabudana in the kadai/pan, should we add the liquid even in which the sago was soaked?


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