> ## Documentation Index
> Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Sabudana Papad Recipe

<img src="https://mintcdn.com/cookbook/KXnheqU_1WXoy7Ek/images/heroes/sabudana-papad-recipe-sabakki-sandige.webp?fit=max&auto=format&n=KXnheqU_1WXoy7Ek&q=85&s=fadac764beb1cb57fa709f1224ba893d" alt="Sabudana Papad Recipe" className="rounded-xl" width="900" height="676" data-path="images/heroes/sabudana-papad-recipe-sabakki-sandige.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                 |              |
  | --------------- | ------------ |
  | **Prep time**   | 5 min        |
  | **Cook time**   | 20 min       |
  | **Drying Time** | 18 hr 24 min |
  | **Total time**  | 25 min       |
  | **Serves**      | 40 pieces    |
</Accordion>

## Ingredients

* 1 cup sabudana / sabakki / tapioca
* 4 cup water
* 1 tsp salt
* 1 tsp chilli paste
* pinch hing / asafoetida
* 1 tsp cumin / jeera
* 1 tbsp lemon juice

## Instructions

1. firstly, in a large bowl soak 1 cup sabudana in enough water for 3 to 4 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.
2. after 4 hours drain off the water and transfer to a large kadai.
3. add 4 cup water, 1 tsp salt, 1 tsp chilli paste and mix well.
4. boil for 20 minutes stirring occasionally.
5. cook till the sabudana pearls turns translucent and swells.
6. turn of the flame and add pinch hing, 1 tsp cumin and 1 tbsp lemon juice.
7. mix well and cool for 10 minutes.
8. cool till the mixture turns slightly thick flowing consistency.
9. line a greased baking paper over the tray or use large plastic sheets and pour a tbsp of prepared sabudana mixture making a small rounds.
10. sun dry them for 2 days or till it dries out completely turning translucent.
11. now the sandige / sabudana papad is ready to store for atleast 6 months when stored in airtight container.
12. or deep fry in hot oil over both the sides.
13. keep stirring till the sabudana papad or sabakki sandige doubles in size.
14. finally, serve sabudana papad / sabakki sandige as a side dish or enjoy with chai.

## Step-by-step

<Steps>
  <Step>
    firstly, in a large bowl soak 1 cup sabudana in enough water for 3 to 4 hours or till it gets mashed up easily. depending on quality of sabudana increase or decrease the soaking time.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-3.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    after 4 hours drain off the water and transfer to a large kadai.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-4.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add 4 cup water, 1 tsp salt, 1 tsp chilli paste and mix well.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-5.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    boil for 20 minutes stirring occasionally.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-6.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cook till the sabudana pearls turns translucent and swells.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-7.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    turn of the flame and add pinch hing, 1 tsp cumin and 1 tbsp lemon juice.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-8.jpeg" alt="sabakki sandige" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    mix well and cool for 10 minutes.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-9.jpeg" alt="sabakki sandige" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    cool till the mixture turns slightly thick flowing consistency.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-10.jpeg" alt="sabakki sandige" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    line a greased baking paper over the tray or use large plastic sheets and pour a tbsp of prepared sabudana mixture making a small rounds.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-11.jpeg" alt="sabakki sandige" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    sun dry them for 2 days or till it dries out completely turning translucent.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-12.jpeg" alt="javvarisi vadam" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    now the sandige / sabudana papad is ready to store for atleast 6 months when stored in airtight container.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-14.jpeg" alt="sago fryums" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    or deep fry in hot oil over both the sides.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-13.jpeg" alt="javvarisi vadam" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    keep stirring till the sabudana papad or sabakki sandige doubles in size.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2018/03/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-15.jpeg" alt="sago fryums" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, serve **sabudana papad** / **sabakki sandige** as a side dish or enjoy with [chai](/recipes/cutting-chai-recipe-mumbai-cutting-tea).

    <img src="https://hebbarskitchen.com/wp-content/uploads/mainPhotos/sabudana-papad-recipe-sabakki-sandige-javvarisi-vadam-sago-fryums-2-1920x1441.jpeg" alt="sabudana papad recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/GSP2TsPWr6E" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, add tomato puree in place of lemon juice or use ginger paste / pepper.

* also, once the mixture cooks down it thickens, so adjust consistency as required.

* additionally, sun dry for more days if you are not leaving in hot areas.

* finally, **sabudana papad** / **sabakki sandige** stays for more than 6 months when dried completely.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sabudana-papad-recipe-sabakki-sandige/](https://hebbarskitchen.com/sabudana-papad-recipe-sabakki-sandige/)
</Note>