sabudana papad recipe | sabakki sandige | javvarisi vadam | sago fryums

sabudana papad recipe | sabakki sandige | javvarisi vadam | sago fryums with detailed photo and video recipe. a thin disc-shaped snack food prepared mainly with sago or tapioca and rock salt. it is generally served as side dish to accompany a meal like papadum or eaten as a snack food. the recipe is very simple without many ingredients but requires a lot of sun drying till it turns out crisp and brittle.

sabudana papad recipe | sabakki sandige | javvarisi vadam | sago fryums with step by step photo and video recipe. indian meals are always a combination of dishes which may include rice, roti, puri, curry, sambar, rasam etc. but it is still incomplete without the accompaniment like chutney, fryums, papad and any deep-fried snack. sabudana or sago based papad or also known as sandige is one such popular variety used as appetizer or snack.

indian cuisine deals with several accompaniments and condiments which completes a traditional indian thali or meal for lunch and dinner. there are myriad options ranging from rice, urad dal, sabudana, potato, chickpea, wheat and garlic based papad’s. but most of them end up buying it from store assuming it to be cumbersome to prepare and maintain. i agree it can be a lengthy process to prepare for sun drying taking up to 2-5 days depending on the intensity of solar light. but the content and the freshness of home-made sabudana papad or any fryums is unparalleled. moreover, these are preservative free and also you can control the amount of salt(sodium) which goes to this dish as per your preference.

furthermore, some important tips and recommendations while preparing sabudana papad recipe. firstly, in this recipe post, i have prepared a savoury sago fryums with salt and green chillies combination. but it can be easily experimented with sugar, chilli powder, pepper and even combination of these as per preference. secondly, do not compromise on the sun drying part and ensure it is exposed to direct sunlight. after 1 sun dry, you may feel the crispness but eventually, it may lose it. hence it is always recommended to have it sun dried for 4-5 days. lastly, store this sabakki sandige or javvarisi vadam in an airtight container. also once deep fried you can store the fryums in a sealed bag for 2-3 days.

finally, i would like to include my other side dish recipes collection with this recipe post of sabudana papad recipe. it includes recipes like mirchi fry, karela fry, potato chips, banana chips, karela chips, aloo bhujia, spinach pakora, potato wedges, french fries and aloo bonda recipe. in addition, to visit my other similar recipes collection like,

• chutney recipes collection
• instant recipes collection
• chaats recipes collection

sabudana papad video recipe:

recipe card for sabudana papad recipe:

how to make sabudana papad with step by step photo:

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.
    

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.