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sabakki sandige
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5 from 112 votes

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

easy sabudana papad recipe | sabakki sandige | javvarisi vadam | sago fryums
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Drying Time 18 hours 24 minutes
Total Time 25 minutes
Servings 40 pieces


  • 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


  • 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.
  • after 4 hours drain off the water and transfer to a large kadai.
  • add 4 cup water, 1 tsp salt, 1 tsp chilli paste and mix well.
  • boil for 20 minutes stirring occasionally.
  • cook till the sabudana pearls turns translucent and swells.
  • turn of the flame and add pinch hing, 1 tsp cumin and 1 tbsp lemon juice.
  • mix well and cool for 10 minutes.
  • cool till the mixture turns slightly thick flowing consistency.
  • 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.
  • sun dry them for 2 days or till it dries out completely turning translucent.
  • now the sandige / sabudana papad is ready to store for atleast 6 months when stored in airtight container.
  • or deep fry in hot oil over both the sides.
  • keep stirring till the sabudana papad or sabakki sandige doubles in size.
  • finally, serve sabudana papad / sabakki sandige as a side dish or enjoy with chai.