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Sabudana Papad

Spicy Papad made from Sago seeds

Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US

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

Ingredients vegetarian 4 servings

    • 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.


    Mrs. Sreeanka Roy

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