sabudana papad
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5 from 2 votes

Sabudana Papad

Sabudana Papad-  Easy to make,delicious, Crisp Popadam made with sago pearls
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Home made, Kids Friendly, snacks/starters
Cuisine: Indian Cusine
Author: anjanaskc


  • 1 cup Sago / Sabudana
  • 6 cup Water
  • 1.5 tsp Cumin seeds/ Jeera
  • 1 tsp Chili Flakes *
  • 1 tsp Salt/ Namak
  • 1 tsp Lemon Juice optional


  • Wash sabudana with water and then drain the water completely.
  • Now add 2 cups of water in the sabudana and cover with a lid and let it soak overnight or for minimum 6 hours.
  • Now take a heavy bottom pan or use your pressure cooker, add 4 cups of water and salt.
  • Add the soaked sabudana along with the water and mix.
  • Now cook on medium heat and keep stirring it continuously else it may stick to the bottom
  • After some time The sabudana mixture start getting thicker and become translucent. Do remember that the mixture will thicken further when it cool down so cook accordingly.
  • Now remove it from the flame and let it come to room temperature.
  • Add the cumin seeds and the chili flakes/ pepper powder/ chili paste and mix.(if you add cumin when the mixture is still hot then cumin release its colour and the mixture become creamish in colour)

How To Spread out Papad-

  • When the mixture come to room temperature then its ready to spread out.
  • Grease few steel or any metal plates or trays or use a thick plastic sheet
  • Take a spoon or ladle full of batter and gently pour over the plate or sheet.
  • Now with the spoon slightly spread it out,dont make it too thin .
  • After a day or in the evening ,when the papad's are semi dried then turn the side and let it completely dry for 2-3 days .
  • The time of drying depends on the heat in the weather ,it may take 2-6 days to completely dry.
  • When the sabudana papad dried completely they become crisp.
  • Store them in an airtight jar . Sabudana papad's easily stays fresh for an year.

How to Fry Sabudana Papad

  • Heat enough oil in a deep wide pan on medium heat
  • Add few papads at a time in hot oil.
  • As soon as papad start puffing turn the side with the help of a tong and fry from other side too.
  • No need to fry to a golden colour ,they should be white and crisp.
  • Remove the fried papad on a kitchen paper to remove the extra oil.
  • The leftover fried papad's can be easily stored in an airtight box to use later.
  • Serve sabudana papad as a snack or as accompaniment with your meal


Tips for making Sabudana Papad
  • You can add red chili flakes, pepper powder, green chili paste,grated ginger as per your preference. or just omit any if making for small kids
  • Instead of cumin seeds you can also add carom/ ajwain seeds.
  • For making coloured papad's add spinach and mint puree, tomato puree Turmeric or beetroot juice.
  • Add salt according to the measurement of dry sabudana.If you are using 1 cup dry sabudana then add salt according to 1 cup only, don't add according to the volume of the liquid mixture .
  • Pinch of asafoetida can also be added.