Last Updated on 4 months by Neha Deshmukh

Sabudana Papad Recipe – Traditional Indian Tapioca Pearl Crisps

Introduction

Oh, papads! These crispy, light delights are the perfect accompaniment to any Indian meal, aren’t they? I remember my grandmother making these during the summer months, spreading them out to dry in the sun. The whole house would smell so wonderfully earthy. Today, I’m sharing her recipe for Sabudana Papad – a traditional Indian snack made with tapioca pearls. It takes a little patience, but trust me, the satisfying crunch of a homemade papad is totally worth it!

Why You’ll Love This Recipe

This Sabudana Papad recipe isn’t just about a delicious snack; it’s about connecting with tradition. It’s a surprisingly simple recipe, even though it has a few steps. You’ll love how satisfying it is to create something so flavorful from just a handful of ingredients. Plus, homemade papads are so much fresher and tastier than store-bought ones!

Ingredients

Here’s what you’ll need to make these crispy delights:

• 1 cup sabudana (tapioca pearls) – about 180 grams
• 1.5 to 1.75 cups water – 360-420 ml
• 4 cups water – 960 ml (for cooking)
• 2 teaspoons cumin seeds
• 1.5 teaspoons rock salt (sendha namak) – about 9 grams
• 1 teaspoon lemon juice

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Sabudana (Tapioca Pearls): Types & Quality

There are different sizes of sabudana available. For papads, the small to medium-sized pearls work best. Make sure your sabudana is fresh – older pearls might not puff up properly.

Water: Importance of Measurement

Water measurement is key when soaking the sabudana. Too much, and your papads will be soggy. Too little, and they won’t bind well. I usually start with 1.5 cups and add a little more if needed.

Cumin Seeds: Roasting for Enhanced Flavor

Lightly roasting the cumin seeds before adding them to the mixture really elevates the flavor. Just a minute or two in a dry pan until fragrant is perfect.

Rock Salt (Sendha Namak): Traditional Significance & Alternatives

Traditionally, rock salt (sendha namak) is used in sabudana recipes, especially during fasting periods. It has a unique flavor and is considered more digestible. If you can’t find it, you can use regular salt, but the taste will be slightly different.

Lemon Juice: Fresh vs. Bottled

Fresh lemon juice is always best! It adds a lovely tang and helps with binding. But bottled lemon juice will work in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the sabudana under cold water. This removes any excess starch.
2. Soak the rinsed sabudana in 1.5 to 1.75 cups of water for 2-3 hours, or even overnight. You want the pearls to become soft and translucent.
3. Drain the soaked sabudana really well.
4. In a large pot, combine the drained sabudana with 4 cups of water, cumin seeds, and rock salt.
5. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, translucent porridge. This takes about 10-15 minutes.
6. Remove from heat and stir in the lemon juice.
7. Now, quickly spoon small portions of the mixture onto parchment paper, spreading each portion into a thin circle – about 4-5 inches in diameter. Work quickly, as the mixture cools and becomes harder to spread.
8. Place the papads in direct sunlight for 5-6 days to dry. Bring them indoors at night to prevent moisture absorption. They should be completely crisp and brittle when fully dried.

Expert Tips

A few little things that can make a big difference:

Soaking Sabudana: Achieving the Right Texture

The sabudana should be soft, but not mushy. If it’s too soft, the papads will break easily.

Drying Process: Optimizing for Climate & Sunlight

The drying time will vary depending on the weather. If it’s humid, it will take longer. Ensure the papads get at least 6-8 hours of direct sunlight each day.

Frying Papads: Achieving Puffiness & Crispness

Heat the oil on medium-high heat. Gently slide the papad into the hot oil and immediately press down with a slotted spoon. This helps it puff up. Flip once and fry until golden brown and crisp.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sabudana Papad

This recipe is naturally vegan! Just double-check your rock salt doesn’t contain any animal-derived ingredients.

Gluten-Free Sabudana Papad

Sabudana is naturally gluten-free, making these papads a great option for those with gluten sensitivities.

Spice Level: Adding Chili for a Spicy Kick

My friend, Priya, loves to add a pinch of chili powder to the mixture for a spicy kick. About ½ teaspoon should do the trick!

Festival Adaptations: Making Papads for Diwali or Holi

These papads are a staple during festivals like Diwali and Holi. You can even add a little turmeric powder for a vibrant color.

Serving Suggestions

Serve these papads with your favorite Indian meals, dal, or as a standalone snack with a cup of chai. They’re also fantastic with a dollop of chutney!

Storage Instructions

Once completely dried, store the papads in an airtight container at room temperature. They should stay crisp for several weeks.

FAQs

Let’s answer some common questions:

What is the best way to soak sabudana for papads?

Rinse the sabudana well, then soak in just enough water to cover it. 2-3 hours, or overnight, is ideal.

Can I use regular salt instead of rock salt (sendha namak)?

Yes, you can, but the flavor will be slightly different.

How do I know if the papads are fully dried?

They should be completely crisp and brittle, with no soft spots.

What if my papads don’t puff up when frying?

Make sure the oil is hot enough and press down on the papad immediately after adding it to the oil. Also, ensure the sabudana was properly soaked and the papads were fully dried.

Can I make these papads in an air fryer?

While traditionally fried, you can try air frying at 180°C (350°F) for 5-7 minutes, flipping halfway through. Results may vary.

How long do homemade sabudana papads last?

If stored properly in an airtight container, they should last for several weeks.