Sabudana pappad | How to make Sabudana pappad

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By Vasumathy Vardarajan
Created on 25th May 2016
  • Sabudana pappad, How to make Sabudana pappad
  • Sabudana pappad | How to make Sabudana pappad (12 likes)

  • 1 review
    Rate It!
  • By Vasumathy Vardarajan
    Created on 25th May 2016

About Sabudana pappad

Crunchy vrad sabudana pappad

Sabudana pappad, a deliciously finger licking recipe to treat your family and friends. This recipe of Sabudana pappad by Vasumathy Vardarajan will definitely help you in its preparation. The Sabudana pappad can be prepared within 1440 minutes. The time taken for cooking Sabudana pappad is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Sabudana pappad step by step. The detailed explanation makes Sabudana pappad so simple and easy that even beginners can try it out. The recipe for Sabudana pappad can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Sabudana pappad from BetterButter.

  • Prep Time24Hours
  • Cook Time30mins
  • Serves10People

Video for key ingredients

  • Sambhar Powder

Sabudana pappad

Ingredients to make Sabudana pappad

  • 1. Sabudana 500 gms
  • 2.Green chillies 12
  • 3.Salt/rocksalt
  • 4. Ghee one tablespoon
  • 5. Lime juice 1/2 cup

How to make Sabudana pappad

  1. Soak sabudana overnight.
  2. Boil water in a thick base big vessel/ copper bottom.
  3. Add soaked sabudana.
  4. Keep stirring till sabudana is cooked.
  5. Add salt/ senda namak for vrat.
  6. Grind green chillies into a fine paste and add it.
  7. Allow it to boil till it thickens.
  8. Add ghee.
  9. Cool it. Add lemon juice.
  10. Spread sabudana on a thick transparent plastic sheet in a round shape using tablespoon early in the morning on a sunny day/ temperature has to be above 38 degree
  11. Once the sabudana sticks to the sheet by evening put it under the fan overnight
  12. Separate the pappad next day and put it under hot sun.
  13. Fry after a day. Crunchy sabudana is ready
  14. Deep fry and have it with dal/rajma/sambar chawal etc
My Tip: To be made in the month of april to july.

Reviews for Sabudana pappad (1)

Shereen Fatimaa year ago
My sister loves anything with sabudana, I will surely prepare this for her :D
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