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Sabudana (Sago pearls) Papad

Affaf Ali
420 minutes
Prep Time
2 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Sabudana (Sago pearls) Papad RECIPE

Home made Sabudana papad/ Dhahkan papad as we fondly referred to during childhood. Dhahkan papad - simply because we use bottle lids to make this papad. One of the easiest and tastiest home made papads. These are made in bulk during summers and stocked for the whole year. Goes well with dal chawal, with hot cup of chai or just plain ones (will vanish in no time).

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Steaming
  • Frying
  • Snacks

Ingredients Serving: 10

  1. Sabudana/Tapioca Sago – 1cup
  2. Salt – 2pinches
  3. Food colour – 2 drops (optional)
  4. Idli stand
  5. Bottle lids (preferably metal ones)


  1. Wash sabudana 2 to 3 times. Drain excess water. Add salt, food colour and soak overnight or 7hours. Sabudana must be soft and dry and the grains must be separate.
  2. To get separate grains follow this simple method. After washing grains, drain excess water. Cover with lid and set aside. After 30minutes shake container or using a fork separate the grains. If it’s dry sprinkle little water. Check again after 30 minutes and repeat the same. Make sure you add water little by little to avoid sticky or soggy Sabudana.
  3. Grease each lid with 1 or 2drops of oil. In a pressure cooker / Idli vessel heat 1 to 2 glasses of water to boiling point. Use separator (or plate provided along with cooker) if using pressure cooker.
  4. Place 1tbs sabudana in each lid. Make a even layer and press gently, also make sure there are no gaps. (Refer pic)
  5. In the pressure cooker, place seperator and then Idli stand with lids(refer pic).
  6. Steam for 2 minutes ONLY.
  7. Turn off the flame. Remove after a minute and invert each lid on greased plastic sheet/baking sheet/tray carefully. Give it a tap using fingers and lift lid. Repeat for the rest. Sabudana will look transparent at this stage.
  8. Place this in direct sunlight for 2 to 3days or till all papads are dry and crisp. Transfer to air tight container and store upto a year. Make sure the contents are nice and dry.
  9. For frying, the oil must be very hot. Using a spatula to press the papad gently after dropping in oil. The papad will rise and expand.
  10. Garnish with chilly powder and enjoy it hot.

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