Sabudana Pappad is a traditional Indian snack made from sabudana (tapioca pearls or sago), a starchy substance extracted from cassava roots. These Pappads are crisp, light, and often enjoyed during fasting periods (such as Navratri or Ekadashi ) due to their non-grain ingredients.
How Sabudana Pappad is made: 1. Soaking : The sabudana pearls are soaked in water until they soften. 2. Boiling : The soaked sabudana is boiled with water, sometimes with a bit of salt and spices, until a thick, starchy paste forms. 3. Spreading : The paste is spread out in small, thin circles on a clean surface or cloth and left to dry under the sun. 4. Sun-drying : The Pappads are sun-dried for a day or two until they become firm and completely dehydrated. 5. Frying/Toasting : Once dried, the Pappads can be stored for months and are typically deep-fried or roasted before eating.
Sabudana Pappad is crispy with a mild, starchy flavor and is often enjoyed with chutneys, curd, or as an accompaniment to meals. It’s especially popular during religious fasting due to its simple, non-cereal ingredients.
Available in - 500 Grams
Storage Advice: -; Store in Dry and Cool Place.
Ingredients : Pulp Of Tapioca, Rice,Green Chilli, Iodised Salt
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Odisha Famous Kamya Mahakali Baby Chhatua
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