Sabudana Pali Papad (Sabudana Papad) - 1kg Pack

Sabudana pali papad, poured by hand in the village exactly as it has always been done. Sago is soaked, cooked into a thin translucent batter, then dropped ladle by ladle onto cloth laid out in the sun and dried until every disc snaps between two fingers. Sabudana, salt and jeera go in, and nothing else does.

This is upvas food. Ekadashi, Mahashivratri, Navratri, or a plate of sabudana khichdi that wants something crisp beside it. Slide one into hot oil and it swells to twice its size in about five seconds.

Sold as a 1kg pack. An airtight tin matters here, since they draw in monsoon damp and turn leathery. More village made things under village papads, and most people fry these in groundnut oil.

Frequently asked questions

Can sabudana papad be roasted instead of fried

It can go on a flame or into a microwave, though it puffs less and the edges stay chewy. Frying is what gives the proper crackle.

Are these papads allowed during upvas

Yes. There is no grain and no dal in them, only sabudana with salt and jeera.