Serving Papadum to loving Papadyumm!
because one bite isn’t enough…
Early morning breakfast is prepared with the aroma of white bubbly tapioca pearls, tossed with green chilies and groundnuts and some sugar to taste. Any guesses?
Well, that’s Sabudana Khichdi made out of white sabudana grains that are soaked, stirred, fried, and are cooked in multiple ingredients.
Sabudana has been the most convenient and loved dish savored by everyone.
But, any idea about where those thermocol like sabudana grains come from? Let’s get into an in-depth process of producing it.
Origin of Sabudana
Sago is a food product made from the milk of tapioca roots that are generally cleaned, peeled, and crushed to release the milk and is allowed to settle in a tank for hours to subside impurities floating on the top of the tank.
Later, the settled milk is converted into small globules using machines of different sizes, sieves, and hot plates to bring out an end product. At the end stage, sago is dried under sunlight on big platforms and is polished for extra sunshine. The grains of sago contain natural starch and energy and have no artificial sweeteners or chemicals and purely consist of carbohydrates that have very little protein, vitamins, and minerals. The health quotient is enhanced by sprinkling and adding food options like vegetables, groundnuts, and milk and the process is to wash the sago pearls in running water without applying too much pressure by hand. The process is to soak them in water or thin milk for an hour, drain and sprinkle little water. Besides, adult Sabudana is loved by Infants too. It’s a combination of both healthy and tasty, as it’s easy to chew and gobble.
Sabudana holds a special place in the heart of India as it helps to breakfasts as Ekadashi or Shivratri held for religious purposes.
Ever wondered about the existence of the soft molecules of Sabudana in a crispy papad form?
Let’s have a look.
The process goes like this:
1) Soaking: is essential and the foremost step. A minimum of 2-3 hours of soaking is necessary to ensure that the grains are softened and drained well.
2) Ingredients: The main ingredients include a few teaspoons of jeera, red chilli paste, chopped green chillies, ginger paste and salt to taste. Stir all the ingredients and get it cooked properly.
3) Stirring: It is an important base for making papads. Add one spoon of lemon and stir continuously till a proodge like consistency is formed.
4) Cooling: The next step has to be quick as the consistency needs to be spread in spoons. Cooling thickens and takes the shape of Sabudana papad.
5) Drying: Sabudana papads are kept dried under the sun for 5-6 days. This helps the sabudana papad to become crisp, brittle and dried completely.
6) Frying: The last and relishing stage of preparing the Sabudana papad and enjoying it. With the help of tongs or spatula press, dried Sabudana papads and fried evenly. They should be white and crispy.
Sprinkle it with chaat masala and red chilli powder and serve it with various pickles and healthy dips, filling your tummy quickly and leaves you feeling full.
Storing Sabudana papad is hassle-free as it can be stored in an airtight and dry container keeping away from moisture. The reason is that even a little water can make it soggy and unacceptable.
Are main courses like Biryani, Pav bhaji, Dal-chawal and Pulav incomplete without PAPAD?
Well, it is always an add on to savour the cuisine. Get every bite crisper and tastier with every ounce of grain dipped in ‘achar’ also called ‘pickles’ or with a bowl of ‘aamras’ during summers.
DNV foods have different types of Sabudana papad that comprises Onion Sabudana Papad, Garlic Sabudana Papad, Kasuri Methi Sabudana Papad, Mint Sabudana Papad, Cumin Sabudana Papad, Red chilli Sabudana Papad and Green chilli Sabudana Papad. . DNV doesn’t use any artificial flavouring. They extract natural flavours from the exact ingredient that blends with the taste buds of the cuisines being served.
Sabudana and its extended family
Sabudana has always been flexible and tasteful in every form and size. Besides, savoring it’s famous Sabudana Papad it can also be prepared into various dishes like:
Sabudana Vada, Sabudana Tikki, Sabudana Kheer, Sabudana Thalipeeth, Sabudana ladoo, Sabudana Pakoda, Sabudana Bhel, Sabudana Tikki and Sabudana Chiwada.
Each tastes good whether boiled, stir fried or roasted.
Shop and savour your taste buds!
At the marketplace, the sabudana papads are semi-dried and available in different packages. The semi-fried Indian puffed and popped tapioca twirls are fried and sprinkled with varieties of masalas on it. Another alternative is to bake on the semi-heat temperature and savor it with healthy dips that are served as appetizers before the main course.