Shabu Papad, also known as Sabudana Papad, is a traditional Indian snack made primarily from sabudana (tapioca pearls). This papad is especially popular in various regions of India, including Maharashtra, Gujarat, and South India, where it is also called Javvarisi Vadam or Sabakki Sandige. Preparation Process: - The process begins by thoroughly rinsing and soaking sabudana in water for several hours, typically 2–4 hours or overnight, until the pearls become soft and mash easily. After soaking, the sabudana is cooked in a large quantity of water, often with added salt, cumin seeds, and sometimes chili paste or lemon juice for flavor. The mixture is stirred continuously over heat until the sabudana turns translucent and the mixture achieves a thick, porridge-like consistency. Once cooked, the mixture is spread in small rounds onto greased trays, plastic sheets, or parchment paper. These rounds are then sun-dried for 1–2 days, or until they become completely dry and translucent. Properly dried Shabu Papad can be stored in airtight containers for several months. Serving and Usage:
Shabu Papad is typically deep-fried in hot oil before serving, resulting in a light, crispy texture. It is enjoyed as a snack, side dish, or accompaniment to meals, and is especially popular during fasting periods due to its simple, gluten-free ingredients. The papad can be seasoned with spices such as cumin, black pepper, or chili, and sometimes food colors or tomato puree are added for variety.