Sabudana Badiyan

Name: Sabudana Badiyan
Total time: 1500 s
Yield: 20-25 servings
Cuisine: Indian
Ingredients: 1 cup Sago Pearls or Sabudana; 1 tsp Pink Himalayan Salt or to taste; 1 tsp Cumin Seeds; 1/2 tsp Carom Seeds; 7 cups water

ZMA @zesty5

#cookpadindia
#homemade
These are yummy homemade Sabudana or Sago Pearls Badiyan (Vadiyan). These are quite different from the Sabudana Papad or Poppadoms in respect to their thickness. Papads are usually thin and transparent whereas these Badiyan are a bit thick and small.
Both are made in the same way but the size is what matters here. That's it. Nothing much complicated at all. They can be made and stored over a long period of time and relished throughout the Year.
I have made them in two ways. One variety is plain with just Salt and the other one with a few crushed Cumin and Carom Seeds.
You can make according to your family's preferences.
Deep fry them and serve them piping hot alongside the main meals on any day.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

20-25 minutes

20-25 servings

1 cupSago Pearls or Sabudana
1 tspPink Himalayan Salt or to taste
1 tspCumin Seeds
1/2 tspCarom Seeds
7 cupswater

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Steps

20-25 minutes

1

Soak the Sago Pearls in enough clean drinking water for a good 3 to 4 hours in all. Drain well and now add about 7 cups of fresh water to it. Bring it to a rolling boil on high heat at first. Lower the heat and allow it to cook on low to medium-high heat.
2

Cook until it thickens and becomes transparent. It looks shiny as it thickens. Allow it to cool down.
3

With the help of a spoon, make small round discs. Spread on butter paper or a greased plastic sheet whichever is convenient for you. That's it. Keep it inside if it is done in the evening like me. The next day sun dries it for about 3-4 days.
4

After completely dried, store in airtight containers and relish up to a Year. Yum!

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ZMA @zesty5

on July 28, 2022 23:59

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.