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Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe
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4.75 from 4 votes

Tomato Sago Papad

Tomato Sago Papad Recipe, a very crispy, spicy and tasty homemade papad made with Sabudana/javvarasi. With added flavor of tomato to sabudana makes this papad unique and tasty. This tomato papad has the balanced flavor of spice and sourness
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
Course: Accompaniment, Fryums
Cuisine: Indian, South Indian
Servings: 4 people
Calories: 101kcal
Author: Sowmya Venkatachalam


  • Mixer Grinder
  • Plastic Sheets/ Parchment Paper/ White Dothi
  • Heavy Bottomed Pan


  • 1 cup Javvarasi (Sago / Sabudana) 1 cup = 250 ml
  • 4 nos Tomato
  • 6 nos Green Chili
  • 1 inch Ginger
  • 1 nos Lemon
  • 4 cups Water
  • To Taste Salt



  • Soak the sago in water overnight or at least 7-8 hours. After 8 hours, drain the water and take the sago in a heavy bottomed pan. 
  • Before starting with the process, first take green chili, ginger and salt in the mixer and grind them all to a fine paste. Set this aside.
  • Wash the tomatoes and chop them roughly and take them in a mixer and grind it to a nice puree. Keep this aside.

Making of Tomato Sago Papad

  • Add 4 cups of fresh water to the pan having sago and keep the pan on the flame and keep stirring till the sago becomes like a porridge. When the sago is nicely cooked, add the tomato puree and give a good mix.
  • Then add the ginger-green chili-salt paste and stir well keeping the flame in medium. Stir for 7 minutes and then finally add lemon juice and give a good mix and switch off the flame. Now our papad batter is ready. Allow it to cool off 5 minutes.

Drying of Papad

  • Meanwhile, take clean plastic sheets or clean white cloth / dothi and spread it on the sunny area. Keep some weights on all the corners of sheet / cloth to make sure they wont get carried away by the wind.
  • When the papad batter is cool enough to handle with a ladle, use a small ladle or a big spoon to pour the batter in small circles on the sheet / cloth. Leave 2-3 inches of spaces between each papad and continue this till all the batter is used up. 
  • Allow the papad to dry in sun for 2-3 days or till they are nicely dried up and becomes crispy. If you take a papad and break it, it should break up with sound. If there is water in the papad, then the papad will burst in oil while deep frying. 
  • When the papad starts to become drier and drier, in the evening, take the dried papad and store it in air tight container till the next day when the weather becomes sunny.  
  • Finally, when all the papad are dried nicely, store them in an air-tight container and use them as and when needed. 

Frying the Tomato Sago Papad

  • Heat oil in a pan and when the oil is nicely hot, add handful of tomato papad and deep fry them in oil on both the sides, till they are nicely crisp and crunchy.
  • Store the fried Tomato Sago Papad in air-tight container and serve them with any rice varieties. We can have the papad as it is with a hot cup of coffee / tea. 
  • Relish the crispy and yummy Tomato Sago Papad with rice or just as is and enjoy!!!


Serving: 1oz | Calories: 101kcal | Carbohydrates: 25g | Potassium: 2mg