Sabudana Papad

January 28th, 2011 by ruchi Leave a reply »

I remember the days when I used to help my Mom make Sabudana Papad. Nowadays no one makes it at home but if you know how to make it, it’s a great family activity and they taste wonderful.

   

Sabudana Papad Recipe

Sabudana Papad

Preparation Time: None
Cooking Time: 10 minutes
Servings: Not Applicable
Difficulty: Easy
   
   
   
   
   

Ingredients

Sabudana (Tapioca Pearls) 1 cup
Water 2 cups
Salt 3/4 tsp

Method

  1. Soak sabudana for 3-4 hours and drain.
  2. Boil water in a heavy vessel. If you don’t use heavy vessel, the sabudana will stick to the bottom and burn.
  3. Add sabudana and salt and stir constantly.
  4. Once it becomes slightly thick turn off the heat (about 5 minutes). Sabudana pearls will still be visible in the batter.
  5. Spread a plastic sheet in sun. Take a spoonful of the sabudana batter and pour on the plastic sheet. Spread it in a circle using the ladle.
  6. Repeat with rest of the batter. I use a bangle to spread the batter in a perfect circle.
  7. Let them dry in sun for a couple of days.
  8. Once they are dry, store them in a jar.
  9. When you want to eat them, fry them one by one in very hot oil. They puff up and become white and crunchy, perfect for an evening snack.

Notes

  1. Make sure that you make these on hot sunny days. You need at least a couple of days for papads to dry completely.
  2. Papad should be no thicker than a soaked sabudana granule.

Pictures

Soaked sabudana

Soaked sabudana

Boiling water + sabudana

Boiling water + sabudana

Boiling sabudana

Boiling sabudana

Sabudana batter ready

Sabudana batter ready

Spreading on a plastic sheet

Spreading on a plastic sheet

Drying papad

Drying papad

Sabudana papad ready to store and fry

Sabudana papad ready to store and fry

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   By Ruchi Garg