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.
|Cooking Time:||10 minutes|
|Sabudana (Tapioca Pearls)||1 cup|
- Soak sabudana for 3-4 hours and drain.
- Boil water in a heavy vessel. If you don’t use heavy vessel, the sabudana will stick to the bottom and burn.
- Add sabudana and salt and stir constantly.
- Once it becomes slightly thick turn off the heat (about 5 minutes). Sabudana pearls will still be visible in the batter.
- 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.
- Repeat with rest of the batter. I use a bangle to spread the batter in a perfect circle.
- Once they are pretty dry but not completely dry, gently peel them from the sheet and turn them over. If you don’t turn them over before they dry they will stick to the plastic sheet pretty hard and it will be difficult to get them out in one piece.
- Let them dry in sun for a couple of days.
- Once they are dry, store them in a jar.
- 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.
- Make sure that you make these on hot sunny days. You need at least a couple of days for papads to dry completely.
- Papad should be no thicker than a soaked sabudana granule.