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.
- 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.