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. Also you get something organic without any preservatives.

Ingredients

Method

1. Soak sabudana overnight and drain. It is very important to soak it overnight otherwise it will not be perfectly soft and when you fry papad, it will become chewy.



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 on medium heat.





4. Once it becomes slightly thick turn off the heat (about 5 minutes). Some sabudana pearls will still be visible in the batter but most should become translucent. If not, cook a little more and may be add a little water if it’s too thick.



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. 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.
8. Let them dry in sun for a couple of days.
9. Once they are dry, store them in a jar. Sabudana Papad are ready.



10. When you want to eat them, fry Sabudana Papad 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.

Summary

Recipe Name

Sabudana Papad

Author Name

Ruchi Garg

Published On

2011-01-28

Total Time

20M

Average Rating

5 Based on 2 Review(s)