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Sabudana Papad
| Main Ingredients | Sabudana, Rock salt (sendha namak) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 2-3days |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1 cup sago
- Salt to taste
- 1 teaspoon cumin seeds
- Oil to deep fry
Method
- Transfer the sago in bowl and wash it thoroughly. Add 1 cup water and soak for 6-8 hours.
- Transfer in a nonstick pan and add salt, cumin seeds and 5 cups water.
- Cook on medium heat till sago mixture is transparent and the sago is cooked.
- Spread spoonful of mixture on a plastic sheet and spread lightly. Sundry for 2 days.
- Heat sufficient oil in a kadai and deep fry the papads till crisp.
- Drain on absorbent paper and serve.
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