Sabudana papad
Ingredients
- 1 cup Sabudana / Tapioca / Sabakki, small / medium size
- pinch of Hing / Asafoetida
- Salt to taste
- Food colors as required
- Oil to grease the plates & sheets
Instructions
- Take around small or medium size sabudana in a bowl . Wash around 2-3 times . Add 3/4 cup water , just enough to cover sabudana . Soak for 3-4 hours or overnight .
- Well soaked soft and non mushy sabudana is ready . All water should be absorbed and grains should be separated .
- To the soaked sabudana , add salt to taste and pinch of hing . Combine everything gently. Make sure sabudana grains don’t get mashed .
- To make colored Sabudana papad , use choice of colors . you can make plain white sabudana papad too if you want .
- Add 2-3 tsp of soaked sabudana into each color . Combine . Let sabudana get coated with color. Our colored sabudana pearls are ready .
- Grease a plate with little oil . Arrange a few thick bangles or cookie cutter .You can also use greased plastic containers . Fill each bangles with a spoonful of sabudana mixture , spread it evenly to get a thin layer . Grease or wet your fingers and gently press each papad . Pressing lightly , helps in sabudana grains sticking to each other . Sabudana papad without color is ready to steam .
- To make a colored version , you can either use fully colored sabudana grains or just add few color sabudana grains on the plain sabudana grains . Ready to steam . Gently lift bangle up . Few sabudana grains may separate while lifting , it's OK , slowly push them back to papad … they will be ok .
- Prepare a steamer / pan / kadai … heat water . Place them inside a steamer. Can place one more plate to steam above it, if possible. Steam cook for 3-4 mins .
- After 3-4 mins, check if papad is cooked . It will be translucent , glass like .. indicating that the papad is cooked. Keep aside to cool .
- As the previous batch is getting cooled , prepare another plate ready to keep for steaming . You could use an idli plate too for making papad . Grease the plate and place 1-2 tsp soaked sabudana grains in the idli moulds.
- Place in a steamer and similarly steam cook for 3-4 mins .When the papads have cooled well , you can easily remove them from the plate using a spoon / greased steel spatula
- Spread the papad on a plastic sheet / fridge mat / cloth . Papad is ready to Sun dry . Let it sun dry in hot sun till fully crisp , moisture free . It may take 2-3 days to completely Sun dry based on the intensity of Sun .
- When they become dry and crisp store in an air tight jar and use till they last. Stays good for months
- When required , just deep fry them . Drain on a paper towel to remove excess oil.
- Sprinkle little salt chilli powder or chat masala if you want .Enjoy !!