Ingredients
1. 1 cup sabudana ( sago rice)
2. 2 cup water
3. 1/2 tsp salt
4. A pinch of hing
5. 1/2 tsp zeera powder (cumin)
Procedure
1. Soak sabudana for 3-4 hrs
2. Take a thick bottomed vessel, add soaked sabudana,water and boil on a medium flame for about 10 minutes
3. Add salt,zeera powder, hing and boil for 5 minutes on low flame till consistency turns to thick and little sticky
4. Switch off the flame and allow it to cool ( 2-3 mins)
5.Pour one tsp of boiled mixture at equidistant on a plastic sheet coated with edible oil
6. Dry them in sunlight for 3-4 days
7. Fry dried sabudana papad and enjoy!
Tip
1. Store these papad in air tight container and use it for 4-5 months
2. Green chilly, red chilly, black pepper etc. can be added to this mixture to prepare papad with different flavors.
