One of the tasty and popular papads made in Indian cuisine is sabudana papad. We have added rock salt. So you can easily have them during fasting days like Ekadashi or shivratri.
- Prep Time: 3 hrs
- Cook Time: 30 mins
- Total Time: 3 hrs 30 mins
Ingredients of Sabudana Papad
- 1 cup sabudana
- 4 cup water
- 1 tsp salt
- 1 tsp chilli paste
- pinch hing
- 1 tsp cumin
- 1 tbsp lemon juice
How to Make Sabudana Papad
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Soak 1 cup sabudana in enough water for 5 hours.
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Drain off the water and transfer to a large kadai.
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Add 4 cup water, salt, chilli paste and mix well.
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Boil for half an hour.
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Cook till the sabudana pearls turns translucent.
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After turn of the flame and add hing, cumin and lemon juice.
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Cool for 20 minutes.
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Line a greased baking paper over the tray and put a tbsp of prepared sabudana mixture making a small rounds.
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Sun dry them for 2 days.
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Stored in airtight container.
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Deep fry in hot oil over both the sides.
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Serve sabudana papad with chai.
