Do you often spend the first half of your day thinking about lunch, only to find out that it is the same old mundane meal of some rice, dal and sabzi? There are two things that you can do. You can either sulk and gulp it down or think of new and innovative ways to spruce up your fare. The accompaniments like papads and chutney come in super handy during these times. You can always go to your local grocery store to buy a pack or two of papad, but did you know making papad at home is actually quite a cakewalk? All you need to do is make a smooth mixture of the lentils or rice, spread it out on a flat surface and let it dry, and finally, fry it until crisp.
(Also Read: Watch: Try This Quick & Easy Sabudana Khichdi For A Comforting Meal At Home)
This recipe video of sabudana papad, by food vlogger and YouTuber Reshu, demonstrates how you can make a batch of sabudana papads from scratch. All you need to do is to get the consistency right and let it dry for two days. After that, you can actually fry around 50 papads in less than 5 minutes.
(Also Read: This Restaurant-Style Masala Papad Makes For A Memorable End To Your Meal)
Here’s what you need to do:
1. Soak sabudana or sago in water for two hours.
2. Once it fluffs up and is soft add it to a grinding jar and grind until you get a fine mixture.
3. Take a heavy bottom pan, add some water. Be very careful with the measurement of water.
4. Add salt to the water, followed by sabudana mixture.
5. Mix everything well on a high-to-medium flame.
6. Once the sabudana is nicely absorbed in the water, cook the mixture for 8-10 minutes on medium flame until the mixture is thickened.
7. The consistency should not be too thick or thin, and the mixture at this point should also be a little translucent.
9. You can separate the mixture and add it to different bowls and add different food colours to the mix. Or you can proceed with white sabudana papad.
10. Take a clean plastic sheet, grease it lightly.
11. Take the sabudana mixture and drop it on the sheet. Spread with the help of a spoon. Do not make them too thin, they may break.
12. Dry the papads out in the sun for two days.
13. Now, all you have to do is fry these papads in hot oil and serve.
Doesn’t it sound like a cakewalk? If you are making these papads for a vrat, you can replace salt with rock salt or sendha namak.
Watch the full recipe video of Sabudana Papad :
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.