BISMILLAH HIR RAHMAN NIR RAHEEM
Today mom prepared sabudana papad. It was a custom to make this during every summer vacation in our childhood. Although it would be made sometime between the year too but the ones prepared on our vacation were more fun. All my cousins would be here with us. We alongwith our cousins and building friends would go up on terrace. We would help mom in making these papads. These are too easy, just have to take a spoonful and tap it on the plastic sheet. While tapping spread it round.
Once the papads were done, next thing was to keep a watch on them. ;-) This means whole day on terrace - playing and doing masti. In the afternoon back for lunch and then back again on terrace. Later at around 5 in the evening nani would come up to pack all the things and bring it back home. It takes around 2-3 days to get dried.
RECIPE
Ingredients:
Sabudana (sago) = 1/2 kg
Green chillies = 8-10
Coriander leaves = 1/4 cup
Ginger garlic paste = 2 tblspn
Whole cumin = 1/4 cup
Salt to taste
Method:
1. Wash and soak sabudana overnight.
2. Next day grind togather green chillies, coriander leaves and ginger garlic paste.
3. Add this above mixture in sabudana. Then add salt and cumin and mix well.
4. Add 1 cup of water and let it cook on low flame. Stir it until sabudana starts to melt.
5. Once the sabudana melts check the consistency, it should neither be too thick nor too watery.
6. If its reached the desired consistency, remove it from the flame.
7. Spread a spoonful onto the plastic sheet and let it dry in the sun for 2-3 days.
Note:
1. We have made some with and without cumin.
Papads with cumin kept to dry...
Papads without cumin.. kept to dry.
The dried ones..
The fried ones.....
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