For many in the northern part of India, sabudana aka sago pearl papad is a snack mostly associated with Navaratri fasting, but it is also a much-loved afternoon snack. You can also have them with your regular lunch or rice and curry, replacing Kerala papad with this variety for a change. The best part is that they are simple to make and can be stored for a long time. Check out this easy recipe.
Ingredients
1 cup sago pearls
1 cup water
5 cups water (to cook)
1 tbsp cumin seeds
Salt as required
Preparation
Soak the sago pearls in 1 cup water for at least 2 hours
Now cook the soaked sago in 5 cups water
The sago should be cooked for at least 15 – 20 minutes on low flame
Add salt and cumin seeds
Turn off the flame and keep stirring for five more minutes to cool it down
Spread a plastic sheet on a muram (traditional rice sieve)
Roll the sago pearl mixture into thin papads
Spread these on the sieve
Dry them under the sun; flip the papad and dry both sides
Store the dried papads in air tight containers
You could fry these in hot oil as and when required
If stored properly, the sago papad could be used for over a year
