Sabudana (Sago) Papad Recipe
I thought to prepare sabudana papad at home because those which are available in market stick in the mouth while eating, I have used a secret technique to make it crispy and nonsticky. Sabudana is also known as sago which is a starch extract from a palm tree and it is considered as fasting food and cooked during auspicious occasions because it is not counted under the category of grains. There are several recipes which can be prepared by sabudana like kheer, pakodi, khichdi, papad etc. Let’s learn quickly how to prepare sabudana papad in the traditional way.
Sabudan (Sago) Papad Recipe
- 1 cup Sago ( Sabudana)
- 2 cup Water
- 1 tbsp Celery (Ajwain)
- 1 tbsp Kalonji or Mangrail, Black Caraway, Nigella,
- 2 tbsp Salt
- 1 tsp Crushed black pepper corn
- Take overnight soaked sago and put it in a container of 2 cups of water.
- Add all the ingredients and let it boil till it turns transparent.
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Add salt as per the quanity and taste.
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Mix them well and cook it unless sago becomes transparent.
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On the plastic wrap spead the papad batter with the help of a laddle.
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When it gets dried up remove it from the plastic and put it aside.
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Preserve it in an airtight container for more than a year, fry it enjoy whenever you want.
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