Sabudane ke papad kaise banate hain - साबूदाने के पापड़ Recipe CookingShooking Sago Papadam

Ingredients

• 2 cups Sabudana (Sago Pearls) (medium size, rinsed and drained)
• 2 cups Water (for soaking sabudana)
• 4 cups Water (for cooking sabudana)
• 0.5 teaspoon Cumin Seeds (lightly toasted)
• 0.5 teaspoon Salt (adjust to taste)
• 1 teaspoon Red Chili Flakes (adjust for heat)
• 2 tablespoons Fresh Coriander Leaves (finely chopped)
• 0.5 teaspoon Black Pepper (freshly ground)
• 2 cups Vegetable Oil (or Ghee) (for shallow frying, medium heat)

Instructions

1. Rinse Sabudana

   Place the sabudana in a fine mesh sieve and rinse under running water until the water runs clear, removing any excess powder.

   Time: PT5M

2. Soak Sabudana

   Transfer the rinsed sabudana to a bowl, add 2 cups of water, stir, and let it sit for 3 to 4 hours until the pearls swell and become soft.

   Time: PT3H30M

3. Cook Sabudana

   Bring 4 cups of fresh water to a rolling boil in a large pot. Add the soaked sabudana, stir continuously, and cook on high heat until the grains turn completely translucent (about 15 minutes).

   Time: PT15M

   Temperature: high heat

4. Prepare Spice Mix

   In a small bowl combine cumin seeds, salt, red chili flakes, chopped coriander, and freshly ground black pepper.

   Time: PT5M

5. Mix Spices Into Sabudana

   Drain any excess water from the cooked sabudana and fold the spice mix into it until evenly coated.

   Time: PT5M

6. Shape Papads

   Place a heaping teaspoon of the spiced sabudana onto the plastic sheet and spread lightly with a spoon to form a small disc (about 3‑4 cm diameter). Do not make it too thin.

   Time: PT10M

7. Initial Air‑Dry

   Position the sheet with the shaped papads under a fan (or in a well‑ventilated area) and let them dry for about 12 hours until the surface feels dry to the touch.

   Time: PT12H

8. Sun‑Dry

   After the fan‑dry, move the papads to a sunny spot (or a warm indoor area) for an additional 2 hours until they are completely dry and crisp.

   Time: PT2H

9. Fry Papads

   Heat vegetable oil in a deep pan to medium heat (about 350°F). Gently slide one papad into the oil; it will puff up within seconds. Flip and fry the other side for a couple of seconds until lightly golden. Remove with a slotted spoon and place on paper towels.

   Time: PT15M

   Temperature: 350°F

10. Cool and Store

    Allow the fried papads to cool completely before transferring them to an airtight container.

    Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

2 g

Fiber

0.2 g