Maharashtra
Sabudana papad
Glassy sago dollops dried in the sun, then puffed white in seconds. Summer's best project.
50 minTime
0 gProtein each
mildSpice
2hPlan ahead. Soak for 2 hours first; the 50 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original136kcalsame
0 gproteinsame
0 gfibresame
50minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Bring the water to a boil, add the drained sabudana and cook on medium, stirring often, for 12 to 15 minutes.
- 2Stir in cumin, chilli paste and rock salt. Cook 2 minutes more and cool slightly.
- 3Spoon small rounds onto a clean plastic sheet in the sun, spreading each thin with the back of the spoon.
- 4Dry in strong sun for 2 to 3 days, covering with a thin cloth and bringing them in at night. Peel off and flip on day two.
- 5Store airtight. To serve, heat oil to 180°C in a small kadai, no more than half full, and fry 2 or 3 at a time for a few seconds. Keep children away.
- 6Drain on paper and serve.
Serve it like this
Serve in a stack beside the vrat thali or with sabudana khichdi.
