INGREDIENTS:
Sabudana (1 cup).
Water (2-3 cups).
Jeera / Cumin seeds (4 TBs).
Sesame seeds (SOS) (2-3 TBs).
Salt to taste.
Chilli flakes to taste.
PROCEDURE:
Grind sabudana to powder and set aside. Take a vessel and add water to it, add sabudana powder to it, now place the vessel on stove and stir it continuously, now add salt, jeera, sesame seeds, chilli flakes to it and keep on stirring, stir till it boils and gets to thicken, check the consistency and then off the flame. And soon spread it on already greased thick plastic seet placed in scorching sun. Spread it with the help of ladle or serving spoon give them round shape, spread it soon before it thickens. Allow it to dry up under the sun.
Now as it gets dried up automatically it leavs the sheet and raises up, now once it gets dried up it can be preserved.
Whenever you want to enjoy crispy papad, deep fry them and enjoy.
Sabudana (1 cup).
Water (2-3 cups).
Jeera / Cumin seeds (4 TBs).
Sesame seeds (SOS) (2-3 TBs).
Salt to taste.
Chilli flakes to taste.
PROCEDURE:
Grind sabudana to powder and set aside. Take a vessel and add water to it, add sabudana powder to it, now place the vessel on stove and stir it continuously, now add salt, jeera, sesame seeds, chilli flakes to it and keep on stirring, stir till it boils and gets to thicken, check the consistency and then off the flame. And soon spread it on already greased thick plastic seet placed in scorching sun. Spread it with the help of ladle or serving spoon give them round shape, spread it soon before it thickens. Allow it to dry up under the sun.
Now as it gets dried up automatically it leavs the sheet and raises up, now once it gets dried up it can be preserved.
Whenever you want to enjoy crispy papad, deep fry them and enjoy.
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