How to make Sabudana Papad
- Drain excess water from the soaked sago pearls and transfer to a skillet.
Add water, salt, chilli paste and stir to combine.
Boil the mixture for 20 minutes or until the sabudana pearls turn translucent and swell. Make to stir occassionally why the sago pearls boil.
Turn off the flame and add asafeteda, cumin seeds, and lemon juice.
Stir to combine and let cool for about 10 minutes or until you get a thick yet flowing consistency.
- Line a large plate with plastic sheet. Spoon out cooked sago pearls on to the sheet and spread into small circles of about 6 cm in diameter.
Sun dry for 2 days or till completely dried up and tranlucent.Store in airtight containers.
Deep fry a few sabudana papads/sago crisps whenever you feel like snacking!