Javvarisi papad/Sabudhana papad/Javvarisi vadagam/javvarisi vatthal/javvarisi appalam

INGREDIENTS

1 cup sabudana / SAGO/Javvarisi
salt to taste
2 tsp chilli paste
2 tsp cumin seeds
2 tbsp tomato paste
2 tbsp carrot paste
2 tbsp onion paste
water – 9 cups 1:9 ratio

Method

1. In a heavy bottom pan add 9 cup water, salt, chilli powder, cumin seeds, tomato paste, carrot paste and onion paste mix well. allow it to rolling boil.

2. now add sabudana and cook till the sabudana pearls turns translucent and swells.stirring occasionally

3. turn of the flame and mix well and cool till the mixture turns slightly thick flowing consistency.

4. large plastic sheets and pour a scoop of prepared sabudana mixture making a small rounds.

5. sun dry them for 2 days or till it dries out completely turning translucent.

6. now the sabudana papad is ready to store for at least 6 months when stored in airtight container.

7. deep fry in hot oil over both the sides. keep stirring till the sabudana papad doubles in size.