साबुदाणा न शिजवता बनवा साबुदाणा पापड | No Cook Sabudana Papad | Sabudana Papad | MadhurasRecipe 540

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Sabudana papadya is a traditional Maharashtrian recipe. These papad are made from sabudana i.e. Sago or Tapioca. You can fry these and have on a fasting day. This is not a traditional method but a shortcut one. Do try this simple and easy recipe and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Sabudana / Sago
• 3 cups Water
• 7 cups Water
• Salt to taste

Method:
• Take sabudana in a pot and wash it really good 2-3 times with
water.
• Soak sabudana in water for 30 minutes.
• After 30 minutes, drain all the water from sabudana.
• Boil water really good.
• When water boils, add salt and soaked sabudana.
• Turn off the gas and mix well.
• Cover and rest the sabudana overnight.
• Next morning just heat up the mixture a little just for about 4-5
minutes.
• Don’t cook it. Just boil it a little so that it will release the starch
and papadya will be spread nicely.
• Make papadya on a plastic sheet.
• Take the sabudana mixture according to the size of papadya you
want and spread it on the plastic sheet.
• Keep one thing in mind, it shrinks on drying. So make a little
bigger papadya.
• You can dry papadya under hot sun or in shade too.
• When the papadi is semi dry, then flip it over.
• After drying for about 5-6 hours flip them over.
• When papadya are a little wet, these can be easily removed from
the plastic sheet.
• When the edges dry up a little but these should be a little wet at
the center, they can be flipped easily.
• Dry sabudana papadya under hot sun for another 2-3 days.
• You can store the sabudana papadya in an air tight jar on drying.

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