Sago Papad Recipe Ingredients:
Tomatoes - 4 to 5 large (250 to 300 grams)
Small sago - 1 cup (250 grams)
Water - 4 cups for boiling
Green chili - 5 to 8 or as per your taste
Salt to taste or 1.5 tsp.
Cumin seeds - 1 tsp.
Black pepper – 1 tsp.
Servings:for family
Preparation & cooking time: 15 minutes
Soaking time: 12 hours or overnight
Storage Instructions:
· Red sabudana tomato Papad can be stored up to a year in an airtight container.
· Papad must be totally dry when you put it in a container.
· Always use sterilized and totally dry container to store any summer wafers, it will enhance the life of the Papad.
· If you are living in an area where sunlight does not come, you can still make this papad. To dry papad you can use a hairdryer.
Vital Tips:
· You should create a single and thin layer of Papad so that it will dry soon.
· You can use a clean steel plate or plastic bag to spread the liquid mixture of Papad.
· Turn the side of the Papad on the next day so that it will dry from both the sides.
· Keep Papad under sunlight for 4 days minimum. At night take Papad under the running fan.
· Use fresh and ripe tomatoes for a better result.
· If you want a darker red color, you may add red food color in it.