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Ingredients:
Sabudana-1cup
Water-6cups
Red chillies-8
ginger-1" piece
Ajwain(carom seed)-1tsp
Jeera(cumin seed)-1tsp
salt 2tsp or to taste


Method:
Was sago and drain water.
Grind the chillies,salt and ginger together.
Boil the water in a pot and add the ground paste and boil for 2 mins.
Add the sabudana and simmer.Let it boil till the sago dissolves.
Switch off stove.

Spread  a thick plastic sheet and while the mixture is still warm,spread a thin layer over the sheet in any desired shape.Sun dry.
After about 3-4hrs,gently lift the papads and turn them upside down one by one .
Dry on the other side.
They would take just one day to dry on a bright sunny day.
Store in an air tight container.


Deep fry them and relish the crispy and cruncy papads with a wholesome meal like I did :-)


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2 comments:

    vincent said...

    Hello,


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    petitchef.com

  1. ... on January 5, 2010 at 11:33 PM  
  2. farzana irani said...

    i tried surmai fry yesterday and today I tried the prawns masala with a slight variation. I add bell peppers (green) and some chopped tomatoes on top... thank you so much for creating this blog..

  3. ... on October 25, 2011 at 9:31 PM  
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