Papad: Indian cuisine

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Papad: Indian cuisine

Recipe: Sabudana papad with spinach

The Times of India

Sabudana papad

Sabudana papad with its pan Indian appeal finds a place in most of the Indian households. While the recipe, additional ingredients and the process of making the papad differ from region to region, the basic procedure more or less remains the same. While some homemakers add rice flour and also boiled potatoes (mashed) to the sabudana along with salt and pepper, some homemakers add their own creative touch so that it has more nutritional value by adding leafy vegetables. Spring onion, spring garlic pep up the recipe. Contrary to the perception, sabudana papad is easy to make if one knows how to go about it.


Sabudana: 250 gms Rice flour: 75 gms Spring garlic: 50 gms Spring onion: 50 gms Spinach: 50 gms Pepper: 10 gms Salt: to taste Green chilies: 10 gms Cumin seeds: 1 tsp


Soak sabudana for three hours. Once it is fully soaked, transfer the sabudana to a pressure cooker. Add salt, ground pepper and cumin seeds and some 100-200 ml of water. Finely chop spring onions, spring garlic, green chillies, spinach. Add these ingredients to the sabudana gravy. Take rice flour in a separate bowl. Add a little water and mix it well with to make a fine batter. Pour this batter into the mixture in the cooker. Allow the entire thing to cook for about 15- 20 minutes in a low flame.

Once it is cooked, take the pressure cooker to the area where you would like them to sun dry. You can use a solar drier or use clean white sheets of thick plastic (food grade) available in the market. Avoid a clean cloth because it becomes too tedious. Now on the plastic sheet, spread the papad batter in circles or shapes as you desire. Based on the degree of temperature and heat it will take about two to three days for the papads to be ready for consumption.

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