वीडियो ट्यूटोरियल
वीडियो चैप्टर
Instructions
Prep and Soak the Sabudana
Begin by taking 1.5 cups of medium-sized sabudana. Wash the sabudana thoroughly three to four times, rubbing it gently to remove excess starch. Once washed, soak the sabudana in 1.5 cups of water for 4 to 5 hours, or ideally, overnight. The goal is for the sabudana to become completely soft and fluffy before you start making the papad mixture.
Prepare for Steaming
Prepare a steamer or a large pot with water and bring it to a boil. While the water heats up, grease a flat plate or an idli stand lightly with oil to ensure the papads do not stick. To get perfectly round and uniform papads, place glass bangles onto the greased plate to act as molds.
Shape and Steam the Papads
Fill each bangle mold with one spoonful of the soaked sabudana, spreading it into a thin, even layer within the ring. Carefully remove the bangles to leave behind a perfectly shaped disk of sabudana. Place the plate into the steamer, cover, and steam for 5 minutes until the sabudana becomes translucent. Repeat this process using the idli stand or by refilling the plate for the next batch.
Dry and Fry
Once steamed, allow the papads to cool slightly before gently removing them from the plate or stand. Arrange them on a plastic sheet or tray and sun dry them for one day, or dry them under a ceiling fan for two days. Once completely dry and crisp, heat oil in a pan and fry the papads. They will expand significantly. Serve immediately, adding salt or chaat masala to taste.
