Sabudana Papdi

I remember the fun snacking during childhood summers! Mom used to make sabudana papdi and me and my sister used to snack on this all afternoon. The sabudana papdi when made during the scorching summers of April - May in India. Once made, are stored in the pantry and used throughout the year by deep frying and as a tea time snack or lunch/dinner appetizer!

Ingredients:

1 cup Sabudana/Sago (Tapioca pearls)

red chilly to taste

salt to taste

cumin powder (optional)

Method:

1. Soak the sabudana (sago) in water in the morning. This is the most important step here. Wash it with water couple times and leave about half inch water on top of the sago.

2. At night, add 4 cups of boiling water to it and cover with lid. Let stand overnight.

3. Next day, add some water if needed and heat on medium - low flame for 5-6 minutes in order to cook.

4. Add salt and chilly powder per taste.

5. Let stand for couple hours,

6. In a stainless steel plate, use PAM spray and spread the sago batter as shown.

7. You can place in the hot sun outside in the backyard for 5-6 hours till dry.

8. Repeat drying process outside for 4-5 days till papdi is completely dry.

9. Store in airtight container in pantry.

10. Heat oil in a pot and fry them.

Serve hot. So tasty! Enjoy!