Chowari Pappadam | Sabudana Pappad | How to make Sago Pappad at home ? (Step by Step Pics)

Here exams are on for kids and they are waiting for them to get off this session soon to enjoy summer vacations. Exam time is really a stressful time for kids and I do give them a bit of relaxation even on the previous day of exams to play out or watch their favorite cartoon for a short time. Though they have independently started to study themselves but both need constant supervision to stop their constant annoying fights for all small silly reasons. I think all siblings do the same and we also as kids have done this.  But now realize the headache as moms as to what mom was referring when we were kids ;)

Today's post is a simple pappad recipe that you can make in these hot summer days when you have plenty of sunlight. And kids can help out too, am sure they will enjoy dropping spoonful of sago in plates.I remember mom making these papads at home long back when we stayed in Delhi. We used to love having these papads for snacks mostly but enjoy for lunch too with khichadi. These papads are quite addictive and can be made in bigger batches. I have made this recipe for the convenience of my friends who would love to give a small batch a try. Do try this out, none can stop munching just one!!

Soaking time ~ 2 hours

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 20 papads

Ingredients
sabudana / sago / chowari 1 cup
water 5 cups
cumin seeds 3/4 tsp
salt as per taste

Method

• Wash and soak the sabudana in 2 cups of water for 3 hours.(Rememeber to measure the water in the same measuring cup and keep the water to sago ratio 5:1.
• To this add 3 more cups of water and bring to a boil. Add cumin seeds and salt to this mixture.
• Keep stirring this mixture on medium flame and let it get cooked and transparent. It may take approx. 20 minutes to get done.

• Switch off flame and then keep steel plates smeared with oil ready to make pappad.
• Start pouring spoonful of this mixture when its still hot in roundels on this plate till you finish the cooked mixture(don't wait for the mixture to cool as the mixture thickens as it cools and you may not be able to spread evenly).

• Sun dry these pappad for 2-3 days till its completely dried up. On the second day, flip the papad on to a polythene sheet to fasten the drying process. Dry up all papads before storing in air tight containers. Use as and when required and fry these papads in oil.

NOTES
* Use the smaller variety of sago if you get. I could get only the big ones and have tried using that. But the smaller variety makes better pappads.

* You may use polythene sheets on day 1 to pour the mixture. But this mixture is poured when its still hot and so I don't prefer pouring it on a polythene sheet due to health concerns.
* Add salt slightly more than you usually add for curries as this is pappad. However you may alter as per health needs.
* If you like a spicier version add 1/2 tsp crushed pepper corns or 1/2 tsp chilli powder too. Here kids love plain so I make this way.
* Store in air tight containers. These papads fluff up so well  that it doubles in size than the dried size.

Try out thayiru milagu kondattam if interested.