Holi is a festival in which everyone gets colored in the same color. After playing Holi, people go to each other's houses to congratulate each other. In such a situation, people keep different types of dishes prepared in their homes. These dishes include Gujiya, Namkeen, Sev, Mathri etc. Apart from all these things, there is also a tradition of making chips papad on Holi. Before Holi, people prepare all types of chips and papad in every house.
If you are also thinking of making papad, then sago papad is a better option. It is very easy to make sago papad and you can make it once and store it for a long time. Its most important thing is that you can consume it even during fasting. So, without wasting any time, let us tell you an easy recipe for making sago papad.
Ingredients for making sago papad
Sabudana – 1 cup
Cumin
Rock salt - as per taste
Method
Although making sago papad is very easy, it is very important to follow the recipe correctly. Before making sago papad, wash the sago thoroughly several times.
Sago
After washing the sago, add three times the amount of water to the sago in a big bowl and keep it soaked. After two to three hours, when it swells properly, take water in a big pan and start boiling it. When the water boils, add soaked sago into it and cook.
After this add salt and cumin seeds and mix it. Keep in mind that you will keep stirring it continuously, only then it will cook properly. If you don't stir it, it may stick to the bottom. When this solution turns completely white, turn off the gas.
Now take a big polythene and make a round papad with the help of a spoon. After making papad, dry it in strong sunlight for two to three days. Once it dries properly, you can taste it by frying it in oil or ghee. You have added rock salt to it. In such a situation, you can consume it even during fasting.
(PC: iStock)
