Baked Sabudana Papad

Using a strainer rinse sabudana in water once or twice.

Then soak sabudana in water.

Soak for overnight.

Drain all the water. Keep aside.

In a heavy pan or kadai take 4 cups water and add the sabudana.

Add 2 teaspoons cumin seeds and salt to it.

Mix everything and keep the kadai or pan on the stove top on a low to medium-low flame.

Keep stirring at intervals.

Check when the sabudana mixture is getting cooked.

Slowly and gradually the mixture will start thickening.

When done turn off the flame.

Now take the papad mixture in a spoon. gently pour it on the butter paper.

With the spoon itself lightly spread it.

Do this with the entire mixture.

You have to spread the papad mixture as soon as you switch off the flame.

On cooling the mixture will thicken more and become lumpy making it difficult to make papads.

It will take max 2days to dry.

Once done take them off from pepper and sotre them in air tight container.

Pre heat the oven at 200 degree Celsius.

Put papads in tray brush oil on it and bake them.