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Saboodana Papadums
Saboodana Papadums Recipe
Ingredients
2 cups leftover saboodana khichdi (refer recipe)
1 cup water
salt to taste
oil for greasing2
oil for deep frying
Method
Put water to heat in a deep, heavy vessel. Add 1/2 tsp. salt, bring
to a boil. Add leftover
khichdi, cover and cook for three minutes.
Remove lid, stir, add more boiling water if required. Stir and cook
till a thick mixture is
formed. The contents should fall in a blob when dropped on a surface.
Remove from heat, cover and keep for five minutes. Lightly grease
a large, thick plastic
sheet. Spread on a clean cotton sheet, in direct bright sunlight.
Place weight on corners
to keep sheets in place.
Make sure greased side faces upwards. Put a ladleful of mixture
on a corner of plastic,
spread like a thick pancake.
Repeat till rounds are made of all mixture. Allow to dry in direct
sunlight for 4-5 hours. Flip
sides carefully, dry other side.
Repeat drying next day if required. Papadums should be brittle and
fully dry.
Store in airtight dry containers.
To use:
Heat oil for deep frying, till smoky. Hold a papadum with tongs.
Dip into hot oil till fully
fluffed, remo8ve and drain.
Do not over fry, or it will taste bitter. Serve as a tasty snack
with tea, lemonade, or just
crunch when desired.
Saboodana Papadums
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