INGREDIENTS
sabudana 1 kg
green chillies 10-15
lime 3 big
salt to taste
hing 1/4 tsp
Method
soak sabudana overnight with enough water. next morning, grind it with salt, chillies, hing, add lime juice, mix well.
in a clean plastic sheet, make small rounds, let it dry, in the evening, carefully turn them over, dry again the next day till completely dry. normally it gets dry in summer in 2 days. make sure they're completely dry, before you store them.
they can be fried like papad when needed, goes well with all varieties of rice.
sabudana 1 kg
green chillies 10-15
lime 3 big
salt to taste
hing 1/4 tsp
Method
soak sabudana overnight with enough water. next morning, grind it with salt, chillies, hing, add lime juice, mix well.
in a clean plastic sheet, make small rounds, let it dry, in the evening, carefully turn them over, dry again the next day till completely dry. normally it gets dry in summer in 2 days. make sure they're completely dry, before you store them.
they can be fried like papad when needed, goes well with all varieties of rice.
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