• Sago
  • Rock salt
  • A few cumin seeds (powdered)
  • Red chilli powder
  • Citric acid

Instructions For Sabudana Sev

  • Soak the sago at 6.00pm in water. The water level should be 1 ½ inch above the sago level.
  • At 9.00 pm boil water in a vessel. For 1 bowl sago take a little less than 1 ½ bowls of water.
  • When the water starts boiling, add sago and stir properly. Cover it with a lid. Let the sago get cooked properly. The spoon should remain straight standing when places in the centre.
  • Do not soak for more than 3 hours. Remove it from the flame. Stir the mixture after 1 hour.
  • If the mixture has more amount of water, then add some more sago (soaked in water). Keen the mixture aside overnight.
  • If the mixture is still thin, add some boiled, peeled and grated potatoes. Potatoes would make the papadi whitish.
  • In the morning add rock-salt, citric acid, cumin seeds (powdered), add red chilli powder. Make round papadies with a spoon on a plastic sheet. Sheets or make the sev with the machine. Dry in sunshine. Store in a jar. Fry in hot oil before serving.

Prepration time: 5-6 hours