This papad can be eaten with any Rice dish or just like that.
vegetarian 4 servings
1 cup Sabudana (Sago/Tapioca)
2 cups + 1 cup Thin ButterMilk
1 cup Water
Salt to taste
5-6 Green chillies (coarsely grinded)
a pinch of Asafoetida (hing)
2 tsp Cumin seeds (jeera)
Soak Sabudana with 2 cups ButterMilk & Water overnite.
In a thick bottom pan/kadai, add the Soaked Sabudana, Green chillies, Hing, Jeera & Salt. Add remaining ButterMilk , Mix well & boil till everything comes together & the mixture is slightly thick. Remove from heat.
On a damp cloth or greased plastic cover/plate, put a spoonful of the mixture & spread thin to make small papads. Leave some gap between each papad & Sun dry for 1-2 days. Store in an air-tight container. Stay good for 1-2 months. Deep fry in hot oil & serve with any Rice dish or eat just like that.
Note : Once the mixture is ready, spread them as quickly as possible. The mixture thickens/hardens as it cools. Green chillies are optional. Can be made without it also.