{"id":19047,"date":"2014-03-27T07:20:53","date_gmt":"2014-03-27T01:50:53","guid":{"rendered":"http:\/\/www.mapsofindia.com\/my-india\/?p=19047"},"modified":"2015-04-27T14:59:27","modified_gmt":"2015-04-27T09:29:27","slug":"sabudana-papad","status":"publish","type":"post","link":"https:\/\/www.mapsofindia.com\/my-india\/food\/sabudana-papad","title":{"rendered":"Sabudana Papad Recipe"},"content":{"rendered":"
\"Sabudana<\/a>
Sabudana Papad<\/figcaption><\/figure>\n

Sabudana is also known by the name Sago, although the prior one is more famous and widely used. It is basically a starch extracted from the palm trees. In the Indian culture sabudana<\/em> is considered a non grain and hence can be consumed on fasting days as well. We can find numerous preparation of this in the likes of sabudana khichdi, kheer, vada, thalipeeth <\/em>and papad.\u00a0<\/em>Sabudana Papad can also be served as an accompaniment to the main meals or even as a snack with tea or coffee. With its pearl like shapes, the papad<\/em> gives a very nice appeal and tastes delicious. I used the traditional way of making this papad<\/em> drying it in the open sun before frying to get the final product. It uses absolute basic ingredients while the process may take some time. Following these traditional ways gives immense satisfaction and taste just manifolds. You too can give it a try with this Sabudana Papad Recipe.<\/p>\n

Ingredients<\/h2>\n

(makes about 15-20 papad<\/em>)<\/strong><\/p>\n