Tapioca or Sago Popodoms, How to Make Them
Sabudana Papad, How to Make Them
These popodoms are very easy to make, but you do need a hot sunny day to dry them. In cold countries, a hot conservatory in summer will be a good place for it. In old days, perhaps as little as 50 years ago, our mum used to make these, along with potato chips of various sizes and shapes during summer months. They were then stored in boxes and were ready to deep-fry whenever needed.
250 gm sago/tapioca pearls* or sabudana
Water, enough to cover about 1 1/2 cm. above the sabudana level
1 litre water to cook Sago/tapioca
1 tsp. salt, adjust to taste*
2 tsp. cumin seeds or jeera
1/2 tsp. Chilli powder/black pepper (optional)
A plastic sheet. You can make one by cutting open a carrier bag.
*Some people prefer to make these without salt, to be able to eat during fasting, because normal sea salt is not allowed during Hindu fasting.
Soak sago in water until it is soft, approximately an hour.
Add salt and cumin (and chilli if desired).
Cook in water until it looks transparent and of a batter like consistency.
Spread out a plastic/polythene sheet on a flat surface in sunlight. In cold countries, a conservatory or green-house may be hot enough for this.
Spoon 1 small laddle full at a time on to it and spread it in circular fashion into 6-7 centimeter circles or discs each.
Let them dry completely on both sides, turning over when one side looks dry.
Lift off the sheet and store in an airtight container.
Deep fry before serving. They expand and enlarge quite a lot when fried.
Allow to cool to to room temperature before serving.
*Sago and tapioca pearls look the same and can be used interchangeably. Tapioca is made from the starch of the roots of cassava tree. Sago is made from the pith from the stem of the sago palm tree.