Sago Potato Papads Vathal Sabudana Batata Papad Feni Saggubiyyam Aloo Vadiyalu

Sago Potato Papads/ Vathal,Sabudana Batata Papad /Feni Saggubiyyam Aloo Vadiyalu,Sabudana Aloo ke Papad

[caption id="attachment_3856" align="alignnone" width="300"] Sago Potato Papads foodbheem.com[/caption]

Feni Saggubiyyam Aloo Vadiyalu:

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 2-3 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

1 cup sabudana (soaked over night or at least 4 to 5 hours)​
100 gms aloo(boiled and pealed)
6 cups of water
2 green chillis and half inch ginger ground to paste
1 tbsp jeera
1 tbsp salt

Preparation:

Take a thick bottomed vessel and boil 6 cups of water and add salt to taste. Add the soaked sabudana. And add the chilli ginger paste,mix well and cook in a medium flame.In the mean while grate the boiled aloo.When the sabudana is completely cooked switch off the flame. Add the grated aloo to it and mix well. Add jeera to it and allow it to cool.

BANARASI ALOO PAPAD 250gms

Method:

Now spread a plastic sheet in the sunlight. Take a spoon of the batter and place as circle. Allow them to dry in hot sunlight for atleast 2 to 3 days and store them in an air tight container. Fry them in oil when ever you want to serve.

Tips:

• If you don't want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.


• You can also add hing .

Keywords:

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recipe of sabudana papad in marathi
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sabudana wafers recipe
Aloo sabudana sev
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chawal ke papad

 


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To make read Potato Fryums

Read how to make Potato Masala Papad