How to Make Poppadoms (with Taopica or Sago) Recipe
These poppadoms 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.
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Cooking tools:
- Mixing bowl
- Saucepan
- Stove
- Ladle
- Plastic sheet
- Deep fryer
- Airtight container
Ingredients
- 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.
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