Sabudana Papad (Tapioca Cracker)

Rinse the sabudana thoroughly under running water to remove excess starch.

Soak it in 3 cups of water for about 2-3 hours or until the pearls soften.

In a heavy-bottomed pot, bring 5 cups of water to a boil.

Add the soaked sabudana to the boiling water and stir continuously to prevent sticking.

Cook over medium-high heat until the sabudana turns translucent and the mixture thickens into a gel-like consistency.

Add salt, cumin seeds, red chilli flakes, and carom seeds. Mix well to combine.

Spoon small portions of the cooked sabudana mixture onto a clean plastic sheet or baking paper.

Spread the mixture thinly into round papad shapes using the back of a spoon. Ensure an even thickness for uniform drying.

Place the spread papads under direct sunlight for 7-8 hours or until they are firm and can be peeled off easily.

Flip the papads to dry the other side completely. Repeat until both sides are thoroughly dried.

Once dried, store the papads in an airtight container.

Heat oil in a wok until hot, keeping the flame on high.

Gently slide a papad into the hot oil and press it lightly with a slotted ladle to puff it up.

Serve sabudana papads with tea and chutney or as a side with rice and dal.