Ingredients:

• 1 cup – saboodana (sagodana)
• 6 cups – water
• For masala:
• 1/4 tsp – Cumin seeds
• 1/4 tsp – sesame seeds
• 1 tsp – Ginger chilli paste (optional)
• salt to taste

Method:

1. Boil 6 cups water.
2. Add saboodana and cook till the saboodana becomes transparent.
3. Add all the masalas.
4. Cook further till the mixture becomes sufficiently thick.
5. Arrange a big polyethylene sheet in direct sunlight.
6. Place a spoonful of mixture on the sheet. Spread a little, repeat with the remaining mixture.
7. Dry the papad completely.
8. Store them in an air tight container.
9. Deep fry in oil whenever needed.

Recipe courtesy of Anita Raheja