Chowari Pappadam

Ingredients

• Nylon sago – 1 cup
• Water – 4 to 5 cups
• Cumin – 1 tsp
• Green chilli – 2, finely ground
• Salt – as needed
• Lemon juice – 1 tsp, optional
• Oil – for frying after drying

Method

1. Choose a stretch of dry sunny weather and keep clean food-safe sheets ready for drying.
2. Rinse the sago and cook it with water over medium-low heat until the pearls are fully soft and the mixture becomes thick and spoonable.
3. Add cumin, chilli and salt and cook another minute, stirring continuously.
4. Cool until warm. Add lemon juice if using.
5. Spoon small equal portions onto the sheets and spread each into a thin, even disc.
6. Sun-dry until the tops are firm, then peel and turn the discs so the underside dries as well.
7. Continue drying until every pappadam is hard and brittle with no flexible or damp centre. Store airtight only after fully cooling.
8. Deep-fry one test piece in hot oil; it should puff and become crisp quickly.