Sabudana Fryums

 

Sabudana Fryums

Ingredients
2 cups Sabudana
1/2 spoon Poppy Seeds
Salt as per taste

Method
Soak Sabudana in water overnight or 6 -7 hours.
Wash and drain the water of soaked sabudana.
Cook sabudana with 8 cups water on a low medium flame for 3 - 4 minutes and it turns translucent in color.
Add poppy seeds and salt and cook for 1 minute.
Once sabudana is cooked, turn off the flame and keep it aside.
Spread clean white cotton cloth on terrace or open place where there is sufficient sunlight.
Take a spoon and pour sabudana on white cloth in coin size.
Finish the sabudana mix by pouring on cloth, keeping 1 inch distance between two sabudana fryums.
Allow it to dry for 2 days in the sunlight.
After it has completly dried, wet the cloth and gently peel fryums.
Spread it on a plate and dry for 1 or 2 days in sunlight.
Once they are dried, they are ready.
Fry in the oil and serve as a side dish for lunch or dinner.

Note
You can store in an airtight container for 6 months.
While cooking sabudana, keep stirring in between or else it may stick to the bottom of the vessel.