I saw this recipe in one of the magazine (Aval Vikatan I guess !-). My Mom and MIL used to make plain jevvarasi vadam which I learnt from them. But adding tomato to the conventional sago papad is something new to me. I have seen colorful papads in shops and I know they would have added food colors. But in this Tomato Papad, the tomato puree makes the magic. It gives a nice flavour to the papad and also adds a beautiful color to the papad. You can see my snaps and find out how the color is in unfried papad. But once we fry the color is not that much red, but the taste is awesome. Without any artificial colors, we are having a nice tomato flavoured sago papad. So, my next try would be mint-coriander flavoured sago papad. I will post the recipe soon... Lets see how to make this yummy, tangy and crunchy Tomato Sago Papad (Thakkali Jevvarasi Vadam Tamatar Sabudana Papad)

Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe
Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe

Preparation and Yield:
Preparation time8 hours
Cooking Time30 mins
Yield100gms
Recipe CategoryPapad
Recipe CuisineSouth Indian

Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe
Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe


Ingredients:
Sago / Sabudana / 1 Cup*
Tomato4
Green Chilli6-7
Ginger1 inch Piece
Lemon1
Water4 Cups
Salt To Taste


Method:
  1. Soak the sago in water overnight or atleast 7-8 hours. After 8 hours, drain the water and take the sago in a heavy bottomed pan. 

  2. Before starting with the process, first take green chilli, ginger and salt in the mixer and grind them all to a fine paste. Set this aside

  3. Wash the tomatoes and chop them roughly and take them in a mixer and grind it to a nice puree. Keep this aside

  4. Add 4 cups of fresh water to the pan having sago and keep the pan on the flame and keep stirring till the sago becomes like a porridge. When the sago is nicely cooked, add the tomato puree and give a good mix

  5. Then add the ginger-green chilli-salt paste and stir well keeping the flame in medium. Stir for 7 minutes and then finally add lemon juice and give a good mix and switch off the flame. Now our Papad batter is ready. Allow it to cool off 5 minutes.

  6. Meanwhile, take clean plastic sheets or clean white cloth / dothi and spread it on the sunny area Keep some weights on all the corners of sheet / cloth to make sure they wont get carried away by the wind. When the papad batter is cool enough to handle with a ladle, use a small ladle or a big spoon to pour the batter in small circles on the sheet / cloth. Leave 2-3 inches of spaces between each papad and continue this till all the batter is used up. Allow the papad to dry in sun for 2-3 days or till they are nicely dried up and becomes crispy. If you take a papad and break it, it should break up with sound. If there is water in the papad, then the papad will burst in oil while deep frying. When the papad starts to become drier and drier, in the evening, take the dried papad and store it in air tight container till the next day when the weather becomes sunny.  Finally, when all the papad are dried nicely, store them in an air-tight container and use them as and when needed. 

  7. Heat oil in a pan and when the oil is nicely hot, add handful of tomato papad and depp fry them in oil on both the sides, till they are nicely crisp and crunchy. Store the fried Tomato Sago Papad in air-tight container and serve them with any rice varieties. We can have the papad as it is with a hot cup of coffee / tea. 

  8. Relish the crispy and yummy Tomato Sago Papad with rice and enjoy the taste!!!
  9. Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe
    Tomato Sago Papad Recipe | Thakkali Jevvarasi Vadam Recipe | Tamatar Sabudana Papad Recipe

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  1. Mami,should we add perungayam while grinding ginger greenchilli... Seems like perungayam added in mixie jar other than ginger,greenchilli and salt.

    ReplyDelete
    Replies
    1. Yes, I have added perungayam. But perungayam is not needed. The ginger will override its aroma.

      Delete

 
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