Top 2 Homemade Sago Wafers Recipes
Ingredients
- 2 cups sabudana (sago pearls)
- 2 tsp. cumin seeds
- Salt to taste
Method
Wash the sabudana at night and add 5 cups of water to it. Leave overnight. In the morning, cook the sabudana on medium heat, stirring all the time, till a thick transparent liquid is formed.
Then, remove and add salt, whole cumin seeds. Mix well. In the sun, spread a plastic sheet.
With a spoon, drop small amounts (a tbsp or so) of the mixture on the sheet in a row and spread each amount a little bit to form a thick little round.
Turn over the next day and dry in the sun till completely dry.
Store it in an airtight container. Deep fry whenever desired, to serve as a snack.
Sago Wafers-Recipe-II
Ingredients
- 2 cups sabudana (sago pearls)
Method
For making these wafers, you need small metal caps or plates which can hold about 2 tsp. of soaked sabudana grains. These are available in the shops, but you can also use small metal caps that you may have at home.
Wash the sabudana at night and kept it moist by covering with a damp cloth. In the morning fill a large vessel 1/4 full with water.
Set up a metal stand in it and place a metal tray or plate on it. Fill the small caps or plates with just enough grains to make a small circle of single layer of the grains, close to each other.
Arrange these on the metal tray in the vessel. Bring the water to a boil, cover the vessel and steam the sago plates for 10 minutes or till the grain is transparent and cooked.
Remove and carefully transfer to a plastic sheet to dry in the sun. Dry thoroughly and store in an airtight container. When fried, these wafers look very attractive.
