Tapioca poppadom

Masala sago tapioca poppadom

Masala sago tapioca poppadom , This is a fresh home made tapioca poppadom. A poppadom is a thin, crisp, round flat bread from India. Poppadoms are made with black gram flour, but they can also be made from flour made from rice, chick pea and lentils.

Portion Size – One

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INGREDIENT

For poppadom:

Sago (tapioca granules) – 250 gm / 1 cup

Water – 750 gm / 3 cup

Cumin seeds – 2 gm / ¼ Tspn

Salt – for seasoning

Oil – to deep fry

For onion tomato masala

Onion chopped – 15 gm / 1 Tbspn

Tomato chopped – 15 gm / 1 Tbspn

Green chilli chopped – 1 no.

Coriander fresh chopped – 15 gm / 1 Tbspn

Chat masala – 3 gm / ¼ Tspn

For Making  Masala tapioca poppadom

METHOD

For making poppadom:

Put all the ingredients in a thick bottom pan except oil and mix well.Cook it in a low flame until it foams a jelly like texture.While cooking gently mix with spatula continuously.When cooking is done spread it on a butter paper using a spatula.While spreading keep medium thickness, not to be too thin or too thick. Keep medium consistency.To dry put in the oven at a temperature of 60 c overnight.In a hot pan pour oil to deep fry, oil should be really hot above 200 c.Put poppadom one by one into the oil and fry.Keep it aside in a kitchen towel to drain out the excess oil.

For making onion tomato masala:

Put all the ingredients mentioned in the onion tomato masala in a bowl and mix well altogether.

For plating:

Place poppadom on a chopping board and spread the onion tomato masala on top the poppadom.Serve it as a tea time snack or as a starter before main meal.

Recipe By chef Bobby geetha

Chef Bobby geetha is our Indian consultant chef for Brand Finediningindian . Developed High end Indian and international cuisine restaurants. He is one the Top 10 chef at BBC master chef season 8 cooking Indian food at International level . He authored four Books published By Finediningindian. Beyond Curry and Indian cuisine evolution

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