Time and servings
Time and servings
Ingredients
- 1 cup rice flour
- ½ tsp cumin / jeera
- ½ tsp sesame
- pinch hing / asafoetida
- ½ tsp salt
- 2 cup water
Instructions
- firstly in a large mixing bowl take 1 cup rice flour.
- also add ½ tsp cumin, ½ tsp sesame, pinch hing and ½ tsp salt.
- additionally, add 2 cup water and mix well with a whisk.
- mix till the smooth lump-free batter is formed.
- allow to rest for 15 minutes or until rice flour gets soaked well.
- further, brush the plate with oil.
- pour 3 tbsp of papad batter onto a plate and spread uniformly by tilting.
- place the plate into steamer and steam for 2 minutes. alternatively, place the metal plate on top of the boiling water then put a lid over it.
- once the papad dough cooks completely, it turns non-sticky.
- cool slightly and later scrape from sides.
- peel the papad gently and place over butter paper or on a cotton cloth.
- keep the papad under hot sunlight for 2 - 3 days or until papad dries out completely and turns crisp.
- now the rice papad is ready to store for at least 6 months when stored in airtight container.
- or deep fry in hot oil over both the sides.
- press gently till the papadum doubles in size.
- finally, serve rice papad / chawal ki papad sprinkled with chilli powder or chaat masala.
Step-by-step
1
firstly in a large mixing bowl take 1 cup rice flour.
2
also add ½ tsp cumin, ½ tsp sesame, pinch hing and ½ tsp salt.
3
additionally, add 2 cup water and mix well with a whisk.
4
mix till the smooth lump-free batter is formed.
5
allow to rest for 15 minutes or until rice flour gets soaked well.
6
further, brush the plate with oil.
7
pour 3 tbsp of papad batter onto a plate and spread uniformly by tilting.
8
place the plate into steamer and steam for 2 minutes. alternatively, place the metal plate on top of the boiling water then put a lid over it.
9
once the papad dough cooks completely, it turns non-sticky.
10
cool slightly and later scrape from sides.
11
peel the papad gently and place over butter paper or on a cotton cloth.
12
keep the papad under hot sunlight for 2 – 3 days or until papad dries out completely and turns crisp.
13
now the rice papad is ready to store for at least 6 months when stored in airtight container.
14
or deep fry in hot oil over both the sides.
15
press gently till the papadum doubles in size.
16
finally, serve rice papad / chawal ki papad sprinkled with chilli powder or chaat masala.
Video
Notes
- firstly adding cumin and sesame is optional.
- also to make spicy papad add green chilli paste to the batter.
- additionally, sundry for more days if you are not leaving in hot areas.
- finally, rice papad / chawal ki papad stays for more than 6 months when dried completely.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/rice-papad-recipe-rice-papadum-recipe/