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# Rice Papdi Recipe
| | |
| -------------- | --------- |
| **Prep time** | 10 min |
| **Cook time** | 45 min |
| **Total time** | 55 min |
| **Serves** | 35 pieces |
Per pieces.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 53 kcal |
| Carbohydrates | 9 g |
| Protein | 1 g |
| Fat | 1 g |
| Saturated fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 43 mg |
| Potassium | 26 mg |
| Fiber | 1 g |
| Sugar | 1 g |
| Vitamin A | 97 IU |
| Vitamin C | 21 mg |
| Calcium | 14 mg |
| Iron | 1 mg |
## Ingredients
* 2 cup rice flour
* 1 tbsp cumin
* 2 tbsp sesame
* ½ tsp pepper *(crushed)*
* ½ tsp salt
* 3 tbsp ghee / clarified butter *(hot)*
* 2 tbsp moong dal *(soaked 30 minutes)*
* 2 tbsp urad dal *(soaked 1 hour)*
* 1 tbsp curry leaves *(chopped)*
* 2 tbsp coriander *(finely chopped)*
* 1 tsp ginger paste
* 2 chilli *(finely chopped)*
* water *(for kneading)*
* oil *(for frying)*
## Instructions
1. firstly, in a large bowl take 2 cup rice flour, 1 tbsp cumin, 2 tbsp sesame, ½ tsp pepper and ½ tsp salt.
2. mix well making sure everything is well combined.
3. now add 3 tbsp hot ghee and mix well.
4. crumble and mix making sure the flour is moist.
5. further, add 2 tbsp moong dal and 2 tbsp urad dal.
6. also add 1 tbsp curry leaves, 2 tbsp coriander, 1 tsp ginger paste and 2 chilli.
7. mix well combining well.
8. now add warm water and start to knead.
9. add water as required and knead to a smooth dough.
10. further, take a zip lock bag and grease with oil.
11. place a small ball sized dough, press and flatten using a cup.
12. flatten as thin as possible.
13. drop the papdi into hot oil keeping the flame on medium.
14. fry both the sides on medium flame until the papdi turns golden and crisp.
15. drain off the papdi onto kitchen paper to remove excess oil.
16. finally, store in an airtight container and enjoy rice papdi upto 3 weeks.
## Step-by-step
firstly, in a large bowl take 2 cup rice flour, 1 tbsp cumin, 2 tbsp sesame, ½ tsp pepper and ½ tsp salt.
mix well making sure everything is well combined.
now add 3 tbsp hot ghee and mix well.
crumble and mix making sure the flour is moist.
further, add 2 tbsp moong dal and 2 tbsp urad dal.
also add 1 tbsp curry leaves, 2 tbsp coriander, 1 tsp ginger paste and 2 chilli.
mix well combining well.
now add warm water and start to knead.
add water as required and knead to a smooth dough.
further, take a zip lock bag and grease with oil.
place a small ball sized dough, press and flatten using a cup.
flatten as thin as possible.
drop the papdi into hot oil keeping the flame on medium. or bake them in a pre heated *oven* at 180 degrees celsius for 20 to 25 mins or till it turns golden brown.
fry both the sides on medium flame until the papdi turns golden and crisp.
drain off the papdi onto kitchen paper to remove excess oil.
finally, store in an airtight container and enjoy **rice papdi** upto 3 weeks.
## Video
## Notes
* firstly, make sure not to make a soft dough as it absorbs oil while frying.
* also, flatten as thin as possible else the papdi will not be crispy.
* additionally, use fresh oil as the snack can be stored and consumed for a couple of weeks.
* finally, **rice papdi recipe** tastes great when served with tea or coffee.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/rice-papdi-recipe-rice-flour-papdi/](https://hebbarskitchen.com/rice-papdi-recipe-rice-flour-papdi/)
