easy papad recipe | papadum recipe | how to make rice papad recipe
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 15 Servings
- Category: papad
- Cuisine: Indian
Ingredients
- 1 cup rice flour
- ½ tsp cumin / jeera
- ½ tsp sesame
- pinch hing / asafoetida
- ½ tsp salt
- 2 cup water
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.