easy rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 55 minutes
- Yield: 35 pieces
- Category: Snack
- Cuisine: south india
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)
Method
- 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.
- 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.
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.