Papad
Rice flour batter seasoned with cumin, sesame and a pinch of asafoetida, steamed into thin sheets, sun-dried, then deep-fried into crisp golden papad. A classic pan-Indian accompaniment to any meal.
Ingredients
Main
- Rice Flour — 1 cup (ground)
- sesame seeds — 2 g (whole)
- Water — 2 cup (whole)
- Cumin Seeds — 0.5 tsp (whole)
- salt — 0.5 tsp (whole)
Tempering
- Asafoetida — 1 pinch (ground)
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.
Common questions
- Papad ko English mein kya kehte hain?
- पापड़ ko English mein Papad likhte hain.
- Ek plate Papad mein kitni calories hoti hain?
- 237 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 5 min taiyari, 20 min pakana.