rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi with detailed photo and video recipe. an easy and simple crispy deep fried snack recipe made with rice flour and blend of spices for lip-smacking taste. unlike the maida or traditional papdi recipe, rice-based are more crisp, brittle and thin in size but can be consumed for the same purpose. these crispy snacks are typically used as evening munching snack with a cup of tea or coffee, but can also be used to make chaat recipes too.
i generally avoid deep-fried snacks as most of my readers ask for oil-free snack for all age groups. having said that, some dish, recipes or snacks cannot avoid using oil. rice papdi belongs to that category. it is one such important multipurpose snack used as the main ingredient for multiple recipes. i personally make this recipe as a munching snack, but the chaat recipes you can derive out of this crispy snack are hundreds. for instance, the traditional papdi chaat can also be made with this recipe or even the masala puri recipe too. in the place of puri or papdi you can use the rice flour papdi to get more crispy and crunchy chaat recipes. my personal recommendation is to use it as a munching side snack for dal rice or rasam rice combination.
furthermore, some more additional and important tips, suggestions, variations to the rice papdi recipe. firstly, the best type of rice flour for this recipe is to use fine powdered rice flour and avoid coarse rice flour. the papdi has to be thin and crispy and you would be able to achieve that with fine rice flour. secondly, while deep frying you need to use low to medium flame and deep fry them in small batches. frying in low flame helps to attain the crispy and crunchy texture. lastly, you can prepare these crispy snacks well ahead in advance and store in an airtight container for longer shelf life. i generally store these in a steel box with a tight lid and store it in a dry place. it is not required to keep it in the fridge.
finally, i would like to conclude with my other snacks recipes collection with this post of chawal ki papdi recipe. it mainly includes my other related recipes like cabbage roll, veg roll tikki, aloo tuk, spring rolls, maggi pizza, bread paneer pakora, rasam vada, pizza cutlet, methi ka nashta, tomato bajji. further to these i would also like to mention my other related recipe categories like,
rice papdi video recipe:
recipe card for rice flour papdi recipe:
rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi
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
- 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.
Nutrition
how to make rice papdi with step by step photo:
- 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.
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.