papad recipe | papadum recipe | how to make rice papad or khichiya papad

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papad recipe | papadum recipe | how to make rice papad recipe or khichiya papad with detailed photo and video recipe. a thin crisp round shaped deep fried snack served as an accompaniment to a meal for lunch and dinner. there are several ways the papad recipe can be prepared like urad dal, sabudana, potato but the popular one is rice papad recipe. it is also known by several names like appalam in tamil nadu, appadam in andhra and happala in karnataka.
papad recipepapad recipe | papadum recipe | how to make rice papad recipe or khichiya papad with step by step photo and video recipe. indian meal or indian thali is made up of many dishes and items which makes it a complete balanced meal served for lunch or dinner. this includes curries, rice, chapati, chutney, pickle, dessert and varieties of papadum recipe. in this post, i am sharing one such variety prepared with rice flour.

well, to be honest, i have always been opting for the store bought papadum’s and never bothered to prepare it at home. i was always under the impression that preparing it at home is not worthwhile and labour intensive. however, i was so wrong about it and i was certainly overjoyed and fulfilled with the end result. actually, i got this recipe from my grandmother which she follows it even today to prepare during the summer season. but i have adapted the recipe accordingly and i have used rice flour to prepare the thin rice batter. later i have used a steamer to steam the thin and small round shaped rice pancakes. traditionally it is prepared with rice dough and pressed to thin disk but due to the feasibility, i have adopted the former option of rice flour batter.

papadum recipe

furthermore, i would like to pinpoint few tips and suggestions while preparing the papad recipe. firstly, as i mentioned previously the papad can be prepared 2 ways – one with rice flour batter and other way is using rice dough. you may need a papad maker to press the dough and hence i used the rice batter method. secondly, ensure that the papad is properly steamed and has to change its colour to semi-translucent. otherwise while deep frying it may crack out to pieces. lastly, make sure to expose these steamed papads to 2-3 days of intense sunlight. basically, the trick for longer shelf life is to expose it in sever sunlight.

finally, i would like to highlight my other side dish recipes collection with this recipe post of papad recipe or papadum recipe. it includes recipes like sabudana papad, tomato thokku, aloo pakora, bhindi fry, bhindi pakora, mirchi ki sabzi, brinjal fry, roasted cashew nuts, papad ki sabzi and bhindi rava fry. further, do check my other recipes collection like,

rice papad video recipe:

recipe card for rice papadum recipe:

3 from 3 votes
papad recipe
papad recipe | papadum recipe | how to make rice papad recipe
Prep Time
5 mins
Cook Time
20 mins
Drying Time
2 d
Total Time
25 mins
 

easy papad recipe | papadum recipe | how to make rice papad recipe

Course: papad
Cuisine: Indian
Servings: 15 Servings
Author: Hebbars Kitchen
Ingredients (1 cup = 250 ML)
  • 1 cup rice flour
  • ½ tsp cumin / jeera
  • ½ tsp sesame
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 cup water
Instructions
  1. firstly in a large mixing bowl take 1 cup rice flour.
  2. also add ½ tsp cumin, ½ tsp sesame, pinch hing and ½ tsp salt.
  3. additionally, add 2 cup water and mix well with a whisk.
  4. mix till the smooth lump-free batter is formed.
  5. allow to rest for 15 minutes or until rice flour gets soaked well.
  6. further, brush the plate with oil.
  7. pour 3 tbsp of papad batter onto a plate and spread uniformly by tilting.
  8. 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.
  9. once the papad dough cooks completely, it turns non-sticky.
  10. cool slightly and later scrape from sides.
  11. peel the papad gently and place over butter paper or on a cotton cloth.
  12. keep the papad under hot sunlight for 2 - 3 days or until papad dries out completely and turns crisp.
  13. now the rice papad is ready to store for at least 6 months when stored in airtight container.
  14. or deep fry in hot oil over both the sides.
  15. press gently till the papadum doubles in size.
  16. finally, serve rice papad / chawal ki papad sprinkled with chilli powder or chaat masala.


how to make rice papad recipe with step by step photo:

  1. firstly in a large mixing bowl take 1 cup rice flour.
    papad recipe
  2. also add ½ tsp cumin, ½ tsp sesame, pinch hing and ½ tsp salt.
    papad recipe
  3. additionally, add 2 cup water and mix well with a whisk.
    papad recipe
  4. mix till the smooth lump-free batter is formed.
    papad recipe
  5. allow to rest for 15 minutes or until rice flour gets soaked well.
    papad recipe
  6. further, brush the plate with oil.
    papadum recipe
  7. pour 3 tbsp of papad batter onto a plate and spread uniformly by tilting.
    papadum recipe
  8. 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.
    papadum recipe
  9. once the papad dough cooks completely, it turns non-sticky.
    papadum recipe
  10. cool slightly and later scrape from sides.
    papadum recipe
  11. peel the papad gently and place over butter paper or on a cotton cloth.
    how to make rice papad recipe
  12. keep the papad under hot sunlight for 2 – 3 days or until papad dries out completely and turns crisp.
    how to make rice papad recipe
  13. now the rice papad is ready to store for at least 6 months when stored in airtight container.
    how to make rice papad recipe
  14. or deep fry in hot oil over both the sides.
    how to make rice papad recipe
  15. press gently till the papadum doubles in size.
    how to make rice papad recipe
  16. finally, serve rice papad / chawal ki papad sprinkled with chilli powder or chaat masala.
    papadum recipe


notes:

  • firstly adding cumin and sesame is optional.
  • also to make spicy papad add green chilli paste to the batter.
  • additionally, sundry for more days if you are not leaving in hot areas.
  • finally, rice papad / chawal ki papad stays for more than 6 months when dried completely.

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