RICE FLOUR - 2 CUP
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
GHEE - 3 TBSP
now add 3 tbsp hot ghee and mix well
crumble and mix making sure the flour is moist
MOONG DAL - 2 TBSP
further, add 2 tbsp moong dal and 2 tbsp urad dal.
CURRY LEAVES - 1 TBSP
also add 1 tbsp curry leaves, 2 tbsp coriander, 1 tsp ginger paste and 2 chilli
now add ½ onion and saute until onions turn golden brown
WATER - HALF CUP
now add warm water and start to knead
add water as required and knead to a smooth dough
ZIP LOCK BAG
further, take a zip lock bag and grease with oil.
FLATTEN USING CUP
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
READY TO EAT
finally, store in an airtight container and enjoy rice papdi upto 3 weeks