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

1

MIX WELL

mix well making sure everything is well combined

2

GHEE - 3 TBSP

now add 3 tbsp hot ghee and mix well

3

HOLDS SHAPE

crumble and mix making sure the flour is moist

4

MOONG DAL - 2 TBSP

further, add 2 tbsp moong dal and 2 tbsp urad dal.

5

CURRY LEAVES - 1 TBSP

also add 1 tbsp curry leaves, 2 tbsp coriander, 1 tsp ginger paste and 2 chilli

6

MIX WELL

now add ½ onion and saute until onions turn golden brown

7

WATER - HALF CUP

now add warm water and start to knead

8

SMOOTH DOUGH

add water as required and knead to a smooth dough

9

ZIP LOCK BAG

further, take a zip lock bag and grease with oil.

10

FLATTEN USING CUP

place a small ball sized dough, press and flatten using a cup

11

SPREAD THINLY

flatten as thin as possible

12

DEEP FRY 

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.

13

FLIP OVER

fry both the sides on medium flame until the papdi turns golden and crisp.

14

DRAIN OFF

drain off the papdi onto kitchen paper to remove excess oil

15

READY TO EAT

finally, store in an airtight container and enjoy rice papdi upto 3 weeks

16

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