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papad recipe
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5 from 149 votes

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

easy papad recipe | papadum recipe | how to make rice papad recipe
Course papad
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Drying Time 2 days
Total Time 25 minutes
Servings 15 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 cup rice flour
  • ½ tsp cumin / jeera
  • ½ tsp sesame
  • pinch hing / asafoetida
  • ½ tsp salt
  • 2 cup water

Instructions

  • 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.