RICE PAPAD Credits Hebbars Kitchen @homemade_addict2 INGREDIENTS ▢1 cup rice flour ▢½ tsp cumin / jeera ▢½ tsp sesame ▢pinch hing / asafoetida ▢½ tsp salt ▢2 cup water Method 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 #southafricahalaal #halal_and_easy_cuisine #viral #youtube kids
