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
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