Rice Papad

Ingredients:-

  • 1 Cup Rice flour
  • 1-2 tbsp Oil
  • 1/2 tsp Salt 
  • 1/4 tsp Cumin seeds
  • Chat Masala


How to make Rice Papad / Chawal Ke Papad:-

 
  • Take a bowl and add 2 cup of water and add 1/2 cup of rice and stir well until the lumps dissolves completely. Add reaming rice flour slowly and make a smooth batter.
  • When no lumps in the batter add cumin seeds with salt into this batter. Stir well. Now batter is ready. Keep it aside for 10-15 minutes.
  • Take 2 cup of water in a vessel and put it on the flame. Cover the vessel until boil the water.
  • Take a plate and grease with some oil.
  • Stir the better and pour this batter 1-2 tbsp on the greased plate. Spread the batter over the grease plate. Place this plate on the vessel. Cover this vessel. Let the papad be cooked in the stem.
  • Remove the lid after 2-3 minutes. The color of papad has changed. Take a plate off the vessel and allow it to be cool down completely.
  • When the papad becomes completely cool down, then it comes out of the edges with the help of a knife slowly. Place the papad on a polythene or a cloth.
  • Do the same procedure to make other papads.
  • Keep the papad in the sun for 1-2 days for dry them completely. Turn it over after every 3-4 hours.
  • Papad are dried completely after 2 days. Papad are ready to fried.
  • Heat oil in a wok  for deep fry papads. Oil should be very hot. Take a papad and place into the oil, press and flip the side of the papad until the papad crispy is done.
  • Drain out and put on a tessu paper or a kitchen paper towel.
  • Sprinkle some chaat masal on it.
  • Serve it with tea or coffee. 
 

You may also like below dishes:-

 

Murmura Ladoo

Ingredients :-

  • 250 gm murmura (rice puffs)
  • 750 gm jaggery
  • 3 1/2 cups water


How to Make Murmura Ladoo (Laddu):-


  • Take a Wok or a pan place jaggery and water on low flame and mix it well. When the jaggery dissolves stir it well and increase the heat.
  • Cook until it become 2 thread consistency.
  • Add murmura quickly into jaggery. Mix it well. switch off the flame.
  • keep it to be light warm. When this mixture is light make small ball by your oiling hands.
  • Keep it to be cool
  • Serve it