Recipe- Super Crisp And Delicious Rice Papad

In India food is incomplete without having few accompaniments in our thali. With the main course of daal ,sabzi ,rice and roti we do need few accompaniments like chutney, pickle and papad .Though Sabudana papad are easily available in the market but when we make papad at home then we can add spices, herbs as our taste preference.though there are so many variety easily available in the market but I still love to make my own batch every year

This is the perfect season to make different types of sun dried food items which can be preserved for the whole year. In fact In India we start making papad and chips before the Holi festival and continue making before the the heat become harsh and too hot to sit on the roof or in your balcony open space.

Ingredients

1/2 cup Rice flour/ Chawal ka aata
4 cup Water/ Paani
1/3 tsp Salt
1 tsp Cumin seeds/ jeera
1 tsp Chili Flakes/ Kuti Hui Laal Mirch
1/8 Tsp Papad khaar optional

Method

* In a heavy bottom pan add 2 cups of water and add the rice flour and mix it well so there will be no lumps in the batter.

* Now add papad khaar, salt and 2 cups of water and mix again

* Now put the pan on the gas stove and cook on medium flame till it start to boil, keep stirring it continuously else it may stick and burn at the bottom.

* When the batter start boiling lower the heat and cook for 5-7 minutes or till it thicken and get a nice shine in the batter.

* Now let it cool down slightly and when it become slight warm then add cumin and chili flakes and mix.

* Lightly grease a thick plastic sheet and spread in direct sunlight or under the fan.

* Now pour spoon full of batter on the plastic sheet and gently spread to make round medium thick papad. Dont make them thin else they will break while taking off from the sheet .They will become thinner when dried.

* When the papad become semi dried then turn the sides and let them dry completely.

* It may take 2-3 days to dry completely depending on the heat in the weather.

* When the papad's dried completely store in an airtight jar.

* Deep fry in hot oil when needed.