Rice Pappad

Name: Rice Pappad
Total time: 900 s
Yield: 72 pappads
Cuisine: Indian
Ingredients: 1 cup Raw rice; 1/2 tsp Ajwain seeds / carom seeds; 1 tsp Cumin seeds; 1/2 tsp Baking powder; to taste Salt; 10 cup Water

Aswani Vishnuprasad @cook_12258614

austin tx

#vegan
Rice pappadam is one of the most popular types of papads in India. They are famous among kids and are eaten as a side dish or snack along with the main meal. These vegetarian papads can be made by sun drying method. Once dried they can be stored for a long time.

Aswani Vishnuprasad @cook_12258614

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Ingredients

15 min

72 pappads

1 cupRaw rice
1/2 tspAjwain seeds / carom seeds
1 tspCumin seeds
1/2 tspBaking powder
to tasteSalt
10 cupWater

Saved

Steps

15 min

1

Soak the rice for about 2 to 4 hours.
2

Grind the rice to a fine paste adding little water.
3

In a large wok/pan, add grinded rice, water, cumin seeds, ajwain seeds, baking powder, and salt. Mix well.
4

Cook this mixture in a medium-low flame and stir well until it becomes the consistency of a kurukku/porridge.
5

Once it cool enough to handle, pour 1 ladle of this rice paste into a cloth or straw mat made of palm. And lightly spread it into a 5-inch diameter. Let it dry in the hot sun for one or two days.
6

When it is completely dried if you using cloth simply spray the water on the back side of the dried rice papadam. Then carefully peel them from the cloth and dry once again in sun for 2-3 days.
7

Now they are ready to get fried.
8

Heat enough oil in a wok to deep fry the papads. Oil should be very hot. Place a papad into the oil.
9

Press and flip the side of the papad and fry until they turn crisp. Drain out them on a kitchen paper towel.
10

Remaining papad can store in an airtight jar for few months.