Rice Papad
I remember those days when I was a child and living in joint family. We were farmers so whenever new rice crop is ready, my grandmother used to set up the huge vessels with rice flour and different masala. Our neighborhood aunties used to come to our house and they all were making rice papad AKA khichiya. It was very painful experience for me ( start sneezing ) and I just hate the smell. When I visited Gujarat few years back, was amazed to see that people are buying khichu.. really I still couldn't believe. So long story short I hate to prepare khichiya and khichu..I just hate the stickiness. I always tried best to avoid making it. Maybe I'mein the only one who is gujarati but hating khichu. But rice papad is favourite of my husband and son so all these years I was ordering to prepare. During lockdown, we couldn't visit Gujarat so I started to search my options. I came across this method so thought to try. So this is my first attempt to make this and with great relief 🙂 I can say I'mein happy with result.
Rice Papad
I remember those days when I was a child and living in joint family. We were farmers so whenever new rice crop is ready, my grandmother used to set up the huge vessels with rice flour and different masala. Our neighborhood aunties used to come to our house and they all were making rice papad AKA khichiya. It was very painful experience for me ( start sneezing ) and I just hate the smell. When I visited Gujarat few years back, was amazed to see that people are buying khichu.. really I still couldn't believe. So long story short I hate to prepare khichiya and khichu..I just hate the stickiness. I always tried best to avoid making it. Maybe I'mein the only one who is gujarati but hating khichu. But rice papad is favourite of my husband and son so all these years I was ordering to prepare. During lockdown, we couldn't visit Gujarat so I started to search my options. I came across this method so thought to try. So this is my first attempt to make this and with great relief 🙂 I can say I'mein happy with result.
Cooking Instructions
- 1
Soak the rice for overnight. I soaked for 24 hours. Grind it with some water.
- 2
I added green chillies in the grinder. Make a fine paste. Add some water if needed.
- 3
Add salt and Carom seeds. Grease the flat plate. Prepare the steamer.
- 4
Pour the batter into the plate. I tried thick as we prefer roasted papad over frying. So if you are making thin, you won't be able to roast. Steam it for a minute.
- 5
Take out from the plate. Let it dry under the sun. I kept it for four days as we have lots of humidity in climate.
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