How to Make Rice Papad

Edited byRojo Don Poho and 8 others Article EditDiscussHistory

Papad refers to the famous spicy wafers commonly eaten in India. They come in different varieties. This recipe is for the rice version, to make your own from scratch.
EditSteps

1. 1
Soak rice in water for two to three hours. Drain away the excess water. Ads by Google

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2. 2
Put the rice and water in a blender. Blend for a while or stone grind it. Pour the ground rice inside a cloth bag and put the bag in a colander so that the water can be drained away.

Add black pepper, salt and cumin (spices) to wet rice flour. Knead into a hard dough.

3. 4
Divide the dough into balls. Roll each ball into small wafer thin circles about six inches in diameter (like roti).

4. 5
Dry the papads in the sun for a day or two till they are dry.

5. 6
Deep fry each papad for few minutes. Serve hot. Ads by Google

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EditTips Make plenty in summer when there is lots of sunshine, and enjoy in winter. You can store papads at room temperature in boxes; they keep for months. Ads by Google

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EditThings You'll Pound of rice Black or red pepper Salt Cumin seeds Oil Grinder Water

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Sabudana Papad
By: Mrs.Soujanya Hariprasad of Santa Clara, US

2
V ot e

Spicy Papad made from Sago seeds Filed in Miscellaneous Serves 4 people Other 157 recipes by Mrs.Soujanya Hariprasad

This papad can be eaten with any Rice dish or just like that.

Ingredients

1 cup Sabudana (Sago/Tapioca) 2 cups + 1 cup Thin ButterMilk 1 cup Water Salt to taste 5-6 Green chillies (coarsely grinded) a pinch of Asafoetida (hing) 2 tsp Cumin seeds (jeera)

Directions 1. Soak Sabudana with 2 cups ButterMilk & Water overnite. 2. In a thick bottom pan/kadai, add the Soaked Sabudana, Green chillies, Hing, Jeera & Salt. Add remaining ButterMilk , Mix well & boil till everything comes together & the mixture is slightly thick. Remove from heat. 3. On a damp cloth or greased plastic cover/plate, put a spoonful of the mixture & spread thin to make small papads. Leave some gap between each papad & Sun dry for 1-2 days. Store in an air-tight container. Stay good for 1-2 months. Deep fry in hot oil & serve with any Rice dish or eat just like that. Note : Once the mixture is ready, spread them as quickly as possible. The mixture thickens/hardens as it cools. Green chillies are optional. Can be made without it also.

Sabudana Papad, How to Make Them

Reeta Kumar These popodoms are very easy to make, but you do need a hot sunny day to dry them. In cold countries, a hot conservatory in summer will be a good place for it. In old days, perhaps as little as 50 years ago, our mum used to make these, along with potato chips of various sizes and shapes during summer months. They were then stored in boxes and were ready to deep-fry whenever needed.
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Ingredients
250 gm sago or sabudana Water, enough to cover about 1 1/2 cm. above the sabudana level 1 litre water to cook Sago/tapioca 1 tsp. salt, adjust to taste* 2 tsp. cumin seeds or jeera 1/2 tsp. Chilli powder/black pepper (optional) A plastic sheet. You can make one by cutting open a carrier bag. *Some people prefer to make these without salt, to be able to eat during fasting, because normal sea salt is not allowed during Hindu fasting.

Instructions
1. Soak sago in water until it is soft, approximately an hour. 2. Add salt and cumin (and chilli if desired).

3. Cook in water until it looks transparent and of a batter like consistency. 4. Spread out a plastic/polythene sheet on a flat surface in sunlight. In cold countries, a conservatory or green-house may be hot enough for this. 5. Spoon 1 small laddle full at a time on to it and spread it in circular fashion into 6-7 centimeter circles or discs each. 6. Let them dry completely on both sides, turning over when one side looks dry. 7. Lift off the sheet and store in an airtight container. 8. Deep fry before serving. They expand and enlarge quite a lot when fried. 9. Allow to cool to to room temperature before serving.

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Nisha Madhulika | 35 Comment(s) | 11277 times read

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