RICE PAPAD
Ingredients: RICE FLOUR, CUMIN (jeera), SESAME (til), HING (asafoetida), SALT · 4320 min cook time · 150kcal · ~₩1,500
Ingredients
1cup RICE FLOUR, 0.5tsp CUMIN (jeera), 0.5tsp SESAME (til), 1pinch HING (asafoetida), 0.5tsp SALT, 2cup WATER, 1tsp OIL
Instructions
1. In a large bowl, take 1 cup rice flour, ½ tsp cumin, ½ tsp sesame, pinch hing and ½ tsp salt.
2. Add 2 cup water and whisk smooth. Make sure there are no lumps.
3. Rest for 15 minutes.
4. Take a small plate and brush oil. Pour a ladleful of papad batter and spread uniformly.
5. Place in steamer and steam for 2 minutes. Cooked completely.
6. Cool slightly and scrape sides. Peel gently and place on butter paper.
7. Sun dry for 3 days until dried completely.
8. Deep fry in hot oil. Press gently and flip over to fry both sides.
9. Rice papad is ready.
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