- ▢ 2 cup rice flour
- ▢ 1 tbsp cumin
- ▢ 2 tbsp sesame
- ▢ ½ tsp pepper (crushed)
- ▢ ½ tsp salt
- ▢ 3 tbsp ghee / clarified butter (hot)
- ▢ 2 tbsp moong dal (soaked 30 minutes)
- ▢ 2 tbsp urad dal (soaked 1 hour)
- ▢ 1 tbsp curry leaves (chopped)
- ▢ 2 tbsp coriander (finely chopped)
- ▢ 1 tsp ginger paste
- ▢ 2 chilli (finely chopped)
- ▢ water (for kneading)
- ▢ oil (for frying
- firstly, in a large bowl take 2 cup rice flour, 1 tbsp cumin, 2 tbsp sesame, ½ tsp pepper and ½ tsp salt.
- mix well making sure everything is well combined.
- now add 3 tbsp hot ghee and mix well.
- crumble and mix making sure the flour is moist.
- further, add 2 tbsp moong dal and 2 tbsp urad dal.
- also add 1 tbsp curry leaves, 2 tbsp coriander, 1 tsp ginger paste and 2 chilli.
- mix well combining well.
- now add warm water and start to knead.
- add water as required and knead to a smooth dough.
- further, take a zip lock bag and grease with oil.
- place a small ball sized dough, press and flatten using a cup.
- flatten as thin as possible.
- drop the papdi into hot oil keeping the flame on medium.
- fry both the sides on medium flame until the papdi turns golden and crisp.
- drain off the papdi onto kitchen paper to remove excess oil.
- finally, store in an airtight container and enjoy rice papdi upto 3 weeks.
