Papad Recipe
Papad is one of the Indian traditional food item, which can be prepared ahead and served as needed. Papad is a thin crispy wafer like dish, that goes well with meals and snacks.
Ingredients
Thin Poha(parched rice) 3 cup
Buttermilk as required
Salt to taste
Asafoetida 1/2 tsp
Rice flour for dusting
Cumin seeds 2 tsp
Green Chilli 7-8 no
Directions
To make crispy poha spread poha under the sun or bake in pre heated oven about 150 degrees for 15-20 minutes or keep an eye till it gets crispy. Let it cool. Dry grind poha until poha powdered finely. Now poha flour is ready.
Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to poha flour. Add buttermilk to poha flour and knead a soft dough, because later dough becomes semi-hard dough. Cover it with a damp cloth for about 45 minutes.
Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry rolled out papads under shade for 1-2 days. You can spread papads on paper or cloth inside the house.
Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Whenever you need, deep fry papad and serve as an appetizer for lunch/dinner or as a snack.
Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to poha flour. Add buttermilk to poha flour and knead a soft dough, because later dough becomes semi-hard dough. Cover it with a damp cloth for about 45 minutes.
Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry rolled out papads under shade for 1-2 days. You can spread papads on paper or cloth inside the house.
Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Whenever you need, deep fry papad and serve as an appetizer for lunch/dinner or as a snack.
Comments
Comments: 3 |
Add a Comment
shantihhh says :
Papad/Papadum is also easily cooked by passing over flame! Great low calorie fat free snack! I don't make my own just buy packets of the various flavoured ones for great, tasty, quick snacks.
Posted on: 6 August 2009 - 8:32pm
Jennifer Lee says :
Thank you for having this information... so hard to find. Please, if there is more story to be known behind the bread tell it. Why summer mostly?
Posted on: 6 August 2009 - 1:31am
Anonymous says :
To make these yearly things - papads, kurdai, papadi, sabudana papadi, batata chiwda many women in the neighbouring households used to come together and make it together. Many of these things need to be completely dried and be crisp for long term storage. In summer you have twofold advantages - You have very strong heat and also schools are out during those times, so moms didn't have to plan these around the school and also had these little helpers who excitedly wanted to help so that they could eat some of these raw doughs ( They are very tasty ...)
Posted on: 15 February 2010 - 2:11pm
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