papad recipe | papadum recipe | how to make rice papad or khichiya papad (2024)

papad recipe | papadum recipe | how to make rice papad recipeor khichiya papad with detailed photo and video recipe. a thin crisp round shaped deep fried snack served as an accompaniment to a meal for lunch and dinner. there are several ways the papad recipe can be prepared like urad dal, sabudana, potato but the popular one is rice papad recipe. it is also known by several names like appalam in tamil nadu, appadam in andhra and happala in karnataka.

papad recipe | papadum recipe | how to make rice papad recipeorkhichiya papadwith step by step photo and video recipe. indian meal or indian thali is made up of many dishes and items which makes it a complete balanced meal served for lunch or dinner. this includes curries, rice, chapati, chutney, pickle, dessert and varieties of papadum recipe. in this post, i am sharing one such variety prepared with rice flour.

well, to be honest, i have always been opting for the store bought papadum’s and never bothered to prepare it at home. i was always under the impression that preparing it at home is not worthwhile and labour intensive. however, i was so wrong about it and i was certainly overjoyed and fulfilled with the end result. actually, i got this recipe from my grandmother which she follows it even today to prepare during the summer season. but i have adapted the recipe accordingly and i have used rice flour to prepare the thin rice batter. later i have used a steamer to steam the thin and small round shaped rice pancakes. traditionally it is prepared with rice dough and pressed to thin disk but due to the feasibility, i have adopted the former option of rice flour batter.

furthermore, i would like to pinpoint few tips and suggestions while preparing the papad recipe. firstly, as i mentioned previously the papad can be prepared 2 ways – one with rice flour batter and other way is using rice dough. you may need a papad maker to press the dough and hence i used the rice batter method. secondly, ensure that the papad is properly steamed and has to change its colour to semi-translucent. otherwise while deep frying it may crack out to pieces. lastly, make sure to expose these steamed papads to 2-3 days of intense sunlight. basically, the trick for longer shelf life is to expose it in sever sunlight.

finally, i would like to highlight my other side dish recipes collection with this recipe post of papad recipe or papadum recipe. it includes recipes like sabudana papad, tomato thokku, aloo pakora, bhindi fry, bhindi pakora, mirchi ki sabzi, brinjal fry, roasted cashew nuts, papad ki sabzi and bhindi rava fry. further, do check my other recipes collection like,

• rice recipes collection
• snacks recipes collection
• starters or entree recipes collection

rice papad video recipe:

recipe card for rice papadum recipe:

how to make rice papad recipe with step by step photo:

1. firstly in a large mixing bowl take1 cup rice flour.
   
2. also add½ tsp cumin, ½ tsp sesame, pinch hingand½ tsp salt.
   
3. additionally, add 2 cup water and mix well with a whisk.
   
4. mix till the smooth lump-free batter is formed.
   
5. allow to rest for 15 minutes or until rice flour gets soaked well.
   
6. further, brush the plate with oil.
   
7. pour 3 tbsp of papad batter onto a plate and spread uniformly by tilting.
   
8. place the plate into steamer and steam for 2 minutes. alternatively, place the metal plate on top of the boiling water then put a lid over it.
   
9. once the papad dough cooks completely, it turns non-sticky.
   
10. cool slightly and later scrape from sides.
    
11. peel the papad gently and place over butter paper oron a cotton cloth.
    
12. keep the papad under hot sunlight for 2 – 3 days or untilpapad dries out completely and turns crisp.
    
13. now the rice papad is ready to store for at least 6 months when stored in airtight container.
    
14. or deep fry in hot oil over both the sides.
    
15. press gently till the papadum doubles in size.
    
16. finally, serve rice papad / chawalki papad sprinkled with chilli powder or chaat masala.
    

notes:

• firstly adding cumin and sesame is optional.
• also to make spicy papad add green chilli paste to the batter.
• additionally,sundry for more days if you are not leaving in hot areas.
• finally,rice papad / chawalki papadstays for more than 6 months when dried completely.