Crispy papdi made from rice flour that you can store for a long time. This delightful snack is perfect for tea time or evening munching. The process involves soaking sago and moong dal, preparing a flavorful dough with garlic, ginger, green chilies, and curry leaves, and frying the papdi until golden and crispy. It's an easy recipe to make and enjoy anytime.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak sago and moong dal in a bowl for an hour.
Crush garlic, green chilies, and ginger coarsely.
In another bowl, mix rice flour, salt, cumin seeds, and butter well.
Add curry leaves, crushed ginger, green chilies, garlic, soaked dal, sago, and warm water to the mixture to prepare a soft dough.
Make small balls from the dough and flatten them.
Grease a plastic sheet with oil, place the dough balls on it, and cover with another plastic sheet to roll them thin.
Heat oil at medium temperature, and drop the papdis into the medium hot oil.
Fry the papdis until they are golden and crispy.
Ensure the oil is not too hot to avoid burning the papdis.
Roll the papdis evenly to ensure uniform cooking.
Store the fried papdis in an airtight container to maintain their crispiness.
Can I use any other flour instead of rice flour?
Rice flour is essential for this recipe as it gives the papdis their unique texture and crispiness. Substituting it may alter the results.
How long can I store the papdis?
You can store the papdis in an airtight container for up to 2 weeks.
Can I skip the garlic and ginger?
Garlic and ginger add flavor to the papdis, but you can skip them if you prefer a milder taste.
What is the best oil for frying papdis?
Any neutral oil like vegetable oil or sunflower oil works well for frying papdis.
Can I make the dough in advance?
It's best to prepare the dough fresh, but you can refrigerate it for a few hours if needed. Ensure it is covered to prevent drying out.
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