Rice Pappadam is a popular Indian snack made from raw rice, cumin seeds, and black sesame seeds. It's thin and crispy and typically deep-fried. You can enjoy this as a snack or as an accompaniment to meals. If you like it a little spicy, add chili powder or green chili to the batter.
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Clean and soak the rice overnight.
Grind it to a fine paste and add enough water to achieve a flowing consistency.
Transfer the batter to a bowl and add cumin seeds, black sesame seeds, asafoetida powder and salt.
Grease a round steel plate with some oil.
Pour 1 1/2 tbsp of batter onto the plate and tilt to spread it evenly into a thin layer. (The amount of batter will depends on the plate you are taking)
Steam the batter for 2 minutes.
Remove the plate from the steamer and de-mould using a spoon.
Repeat the process until all the batter is used.
Sun-dry the pappadams. On a sunny day, it takes only one day to dry.
Store the dried pappadams at room temperature for up to 1 year.
Deep fry in oil and serve whenever desired.
Ensure the batter is of flowing consistency for even spreading.
Sun-dry the pappadams on a sunny day for quicker drying.
Store in an airtight container to maintain freshness.
Can I add spices to the batter?
Yes, you can add chili powder or green chili to make it spicy.
How long can I store the dried pappadams?
You can store them for up to 1 year at room temperature.
What is the best way to serve rice pappadam?
Deep fry them in oil and serve as a snack or accompaniment to meals.
Can I use a different type of rice?
It's best to use raw rice for authentic texture and flavor.
How can I ensure even drying of pappadams?
Sun-dry them on a sunny day and ensure they are spread out evenly.
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