Rice Pappadam

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.