Each season comes with its own fruit and food to be prepared. My favorite seasons are summer and monsoon. Here in USA, I enjoy spring, summer, and fall. In India, with summer comes the humidity and scorching heat, the only relief being mangoes and berries. It’s a season for storing food for monsoon in form of pickles, jams, jellies, papad. Food that has super long shelf life.
Making papad is a grand affair, where all your family, including the kids and neighbors will help out. While making papad, the ladies will sing and have an heart to heart conversations to keep themselves entertained.
There are different varieties of papads, almost all types of grains and lentil can be used to make papads. Papads are basically fryums which you have as a side with your food or as a starter. Each state has a different food palette but papad is one of the most common food throughout India.
Papad can be fried or roasted. Charcoal roasted papads are the best. Once dried well they have a super long shelf life. They are a good alternative snack for kids instead of store bought chips.
This year’s summer in USA was really hot and I the made most out of it.
The papad which we are making today is a rice papad and it is my absolute favorite. An age old traditional method is to steam each papad separately and then dry them on a cloth or bamboo basket.
I came up with a better method where we double cook the dough which ensures the thin elasticity of the dough and once they are fried they will be triple in size and melt in your mouth.
The only time consuming process is soaking the rice for 3 days.
Any thick rice will work. I have used Jasmin rice.
Soak 1 cups of rice for 3 days. Change water every day. Make sure water doesn’t have an odor to it.
Drain all the water and dry the rice on cotton towel For 6-7 hrs .
I usually dry over night.
Grind it to fine powder.
Yield: 40 papads
Cooking time: 20 minutes
For seivya: 10 minutes
Rolling time for papad: 20 minutes.
Total prep time and cook time:3 days 30 minutes
You will need:
- 1 cup Rice flour
- 1 cup + 2 tbsp water( use the same cup, used to measure rice flour)
- 1/4 tsp papad Khar/ papad kharo
- 1/2 tsp salt
- 1 tsp jeera/ cumin seeds/ sesame seeds
You will also need steaming basket.
The jeera will change the color of the dough. You can use different food colors to make colored papad.
Also can use roti maker or tortilla maker to speed the process for making papad.
How to proceed:
- Get water to boil. Add salt and papad Khar in water.
- Lower the flame and add 1 cup of rice flour all at once.
- Stir continuously with a wooden spoon.
- Should be lumpy.
- Cover with a plate and let it rest for 5 minutes
- Empty the mixture in a plate and start kneading the dough. Without adding water.
- Mixture is hot so dip your hands in room temperature water, before handing the dough.
- Form a soft dough. Divide the dough in 2-3 equal parts.
- Oil the steaming basket and place the dough on it.
- Steam for 15 minutes. Dough won’t be crisp white any more, will look translucent.
- Put cumin seeds in the plate.
- Place the steamed dough ball on the cumin seed plate and start mashing it with the help of bowl or a potato masher.
- knead it in a soft dough.
- This time the dough will be sticky and pliable
- For Seivya:
- Make a ball that fits in the seivya mold. While you are working on seivya cover the rest of dough with kitchen towel.
- Make kurdaya on a cotton cloth or plastic sheet.
- Let them dry at room temperature for few hours and then shift them to direct sun.
- Dry them for 2-3 days in direct sunlight.
For making papad
- You can make papad with same dough.
- Make small balls out of the dough. Place dough in between 2 oiled plastic Sheet. And roll the dough in thin 3 to 4 “ circles. While working on papad cover, rest of the dough with kitchen towel so it doesn’t dry out.
- If using roti or tortilla maker sandwich dough between 2 plastic sheet and than place in the tortilla maker.
- I have 2 kinds of papads Cumin and sesame seeds.
- Dry on plastic sheet or cotton cloth.
- Store in airtight container.