Ingredients

• 1 cup rice flour
• 2½ cups water
• ½ tsp salt (or to taste)
• ¼ tsp asafoetida (hing)
• 1 tsp green chilli & ginger paste
• Oil (for greasing & frying)

Method

1. Mix rice flour with 1 cup water to make a smooth paste.
2. Boil 1½ cups water with salt, hing, and chilli-ginger paste.
3. Add rice paste and stir continuously to avoid lumps.
4. Cook until thick; switch off flame.
5. Cover and steam for 5–10 minutes.
6. Fill mixture into Patti Papad mould and shape papads.
7. Place papads on plastic sheet carefully.
8. Dry under fan for 1 day, then sun-dry for 3–4 days.
9. Store fully dried papads in airtight container.
10. Deep fry on high flame until puffed and crisp.