Rice Papad

29 Mar

Chakka Appadalu


Rice Flour 2 cups
Water 1 cup
Chana Dal 2-3 tbsps
Pure Ghee 1 tbsp
Salt to taste
Oil for deep frying

Method of preparation:

Soak chana dal in water for 3-4 hrs.
Bring to boil a cup of water in a small pot.
Remove from heat and add salt, soaked chana dal and rice flour.
Stir thoroughly and keep covered for 5 – 10 minutes.
Once cooled to room temperature, knead the rice flour mixture with hands into tight dough using enough oil.
Take lemon sized portions of the dough and flatten it on a plastic surface into 4 – 5 inch circles.
Repeat until the rice flour dough is finished.

Heat oil in a pan on medium high heat.
Slowly drop upto 4 flattened rice flour circles into hot oil one by one.
Fry on both sides until dark golden brown.
Remove onto absorbent paper.
Repeat the same with remaning circles.
Store tight and they are good for weeks.
Serve as a snack during tea time.

Notes: Ghee prevents the papad from going hard like a rock.

5 Responses to “Rice Papad”

  1. Anjali J. March 29, 2008 at 9:49 pm #

    thats a nice recipe. thanks for sharing.

  2. Anjali J. March 30, 2008 at 12:07 pm #

    Please add my blog in your food blog list. Thanks!

  3. prabha March 30, 2008 at 10:44 pm #

    u could have mentioned whether the rice should be soaked and powdered r else we can use the powder that is available in the markets please make it clear

  4. anusharaji March 30, 2008 at 11:52 pm #

    you can do it either way. latter is much easier though.

  5. pallu January 25, 2010 at 7:29 am #

    when do we add ghee?

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