Tuesday, June 26, 2012

Rice Papad / Spinach Rice Papad / Red Chili Rice Papad

Time 20 min
Rice 3 cups
Papad khar 2 tsp
Cumin seeds 1 tsp
Salt to taste  (add more salt than expected because after drying salt will get evaporated)
Water 2 cups

Soak rice for 24 hr. Drain water and spread on cloth, let it dry for 1 hr so that water will get evaporated. Then make powder in the grinder. Heat water in pan, add, papad khar, cumin seeds, salt. Boil for 5 min. Then add rice powder, stir well. Rice powder will absorb water. Stir for 5-6 min to avoid burning. If necessary add 2 -3 tsp water. Cover with lid and switch off the flame, keep for 5 min. Then remove lid take this mixture in bowl even though it is hot, make 4-5 balls. Keep these balls in vessel, then keep the vessel in pressure cooker, (pressure cooker should contain enough water to generate steam) cook for 5 whistles. Switch off the flame. Allow cooker to get cool. Remove one ball, out of it make small balls of 1 inch size, roll with rolling pin like chapati. Repeat the process for remaining balls. Dry in hot sunny condition for 3-4 days. Store in dry place in tight container.

Along with cumin seeds u can add 2-3 tsp red chili flakes, 2 tsp sesame to make spicy papad.

Spinach rice papad: U can add 3-4 tsp spinach paste (2 cup spinach leaves + 3-4 green chilies grind in mixture) in water along with cumin seeds, to make spinach rice papad.

Nachani papad: Soak nanchani flour 4 cups for for 12 hours in 2 cups of water. There is no need to dry and grind. Directly add nachani flour in water along with cumin seeds. Follow the same procedure.

U can make all these varieties at one time because it needs same preperation.

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