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You are here: Home / Breakfast items / Easy Rice Papad Recipe, How To Easily Make Khichiya Papad

Easy Rice Papad Recipe, How To Easily Make Khichiya Papad

2019-05-17 by Anjana Chaturvedi 9 Comments

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Rice papad- Easy to make and super crisp and delicious rice popadums recipe

Rice Papad | Papadum |Rice flour papad|chawal ke papad |khichiya papad made with rice flour! Easy and quick to make and super crisp and delicious Rice popadums recipe

In India food is incomplete without having few accompaniments in our thali. With the main course of daal ,sabzi ,rice and roti we do need few accompaniments like chutney,pickle and papad .Though Sabudana papad are easily available in the market but when we make papad at home then we can add spices, herbs as our taste preference.though there are so many variety easily available in the market but I still love to make my own batch every year

This is the perfect season to make different types of sun dried food items which can be preserved for the whole year. In fact In India we start making papad and chips before the Holi festival and continue making before the the heat become harsh and too hot to sit on the roof or in your balcony open space.

Traditionally Rice papad|khichiya papad’s aremade by making a dough by adding hot water in the rice flour then it is steam cooked . The steamed dough is divided into small balls and then rolled like chapati’s and sundried . OR a batter is made and then steamed in small plate. But both ways it is tedious and time consuming so I never tried making rice papad at home though I make aloo papad, sabudana papad, sooji papad etc every year.

This year I tried making rice papad like I made sooji papad and they turn out awesome!! so crisp and paper thin ,just the way I liked it.

How To Make Rice Papad

Making  of Rice papad|khichiya papad is very quick and easy. We need good quality rice flour to make papad. Either you grind rice at home and make a fine powder or use store brought rice flour but do make sure that the flour is fresh .Then the rice flour is mixed with double amount of water and mixed well so there will be no lumps in the batter and then add the remaining water and salt and mix well. Cook it well till it become smooth and shiny and then let it cool down and when it is just warm add cumin seeds an chili flakes and mix.

lightly grease a thick plastic sheet and make papad over the sheet by pouring ladle full of batter on the sheet. When the papad’s are semi dried then flip the side and sundry for 2-3 days . It depends on the heat in the weather. Papad should dry completely before storing else they may get fungus .

I have made small size papad’s but you can make bigger if you like. The most important thing is to cook the batter properly else the papad will got cracks while sun drying.

You can also try these papad and chips recipes-

  • Sabudana Papad
  • Sooji Papad
  • Aloo Papad and Aloo Sev
  • Sundried Potato Chips
  • Moong Daal Mangodi
  • Sun dried Tomatoes

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5 from 1 vote

Easy Rice Papad Recipe

Rice papad- Easy to make and super crisp and delicious rice popadums recipe
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Home made, snacks/starters, Sundried
Cuisine: Indian Cusine
Keyword: chawal papad, Holi, khichiya, papad, rice papad
Author: Anjana Chaturvedi

Ingredients

  • 1/2 cup Rice flour/ Chawal ka aata
  • 4 cup Water/ Paani
  • 1/3 tsp Salt
  • 1 tsp Cumin seeds/ jeera
  • 1 tsp Chili Flakes/ Kuti Hui Laal Mirch
  • 1/8 Tsp Papad khaar optional

Instructions

  • In a heavy bottom pan add 2 cups of water and add the rice flour and mix it well so there will be no lumps in the batter.
  • Now add papad khaar, salt and 2 cups of water and mix again
  • Now put the pan on the gas stove and cook on medium flame till it start to boil, keep stirring it continuously else it may stick and burn at the bottom.
  • When the batter start boiling lower the heat and cook for 5-7 minutes or till it thicken and get a nice shine in the batter.
  • Now let it cool down slightly and when it become slight warm then add cumin and chili flakes and mix.
  • Lightly grease a thick plastic sheet and spread in direct sunlight or under the fan.
  • Now pour spoon full of batter on the plastic sheet and gently spread to make round medium thick papad.  Dont make them thin else they will break while taking off from the sheet .They will become thinner when dried.
  • When the papad become semi dried then turn the sides and let them dry completely.
  • It may take 2-3 days to dry completely depending on the heat in the weather.
  • When the papad's dried completely store in an airtight jar.
  •  Deep fry in hot oil when needed.

Notes

Note-
You can use baking soda instead of papad khar  Or can skip both . The papad will be perfect both ways.

 

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Filed Under: Breakfast items, Just Home made, Starter/snacks, Summer special Tagged With: chawal, chawal papad, crisp, khichiya, papad, PAPADUM, Rice, rice papad, snack, SUNDRIED

« Digestive Hing Harad Churan, Gas har Churan, Pachak Churan
Instant Hing Ka Achar,Khatta Meetha Rasila Hing Ka Achar, »

Comments

  1. Bushra says

    2020-06-23 at

    5 stars
    For anyone wondering; these can be cooked in the microwave for a healthier alternative to frying!

    I had some small issues because I think I maybe made them too thin, and the very paper thin parts of the papad were not cooking (puffing up) in the microwave. But the parts that did were great. Will try this recipe again and make them thicker! Great easy way to make papad; I had been so intimidated by all the very complicated multi-step recipes I saw.

    Reply
    • anjanaskc says

      2020-06-28 at

      Thank You Bushra! Glad you liked it ,yes making them thicker will work in microwave too

      Reply
  2. Basilia says

    2020-06-14 at

    I tried this way of papads by directly put on a plastic sheet without greasing. I didn’t have to turn it halh the way. Sun was so hot about 45 degrees and the papads got dried by evening but I still kept it in sun for one more day. It is the easiest way of making papads even the sabudana papads are done in the same way. I added chopped curry leaves also.

    Reply
  3. Vaishali Gujjar says

    2020-04-28 at

    After some time all papad are cracked .why ??

    Reply
    • anjanaskc says

      2020-04-28 at

      May be you have not cooked the batter properly, if we have cooked for less time then this happens but no difference in the taste.

      Reply
      • Mariam says

        2020-06-12 at

        I tried these and they came out perfect. So easy to make . I didn’t have papad Khaar so used bicarbonate of soda.
        Thank you

        Reply
        • anjanaskc says

          2020-06-13 at

          Thank You 🙂

          Reply
  4. K says

    2020-04-09 at

    I dried in room and it stinks smell like yukkkk … Floor sad gaya hai.. is it normal ???

    Reply
    • anjanaskc says

      2020-04-13 at

      You have to dry it under the fan so it will semi dry in a day, stinking smell never happens ,there will be some mistake in making or drying

      Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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