Rice Papads – those crunchy, disc-shaped wonders that add such a delightful pop to Indian meals and snack platters. Have you ever tried making them from scratch? It’s easier than you think, and the homemade version is just divine. Let me walk you through this fun, hands-on recipe that’s sure to become a favourite.
About the Recipe
These rice papads might look unassuming but pack a serious crispy punch. Unlike the bland, mass-produced versions, homemade ones have a delightfully light and delicate crunch with bright citrus notes from fresh lime juice. They’re the perfect accompaniment to liven up any Indian meal.
Why You’ll Love This Recipe
Where do I start? The incredible homemade flavour and texture alone make these rice papads worth making. But they’re also naturally vegan, easy to make with just a few basic ingredients, and way more economical than buying them pre-made. Plus, you can fry up just what you need instead of dealing with leftover pieces going stale.
Rice Papads
Cooking Tips
The key is getting the rice flour as fine as possible – keep grinding and sifting until it feels like powder. For the crispiest papads, be sure to roll them paper-thin. If needed, you can add a tiny splash of water to the dough to make it more pliable. And get the oil nice and hot before frying.
Serving and Storing Suggestions
Rice papads are made for snacking. But they’re also amazing crumbled over curries, dals, or yogurt raitas to add that coveted crunch. I’d recommend frying up just what you’ll eat in one sitting – they lose their shatteringly crisp texture once cooled. One batch makes around 12 papads. Total prep time is under an hour, plus drying time.
Similar Recipes
- Masala Papad
- Poori/Puri
- Khakhra
- Mathri
- Sev
Rice Papads
Ingredients
- 250 gms rice
- 1/2 tsp asafoetida
- 2 small lime (raw)
- salt to taste
- 4 tbsp oil
Instructions
- Take about a litre of water and bring it to a boil. Now add the rice and cook for five minutes.Drain water from rice completely. Pour this hot rice on absorbent towels. Spread and let dry.
- Heat a tbsp of oil in a thick skillet. Add a fistful of rice at a time to this hot oil and stir continuously. The rice will starts to puff up.
- When all the rice starts to puff, remove from skillet onto a tray. Repeat.
- Let this rice cool and then make into a very fine powder. Sift once or twice to see that it is very fine uniformly.
- Mix the asafoetida, lime juice and salt in 1/4 cup of water.
- Pass through a strainer so that only the liquid is retained. Make a well in the center of the rice flour and pour the liquid and mix well.
- Now, oil your palms and knead for about half an hour. Use up all the oil.
- Divide the dough into super sized olives and roll into thin papads.
- Dry in the sun and store. Deep fry in hot oil, to serve.
- Delicious Rice Papadum is ready. Eat it as a snack or with rice.
Sign up for our newsletter
Frequently Asked Questions
What is asafoetida and where can I find it?
Asafoetida is a pungent spice used in Indian cooking with a flavor reminiscent of garlic and onions. Look for it in the spice section of Indian grocery stores or online – it comes as a yellow powder. Just a pinch adds so much savory depth.
Can I use pre-made rice flour?
You can, but I really recommend starting with whole grain rice and making your own fresh flour. The texture is so much lighter and more delicate when it’s freshly ground. It only takes a few extra minutes.
Can these be made gluten-free?
Yes, this recipe is naturally gluten-free as it uses only rice flour. Just be sure to check your asafoetida and opt for certified gluten-free if needed.
How do I know when the papads are done frying?
Fried rice papads should be a deep golden brown and have stopped sizzling/bubbling in the hot oil. This only takes 10-15 seconds per side if your oil is hot enough.
Can I bake these instead of frying?
Unfortunately no, frying is essential for getting that incredible crisp shatter. But you can lightly brush or spritz the papads with oil before baking at 400°F for 5-7 minutes for a lower-fat crunch.
2 comments
this website is a very nice i love its recipes n they r very good keep it up
excellent