Rice Papad

chekka appadalu Rice Papad
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.


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