Actual procedure is to make pappads stiff by keeping them in sunlight
Alternatively I made it stiff by keeping them in refrigerator for 20 minutes.
Now we will make the paste using the rice powder, salt, chilly powder, asafoetida and sesame seeds with required water
Heat oil in a fry for deep frying
Dip the stuffed pappads in the paste and shallow fry it
Press frequently to make pappads crispy
Fry till golden brown
Transfer to kitchen towel to drain oil
And crispy pappada vadas are ready to be served
