Rice/Khichiya papad

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Rice/Khichiya papad


Cooking Time

Preparation Time :15 Min

Cook Time : 30 Min

Total Time : 45 Min


Serves : 50
  • 2 cups rice flour

  • 4-5 tbsp crushed green chilli

  • 1 tsp cumin seeds

  • 1 tsp ajwain

  • 2 tbsp salt as per your taste

  • 1 tbsp sesame seeds

  • 2 tsp papad kharo

  • 4 cup water


  • Boil 4 cups of water then add ajwain, cumin seeds, salt, green chilli, sesame seeds and papad kharo.
  • Stir everything together and turn down the heat. Add rice flour to the mixture of water and spices.
  • Turn heat back up and bring it back to boil. Mix the flour with a wooden spoon or a rolling pin.
  • Turn the heat off. Continue to mix the rice flour until it is a dough consistency.
  • Take a chunk of dough and press it into a flat ball press two indents in it with your finger.
  • Do this with all of the dough. Set arond dough on greased plate.
  • Put the plate in a steamer on a over a pot of water.
  • Put a lid on top of the plate and bring the water to a boil.
  • Cook for 10 minutes. When the dough is finished cooking put the dough chunks in a thali cut the cooked dough into a smaller pieces than mash it with the bottom of a glass/katori.
  • Mash the dough quickly before it gets cold.
  • Make sure there are no lumps in the dough and that is smooth.
  • Roll the dough balls into spheres than flatten them.
  • Grease the rolling board with little oil and roll each ball into a 5" thick diameter circle.
  • Lay the papads on a cloth at regular intervals.
  • Allow it to dry in the sun for 1 day or till it is dried completely and become hard and crisp.
  • Store it an air-tight container and use as required.
  • Heat oil in a pan then fry papad they are crisped and fried.
  • You can also roast papad on a direct gas flame. And serve with meal, dinner and as a snack.