Authentic Rice Papad Recipe – Crispy & Sun-Dried Indian Snack

Last Updated on 2 months by Neha Deshmukh

Authentic Rice Papad Recipe – Crispy & Sun-Dried Indian Snack

Hey everyone! There’s just something so satisfying about a perfectly crisp papad, right? It’s the quintessential Indian snack, and honestly, making them at home is way easier than you think. I remember the first time my grandmother let me help spread the batter – it felt like a real accomplishment! Today, I’m sharing her treasured recipe for authentic rice papads, so you can experience that same joy (and deliciousness!).

Why You’ll Love This Recipe

This recipe isn’t just about making a snack; it’s about connecting with tradition. These papads are incredibly crispy, flavourful, and surprisingly simple to make. Plus, the sun-drying process gives them a unique texture you just can’t get with store-bought versions. They’re perfect with chai, as an accompaniment to a meal, or just when you need a little crunchy pick-me-up.

Ingredients

Here’s what you’ll need to create these delightful papads:

• 1 cup rice flour (approx. 170g)
• 1 tsp cumin / jeera (approx. 5g)
• 1 tsp sesame seeds (approx. 5g)
• Pinch of hing / asafoetida (approx. 1/4 tsp)
• 1 tsp salt (approx. 6g)
• 2 cups water (approx. 480ml)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Rice Flour: Choosing the Right Grain

I recommend using a fine-grained rice flour for the best results. You can find this at most Indian grocery stores. Parboiled rice flour (idli rice flour) works wonderfully, giving a nice texture. Avoid coarse rice flour, as it can make the papads brittle.

Cumin & Sesame: Flavor & Aroma Profiles

Cumin and sesame seeds add a lovely nutty aroma and depth of flavour. Lightly toasting the cumin seeds before grinding them enhances their flavour even more!

Hing (Asafoetida): The Digestive Powerhouse & Regional Variations

Hing, or asafoetida, is a bit of an acquired taste, but it’s so good for digestion and adds a unique savoury note. It’s commonly used in Indian cooking, especially in lentil-based dishes. You’ll find different varieties – some are milder than others. A little goes a long way!

Salt: Balancing the Flavors

Salt is crucial for balancing the flavours. Adjust the amount to your preference, but don’t skip it!

Water: Importance of Temperature & Quality

Using room temperature water is best. Avoid using hot or cold water, as it can affect the batter consistency. Filtered water is always a good idea for the purest flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the rice flour, cumin, sesame seeds, hing, and salt. Give it a good mix to ensure everything is evenly distributed.
2. Gradually add the water while whisking continuously. This is important to prevent lumps! Keep whisking until you have a smooth, lump-free batter.
3. Now, let the batter rest for about 15 minutes. This allows the rice flour to absorb the moisture, which is key for the right consistency.
4. Lightly oil a flat plate (a non-stick tawa works great!). Pour about 3 tablespoons of batter onto the plate and spread it into a thin, circular layer using the back of a spoon. The thinner, the crispier!
5. Steam the batter-coated plate for about 2 minutes, or until the papad looks translucent and firm. You can use a steamer or improvise with a large pot and a steaming rack.
6. Carefully peel the steamed papad from the plate. This can be a little tricky at first, so be gentle! Place it on a clean cloth or butter paper and let it dry under direct sunlight for 2-3 days.
7. Once the papad is completely dried and feels crisp to the touch, store it in an airtight container. Or, if you can’t wait, deep fry it in hot oil until it puffs up!

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Papad Thickness

Practice makes perfect! Aim for a very thin layer of batter. If it’s too thick, the papad won’t be as crispy.

Sun-Drying: Maximizing Crispness & Preventing Moisture

Sun-drying is essential for that authentic crispness. Make sure the papads are completely dry before storing them. If it’s a cloudy day, you can use a dehydrator on a low setting.

Understanding Batter Consistency

The batter should be similar to the consistency of pancake batter – smooth and pourable, but not too runny. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of rice flour.

Troubleshooting: Papads Sticking to the Plate

Make sure you oil the plate generously! If the papad still sticks, try steaming it for a slightly longer time.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Rice flour is naturally gluten-free, making these papads a great option for those with gluten sensitivities.
• Spice Level: Adding Chili for Extra Heat: Add a pinch of red chili powder to the batter for a spicy kick. My friend loves adding a dash of cayenne pepper!
• Festival Adaptations: Diwali & Holi Papad Traditions: During Diwali, we often add a little turmeric powder to the batter for a golden colour.

Serving Suggestions

These papads are incredibly versatile!

• Sprinkle them with chaat masala or chili powder for extra flavour.
• Serve them as a side dish with dal and rice.
• Enjoy them with your favourite chutney or pickle.
• Crush them up and use them as a topping for salads or yogurt.

Storage Instructions

Store completely dried papads in an airtight container at room temperature. They should stay crispy for several weeks. Once opened, store them in a ziplock bag to maintain their crispness.

FAQs

Let’s answer some common questions:

What type of rice flour works best for papads?

Fine-grained rice flour, especially parboiled rice flour (idli rice flour), is ideal.

Can I skip the sun-drying process? What are the alternatives?

While sun-drying is best, you can use a dehydrator on a low setting or even a very low oven (around 100°F/38°C) for several hours.

How do I know if the papad batter is the right consistency?

It should be similar to pancake batter – smooth and pourable.

What is hing and where can I find it?

Hing is asafoetida, a resin with a pungent smell. You can find it at most Indian grocery stores, usually in powdered form.

How long do homemade papads stay crispy once opened?

If stored properly in an airtight container or ziplock bag, they should stay crispy for a week or two.