Rice papdi, also known as chawal papdi or rice flour crackers, is a delightful and popular snack in Indian cuisine. It is made with rice flour, soaked moong dal, and a blend of traditional spices. These crackers are crisp, boasting a texture similar to the well-loved Gujarati farsi puri, but with a longer shelf life. This crispy treat is not only delicious but also versatile, making it a favorite among people of all ages.
I’m here to share the perfect ingredient ratio and a few fail-safe tips that will help you create perfect rice flour papdi on your first attempt. Give it a try!
The key to making crispy rice flour papdi at home are
- Firstly, for the papdi dough, use fine rice flour and avoid coarse rice flour. The papdi should be slightly thin and crispy, and you can achieve that with fine rice flour.
- I have added butter to make the papdi crispy and soft. Make sure to rub the butter properly into the dough. Alternatively, you can use hot ghee instead of butter.
- The papdi should be smooth and semi-soft. Also, use slightly hot water while kneading the dough so that the rice flour easily absorbs it.
- Lastly, store these in an airtight container for a longer shelf life. They should easily last for 1 month without losing their crispiness.
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Recipe video
Rice papdi recipe | chawal ki papdi | chawal ki mathri
Ingredients
- 500 grm or 4.5 tight packed rice flour
- 100 grm or 8 tbsp butter
- 2 tbsp cumin seeds
- 3 tbsp white sesame seeds
- ยผ cup-soaked moong dal
- 2 tbsp or 5-6 green chilli paste
- 1 tbsp ginger paste
- 2 tbsp chopped curry leaves
- Salt to taste
- 2 cup hot water or as required
- Oil for frying
Instructions
- In a mixing bowl, combine rice flour and butter. Mix thoroughly, and then use your hands to rub the butter into the rice flour until the texture becomes crumbly and binds together.
- Next, add cumin seeds, white sesame seeds, soaked moong dal, green chili paste, ginger paste, chopped curry leaves, and salt. Mix everything together.
- Gradually add 2 cups of slightly hot water and knead the mixture into a smooth, semi-soft dough for making papdi.
- Take a plastic sheet or a zip-top bag and grease it with oil.
- Place small, ball-sized portions of the dough onto the greased surface. Flatten them using a bowl or cup. Repeat this process for all the papdi.
- Carefully place the papdi into hot oil, ensuring the flame is set to medium heat. Do not fry the papdi on low heat.
- Fry the papdi on both sides over medium heat until they turn golden and crisp.
- Remove the fried papdi and place them on a wire rack to allow excess oil to drain off.
- Finally, store the rice papdi in an airtight container and enjoy them for up to 1-2 months.
Notes
- Use fresh and fine rice flour for the papdi dough.
- Ensure the butter is at room temperature.
- To make khasta papdi, use butter or hot ghee; do not use oil as a substitute.
- Use hot water while kneading the papdi dough; do not use cold water.
- Fry the papdi on medium flame; avoid frying on low flame, as it may become hard.
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