Crunchy, munchy rice pappads

Summer is the time when most people across Indian villages and sometimes even cities, make pappads and pickles and store it for the rainy season.

As for me, this is the first time I am trying this on my own. It came out well, although I made only a few as I did not want the pappads to go waste if in case it came out bad.

If I can do it, anyone can.

Soak one glass of raw white rice for an hour or so in water. Drain the water and grind it along with ten green chillies, a tablespoon of salt, a pinch of asafoetida. Add a bit of water to form a smooth batter.

I added black sesame seeds to give it a finished look. I also added food color to the remaining batter.

I then boiled water in the iddli steamer and plucked leaves on which I spread a ladle of batter and spread it. Then it was steamed for about a minute and transferred to a plate. After steaming all the pappads(21), I then went to the roof where there is a flat surface and spread it on a plastic sheet as I did not have a bamboo sheet at hand.

These pappads are easy to make and can be fried within a day or so after it has dried properly.

Mine was a little heavy as I dared not to test a runny batter but thinner pappads would have been more crispy.

All images are mine.