Rice khiche papad is a traditional recipe. Generally papad are made in summer as you can dry the under hot sun quickly and easily.
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So this Khiche papad is a summer special recipe too. This is a real quick recipe. This is a very easy and simple recipe. We already have seen 2-3 rice papad recipes. This is yet another delicious and easy addition to the list. Khiche or khichiya papad is a thin Indian wafer made from rice flour. These are flavored with green chilies, salt and cumin seeds. At some places green chilies are not used or at some places only salt is used. These are sundried and stored over a year. You can fry them. This is a popular Maharashtrian recipe. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 tbsp Oil
• 2 cups Water
• 1 tsp Cumin seeds
• 1/4 tsp Hing
• 20 gm Papadkhar
• Salt to taste
• 2 cups Rice flour
Method:
• Heat up oil in a pan and grease the base well with it.
• Add water in the pan and cover the pan. Bring it boil.
• When the mixture begins to boil, turn the gas on low heat and add cumin seeds, hing, papadkhar,
salt. Mix well.
• You can use chili flakes or green chili paste or red chili powder or white sesame seeds or poppy
seeds too. You can use the combination of the ingredients I have mentioned according to your
taste.
• Add rice flour and mix in quickly with the help of rolling pin.
• Use 50 gram papadkhar for 1 kg rice flour.
• Cover and steam the mixture on low heat for about 8-10 minutes.
• Turn off the gas and transfer the ukad into a thick plastic bag.
• It will be easy to knead the ukad if you use plastic bag.
• You can use cotton bag. But the ukad might stick to it.
• Or you can use a big butter paper to knead the ukad.
• Knead the ukad really good.
• You can use food processor for this process.
• Rub a little oil to the palm and take out small portion from the dough.
• Make it smooth and even and make small balls from it.
• Keep the leftover dough covered.
• Grease a plastic sheet with oil and place the dough ball on it.
• Cover it with another plastic sheet and roll out papad from it with the help of rolling pin.
• You can use puri yantra for rolling the papad.
• You also can spread the dough evenly instead of rolling it.
• Take the papad off and transfer it on another plastic sheet.
• You can dry the papad under fan.
• Dry the papad well under hot sun for about 2-3 days well from both sides.
• You can store them in an airtight container for about a year. Fry them whenever needed.
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