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| Main ingredients | Rice flour, Split skinless green gram (dhuli moong dal), Sago (sabudana), Cumin seeds, Carom seeds, White sesame seeds, Black pepper powder, Ginger-garlic paste, Curry leaves, Fresh coriander leaves, Oil |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 55-60 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup rice flour
- 2 tablespoons soaked and drained split skinless green gram (dhuli moong dal)
- 2 tablespoons soaked sago (sabudana)
- 1 teaspoon cumin seeds
- ½ teaspoon carom seeds (ajwain)
- 1 teaspoon white sesame seeds
- ¼ teaspoon black pepper powder
- 1 teaspoon ginger-garlic paste
- 8-10 curry leaves, finely shredded
- 1 tablespoon chopped fresh coriander leaves
- Salt to taste
- Oil to deep-fry
Method
- Take rice flour in a large parat, add soaked split skinless green gram, soaked sago, cumin seeds, carom seeds, white sesame seeds, black pepper powder, ginger-garlic paste, curry leaves and coriander leaves and mix well. Add salt and 1 cup lukewarm water, gradually and knead into a soft dough.
- Divide the dough into small portions and shape them into balls.
- Grease both sides of a roti press with oil, glace a plastic sheet on either side. Place each dough ball in the centre and press to make a small disc.
- Heat sufficient oil in a kadai. Gently slide the discs in the hot oil, a few at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper. Allow to cool slightly.
- Arrange the papdis in a serving bowl and serve with cups of hot tea. Or store them in an airtight jar to serve whenever needed.
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