Rice papdi is a quick snack recipe made with rice flour, soaked moong dal, and regular spices. It is crisp and has a similar texture to any popular Gujarati farsi puri with a longer shelf life. It is easy to make and also be a simple evening tea time snack or kids’ snacks recipe. I have shared a perfect ingredient ratio and a few no-fail tips that help you to make perfect rice flour papdi on the first attempt. Do try this!
The key to making crispy rice flour papdi at home are;
- Firstly, for papdi dough use fine powder rice flour and avoid coarse rice flour. the papdi has to be slightly thin and crispy and you would be able to achieve that with fine rice flour.
- i have added slightly hot ghee to dry ingredients to make papdi extra soft and tasty. You can use butter instead of it.
- I also add soaked sabudana in dough for khasta and the crispy texture of papdi.
- Papdi should be smooth and semi-soft. Also, use slightly hot water while kneading dough so rice flour easily absorbs it.
- lastly, store these in an airtight container for longer shelf life. it should easily last long for 1-2 weeks without losing its crispiness.
Please do visit my other related recipe collection like
Rice papdi | chawal ki papdi | chawal ki mathri | new style farsi puri
- 500 grm rice flour
- Salt to taste
- 1 tsp crushed black pepper
- 2 tbsp cumin seeds
- 3 tbsp white sesame seeds
- 6 tbsp slightly hot ghee
- ¼ cup soaked moong dal
- ¼ cup soaked sabudana
- 5-6 green chilli paste
- 1 tbsp ginger paste
- 2 tbsp chopped curry leaves
- 3 tbsp chopped coriander leaves
- 2 cup hot water or as required to knead dough
- Oil for frying
- In a mixing bowl, add rice flour, salt, black pepper, cumin seeds, and white sesame seeds. Mix well.
- Then add slightly hot ghee into the dough and mix well with your hand.
- add soaked moong dal, soaked sabudana, green chili paste, ginger paste, chopped curry leaves, and chopped coriander leaves. Mix well.
- Then gradually add slightly hot water and knead the smooth and semi-soft dough for papdi. Cover and rest the dough for 10 minutes.
- take a plastic sheet or zip bag and grease it with oil.
- place a small ball-sized dough ball on it, press, and flatten using a bowl or cup. Make all papdi into the same way.
- drop the papdi into hot oil keeping the flame on medium.
- fry both sides on medium flame until the papdi turns golden and crisp.
- drain off the papdi on a wire rack to remove excess oil.
- finally, store in an airtight container and enjoy rice papdi for up to 1-2 months.
- use fresh rice flour for papdi dough.
- slightly hot ghee or butter helps to make khasta papdi. Do not use oil instead of it.
- sabudana helps to make crispy and soft rice papdi.
- soak moong dal and sabudana till it completely puffs up and becomes soft. you can also grind moong dal slightly instead of whole grain.
- use hot water while kneading papdi dough. Do not use cold water.
- fry papdi on medium flame. do not fry it on low flame otherwise, it becomes hard.