Papdi Lot પાપડીનો લોટ

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Papdi (rice flour) Lot
Serve steaming hot, and eat with oil drizzled over the top and achaar masala. A great quick dish for a snack or lunch.
Papdi no lot
Course Snack
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Course Snack
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Papdi no lot
Instructions
  1. Start heating the water in a large pan.
  2. Roughly grind together the cloves, cinnamon, cumin and peppercorns and add to the water. Bring to a boil. Let the water boil for at least 10 mins, until it takes up the yellow tinge of the cumin seeds.
  3. Add sesame and salt and boil for a further 2 minutes.
  4. Add green chilies and oil. Take care as the boiling chilies can irritate the throat and eyes. Let it boil for 3-4 minutes more.
    Add green chilies and oil. Take care as the boiling chilies can irritate the throat and eyes. Let it boil for 3-4 minutes more.
  5. Add the sodium bicarbonate. This will make the water frothy.
     Add the sodium bicarbonate. This will make the water frothy.
  6. Turn off the heat and immediately add the flour, constantly stirring. The resultant dough should be lump-free and semi-solid. If there appears to be lots of lumps then break them up using a large fork. If the dough has become too solid then add more warm water. If it seems to be very runny, wait for a few minutes before adding any more flour, as sometimes the extra water is absorbed by the flour and you will still get semi-solid dough.
    Turn off the heat and immediately add the flour, constantly stirring. The resultant dough should be lump-free and semi-solid. If there appears to be lots of lumps then break them up using a large fork. If the dough has become too solid then add more warm water. If it seems to be very runny, wait for a few minutes before adding any more flour, as sometimes the extra water is absorbed by the flour and you will still get semi-solid dough.
  7. Transfer the dough into a wide deep plate. Let it cool a little and then using wet and oiled palms and some more dry rice flour, take a fist full of dough and knead it until it is smooth. Shape this into little discs. When pressed for time, form larger discs and make a hole in the middle.
  8. Place in another oiled container that will fit into a steamer comfortably. Leave enough space in between to let the steam circulate freely. Re cook the kneaded dough in the hot steamer for a further 20-25 minutes.
    Place in another oiled container that will fit into a steamer comfortably. Leave enough space in between to let the steam circulate freely. Re cook the kneaded dough in the hot steamer for a further 20-25 minutes.
  9. Serve piping hot drizzled with oil and a half a teaspoon of achaar masal.
    Serve piping hot drizzled with oil and a half a teaspoon of achaar masal.
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