Papdi lot (પાપડીનો લોટ )(rice flour)
Servings: 4 people
Serve steaming hot with achaar masala and vegetable oil drizzled over the top. A great dish for a snack or lunch.Print Recipe
- 3 cups fine rice flour
- 4 cups water
- 2 whole cloves
- 2 sticks of cinnamon
- 3 peppercorns
- 1 tbsp sesame seeds
- 2 tsp cumin seeds
- Half tsp ajwain seeds
- 1 and half tsp salt (or to taste)
- 2 tbsp vegetable oil
- 1 tbsp green chilli paste
- Half tsp sodium bicarbonate or eno salts
- 100 mls vegetable oil for serving
- Half tsp achaar masala for serving -optional
- Start heating the water in a large pan.
- 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.
- Add sesame and salt and boil for a further 2 minutes.
- 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 the sodium bicarbonate. This will make the water frothy.
- 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.
- 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. If you are short on time, form larger discs and make a hole in the middle.
- 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.
- Serve piping hot drizzled with oil and a half a teaspoon of achaar masal.
With a few small adjust adjustments in the making stage, Papdi is usually made from this dough. So when I do make the papdis, I have to remember to leave some dough for dad to eat afterwards. This being one of his favourite snacks.