Papdi Lot પાપડીનો લોટ

Papdi no lot
Papdi no lot

Papdi lot (પાપડીનો લોટ )(rice flour)

Course: Snack
Cuisine: Gujarati, Indian
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
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

Ingredients

  • 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

Instructions

  • Start heating the water in a large pan.
    Rice Flour
  • 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.
    Boiling Water
  • 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.
    Making papdi lot
  • 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.
    Steaming papdi lot
  • Serve piping hot drizzled with oil and a half a teaspoon of achaar masal.
    Ready to eat

Notes

 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.