Saturday, June 11, 2011

Ari Pappadam (Rice Pappad)


2 cups rice
4-5 green chillies
8-10 pearl onions(red)
1 tsp jeera (cumin seeds)
salt to taste
2 tsp oil


Wash the rice & cook in a pressure cooker with 4 1/2 cups of water.

Coarsely grind the green chillies, onions & jeera in a blender. Add the cooked rice & salt & grind well to a fine paste. Add some water to make this into a thick batter (just like idli batter). Add the oil...this will help peel off easily from the surface after drying.

Spread this batter one ladleful at a time on a greased sheet of aluminium foil or cloth. Spread a little with the back of the spoon/ladle.

Sundry from between 3 days to 1 wk. When half dry, carefully peel off from the cloth or foil. Flip to the otherside & sundry completely.

Store dried pappad in an airtight container & deep fry as required.

Serve with rice.


  1. Very delicious and crunchy looking rice papads. It is always a pleasure to taste rice papads which are not easily found nearby.

    Hamaree Rasoi

  2. Mmmm....wanna munch the whole with my vathakuzhambu rice..:P
    Tasty Appetite

  3. Lovely will make these after the rains. Why? no sun right now!

  4. Thanks everyone..


    Same next batch of pappads are sitting half-dry indoors bcoz of the rains...

  5. wonderful and delicious papad !! love them with sambar rice !!


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