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.