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Whenever we talk about Indian Food, we always know that Papad is an integral part the Indian Thali. Indian Thali is incomplete without suji / rava / semolina papad.Today in simple steps we are preparing the papad without drying them in the sunlight or placing them in the open. They are easy to make crispy, delicious and can be stored for more than one year.
Uploaded by admin on 05-Feb-2020.

Ingredients-
1 cup suji
7 cup water
1 tsp salt or to taste
1/4 tsp black pepper powder
1/2 tsp cumin seeds
Take one bowl rava/suji/semolina, 7 bowls of water, 1 tsp salt, 1/2 tsp black pepper powder, 1 tsp cumin seeds and 1 tbsp oil for suji papad.

Boil 7 bowls of water in a big vessel, add salt, black pepper powder, cumin seeds, oil. Mix nicely.

Gradually add rava and mix continuously, cook on low flame for 3-4 minutes or till the mixture thickens.

Switch off the flame. Grease a clean plastic sheet with oil.

Pour a spoonful mixture on the greased plastic sheet and spread with the back of spoon.

If the suji mixture get dried up or thickens, add 1-2 tbsp hot water and spread them on the plastic sheet for making papad. Allow them to sun dry for 2-3 days.

Suji papad are perfectly dried, store them for a year and fry them whenever you want to enjoy them.

Fry in hot oil on high flame. Perfect and crispy suji papad is ready.

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.