चावल के पापड़

Ingredients

• 2 cups Rice (short‑grain, washed and soaked for 30 minutes)
• 20 cups Water (approximately 10× the volume of rice)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Cumin Seeds (optional, lightly toasted)
• 1 teaspoon Red Chili Powder (adjust heat level)
• 2 tablespoons Fresh Cilantro (finely chopped, optional for extra flavor)
• 1 bottle Food Coloring (Yellow) (gel or liquid, food‑grade)
• 1 bottle Food Coloring (Blue) (gel or liquid, food‑grade)
• 1 bottle Food Coloring (Orange) (gel or liquid, food‑grade)
• 1 tablespoon Vegetable Oil (for lightly greasing drying trays)

Instructions

1. Soak the Rice

   Rinse the rice under running water until the water runs clear. Transfer to a bowl, add enough water to cover, and let soak for 30 minutes.

   Time: PT30M

2. Cook the Rice

   Drain the soaked rice. In a large pot, add 20 cups of water (10 × rice volume). Bring to a rolling boil, add the rice, and simmer uncovered for about 15 minutes until the rice is fully cooked and very soft. Stir occasionally to prevent sticking.

   Time: PT20M

   Temperature: 100°C

3. Season the Cooked Rice

   Transfer the hot rice to a mixing bowl. Add salt, cumin seeds, red chili powder, and chopped cilantro. Mix thoroughly for 5 minutes until the spices are evenly distributed.

   Time: PT5M

4. Divide and Color the Mixture

   Divide the seasoned rice into three equal portions, placing each in a separate small bowl. Add a few drops of yellow food coloring to the first bowl, blue to the second, and orange to the third. Stir each bowl for about 5 minutes until the color is uniform.

   Time: PT5M

5. Prepare the Drying Trays

   Line each baking sheet or flat tray with parchment paper and lightly brush with vegetable oil to prevent sticking.

   Time: PT5M

6. Spread the Papad Dough

   Using a rolling pin or flat spatula, spread each colored rice mixture on its prepared tray to a uniform thickness of about 1–2 mm. Cut into desired shapes (circles or squares) if you wish, or leave as a continuous sheet to break later.

   Time: PT15M

7. Sun‑Dry the Papads

   Place the trays in direct sunlight on a roof or balcony. Let the papads dry for about 2 hours, then carefully flip them to expose the other side. Continue drying for another 2 hours or until they are completely crisp and break easily.

   Time: PT4H

8. Store the Finished Papads

   Once fully dried, let the papads cool to room temperature. Store them in an airtight container or zip‑lock bag to retain crunch.

   Time: PT10M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

11 g

Fat

0.2 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Rice: any other rice variety, quinoa (for gluten‑free variation)
• Instead of Salt: sea salt, rock salt
• Instead of Cumin Seeds: ground cumin
• Instead of Red Chili Powder: paprika, cayenne pepper
• Instead of Fresh Cilantro: fresh parsley
• Instead of Food Coloring (Yellow): turmeric powder for natural yellow
• Instead of Food Coloring (Blue): butterfly pea powder (natural)
• Instead of Food Coloring (Orange): paprika or carrot powder for natural orange
• Instead of Vegetable Oil: cooking spray

Equipment Needed

• Large Pot
• Mixing Bowl
• Wooden Spoon
• Three Small Bowls
• Food Coloring Bottles
• Baking Sheet or Flat Tray
• Parchment Paper
• Rolling Pin or Flat Spatula
• Sunlight Drying Area (Roof or Balcony)

Critical Steps — Do Not Skip

• Cooking the rice to a very soft consistency so it can be spread thinly.
• Spreading the colored mixture uniformly (1–2 mm thickness).
• Ensuring the papads are completely dried; any residual moisture will cause sogginess.

Chef Tips from the Video

• For a natural yellow hue, add a pinch of turmeric instead of yellow food coloring.
• A light dusting of roasted cumin powder on the surface before drying adds extra aroma.
• If sunlight is insufficient, a food dehydrator set at 55°C works equally well.

Troubleshooting

Storage

Refrigerator: Not necessary; keep at room temperature in an airtight container.

Freezer: Not recommended; texture may become leathery after thawing.

Room temperature: Store in a sealed jar for up to 2 weeks in a dry place.

Make-Ahead Tips

• The seasoned rice mixture can be prepared a day ahead and kept refrigerated; bring to room temperature before coloring and spreading.
• Fully dried papads keep well for up to two weeks, making them an excellent make‑ahead snack for Holi.

Frequently Asked Questions