In a wide kadai / pan / wok , boil the water along with a tbsp oil and salt to taste.
When water starts bubbling, keep on sim & dunk in the rice flour ,Sabudana flour , cumin seeds and salt . Do not stir.Leave for 30 seconds.
Later stir vigorously with a wooden spoon to bring the dough together.
Remove from heat and allow to cool for about 4-5 minutes.When the dough is still warm , transfer it into a clean polythene cover and knead. refer note no 3
Knead it nicely to form a very smooth lumpless dough.Dough for Rice papad is ready
Divide the dough to lemon sized balls .
There are two ways in which you can proceed next.
a). Take 1 ball, flatten it a bit and place it in between 2 thick greased plastic sheets and roll gently to form a thin disc.
b) Alternatively , if you have a roti maker / press , you can keep a ball between the sheets and gently press to get a thin disc .The edges shouldn’t have cracks. That shows how well the dough is kneaded .
Spread a clean plastic sheet under sun.Lightly grease it with any oil and place stones in the corner.
Once the papad is ready , transfer them gently to a plastic sheet .Let these papad get dried under bright Sun for 1-2 days .After 1 day , sabakki sandige starts peeling off and looks transparent .Turn ove-r to other side and dry for another 2-3 days.Once the papads are fully dried , store them in an airtight container .Stays good for a year if sundried well .
Deep fry in oil whenever required . A great life saver when you have unexpected guests . Tastes great with dal chawal / rasam rice or even with a cup of tea .Whichever way .. u r sure gonna ENJOY !!!
Rice flour to water is always in the ratio of 1:2.
Dont allow the flour to get too cold while kneading.Knead it when it is manageable hot.Kneading process is very vital.Better you need easier to roll.
Since we are kneading the dough when its hot only , it would be difficult for us to handle the dough bear hands. Thats why we are putting it in polythene cover and knead later .
You can also add green chilli paste / chilli flakes / coriander leaves / pudina leaves etc for additional flavour .