Khandvi Recipe | Easy Indian Snacks

Khandvi Recipe | Easy Indian Snacks

Khandvi is a Gujrati snack recipe, seems difficult but very easy to prepare. During my last visit to Ahmedabad, I had a chance to taste khandvi with mild and sweet chutney, from then it was in my to-do-list and finally I am posting khandvi recipe on my blog.
Usually curd is used in it, but I am using buttermilk(amul) in this recipe, hence no need to add water. Ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 05 mins | Cooking Time : 10 mins | Serves :4
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients for Khandvi Recipe

Besan or gramflour- 1 cup
Butter milk -2 cups
Salt-to taste
Turmeric powder-1/4 teaspoon
Ginger paste-1/4 teaspoon
For tempering and garnishing
Coriander leaves- 1tablespoon
Black mustard seeds-1/4 teaspoon
red chilli powder-1/4 teaspoon
Oil- 2 teaspoon
Freshly grated coconut or coconut powder-1 tablespoon

Method:

1. grease thali or tray with few drops of oil
2. In a bowl add besan, buttermilk, turmeric, salt, and ginger to it, mix well
3. Heat a non stick pan, pour batter in it, stirring continuously cook on high flame, as it starts boiling set the flame to low , stir it till batter thickens(refer to pick).

4. Take a teaspoon of mixture spread it on greased thali or tray, spread it with the help of spatula, check if it is rolled easily, then mixture is ready, if not means mixture is not ready and require more cooking.

5. Spread mixture on tray, let it cool completely.
6. With the help of knife  divide it in lenghtwise strips, with the help of fingers gently lift upwards and then make rolls with each part and arrange all rolls in a plate.
7. Heat oil in a tadka pan, add mustard seeds and cumin seeds as they crackle add red chilli powder and pour this tadka over khandvis.

8. Sprinkle some coriander leaves and coconut as garnishing. Serve with chutney of your choice.

Notes:

If you are using curd the ratio of curd : besan: water will be of 1:1:1(1 cup curd, 1 cup water and 1 cup besan)
When batter starts boiling, reduce the flame to low and stir continuously till it thickens.
Mixture will spread easily only when it is warm , so you have to work fast.
Looking for other easy Indian snacks, please check my earlier post 10 indian deep fried snacks.

Tags:How to make khandvi,Khandvi recipe step by step,Gujrati snacks,Easy Indian snacks,Party snacks,Indian snacks,Recipe of khandvi,snacks under 15 minutes,quick snacks,khandvi recipe with step by step images,

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Sabudana Vada | Deep Fried Snacks

Sabudana Vada | Deep fried Snacks

Sabudana Vada is deep fried snack recipe which is served with chutney.  This recipe required preparations like soaking sabodana or sago pearls  and boiling potatoes, so if you are planning to serve this as evening snack you have to soak sago pearls minimum 3 hours prior of making . Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 3 hours | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Potatoes: 7-8 boiled , peeled and mashed
Sago pearls-1 cup(soaked for minimum 3 hours)
Green chillies-4-6
onion- 1 chopped
Red chilli powder-1/2 teaspoon
Roasted peanuts(crushed)- 2 tablespoon
Salt- to taste
Oil – for deep frying
Mint powder- 1 teaspoon

Method:

1. If soaked sago pearls have water in them, put them in strainer to drain excess water
2. Take a bowl add potatoes and all the other ingredients except oil, mix well.
   
3. Divide the mixture into equal portions , make ball of it, take each ball with the help of finger make a hole in center this will give it shape of vada
4. Prepare all vadas in the same way.
5. Heat sufficient oil in kadhai, till smoking point.
   
6. Drop 2-3 vadas at a time
7. Deep fry them on high flame from both sides till golden brown in color

Notes:

Oil should be hot, else vadas will stick to kadhai, after dropping them in oil wait for 2 minutes and then turn else they will stick to skimmer.
There is no need to add any binding agent in vadas as sago is sufficient, mixture should be firm and dry
Without using onion in this recipe you can prepare it for fast or vrat. Use sendha or satvik salt instead of regular salt.
You can also try green moong dal vada recipe.

Tags:sabudana vada recipe,how to make sabudana vada,snacks ,deep fried snacks ,step by step instructions of making sabudana vada ,sabudana recipes,

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Gram Flour Crepes

Gram flour Crepes

Gram flour Crepes is a quick and easy to prepare breakfast recipe which doesn’t require any preparations, these goes well with the cup of tea or you can have these with chutney too. Adding chopped onions is optional but it give these crepes a crunchy texture. Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 2 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Break fast | Recipe Cuisine: North Indian

Ingredients:

gram flour-1 cup
green chillies-2
coriander leaves-2tablespoon(chopped)
salt-to taste
garam masla powder-1/2 teaspoon
water-1 cup
oil -1 tablespoon(for shallow frying)

Method:

1. chop coriander leaves and green chillies
2. in a mixing bowl add gram flour, salt, coriander leaves , green chillies and garam masala powder, mix well
3. Make a batter of pouring consistency by gradually adding water in it.
4. Heat gridle and apply one teaspoon oil over it, spread it properly, pour a ladleful of batter over it, with the help of spoon, spread it in circular motion
   
5. pour few drops of oil on the side and top of the crepe, when batter starts firming, with the help of spatula turn it and cook it from another side for 2 minutes on low flame , till it is cooked properly and golden in color.
6. Serve immediately with a cup of tea

Notes:

For pouring consistency you can adjust the amount of water according to your requirement.
Crepes should be cooked on low flalme.

If looking for the similiar recipes please try methi ka cheela and tomato onion uttapam.

Tags:gram flour crepes ,how to make gram flour crepes,recipe of gram flour crepes,breakfast ideas,quick and easy recipes,

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Green Moong Dal Vada | Fiber Rich Recipes

Green Moong Dal Vada | Fiber Rich recipes

Green Moong dal or chilke wali moong dal (along with husk) is rich in fiber and potassium which helps in lower blood pressure, thus including it in my recipe of vada or medu vada which is a south Indian deep fried snack usually made with urad dal and served with chutney or sambhar. This is a light and healthy version of vada made with green gram and require half soaking time.
Shaping Vada is difficult to many of us, but with practice and 2-3 trails you can shape perfect vada . Use less water as you can while grinding green moong dal and adding bread crumbs to the batter will help you shaping vada.
Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows:

Preparation Time : 4 hours | Cooking Time : 20 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: South Indian

Ingredients:

Green gram(moong dal)-1 and ½ cups
Ginger-1 inch piece(grated)
Green chillies-4-5
Coridander leaves-1tablespoon
Cumin seeds-1 teaspoon
Hing or asafoetida-1/4 teaspoon
Salt-to taste
Oil-for deep frying

Method:

1. clean wash and soak moong dal for 4 hours.
2. Grind dal in grinder without water or use 1 to 2 teaspoons of water

3. Pour it in a bowl, add grated ginger, chopped green chillies, coriander leaves, cumin seeds, hing and salt to it, mix well and beat it for 2 minutes so that dal become light and fluffy and air is incorporated in it.
4. If it is difficult for you to shape vada from it, add one tablespoon breadcrumbs or semolina or sooji to it, this will absorb extra moisture.
5. heat oil in a pan or kadhai, take a small ball of grinded dal in wet hand, dip your thumb in water and make a hole in the center of vada, carefully drop it in oil
   
6. deep fry 3-4 vadas at a time
7. Prepare all the vadas with the remaining batter.

serve hot with chutney or sambhar

Notes:

First deep fry them on high flame as color start changing to golden, set the flame to medium to low for proper frying .
After shaping one vada clean you hand with kitchen towel before shaping the next one.
Don’t use too much water while shaping, oil may splutter while dropping vada in oil and they will absorb much oil in frying process.
For other deep fried snacks recipes please refer to my post 10 indian deep fried snacks.

Tags:green moong dal vada recipe,fiber rich recipes,south indian snacks ,snacks,deep fried snacks,recipe of making green moong dal vada,how to make green moong dal vada,healthy snacks,indian deep fried snacks

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Matar Tikki Chaat Recipe

Matar tikki Chaat

Sandhya Khattri
27 Nov 2013
Matar tikki chaat or matar aloo tikki(patties) chat is very popular north Indian chaat recipe filled with sweet, sour and tangy flavors. Actually it is a street food but when cooked at home with fresh ingredients of our choice, then turns to a healthy food.
Matar(dried peas) tikki chaat is prepared all over north Indian with slight variations, aloo tikki served with curd and sweet tamarind chutney itself is a complete recipe. Now a days it is served with roasted dried peas(known as matar ki chaat). This combo is served as a starter or appetizer in parties.
Today I am showing you my version of matar tikki chaat in which potato patties( aloo tikki) roasted peas are served with dates and tamarind chutney and green coriander chutney and other spices.
Ingredients required and step by step instructions for the recipe are as follows.

Preparation Time : 8 hours | Cooking Time : 45 mins | Serves :8
Recipe Category: Chaat Recipes | Recipe Cuisine: North Indian

Ingredients:

Potatoes: 8-10
Dried peas-1 cup
Corn flour-2 tablespoon
Green chillies-6
Coriander leaves-2 tablespoons chopped
Ginger=2” piece grated
Red chilli powder-1/2 teaspoon
Roasted cumin powder-1 tablespoon
Chaat masala-1 teaspoon
Papdi -4 (crushed)
Dates and tamarind chutney-4 tablespoon
raw mango chutney (green chutney)-2 tablespoon
Desi ghee-3-4 tablespoons
salt –to taste
lemon-1

Method:

• Soak dried peas overnight.
• Pressure cook them for 5-6 whistles on high flame and further 12-15 minutes on low flame, peas should be dry and soft, if there is water content in it, dry up on high flame with lid uncovered.
• Boil, peel and mash potatoes, add salt and corn flour to it, mix well and shape tikkis or patties.
• Heat ghee on griddle arrange aloo tikkis on it 4-5 at a time, shallow fry them on medium heat till golden brown in color from both sides. As they are half cooked shift them on the sides of griddle and make place on the middle of tawa for roasting matar or dried peas.

• Add half of grated ginger, green chillies, coriander leaves and 2 crushed papdi to boiled peas. Roast peas on medium heat by stirring continuously and pouring some ghee in between. Proper roasting is necessary for perfect taste, this will take approx 12-15 minutes, in between aloo tikkis which you have shifted on side have to turn once or twice, their outer crust will become crisp.
• 
  

• In the same manner prepare tikkis and roasted peas from the remaining ingredients.
• For serving place one or two tikkis or patties in a plate, top it with one table spoon roasted dried peas, pour dates and tamarind chutney , green chutney and crushed papdis, sprinkle some salt, red chillipowder, roasted cumin powder chaat masala, coriander leaves, ginger and green chillies over it, squeeze few drops of lemon juice.Serve it at once.

Notes: For shallow frying use wide pan so that you can roast tikkis and matar together, else just shallow fry tikkis and then roast matar.
While serving you can add whisked curd too.
You can adjust spices according to your taste.
Corn flour can be substituted with 2 bread slices.
Papdis are small deep fried salted crackers made from all purpose flour.
If looking for other tikki or chaat recipes that require less preparations and time you can check beetroot tikki or paneer potato tikk with sweet tangy sauce.
Tags:Indian chaat recipes,matar tikki chaat recipe,,peas potatoes patties,indian starters recipes,indian appetizer recipe,north indian street food,street food recipes indian,aloo matar tikki chaat,step by step instructions of making matar tikki chaat

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10 Indian Deep Fried Snacks

10 Indian Deep Fried Snacks

by
Sandhya Khattri
14 Nov 2013
Here is a collection of 10 Indian Deep Fried Snacks recipes of my blog. This collection comprise of Soya cheese rolls, Palak pakora, Onion fritters, bread pakora, kachouri, green garbanzo beans samosa, masala kaju(maida), sev, sesame rice balls and bread roll. You can have these snacks during intervals between meals. Some of the snacks in this collection are quick and easy and some require earlier preparations.
Preparation time and cooking time of each snack varies, here I have listed maximum preparation time as required for kachouris and sesame rice balls. As far as cooking time is concerned it is clearly mentioned in the individual post.
You can read recipe and its detailed instructions by clicking on the image of individual snack.
Preparation Time : 8 Hours | Cooking Time : 45 mins
Recipe Category: Deep fried Snacks | Recipe Cuisine: Indian

Tags:Indian snacks,Snacks,Snacks Recipe,Deep fried Indina Snacks,Soya Cheese roll recipe,Palak pakora recipe,Onion Fritters recipe,bread pakora recipe,kachouri recipe,green garbanzobeans samosa recipe,masala kaju recipe,Sev recipe,Sesame rice balls recipe,bread roll recipe,Quick and Easy Snacks,Party Snacks,how to make indian deep fried Snacks

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Bread Roll

Bread Roll

Sandhya Khattri
11 Nov 2013
Bread roll is a deep fried snack recipe made with mashed potatoes, peas and other spices with soaked bread slice coating.
This is a very popular north Indian snack, usually served as a breakfast, you can have this with chutney or sauce of your choice or simply with a cup of tea. This is usually served as a breakfast but you can have this at any time. Bread rolls can be prepared earlier and just before serving you can deep fry them. Ideal for Lunch box with  tomato sauce.

Preparation Time : 15 minutes | Cooking Time : 20 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Bread slices-8
potatoes(boiled and mashed or grated)-6-7
peas-1/2cup
green chillies-4
ginger-1/2” piece(grated)
salt-to taste
red chilli powder-1/2 teaspoon
garam masala powder-1/2 teaspoon
amchur powder-1/2 teaspoon
mint powder-2 teaspoon
oil-1teaspoon+extra for deep frying
Method:
1- Cut the edges of bread slices.

2- Heat 1 teaspoon oil in a pan, add peas to it, sprinkle some salt over them, cover the lid and let them cook for 4-5 minutes, peas will be cooked and become tender.
3- Now add all the spices and boiled and mashed potatoes to it, mix well stirring continuously, roast for another 3-4 minutes on high flame.

4- Remove the mixture from pan and let it cool completely .
5- In a flat dish or wide bowl add sufficient water, mix some salt to it, dip each slice of bread in it, squeeze it in between your palms(squeeze out as much water as you can) place some potato peas mixture over bread slice and give it a cylindrical roll shape(refer to pic)by covering potato filling with bread slice.
6- Prepare all the rolls in the same manner.
7- Leave bread rolls for 5 minutes, during this time coating will set and while frying edges will be secure.

8- Heat sufficient oil in kadhai or pan, deep fry 3-4 rolls at a time on medium to high heat.
9- Repeat the same process with the remaining rolls.

Notes:

For extra taste you can add some grated cheese to the mixture.
After preparing raw rolls before deep frying you can place them in fridge, doing this while deep frying rolls will absorb less oil than normal course.
Don’t want to deep fry bread rolls, prepare them, brush them with oil and bake them in oven, you will get non fried bread rolls.
Substitute mint powder with fresh mint leaves or coriander leaves.

Tags:recipe of bread rolls,how to make bread rolls,breakfast ideas,Indian breakfast recipe,mashed potatoes recipes,bread recipes,fried snack recipes ,Indian snacks

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Sev Recipe

Sev Recipe

Sandhya Khattri
9 November 2013
Sev or popularly known as kara sev is a deep fried snack recipe. Though it is a complete snack in itself yet this can be used in many chaat recipes with other ingredients like Tikki chaat, bhelpuri, dahipuri, matar chaat and in any mixture(namkeen). You can prepare it in bulk store it in an airtight container and it can be consumed upto 2 weeks..
Last month I got an invitation from Hudson canola oil to review their new product, during the diwali celebreations couldn’t get the time to update my blog, but I tried it in preparing sev and results were extremely good light and crispy sev. Hudson canola oil is Trans-fat free oil, with very high MUFA, Omega-3 and vitamin E, Its smoking point is high, so I decided to make deep fried sev with it. Today I am sharing you my recipe of sev made with Hudson canola oil, a healthy version of sev.
Usually sev are prepared with combination of Bengal gram flour and rice flour. I am using all purpose flour instead of rice flour, its taste good and different from normal sev. Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

  Bengal gram flour- 1 cup
All purpose flour-1 cup
Salt-to taste
Hudson canola oil-1 tablespoon+ extra for deep frying sev
Roasted cumin powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Water- required for kneading the dough

Method:

Mix Bengal gram flour, all purpose flour, salt, roasted cumin powder, red chillipowder and one tablespoon oil in a mixing bowl.
With the help of water knead soft dough.

Leave it for 10 minutes.
Make a roll of dough , grease the entire surface of kitchen press with oil and fill it in your kitchen press.
Take the multi holes jali ( as shown in pic) , assemble it in kitchen press and lock it.
Heat sufficient oil in a pan, check it by dropping a small piece of dough, if it floats on top oil is ready , set the flame to medium, directly press sev over oil.
Deep fry them till crisp and golden brown color.
Place them on tissue paper.

Repeat the same process with the remaining dough.
Let them cool and store them in air tight container.

Notes:

Dough should be soft, other wise sev will have cracks on them and it will be difficult to press them over oil.
You can replace all purpose flour with rice flour.
For extra crisp sev you can add one teaspoon corn flour in the dough mixture.

Tags:how to make sev ,recipe of sev,recipe of kara sev ,deep fried snacks recipe ,quick and easy snack recipe,how to make kara sev ,sev recipe for chaats ,step by step recipe of making sev

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Onion Fritters | Pyaz ke Pakore

Make thin slices of onions
Chop green chillies
In a bowl add onion slices, green chillies, salt , red chilli powder and crush garlic, carom seeds and mint powder mix well, leave it for 5 minutes, after 5 minutes you will see mixture has released sufficient amount of moisture from it.
In this mixture you have to add whole besan ( 1 tablespoon at time), mix it thoroughly so that besan is coated on onion slices, if the mixture is too dry sprinkle few drops of water to it (not more than 1 tablespoon) while mixing
Onion Fritters | Pyaz ke pakore
By Sandhya Khattri
Prep Time: 5 minutes
Cook time:10 minutes
Serves: 4servings
Pyaz ke Pakore or onion fritters is one of the famous mansoon recipe, this easy to made snack recipe can be prepared along with tea on other burner of gas stove. Minimum preparations are required for this recipe, you can serve this with any chutney of your choice or simply with a cup of tea. Other fritters recipes of my blog are bread pakoda, spinach fritters. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
Onions: 2 big
Besan or gram flour-1 ½ cup
Green chillies-2
Crushed garlic pods- 5-6
Ajwain or carom seeds- ¼ teaspoon
Red chilli powder-1/2 teaspoon
Dry mint leaves powder-1 tablespoon
Oil – for deep frying
Water- ½ to 1 tablespoon
salt to taste
Instructions:

Beat this mixture thoroughly for 2-3 minutes so that it become light.
Heat sufficient oil in kadhai or wide pan  with the help of dry spoon take one tablespoon oil from kadhai and add it to pakora batter mix well.
Drop small size fritters in oil. First fry fritters on high flame as they start changing the color, adjust the flame to medium to low. Fry till crisp from both sides. Repeat the process with the remaining batter.
Serve hot with tea .
Notes : If you want extra crisip pakoras you can add one teaspoon cornflour or 1 tablespoon rice flour to the mixture( I have used rice flour as seen in step by step instructions pic 1 image number 2)
Try to use minimum water, so that fritters turn out crisp

Tags: onion fritters , pyaz ke pakore , crispy onion fritters , pakora recipe , , how to make crispy onion fritters , recipe of onion fritters , onion fritters recipe , indian snacks , pyaz ke pakore recipe , how to make crispy pyaz ka pakora

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Spicy Potatoes Recipe

Spicy Potatoes Recipe
By Sandhya Khattri
Prep Time: 15 minutes
Cook time: 8 minutes
Serves: 4servings
Spicy potatoes is a side dish recipe in which boiled potatoes are simmered with freshly roasted and powdered spices. This can be served as a chaat too, I usually serve this potatoes with kachauris and dates and tamarind chutney, you can have this with poori too. In this recipe you can use boiled baby potatoes too. Ingredients required and detailed instructions for the recipe are as follows:

Ingredients
Boiled potatoes-8-10
Oil- 1 tablespoon
Salt-to taste
Lemon juice- 1 lemon
Dry mint powder- 2 teaspoon
For dry roasting:
Cumin seeds- 2 teaspoons

Coriander seeds- 1 tablespoon
Cloves-2
Black cardamom-1 
Pepper corns-10-15

Instructions: heat tawa or griddle, take all the ingredients of dry roasting, stirring continuously roast them on medium flame till aroma arises and spices are dark brown in color. Let them cool completely, grind them to coarse powder.
Peal and chop potatoes.
Heat oil in a wide pan or kadhai, add spice powder to it, roast for a minute, add potato pieces, salt and mint powder to it, mix well, simmer the flame, cover the lid and cook for 5-6 minutes(stir once in between) till potatoes are slightly crisp from outside, switch off the flame, mix lemon juice to it. Serve hot as an accompaniment with any meal course of your choice

Tags: spicy potoates recipe , how to make spicy potatoes , fry recipes , north Indian food recipes , side dishes , appetizers , north Indian recipes , gluten free, vegan

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Tomato Onion Uttapam Recipe

Tomato Onion Uttapam
By Sandhya Khattri
Prep Time: 10 minutes
Cook time: 10 minutes
Serves: 4 servings
Tomato Onion Uttapam is a quick and easy breakfast recipe prepared without any extra preparations. This can be served simply with tomato sauce and anyother chutney of your choice, you can serve it with sambhar too. I usually prefer to cook it on non stick tawa for ease, it can be cooked on normal tawa too with proper greasing. Ingredients required and detailed instructions for the recipe are as follows:
Ingredients
Sooji or semolina- 1 cup
Curd-1/2 cup
Green chillies-2-3
Tomatoes-2(only skins)
Onion-1
Oil-for shallow frying
Curry leaves-8-10
Salt-to taste
Water-1/4 cup
Instructions:

Dice tomato skins, chop onions, green chillies and curry leaves.
Beat curd with water, add sooji to it mix well remove all lumps.
Add salt, chopped green chillies, curry leaves and half portion of onions.
Leave it for 5-6 minutes, check the mixture, if required add more water it should be of pouring consistency.
Heat non stick tawa, apply few drops of oil to it, adjust the flame to low, pour 1 tablespoon of mixture over it and spread immediately.sprinkle some diced tomatoes and onions over it, pour few drops of oil over the uttapam and from sides,slightly press the veggies with the help of spatula.
Check if it is golden brown from lower side, with the help of spatula and supporting with knife
turn the uttapam.
Cook for another 1 or 1 and ½ minutes, onion and tomato pieces will be cooked slightly and their crunch will remain. Prepare uttapams from remaining batter.
Serve hot with sauce or chutney of your choice.

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Sindhi Kachri | Sun Dried Recipes

By Sandhya Khattri
Prep Time: 5 minutes
Cook time: 15 minutes
Total Time: 4 days
Sindhi Kachri is a sun dried snack recipe, prepared with rice flour or soaked rice, which is further deep fried. Sindhis’ love fried snacks kachri and khichas are very popular among sindhis. This recipe requires maximum amount of Sun’s heat, for perfect results minimum 4 days are required for proper drying of kachri, first 2 days are very important, entire look and taste depends on first 2 days sun drying. Kachri goes well with evening tea or any other meal course. I have tried to roast it in Microwave but instead of properly puffing up it get burnt hence not suggesting you to prepare it for microwave. Its’ natural design and look comes perfect when it is deep fried. In this recipe I have used rice flour you can prepared it with soaked rice too. Ingredients required and detailed instructions for this recipe are as follows :
Ingredients:
Rice flour: 2 cups(300gms approx)
Water – 5glasses
Salt –to taste
Sodium bicarbonate or baking soda-2 teaspoon
Alum or phitkari- 2 pinches
Cumin seeds: 1 teaspoon
Instructions: In a big bowl take 2 glasses of water, take a flour strainer, pour rice flour over it, strain it in a bowl with 2 glasses of water and with the help of skimmer or spatula continuously mix the flour with water, you can see the consistency of mixture in a picture. If required you can add ½ glass extra water.(it depends upon the quality of rice flour how much water it soaks).

In another heavy bottom pan take 3 glasses of water, add salt to it, and bring it to boil, as water starts boiling add baking soda and alum to it immediately pour the rice batter to it. Set the flame to medium , from this stage you have to continuously mix the batter, it will start thickening and lumps may be formed if not mixed properly.

When mixture reaches to the consistency as shown in figure switch off the flame, it will form the shape of soft dough, let it cool completely. Add cumin seeds to it mix it gently, if you add them before cumin seeds will leave its color. Spread kachris on high Sun heat preferably on terrace. Spread kachris on plastic sheet as you pour batter of pakodas in kadhai with the help of you fingers and thumb.

For the first 2 days high heat is necessary otherwise you will not get the particular slit patterns of kachri. On the remaining 2 days you can dry them in balcony too. Store them in air tight container.
After proper drying kachris will look like this:

Notes: Always add baking soda and alum to the boiling water just before adding rice flour batter to it, if you add them initially in water and let them boil kachris color will be become brown and they will not puff up properly .
If you are preparing it with rice, wash and soak rice early in a morning, in evening change the water, grind it on next day, keep it for at least 2 hours then do the remaining process.
If preparing for the first time try it with only 1 cup of rice flour.
Check my other Sun dried recipes aloo papad, sooji khicha, sabudana papad and mix dal wadi.

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Sabudana Papad | Sun Dried Recipes

Sabudana Papad
By Sandhya Khattri
Prep Time: 8hours
Cook time: 20 minutes

Sabudana papad is an easy to prepare sun dried recipe, with only 3 ingredients, taking proper measurement of ingredients and accurate consistency of batter and proper cooking you can make them perfect for the first time. You can also try my other sun dreid recipes i.e. aloo ke papad, mix dal wadi, sooji khicha. For this recipe ingredients required and detailed instructions are as follows:
Ingredients:
Sabudana or Sago Pearls-1/2 kg
Water 4 litres
Salt -to taste
Cumin seeds-1 teaspoon
Instructions:

Wash and soak sabudana in sufficient water for preparing papads from ½ kg sago I use 5 litre pressure cooker for soaking, soak them overnight in the morning add water fill the pressure cooker with water leaving 1” margin for boiling, add salt according to taste.
Put the pressure cooker on high flame, stirring continuously bring it to boil, as mixture is ready it thickens and become transparent.
Sago pearls with float on top , this is an indication that mixture is ready. Switch off the flame, let it cool for 15-20 minutes, during this period its temperature will reduce and it will be easy to spread papads on plastic sheet. At this time add cumin seeds to it mix gently.
Pour 1 to 1 and a half tablespoon mixture on plastic sheet and spread it in circular motion as it forms the shape of papad. Repeat the process with all the remaming batter.
At the end of day you will be able to turn the papads, sun dry them for 3-4 days. Enjoy.
Notes:
You can microwave them too.For this you have to add some refined oil before spreading papad else they will dry.
Initially add sufficient water, adding water in between will not cause papads for rise up properly while frying.

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Sooji Khicha | Sooji ke Papad | Sun Dried Recipes

Sooji Khicha
By Sandhya Khattri
May 29, 2013
Sooji Khicha, sun dried recipe for preserving semolina in form of papad. Easy to prepare, a light papad recipe goes well with dal chawal or simply with evening tea. Detailed instructions and ingredients required for the recipe are as follows:

Prep Time: 5 minutes
Cook time: 10 minutes
Total Time 4 days
Serves: 25-30papads approx
Ingredients
Sooji or semolina- 1 cup
water- 6 cups
salt -to taste
cumin seeds- 1/2 teaspoon
Instructions:

In a heavy bottomed pan, I am using pressure cooker, add sooji and water  mix well, leave it for 5-7 minutes so that sooji can soak enough water, mix well, place this pan on high flame for boiling, stirring continously till mixture starts boiling add salt to it, as  its color changes towards transparent. switch off the flame, let it cool for another 10-12 minutes

add cumin seeds to it, mix gently. Pour one table spoon mixture on plastic sheet make papad by spreading it in circular motion., repeat the process with the remaining mixture.
Sun dry it for 3 -4 days, at the end of the day one you will be able to turn papads, remaining 2 -3 days are required for proper drying.
You can deep fry them or microwave them too.
Notes: When preparing for the first time, always try with small quantity. consistency (thickness) of mixture is important for proper spreading of papads.
If mixture is not cooked properly and papads are not dried properly they will not rise while frying.
My entry to Akila's event.

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