*Crispy Rice Papadums* by [Hebbars Kitchen](https://www.youtube.com/watch?v=jkrTr7PtkZE)
**Ingredients**
* 1 cup rice flour
* ½ tsp cumin / jeera
* ½ tsp sesame
* pinch of hing / [asafoetida](https://en.wikipedia.org/wiki/Asafoetida)
* ½ tsp salt
* 2 cup water
**Instructions**
1) In a large mixing bowl add 1 cup rice flour, ½ tsp cumin, ½ tsp sesame, pinch of hing and ½ tsp salt, 2 cups of water and mix well with a whisk.
2) Mix till the smooth lump-free batter is formed and allow to rest for 15 minutes or until rice flour gets soaked well.
3) Brush the plate with oil, pour 3 tbsp of papadum batter onto a plate and spread uniformly by tilting.
4) Place the plate into steamer and steam for 2 minutes. alternatively, place the metal plate on top of the boiling water then put a lid over it.
5) Once the papadum dough cooks completely, it turns non-sticky. Cool slightly and later scrape from sides, peel the papadum gently and place over butter paper or on a cotton cloth.
6) Keep the papadum under hot sunlight for 2 – 3 days or until the papadum dries out completely and turns crisp. The rice papadum is ready to store for at least 6 months when stored in an airtight container. Alternatively, dry in a Fan Oven at 180F-200F/90C-100C for several hours until crisp, leave the oven door slightly open to allow air to circulate.
7) Deep fry in hot oil over both the sides, press gently till the papadum doubles in size, this takes only a few seconds.
8) Finally, serve rice papadums sprinkled with chilli powder, chaat masala or as an accompaniment to any Indian Dish.
Full Recipe and Source: https://hebbarskitchen.com/rice-papad-recipe-rice-papadum-recipe/
https://youtu.be/P-rVeqTZMrQ
Source
SpiceyRicey.com