Rice papad



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Raw rice-1 kg

jackfruit leaf


fenugreek-1/4 tsp

cumin-1 tbsp

sesame-2 tbsp

betel lime-1/4 tsp




Soak rice and fenugreek for 1 hour, then strain out from water. Grind rice into fine powder, add sesame , cumin, betel lime, salt and required water into the rice flour, mix well, then take leaves , spread the batter above the back side, steam cook the leaves, then dry this in sun light, finally, remove the papad from the leaf, you can store this for 1 year.

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