Crispy Pappad Fritters with Rice Batter
Golden-fried pappad fritters coated in a spiced rice paste. Soaked rice is ground with dry red chillies, turmeric, and warming spices to create a smooth batter. Each pappad is dipped and deep-fried until crispy, then drained. Serve hot with tea or store for later.
Ingredients
- 15 nos pappadams, plain
- ½ cup raw rice
- 6 nos dry red chillies(optional)red chilli powder1 tsp per 6 nosspice
adjust to taste
- 1 tsp red chilli powder(optional)
- turmeric powder
- 1 tsp black sesame seedswhite sesame seeds1:1nutty
milder flavor
- 1 tsp cumin seeds
- asafoetida powder
- salt
- ¾ cup water
- coconut oil, for deep frying
Instructions
- 1
Wash and clean the rice, then soak in water for 15-20 minutes
- 2
Drain the rice and grind it with dry red chillies and turmeric powder into a smooth paste, adding enough water
- 3
Transfer the paste to a bowl and mix in salt, black sesame seeds, cumin seeds, asafoetida, and combine well
- 4
Heat coconut oil in a deep-bottomed frying pan and reduce heat to medium
- 5
Dip each pappad into the rice batter until well coated
- 6
Deep fry the battered pappads one at a time until golden on both sides, frying 1-3 at once depending on pan size
- 7
Drain on kitchen tissue and serve hot
Tips
Fry 1-3 pappads at a time depending on pan size to maintain oil temperature and prevent overcrowding
Good to Know
Keep in airtight containers at room temperature for up to 3 days
Prepare batter up to 4 hours ahead and refrigerate. Fry just before serving for best crispness
Serve hot with black tea or as a snack
Common Mistakes
Fry at too high heat to avoid burning the coating before pappads crisp
Coat pappads inadequately to avoid batter falling off during frying
Fry too many at once to avoid oil temperature drop and greasy results
Substitutions
adjust to taste
milder flavor