Kheecha by Sangeeta on Sep 9, 2011
Kheecha ,a traditional papad made with rice flour in Rajasthan and Gujarat.Can be roasted or fried,but fried one taste batter,i love it with tea...:)
- Cook time:
- Prep time:
- Yields: make 10-12 medium size
- 1 cup Rice Flour
- 1 teaspoon cumin Seeds
- 1/2 teaspoon crushed pepper corn
- 2 tbsp Oil
- 1/4 teaspoon soda-Bi-Carb or papad khar (type of soda,used for making kheecha and papad in india)
- Salt to taste
- Thick plastic sheet or butter paper
- Oil as needed
In a deep vessel add 2-1/2 cups of water ,bring to boil.Add cumin seeds,soda-bi-carb, salt and crushed pepper into it.Mix well and let it boil for few minutes.
Now slowly add rice flour and keep stirring with wooden rolling pin or spatula,so that no lumps are formed.Cover the vessel with a lid and cook for 10 more minutes.
On a greased surface,take the dough,while it is still hot and punch to mix properly.Make lemon sized balls,and roll in thick rounds ,in between 2 greased plastic sheets or parchment paper.
Allow to sun dry,for 2-3 days,keep in air tight jar.It can be roasted or fried,but taste good when fried.
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Recipe Reference
my mom makes best kheecha,i m just trying to reach up to the mark,specially for onam sada:)