Rice Papad | Homemade Khichiya Papad

Rice Papad Recipe | Crispy Homemade Indian Khichiya Papad Papad

Learn how to make crispy rice papad Khichiya Papad at home with simple ingredients. A traditional Indian snack or accompaniment perfect with meals, chutneys, and pickles.

Introduction

Rice Papad is a thin, crisp Indian snack made from rice flour and spices. It is light, crunchy, and can be roasted or fried to perfection. Rice papad is commonly served as an accompaniment with meals, dips, or chutneys. Its simplicity and quick preparation make it a favourite in many Indian households.

Traditional & Regional Value of Rice Papad

Rice papad is widely prepared across Gujarat, Maharashtra, and South India. Traditionally, papads were sun-dried to preserve them for months. In Gujarat, rice papad is served with shaak and rotli, while in South India, it accompanies meals or is enjoyed as a crispy snack. Making rice papad at home ensures freshness and authentic flavour.

Is Rice Papad Healthy?

Yes, rice papad can be healthy when prepared without excess oil and eaten in moderation.

• Low in calories when roasted instead of fried
• Gluten-free, made from rice flour
• Rich in carbohydrates for energy
• Light and easy to digest
• Pairs well with nutritious meals and dips

Watch video and learn how to make Rice Papad

Tips & Tricks for Perfect Rice Papad

• Ensure dough is soft but not sticky
• Roll papads evenly for uniform cooking
• Dry completely to avoid moisture and spoilage
• Roast lightly on flame for authentic flavour
• Store in airtight containers to maintain crispiness

Variations of Rice Papad

• Spiced Rice Papad: With black pepper, cumin, or chili powder
• Garlic Rice Papad: Add garlic paste to the dough
• Thin Crispy Papad: Rolled extra thin for crunchiness
• Thick Papad: Soft inside, crispy outside
• Fried Papad: Deep-fried for quick snack option

What Can Be Eaten Together or Served With Rice Papad?

• Chutneys like mint, tamarind, or coriander
• Pickles like lime, mango, or mixed veg
• With dal and rice or rotli
• As a crispy side with thali meals
• As a snack with tea or coffee

Frequently Asked Questions (FAQ)

Can rice papad be stored for a long time?

Yes, when completely dry, it can be stored for several months in an airtight container.

Can I make rice papad without rolling?

Rolling is important for uniform cooking and crispiness. Skipping it may result in uneven texture.

Is rice papad gluten-free?

Yes, rice papad is naturally gluten-free.

Should rice papad be roasted or fried?

Roasting is healthier and traditional, while frying is faster and crispier.

Can I add spices to papad dough?

Yes, black pepper, cumin, chili, or garlic can be added for flavour.

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Rice papad

Rice papad, also known as chawal ke papad or khichiya papad, is a traditional Indian snack made from rice flour, known for its crisp texture and versatility as a meal accompaniment or standalone snack. It can be flavored with garlic, spices, or herbs and is typically sun-dried before being fried or roasted to achieve a puffed, golden finish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: Indian

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• Rice flour: 1 cup 120 g
• Garlic paste: 2 tablespoons 30 g
• Red chili powder: 1 teaspoon 2 g
• Cumin seeds: 1 teaspoon 3 g
• Salt: To taste approximately ½ teaspoon or 3 g
• Water: As needed approximately ½ to ¾ cup / 120–180 ml
• Oil: For frying as needed

Equipment

• Mixing bowl
• Rolling Pin
• Clean cloth or tray for drying
• Deep frying pan or kadhai
• Paper towels
• Airtight container for storage
• Optional: Electric tortilla maker (for rolling) or steamer (for cooking)

Method

 

1. In a mixing bowl, combine rice flour, garlic paste, red chili powder, cumin seeds, and salt.
2. Gradually add water and knead into a smooth, pliable dough. The dough should not be sticky; adjust water as needed.
3. Divide the dough into small portions and roll each into a thin disc using a rolling pin.
4. Place the rolled papads on a clean cloth or tray and let them dry under the sun for at least 24 hours or until completely dry and brittle.
5. Heat oil in a deep frying pan over medium-high heat. Fry the dried papads one at a time until they puff up and turn golden brown.
6. Remove from oil and drain excess oil on paper towels.
7. Allow the papads to cool completely before storing in an airtight container.

Notes

Safety Notes:

Use caution when handling hot oil; never leave unattended during frying.
Ensure papads are fully dried before frying to prevent oil splatter.
Substitutions:

Garlic paste can be replaced with roasted garlic or garlic powder.
Rice flour can be substituted with a gluten-free flour blend if needed, though texture may vary.
For a vegan version, ensure all ingredients are plant-based (most are naturally vegan).
Storage:

Store in an airtight container at room temperature for up to 6–12 months.
Keep away from moisture and direct sunlight.
Pro Tips:

For even rolling, lightly dust the surface and rolling pin with rice flour to prevent sticking.
Sun-drying is crucial—papads must be completely dry to puff properly when fried.
If sun-drying is not possible, use a fan or dehydrator in a warm, dry area for 2–3 days.