Papdi Ka Lot
This is one of those recipes that is my childhood in one mouthful. You
will not see this in restaurants. In fact, there are very few places on
the internet you can learn how to make this recipe since it's so
distinct to Gujarat in India. Papdi is a special crispy rice snack
similar to a rice cake but more delicious. It's close sister in the
Indian food world is papad which is made out of lentil flour. Lot means
dough. This is a simple rice dough recipe. Usually this dough is cooked
and rolled out to form tortillas and dried in the sun.The dried
tortillas are then stored and you can pop them in the microwave to make a
delicious crispy snack.The tortilla rolling was done every summer by my
mom, grandmom, and my little sis. I was the lucky one who got to dry
them in the sun. I did not do a very good job and inevitably ate more
then I care to admit. Even though I am calling it a dough, it is fully
cooked and enjoyed with a drizzle of oil. This recipe is virtually fat
free and gluten free as well. Considering how delicious it is, I am
surprised that it has not gained any popularity so far. I guess it's
because the recipe itself is a household staple garnered by generations
of grandmoms and moms. The daughter (i.e. me) have yet to learn this
technique. Since I no longer live close enough to home to request this
dish be made (I am spoiled), I have been searching for a recipe.
Luckily, I knew I had found it when I tasted my sister's MIL's papdi no
lot. Thank you for sharing this recipe and helping me get a taste of my
childhood with each bite Chancelor!
This recipe make 4-6 servings.
rice flour - 1 cup
clove powder - 1/4 tbsp
sesame seeds - 1 tbsp
water - 3 cups
cumin seeds - 1 tbsp
ajwain/carom seeds - 1 tbsp
green chilli paste - to taste, try 1 tbsp for a spicy version
papad karo - 1/2 tbsp, can substitute sodium bicarbonate
salt - 1/2 tbsp
oil - 2 tbsp
pinch of hing/asafoetida
Mix rice flour, sesame seeds, and clove powder in a bowl and set aside.
In another pot, boil water and add the following: cumin seeds, carom
seeds, and salt. Boil for five minutes. Then add papad karo, green chili
paste, hing, and oil. Boil for another five minutes. Add the rice flour
and stir out any lumps. You will need to continually stir for another 5
minutes while cooking. If you are running low on water and it's too
hard to stir, add water in 1/2 cup portions. Then you will cook the
dough again. Yes, this is twice cooked dough! We like to be thorough in
Gujarat! The second time you cook it, you will steam the lot. Get your
steamer ready and start boiling your water in your covered double boiler
or steamer pan while you are doing the first steps of this recipe.
Grease the dish you will steam in with oil. Then, dump out the dough
onto the greased dish and steam for a full 20 minutes. When finished,
enjoy with a drizzle of oil. As a side note, I used a spice grinder to
grind my cloves. Next time, I will crush them with a mortar and pestle
instead as this is more traditional. Try it and if it doesn't turn out
right, invite me over. I will eat it for you!
I accidentally added my sesame seeds early but it still came out delicious!
My lot is finished and ready to enjoy! Be careful taking this baby out,
it is very tricky. Traditionally the lot is shaped into discs before
steaming. I am just too lazy to put in the effort since it tastes
delicious without this step. Besides, I just don't have the asbestos
hands of my grandmom!