Papdi no Lot
Papdi no Lot was something I grew up eating in the summertime, since then its become a year round classic whenever I feel a little nostalgic. This is easiest when made in a steamer but if you don't have one you can still enjoy this snack!
Ingredients
- 4 c. of water
- 2 c. rice flour
- 1 tbsp. green chili paste
- 1 tbsp. whole cumin jeera
- 1 tbsp. ajwain ajmo
- 1 tbsp. sesame seeds
- 1 tbsp. papad kharo
- 1 tbsp. neutral oil
- 1 tbsp. salt
Instructions
- Boil water with all spices and stir until salt dissolves. Note: I used roasted cumin because I didn't have the raw cumin on hand. I don't really taste the difference but I know there are people that are very strict about their choice in cumin! If you're serving this to your grandmother USE THE RAW CUMIN!
- Slowly mix in your rice flour while stirring vigorously. Turn off the heat once you've poured in the last of the flour. Don't worry if you have dry spots as you knead it, the dough will hydrate. It should be fairly dry once you're done mixing all the flour in. Trust me on this one you'll need all 2 cups!
- Keep a bowl of ice water nearby. Empty the hot dough into a separate bowl and start kneading. The dough will be very hot so feel free to dunk your hands in the ice water from time to time. Keep kneading until all the dry spots get absorbed and you the dough is very soft and sticky, and there are no clumps. You can eat the dough at this stage if you want, but I definitely recommend going the extra mile to steam them, it makes a world of difference!
- Oil your hands with roughly a 1/2 tsp. of oil and make little balls with your hands. Once the dough starts sticking to your hands again just oil them again. You'll have to oil them once every 3-4 pieces.
- Put all the pieces in a steamer basket or steamer stand and steam them for 15 minutes. If you don't have a steamer you can pour in about an inch of water at the bottom of the pan, add in the balls a single layer at a time and close the lid for 15 minutes. If you are steaming it in the pan you'll have to do it in batches because the pan method can only steam a single layer at a time. They should be still super soft and moist when it comes out. Eat it piping hot with achar masala, sesame seeds, peanut oil, coriander chutney, or lemon juice!
