Later stir vigorously with a wooden spoon to bring the dough together.

Remove from heat and allow to cool for about 4-5 minutes.When the dough is still warm , transfer it into a clean polythene cover and knead. refer note no 3

Knead it nicely to form a very smooth lumpless dough.Dough for Rice papad is ready

Divide the dough to lemon sized balls .

There are two ways in which you can proceed next.

a). Take 1 ball, flatten it a bit and place it in between 2 thick greased plastic sheets and roll gently to form a thin disc.

b) Alternatively , if you have a roti maker / press , you can keep a ball between the sheets and gently press to get a thin disc .The edges shouldn’t have cracks. That shows how well the dough is kneaded .

Spread a clean plastic sheet under sun.Lightly grease it with any oil and place stones in the corner.

Once the papad is ready , transfer them gently to a plastic sheet .Let these papad get dried under bright Sun for 1-2 days .After 1 day , sabakki sandige starts peeling off and looks transparent .Turn ove-r to other side and dry for another 2-3 days.Once the papads are fully dried , store them in an airtight container .Stays good for a year if sundried well .

Deep fry in oil whenever required . A great life saver when you have unexpected guests . Tastes great with dal chawal / rasam rice or even with a cup of tea .Whichever way .. u r sure gonna ENJOY !!!