What is Papdi No Lot?
Papdi no Lot is a traditional Gujarati recipe which translates to steamed spicy dough made from rice flour cooked with aromatic earthy spices and tons of spicy green chillies to give that fiery kick. This dough is edible but can be taken a step further to make Papdi (rice Papad aka rice poppadoms) where this dough is rolled into a thin disc shape and sun dried until it gets crisp – this is called papdi and it is a staple side dish at every Gujarati household. Most people find making the dough relatively easier than making papdi as it takes up less time and efforts and there are also many variations to how it is made; some add cilantro, sesame seeds, garlic, also the cooking method varies depending on who is making it.
🛒 INGREDIENT NOTES:
Rice Flour: The fresher the flour the better as the amount of water needed to add highly relates to the age of the rice flour. If your rice flour is old, you would require more water.
Green Chillies: The spicier the chili the better because it’s all about the kick this recipe provides. I have used finely chopped Thai green chillies – If you are using milder chilis like jalapeno or serrano then double the quantity of it to be at par to the heat level of thai green chillies.
Spices: I have used cumin seeds and little bit cumin powder, and ajwain seeds for the earthy aromatic flavours
Enhance colour to the recipe:
- You will need to finely chop the green chillies to give that beautiful green tint. I recommend using a small chopper to grind your chillies.
- Lightly grind ½ teaspoon jeera (cumin seeds) or use the powder form which gives it the light yellowish tint to the dough and this also enhances its flavour profile.
Baking Soda or Papad Kharo: Ideally this recipe uses papad kharo but it’s not a common ingredient I keep in my kitchen so I substitute it with baking soda instead and it works just as perfect.
Sabudana aka Tapoica Pearls: This helps to enhance the chewy texture of the dough – some people skip this but I highly recommend it. You need to soak it for an hour or half an hour in warm water before you begin cooking.
🥄 EQUPMENT YOU NEED:
- You need a heavy duty pot as the dough will simmer on low heat for 20 mins
- To mix the dough better use a velan (rolling pin) but if not back of a wooden spatula or spoon will do
👣 STEP-BY-STEP
Remember – This is just a quick visual overview. You can find the detailed recipe with exact measurements & instructions at the bottom of this page.
Quick Gujarati Khichu Recipe – Papdi No Lot
Ingredients
- 2 cups water
- 1.5 tablespoons salt
- 3 tablespoons sabudana (soaked for 1 hour)
- 1 teaspoon lightly ground jeera
- ½ teaspoon ajwain
- 3 whole Thai green chillies
- 2 tablespoon oil for serving
- 1 cup rice flour
- 2 teaspoon pickle masala for serving
Instructions
- Pour water into a medium pot on medium-high heat.
- Add salt, spices and sabudana to the water and let it simmer to boil – you want to TASTE this water and make sure its SUPER salty and spicy as the rice flour will significantly mute these flavors.
- Add a teaspoon of oil before you add the rice flour to help bind the dough when you begin to stir it all.
- Once the water reaches boiling point; add baking soda and give it a quick mix, then add rice flour and this is where you will need to work fast for the next step.
- Use a large thick wooden velan (rolling pin) or wooden spoon to poke the dough and then begin stirring in circular directions; keep stirring fast until all of the clumps have disappeared.
- Cover the pot for about 10 minutes to cook and steam the dough on low heat. Once it’s steamed, drizzle oil, pickle masala and enjoy!
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