Recipe

Instructions:
Begin with rice flour. Add Sabu dana (Tapioca sago) flour.
Take cumin seeds and crush them halfway.
Prepare a paste using medium-spicy green chilies and spicy green chilies.
Mix the rice flour and Sabudana flour.
Heat water in a pan, using double the water quantity of rice flour.
Once the water is hot, add Papad Khar, crushed cumin seeds, sesame seeds, and salt. Mix the ingredients thoroughly.
Cover the pan and let it boil. After boiling, add the green chilli paste.
Reduce the flame to low. Boil it for thirty minutes.
After 30 minutes, add a small amount of the flour mixture and mix well.
Gradually add the rest of the flour and mix thoroughly.
Cover the pot and let it sit for 15 to 20 minutes.
Place a non-stick pan under the pot.
Begin weaving the Papad. Divide the eco-bake paper in half.
Stir the flour mixture.
Turn off the gas.
Grease a plate with oil using a brush.
Spread the flour mixture on the plate using a small cup.
Press the mixture for four to five minutes using a small metal cup filled with oil. After pressing, the texture should be soft.
Grease your hands with oil and shape the mixture into luva.
Place all the luva inside the Papadi machine.
Line the Papadi machine with eco-bake paper.
Place one luva in the machine and press gently.
Add another piece of eco-bake paper on top. Close and press firmly.
Repeat for the remaining luva.
Put the Papad somewhere they will receive direct sunshine for a full day.
After a day, heat the oil in a pan and fry the Papad.
Your Chokha na Papad is now ready to serve.
Tips:
Press the mixture evenly.
Dry Papad in sunlight, turning occasionally.
Cautions:
Protect Papad from contaminants during drying.
Store Papad in an airtight container.