Ingredients:

Semolina – ½ padi

Ghee – 1 palam

Rice flour – 1 palam

Method:

● Pour milk or water in the wheat/semolina ½ padi and knead tightly and soak for ¼ of an hour. Pound it in a stone until it is soft. Press unmelted ghee 1 palam and rice flour in a coated vessel to smoothen it. Mix it with the wheat/semolina mixture. Pound it again until it becomes soft.

● Take 3 balls from this and spread to make a papad. In each papad smear 3 and ½ palam ghee on top of the layer. Keep the pappad on top of each other and roll it like a carpet. Close it with a wet cloth. Repeat this procedure with the rest of the balls.

● Catch both the edges of the balls and pull it to 4 inches. Then cut it into 5 pieces. Keep these in a ghee smeared banana leaf and close it with another banana leaf.

● Boil 3/8 ghee in a pan. Press it in a papad making block of wood. Make it round in shape and put this in the boiled ghee. Take a ladleful of boiled ghee and drop it on top of the pappad. The pappad will rise above. Turn it and repeat the process. As soon as the frying sound from the oil stops, remove and keep the papads aside.