Recipes - Pova Papad


3 cups thin pova (beaten rice)

Buttermilk as required

Salt to taste

½ tsp. asafoetida

Rice flour for dusting

2 tsps. cumin seeds

7-8 green chillies



To make crispy pova spread pova under the sun or bake in pre-heated oven about 150 degrees for 15-20 minutes or keep an eye till it gets crispy. Let it cool. Dry grind pova until pova powdered finely. Now pova flour is ready.  Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to pova flour. Add buttermilk to pova flour and knead  into soft dough . Cover it with a damp cloth for about 45 minutes.   Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry, rolled out papads under shade for 1-2 days. You can spread papads on paper or cloth inside the house.  Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Whenever you need, deep fry papad and serve as an appetizer for lunch/dinner or as a snack. 


Note:  Thopugh papads look small, they puff up while frying.  It can be microwaved, but will not increase in size if you do so.

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Comment on this article

  • Aziz Sher, Sialkot/California

    Sun, Aug 29 2010

    Thank you for the great recipe.

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