Ingredients

• ½ cup rice flour
• 3 cups water
• handful of chopped mint/pudina leaves
• Little less than 1¼ tsp TSP salt
• Hing/asafoetida
• 4 to 6 red chillies or 1 TBSP crushed red chillies
• Plastic sheet/polythene sheet for drying the papads
• Hot sun...

Instructions

1. Crush the red chillies in a mixer jar.
2. Mix the rice flour in 1 cup of water. (make sure there are no lumps)
3. Boil the remaining 2 cups of water and reduce the heat to medium low.
4. Add chillies, hing, pudina leaves and salt.
5. Once it becomes thick and kind of translucent, turn off the heat and let it cool. (it takes 1 to 1½ minutes)
6. Once the mix has completely cooled down, take a spoonful of mix and place it on the sheet.
7. Let the papads sun dry completely.
8. Once it has dried completely, store it in airtight container.
9. Deep fry it and enjoy with Rasam, mixed rice or as snack.