Servings:

Papdi no Lot without Papad Kharo (Sodium Benzoate)

Chewy and flavorful Papdi no Lot, a beloved Gujarati snack, made with rice flour, spices, and a hint of chili, steamed to perfection. Enjoy this authentic and delicious treat.

Prep: 60 min
Cook: 25 min
Total: 85 min
Servings: 8
Papdi no Lot without Papad Kharo (Sodium Benzoate)

Ingredients

  • 1 cup rice flour
  • 2 cups water
  • 2 Serrano chilies or 2 tsp Serrano chili paste
  • 1 ½ tsp cumin seeds
  • ½ tsp carom seeds
  • 1 ¼ tsp salt (or to taste)
  • ¼ tsp Kashmiri chili powder or paprika
  • ¼ tsp baking soda
  • 2 tbsp neutral oil of choice
  • Optional Oil Topping:
  • 2 tbsp neutral oil of choice
  • ¼ tsp Indian black salt (sanchar or kala namakh)
  • ¼ tsp chili flakes (or substitute chili powder)

Instructions

  1. Process the Serrano chilies into a coarse paste using a mortar and pestle or a small blender.
  2. In a wide-bottomed pot, combine the water, chili paste, cumin seeds, carom seeds, and salt. Bring the water to a rolling boil over high heat.
  3. Once the water is boiling, add the chili powder and baking soda. Stir to evenly distribute the baking soda.
  4. Turn the heat down to low. Add the rice flour. Using a sturdy silicone spatula, combine the rice flour and water mixture. Once the mixture is well combined, use the silicone spatula to mash the mixture for 1 to 2 minutes until the texture is smooth and separates easily from the pan.
  5. Transfer the mixture to a bowl. Cover tightly and let it rest for 30 to 60 minutes.

  6. Set water to boil in a steamer and grease the steamer insert well with oil.

  7. Meanwhile, shape the papdi no lot donuts. Grease your palms with oil and scoop two tablespoons of dough to form into a ball. Flatten it into a disc and use a chopstick or your fingertip to form a hole in the middle. Use plenty of oil for each one to prevent the dough from sticking to your hands.

  8. Arrange the papdi no lot donuts onto the oiled steaming tray, leaving a bit of space in between.

  9. Steam under medium heat for 20 minutes. Remove from the steamer and let them cool for 20 minutes on the steamer tray. They will be delicate so do not move them immediately.

  10. To make the optional oil topping, stir the black salt and Kashmiri chili powder into a small bowl of oil. Drizzle over the top of the papdi no lot, or serve as a dip.

Nutrition

  • Calories: 141
  • Carbohydrates: 17
  • Protein: 1
  • Fat: 7
  • Saturated Fat: 1
  • Polyunsaturated Fat: 2
  • Monounsaturated Fat: 5
  • Trans Fat: 0.03
  • Sodium: 476
  • Potassium: 25
  • Fiber: 1
  • Sugar: 0.4
  • Vitamin A: 54
  • Vitamin C: 1
  • Calcium: 8
  • Iron: 0.3