1 cup pressed rice – thin
oil for deep frying
salt to taste
1 tsp red chilli powder
¼ tsp asafoetida
Papad doha, also referred to as simply, papadum is a type of thin and crisp, disc shaped cracker that is popular all around the Indian subcontinent. Papad poha is made using gram flour and cooked using a dry heat method. Although the traditional method calls for the use of gram flour, you can replace it with other types of flour you might be more familiar with, such as, lentils, rice, chickpeas, tapioca, potato, or other forms of millet.
Papad poha is made using black gram flour, also known as urad flour. Black gram is a bean that grows on the Indian subcontinent. It has been shown to protect and improve a person’s cardiovascular health, reduce inflammation, reduce pain, and improve a person’s immunity. It also goes a long way in improving and maintaining the health of a person’s skin as well as building strong bones, optimizing digestion, and strengthening the nervous system.
How to make Papad Poha
Ayurveda recommends eating poha as a light bedtime meal.