1. Soak rice for a minimum 5-6 hour .
2. After 6 hour drain excess water from rice .
3. Take soaked rice, cumin seed and ginger in the grinder jar along with some water and grind them .
4. Add Ragi flour , salt and again grind them to get a fine paste .
5. Pour the paste in a bowl, add sesame seed, chilli flakes, asafoetida and mix all the ingredients well.
6. Add some water to it. The running consistency of the batter is required for papad.
7. Further, brush a small size plate with oil.
8. Pour 2 to 3 tbsp ( depend upon size of plate) of papad batter on greased plate and spread uniformly .
9. Place the plate into steamer and steam for around 2 minutes.
10. Once the papad dough cooks completely, it turns non-sticky.
11. Peel the papad gently from plate and place over a tray or on butter paper or on a cotton cloth.
12. Keep the papad under hot sunlight for min 1 day or until papad dries out completely and turns crisp.
13. Now the ragi papad is ready to store or deep fry in hot oil over both the sides.
14. Finally, serve ragi papad sprinkled with chilli powder or chaat masala.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
