|Thin poha||3 Cup (48 tbs) (Parched Rice)|
|Buttermilk||1 Cup (16 tbs)|
|Rice flour||1 Cup (16 tbs) (For Dusting)|
|Cumin seeds||2 Teaspoon|
To make crispy poha spread poha 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 poha until poha powdered finely. Now poha flour is ready.
Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to poha flour. Add buttermilk to poha flour and knead a soft dough, because later dough becomes semi-hard 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.