This is a childhood favorite of mine. It’s steamed rice flour that’s eaten with raw oil and occasionally topped with achaar masala (pickling spice blend). It’s the ultimate Gujarati comfort food and great to make on the weekends for a heavy brunch or if you’re under the weather and want something simple and delicious. My Ba makes the best papdi no lot and this is her recipe.
Papdi no Lot roughly translates to Papdi’s flour (lot means flour). Papdi is a rice flour crisp that is deep-fried and eaten as a snack or an accompaniment to meals. Papdi no Lot is the flour mixture used to make these papdis, however the flour is steamed and eaten with your hands instead of deep-fried into flat crisps.
All of the spices and ingredients used can be found at your local Indian grocery store.
Papdi no Lot
- Steamer (I use this one https://amzn.to/2ZC72jD)
- 2 cups rice flour
- ½ tsp hing/asafoetida
- 1 ½ tsp ajmo/ajwain seeds
- 2 tsp sesame seeds
- 5 cups water
- 3 green chilis grated (add a few more green chilis if you'd like it spicy)
- 1 ½ tsp papad kharo (see notes below for more details on this ingredient)
- 2 tsp jeeru/cumin seeds
- 3 tsp kosher salt (I use Diamond Crystal kosher salt, if you're using iodized salt add 1 ½ tsp)
- 2 tbsp avocado oil (you can use any oil of your choice)
- 1 tbsp achaar masala optional, to sprinkle on top
Preparing the flour
- Set water to boil in a large pot with the green chilis, papad kharo, cumin seeds, and salt.
- Put the rice flour in a shallow bowl and add in the hing, ajwain, and sesame seeds to the flour and mix it together thoroughly.
- Let the water simmer for 2 minutes until it turns a deep yellow color.
- In a large bowl, add in a few ladles of the water and a few spoons of the flour mixture and whisk it together. Repeat this process until the water and flour are fully incorporated. It should be a thick liquid mixture when finished.
Steaming the flour
- Put a few cups of water in your steamer and turn your stove onto medium heat.
- Once the steamer is ready, add in a roughly 1-inch thick layer of the mixture, cover and steam for 10-15 minutes.
- Check to see if the lot is steamed at 10 minutes by flipping a piece of the lot over with a spatula. If it still looks white-ish, then let it steam for a few more minutes.
- Once the papdi no lot is steamed, serve on a plate, drizzle your oil of choice on top, and eat while hot!
- Papad kharo is alkaline salt — you can find this at most Indian grocery stores or buy it online here. You can also substitute it with 1 1/2 tablespoon baking soda.
- If your rice flour is older, you will need to add a little extra water.
- You can store in the fridge for up to 5 days. Reheat it in the steamer to make it soft and fresh again.
- I like to eat my lot with avocado oil or canola oil, but you can eat it with any oil if your choice. Olive oil and mustard oil impart great flavors with the lot as well.
Enjoy and please comment below with any thoughts or questions!
I would love to see your creations! If you try the recipe, please feel free to share it with me on my Instagram @jankipatel_ !