Ingredients
Raw rice-1 kg
jackfruit leaf
fenugreek-1/4 tsp
cumin-1 tbsp
sesame-2 tbsp
betel lime-1/4 tsp
salt
water
Preparation
Soak rice and fenugreek for 1 hour, then strain out from water. Grind rice into fine powder, add sesame , cumin, betel lime, salt and required water into the rice flour, mix well, then take leaves , spread the batter above the back side, steam cook the leaves, then dry this in sun light, finally, remove the papad from the leaf, you can store this for 1 year.
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