Rice Patti Papad Recipe | Homemade Patti Papad

Machines

Machines Details

Specifications of single nozzle:

Production- 500-700 pcs (6-8 Kg/hour)
Supply- 1 phase supply (domestic supply 230V AC)
Power- 0.5 hp
Size (inches) - 20x30x26
Machine Weight - 38 Kg
Material - Food grade Stainless steel 304 (SS304)
Warranty - 1 Year
Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
Delivery- Domestic and International

Specifications of four nozzle:

Production- 1800-2000 pcs (20-22 Kg/hour)
Supply- 1 phase supply (domestic supply 230V AC)
Power- 1 hp
Size (inches) - 30x30x26
Machine Weight - 75 Kg
Material - Food grade Stainless steel 304 (SS304)
Warranty - 1 Year
Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
Delivery- Domestic and International

Introduction

Indulge in the irresistible crunch of homemade Patti Papad, a flavorful snack that's easy to make and perfect for satisfying your cravings. With simple ingredients and a touch of patience, you'll enjoy these crispy delights in no time.

Ingredients

1 cup rice flour
2 1/2 cups water
1/2 tsp salt or to taste
1/4 tsp asafoetida
1 tsp green chillies & ginger paste
Oil for greasing & frying

Yield and Time

Yield: Makes approximately 113g of raw (ready to fry) Patti Papad
Time:

Preparation: 5 minutes
Cooking: 10 minutes
Drying: 3-4 days (plus additional drying time if needed)
Total: 15 minutes (excluding drying time)

Method

In a bowl, create a lump-free paste by mixing rice flour and 1 cup of water gradually. Set aside.
Heat 1 1/2 cups of water in a pan. Add salt, asafoetida, and green chillies & ginger paste. Let the water come to a boil.
Once boiling, add the rice paste to the water. Mix well to prevent lumps from forming.
Allow the mixture to thicken, then turn off the flame.
Cover the mixture with a lid and let it steam for 5-10 minutes.
To prepare the Patti Papad, use a Patti Papad mould or maker with the desired shape. Grease the mould and plate with oil.
After the steaming process, fill the rice mixture into the mould and close the lid.
On a plastic sheet, gently remove the shaped Patti Papad.
Repeat the process to prepare all the Patti Papads. You can dry them under the sun or indoors with a fan.
Allow the Patti Papads to dry under a fan for 1 day. After this, transfer them to a plate and continue drying them under the sun for at least 3-4 days.
Bring the Patti Papads indoors in the evening and continue sun drying the next day.
After 3 days of drying, the Patti Papads will become wonderfully crispy.
Store the Patti Papads in an airtight container for up to 1 year. If you notice any moisture, re-dry them under the sun for 1-2 days.
For frying, heat oil over high flame. Once hot, put in the Patti Papads and lightly press them to achieve a puffed texture.
Your homemade Patti Papads are now ready to enjoy!

Notes and Tips

Experiment with flavors by adding your favorite spices to the rice flour mixture before cooking.
These Patti Papads make a fantastic accompaniment to dips or as a standalone snack.
Make sure to exercise caution when working with hot oil and allow the Patti Papads to cool before enjoying their crispy goodness.

Enjoy!

Conclusion

In conclusion, the CBROZ cutting-edge Rice Patti-Papad Machine heralds a significant leap in your production capabilities, poised to multiply your production rate manifold compared to manual Rice Patti-Papad preparation. Its remarkable automation and advanced technology not only promise enhanced productivity but also ensure consistency and precision in Rice Patti-Papad production. By incorporating the CBROZ machine into your business, we position you 10 steps ahead of the competition in the industry, ready to achieve unprecedented levels of success and competitiveness in delivering delicious Rice Patti-Papad to your customers.