Surti Papdi no Lot
A warm, comforting Gujarati snack made from steamed rice flour. This soft, savory dough is spiced with green chilies and cumin, then drizzled with groundnut oil for a truly authentic taste.
For 4 servings
In a heavy-bottomed pot, add the water, green chili, grated ginger, cumin seeds, ajwain, papad khar, and salt. Bring the mixture to a rolling boil over medium-high heat. This will infuse the water with all the flavors.
Once the water is boiling, reduce the heat to low. Slowly add the rice flour while stirring continuously with a wooden spoon or a rolling pin. It's important to stir vigorously to prevent any lumps from forming.
Keep mixing until the flour has absorbed all the water and a thick, sticky dough forms. This should take about 2-3 minutes.
Cover the pot with a tight-fitting lid and let the dough steam on the lowest possible heat for 8-10 minutes. The 'lot' is cooked when it becomes slightly translucent and is no longer floury.
Turn off the heat. Immediately scoop the hot 'lot' into serving bowls. Use a spoon to make a small well in the center of each portion.
Drizzle each serving generously with groundnut oil (about 1 tbsp each) and sprinkle with achaar masala (about 1 tsp each). Serve immediately while it's hot and soft.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Stirring continuously while adding the flour is the most crucial step to achieve a smooth, lump-free texture.
- 2Use a heavy-bottomed pot to prevent the dough from sticking and burning at the bottom.
- 3The traditional tool for mixing is a 'velan' (rolling pin), as its thickness helps break up lumps effectively.
- 4Don't overcook the dough after steaming, as it can become hard.
- 5Papdi no Lot is best enjoyed fresh and hot. It tends to harden as it cools down.
- 6If you don't have papad khar, you can substitute it with 1/4 teaspoon of baking soda, but the authentic taste comes from the former.
Adapt it for your goals.
Jain
To make this recipe Jain-friendly, simply omit the grated ginger. The rest of the ingredients are compliant.
kid friendlyKid friendly
Skip the green chilies entirely or use a very mild variety. Serve with just a little oil and a pinch of salt instead of the spicy achaar masala.
healthyHealthy
Reduce the amount of oil used for serving to 1 teaspoon per person. You can also add finely chopped spinach to the boiling water for extra nutrients.
quickQuick
Use a pre-made ginger and green chili paste to cut down on chopping time. The core cooking process is already very fast.