Put water to heat in a deep, heavy vessel.
Add 1/2 tsp. salt, bring to a boil.
Add leftover khichidi, cover and cook for three minutes.
Remove lid, stir, add more boiling water if required.
Stir and cook till a thick mixture is formed.
The contents should fall in a blob when dropped on a surface.
Remove from heat, cover and keep for five minutes.
Lightly grease a large, thick plastic sheet.
Spread on a clean cotton sheet, in direct bright sunlight.
Place weight on corners to keep sheets in place.
Make sure greased side faces upwards.
Put a ladleful of mixture on a corner of plastic, spread like a thick pancake.
Repeat till rounds are made of all mixture.
Allow to dry in direct sunlight for 4-5 hours.
Flip sides carefully, dry other side.
Repeat drying next day if required.
Papadums should be brittle and fully dry.
Store in airtight dry containers.
Heat oil for deep frying, till smoky.
Hold a papadum with tongs.
Dip into hot oil till fully fluffed, remo8ve and drain.
Do not overfry, or it will taste bitter.
Serve as a tasty snack with tea, lemonade, or just crunch when desired.
Making time: 30 minutes
Makes: 20 papadums
Shelflife: Unfried-2 months or more
Fried -3 days or more