1. Put water to heat in a deep, heavy vessel.

2. Add 1/2 tsp. salt, bring to a boil.

3. Add leftover khichidi, cover and cook for three minutes.

4. Remove lid, stir, add more boiling water if required.

5. Stir and cook till a thick mixture is formed.

6. The contents should fall in a blob when dropped on a surface.

7. Remove from heat, cover and keep for five minutes.

8. Lightly grease a large, thick plastic sheet.

9. Spread on a clean cotton sheet, in direct bright sunlight.

10. Place weight on corners to keep sheets in place.

11. Make sure greased side faces upwards.

12. Put a ladleful of mixture on a corner of plastic, spread like a thick pancake.

13. Repeat till rounds are made of all mixture.

14. Allow to dry in direct sunlight for 4-5 hours.

15. Flip sides carefully, dry other side.

16. Repeat drying next day if required.

17. Papadums should be brittle and fully dry.

18. Store in airtight dry containers.

To use:

1. Heat oil for deep frying, till smoky.

2. Hold a papadum with tongs.

3. Dip into hot oil till fully fluffed, remo8ve and drain.

4. Do not overfry, or it will taste bitter.

5. 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