Mix the rice flour in four cups of room temperature water. Add this mixture with equal amount of boiling water. Add salt, ajwain and nigella seeds (kallounji ormangrail) and stir keep stirring the mixture continuously. This should be continued for about ten minutes till you get a semi solid paste.

Small balls of it are patiently laid out on a spread out plastic sheet spoonfull by spoonful. This takes time. Ideally one uses a thin mattress made of palm leaves to spread it out but one may not always have this handy.  This should get baked in the sun for two days. Note the balls must get completely dry otherwise they will cling to the mattress (or plastic sheet).

The rice crispies are deep fried and and can be had over tea as a snack or a meal as a tastier equivalent of papad. They must be kept in a dry closed container  and wiil stay for over a year.

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Ingredients : Flour of freshly harvested rice, ajwain seeds,nigella seeds (kallounji or mangrail),Salt

Additional information

Weight 250 g
Place of Origin





250 g, 500 g