Wash and soak 1.5 cups of rice flakes in 1.5 cups of water. Let it soak for 1 to 2 hours.

Take remining 2 cups of rice flakes in a mixer and powder it finely. Add this powder in to a wide bowl.

Next grind green chillies, cumin seeds, coriander and curry leaves together to coarse puree. Add a tea spoon of water for ease of grinding. Add this puree also to the bowl.

Next mash the soaked rice flakes well and combine it with powdered rice flakes. Make a thick and stiff dough. Divide it in to 20-25 equal parts and roll in to balls.

In papad press, keep a oil greased polythene sheet and a dough ball at the centre. Cover it with one more polythene sheet.

Press to get evenly rolled papad. Carefully transfer the papd over a clean cotton cloth. Repeat the process with all the dough.

Let them sun dry for at least 2 to 3 days or till they are absolutely moisture free.

Store them in airtight container. Deep fry as and when needed to relish these rice flakes papad with rice-rasam.

Do not use too much water to soak the rice flakes. Because the dough may turn too soft to press.

You can use some mint leaves also to grind along with other spices. It will enhance the flavor.

These papad don't stick to the cloth. You can easily remove as they get dried up.