Rinse and soak rice in enough water for about 2 to 3 hours. And pressure cook the carrots for about 3 whistles and in simmer 5 minutes.

As cooked carrots cool down to room temperature, cut in to pieces and grind to fine puree. Add water for ease of grinding.

Next grind the soaked and drained rice along with half cup of water to very smooth paste. Transfer it to a wide pan. Add salt and mix.

Next it is the turn of spices to be powdered. Take red chillies, cumin and curry leaves in a mixer and grind together to coarse powder. Transfer it also to the same pan.

Pour the ground carrot puree as well to the pan and start cooking the same in medium flame. Keep stirring as you cook and after few minutes the batter comes together as dough. Switch off the flame.

When your palm can bear the heat of dough, make lemon sized balls. Keep oil greased polythene sheet over the papad making press with a dough ball and cover it with one more polythene sheet. Then press to get evenly rolled papad.

Transfer the rolled papad from polythene sheet to a clean cotton cloth. Repeat the process till the dough gets over. Sun dry these papad for at least 2 to 3 days or till they are absolutely moisture free.

As papad dry up, store them in airtight container and deep fry them as needed to relish it as side with your favorite rice.

Grind rice very finely and it should be very thin too.

When you mix rice batter with carrot puree, the consistency should be like dosa batter. So adjust water accordingly.

These papad don't stick over cloth, you can easily remove them as they get dried up.