Soak rice for atleast 3 hours. Grind with salt to a very very fine paste/ batter. I ground using my mixie. Grinding smooth is important for crisp texture. Add less water while grinding, then if needed you can add more water to adjust consistency. It should be slightly runny than our usual dosa batter. Mix jeera.
Take 3-4 banana leaf and cut into squares so that it can fit your vessel you are going to steam. I used my idli pot, placed a idli plate(lower plate) and kept the idiyappam mesh steamer. Clean the banana leaf, grease very slightly with oil and pour as we do dosa. This should be thin as much as possible. If thick, adjust water consistency. Steam for a minute, while you do in other banana leaves. Takes just a minute. The colour will change as shown in the picture. Using tong we use to fry papad, take the leaf and peel it, while you steam the next. Repeat the process until you finish all the batter.
As you peel, you can arrange in a clean white cloth for drying. Do not let it fold while you peel as it will stick. Dry in sun or shade or in fan wind. The next day it will be fully dried. But dry for 3 days for safer side. If you have sun, dry in sun.
Store in container immediately after drying – don’t keep overnight outside. Once dried completely, fry in enough oil and drain in paper towel.