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Saturday, May 30, 2020

Batate Happala (Potato Papad)

Ingredients:
6 - 8 medium sized potatoes
2 cups White Rice (Preferred: Sona Masuri)
1.5 - 2 tsp Sesame seeds
1 - 2 tsp Chilly powder
Salt to taste
Big pinch of Asafoetida
Oil

Recipe:
Pressure cook the potatoes by adding sufficient amount of water. (3 whistles) Once the pressure goes off, remove the skin and keep it aside.

Grate and grind it in a mixer without adding any water as shown in the picture below.

Soak white rice in water for about 4-5 hrs. Wash it properly and grind it into smooth paste by adding sufficient amount of water. Put around 10 cups of water(The consistency of the batter should be like that of Milk), add sesame seeds, chilly powder, asafoetida, salt and mix them well.

Heat this mixture, keep stirring the mixture until it is cooked.

Add the ground potato and mix them well.

Cook this in low flame for about 5-10 mins. Keep it aside and allow it to cool to room temperature.


Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.



Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 70 Happalas.

Saturday, May 23, 2020

Rice Papad (Akki Happala)

Ingredients:
7 cups Rice flour
1.5 - 2 tsp Sesame seeds
3 - 4 Red Chillies
10 - 12 strands of Curry leaves
Big pinch of Asafoetida
Salt to taste
Oil

Recipe:
Put red chillies, curry leaves in a mixer and crush them for few seconds as shown in the picture below.

Put around 10 cups of water, salt, crushed red chillies, curry leaves, asafoetida in a thick bottomed vessel and bring them to boil.

Add rice flour gently and mix them well, making sure that it doesn't make any lumps.



Transfer the dough to another vessel and keep it aside for about 20-30 mins. Make lemon sized balls as shown in the picture below.

Place them in a traditional steamer or pressure cooker and steam cook for about 20-25 mins.

Apply little oil over the two small plastic sheets, place the cooked rice ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.




Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 100 Happalas.

Saturday, May 9, 2020

Papaya Pakoda / Vada

Ingredients:
5 - 6 cups grated Raw Papaya
1 medium sized Onion
8 - 10 strands of Coriander leaves
2.5 cups of Rice flour / Akki hudi
Big Pinch of Asafoetida powder / Hingu
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Ajwain seeds / Oma
1/3 tsp Fenugreek seeds / Menthe
3 - 4 cloves of Garlic
1/4 inch sized Ginger
4 - 5 Green Chillies
Salt to taste
1/2 tsp Chilly powder
Oil

Recipe:
Dry roast the fenugreek seeds, cumin seeds, ajwain seeds, coriander seeds in a pan without adding any oil until it gives nice aroma in low flame.

Put green chillies, roasted ingredients, curry leaves, garlic, ginger in a mixer and crush them together without adding any water as shown in the picture below.


Remove the outer skin of papaya and grate it as shown in the picture below. Chop the onion and coriander leaves into small pieces as shown in the picture below.

Add salt, crushed ingredients, chilly powder, asafoetida powder and mix them well.

Add rice flour and sprinkle little amount of water and mix them well. The consistency of the batter should be as shown in the picture below. (Don't make the batter too thin.)


Keep oil in a thick bottommed vessel and heat it. Take lemon sized prepared batter pat it in hand and put it in oil.

Fry both the sides of pakoda until it turns to golden in color.

Serve hot along with tomato ketchup or any chutney. I tried this recipe from Link: Thanks for the recipe. The above mentioned ingredients will serve around 25 pakodas.

Saturday, May 2, 2020

Balekayi Happala / Banana Papad

Ingredients
10 KG of Raw Banana / Balekayi
Salt to taste
3 - 4 tsp Coconut Oil

Recipe:
Remove the banana as shown in the picture below.

Add this to a vessel, add enough water(Around 5 liter) and cook them well by covering a lid.


Remove the outer skin of raw bananas when it is hot as shown in the picture below.

Mash the cooked hot bananas using any hard material like stone as shown in the picture below.

Put this in a mixer/grinder, add salt and grind it to smooth paste by without adding any water. (If you can't grind it without adding any water, you can use little water/buttermilk while grinding and then the papad presser can't be used, instead it should be spread by hand. Pictures of both the methods are shown here.)


 Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.

Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.



Remove one plastic sheet, place the papad upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.


If the batter is thin, you can put little batter to the sheet and spread it using flat spoon or hand as shown in the picture below.

Sun dry the Happalas for about 5-6 days. Store them in an airtight container.

It can be served by either microwaving or frying it in oil. Serve as it is or along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 300 Happalas.