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Saturday, May 30, 2020

Batate Happala (Potato Papad)

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

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.

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