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Saturday, May 23, 2020

Rice Papad (Akki Happala)

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

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.

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