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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.