Ingredients:
2 Kg Yucca / Maragenasu
1 tsp Sesame seeds
1 tsp Chilly powder
Salt to taste
Oil
Recipe:
Remove the outer cover of yucca, wash them in water, cut them into medium sized pieces as shown in the picture below.
Place them in a traditional steamer or pressure cooker. Add around 11/4 cup of water, salt, chilly powder and steam cook for about 20-30 mins.
Grind the cooked yucca into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
2 Kg Yucca / Maragenasu
1 tsp Sesame seeds
1 tsp Chilly powder
Salt to taste
Oil
Recipe:
Remove the outer cover of yucca, wash them in water, cut them into medium sized pieces as shown in the picture below.
Place them in a traditional steamer or pressure cooker. Add around 11/4 cup of water, salt, chilly powder and steam cook for about 20-30 mins.
Grind the cooked yucca into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
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.
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 75 Happalas.
