Maida Sabbakki Sandige

Ingredients:
3 cups All Purpose flour / Maida
2 cups Sago Pearls / Sabbakki
1/2 tsp Asafoetida powder or small grape sized Asafoetida
1 - 2 tsp Red Chilly powder
1 - 2 tsp Sesame seeds / Ellu
2 large Onions
Salt to taste

Recipe:

Chop onion into medium sized thin pieces as shown in the picture below.

Soak sago pearls in water for about 3-4 hrs. Wash them, drain the water and add it to pressure cooker. Add around 5-6 cups of water, salt and cook them well.(2 whistles)

Put all purpose flour, salt, sesame seeds, asafoetida, chilly powder and around 13 cups of water in a heavy bottomed vessel and mix well and make sure that no lumps in it. Add cooked Sago pearls and mix them well and heat.

Keep stirring the mixture until it is cooked (add water if required) and thickness should be like that of milkshake.

Switch off the flame, add chopped onion and mix them well.

Allow it to cool for about 10-15 mins.

Take one plastic sheet and put little amount of prepared batter as shown in the picture below.

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

Fry this in oil and serve. It goes well with Rice, Rasam, etc. The above mentioned ingredients will serve around 350 Sandiges.

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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.

Rice Papad (Akki Happala) | ಅಕ್ಕಿ ಹಪ್ಪಳ

Thin rice wafers, an accomplishment for Rice Meals!

Ingredients:

1 KG (7 cups) Rice flour  |  ಅಕ್ಕಿ ಹುಡಿ

2 Litre (12 cups) Water  |  ನೀರು

12 - 15 strands Curry leaves  |  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

5 - 6 Red Chillies  |  ಕೆಂಪು ಒಣ ಮೆಣಸು

Big Pinch of Asafoetida  |  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

1 - 1.5 Tbs Sesame seeds  |  ಎಳ್ಳು

2 - 5 tsp Coconut Oil  | ತೆಂಗಿನ ಎಣ್ಣೆ 

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

Put 2 litres of water, salt, crushed Masala in a thick bottomed vessel and bring them to boil.

Add sesame seeds, rice flour and mix them well and switch off the flame.

Once cooled, kneed the the dough properly. 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.

Tips (ಸಲಹೆ): 

 * Use good quality of Rice flour

 * For steam cooking, if you are using Pressure cooker, don't put the weight. Place one steel glass over the weight stand & cook

 * If not properly sun dried, the Papads will crack while drying

 * Press the Papads soon after the Rice balls are cooked. If you keep open for longer time, the rice balls will become dry and Papads will have cracks

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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿ ಹುಡಿಯನ್ನು ಉಪಯೋಗಿಸಿ 

 * ಹಬೆಯಲ್ಲಿ ಬೇಯಲು ಪ್ರೆಷರ್ ಕುಕ್ಕರನ್ನು ಬಳಸುವುದಾದರೆ, ವೆಯಿಟ್ ಹಾಕಬೇಡಿ. ಅದರ ಮೇಲೆ ಒಂದು ಸ್ಟೀಲ್ ಗ್ಲಾಸನ್ನು ಬೋರಲು ಹಾಕಿ ಬೇಯಿಸಿ   

 * ಬಿಸಿಲು ಚೆನ್ನಾಗಿ ಇಲ್ಲದಿದ್ದರೆ, ಹಪ್ಪಳ ಬಿರಿಯುತ್ತದೆ (ಒಡೆಯುತ್ತದೆ)

 * ಹಪ್ಪಳದ ಉಂಡೆಗಳು ಹಬೆಯಲ್ಲಿ ಬೆಂದ ಕೂಡಲೇ ಹಪ್ಪಳವನ್ನು ಒತ್ತಿ. ಮುಚ್ಚಳ ತೆಗಿದಿಟ್ಟರೆ, ಹಿಟ್ಟು ಒಣಗಿದಂತಾಗಿ ಹಪ್ಪಳ ಬಿರಿಯುತ್ತದೆ (ಒಡೆಯುತ್ತದೆ)

Raw Banana Papad (Balekayi Happala) | ಬಾಳೆಕಾಯಿ ಹಪ್ಪಳ

Raw Banana wafers, an accomplishment for Rice Meals!

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

20 medium sized (or 5-6 Kgs) Raw Banana |  ಮಧ್ಯಮ ಗಾತ್ರದ ಬಾಳೆಕಾಯಿ

2 - 2.5 cups Buttermilk  |  ಮಜ್ಜಿಗೆ

4-5 Green Chillies (Optional)  |  ಹಸಿಮೆಣಸು (ಬೇಕಿದ್ದರೆ ಮಾತ್ರ)

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

3 - 4 tsp Coconut Oil  | ತೆಂಗಿನ ಎಣ್ಣೆ 

Recipe (ಮಾಡುವ ವಿಧಾನ):

Remove the banana as shown in the picture below.

Add this to a vessel, add enough water(Around 2-3 litre) 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, little buttermilk and grind it to smooth paste. (If you can't grind it, add little water 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 60+ Happalas.

Blog Links:

Balekayi Happala: https://www.ruchiruchiaduge.com/2020/05/balekayi-happala-banana-papad.html

Balekayi Chakkuli: https://www.ruchiruchiaduge.com/2013/05/balekayi-chakkuli.html

Balekayi Sandige: https://www.ruchiruchiaduge.com/2011/04/balekayiraw-banana-sandige.html

Balekayi (Banana) Chips: https://www.ruchiruchiaduge.com/2008/10/nendra-balekayi-chips.html

Balekayi Chips - Spicy Version: https://www.ruchiruchiaduge.com/2014/08/spicy-banana-chips.html

Sharkara Varatti (Sakkare Berati): https://www.ruchiruchiaduge.com/2016/03/sakkare-berati-sharkara-upperi.html

Balekayi Dose Type1: https://www.ruchiruchiaduge.com/2008/08/balekai-dose.html

Balekayi Dose Type2: https://www.ruchiruchiaduge.com/2020/09/balekayi-raw-banana-dose-type-2.html

Balekayi Tava Fry: https://www.ruchiruchiaduge.com/2020/09/balekayi-raw-banana-tava-fry.html

Balekayi Raitha(Mosaru Gojju): https://www.ruchiruchiaduge.com/2014/08/balekayiraw-banana-plantain-raitha.html

Balekayi Gojju: https://www.ruchiruchiaduge.com/2008/07/balekai-gojju.html

Balekayi Tikki: https://www.ruchiruchiaduge.com/2020/10/balekayiraw-banana-tikki-cutlet.html

Balekayi Uppukari: https://www.ruchiruchiaduge.com/2010/09/balekayi-uppukari-usli.html

Kadle Balekayi Usli: https://www.ruchiruchiaduge.com/2008/08/kadle-balekai-usli.html

Balekayi, Huruli Gasi: https://www.ruchiruchiaduge.com/2009/04/huruli-balekayi-gasi.html

Balekayi Palya: https://www.ruchiruchiaduge.com/2008/07/balekai-palya.html

Balekayi Fry Palya: https://www.ruchiruchiaduge.com/2011/04/balekayiraw-banana-fry-palya.html

Balekayi Rotti: https://www.ruchiruchiaduge.com/2020/10/balekayi-raw-banana-rotti.html

Balekayi Parata: https://www.ruchiruchiaduge.com/2020/09/balekayi-raw-banana-parata.html

Balekayi Bajji: https://www.ruchiruchiaduge.com/2008/11/balekayi-bajji.html

Balekayi Sippe Palya: https://www.ruchiruchiaduge.com/2008/10/nendra-balekayi-sippe-playa.html

Balekayi Sippe Rasam: https://www.ruchiruchiaduge.com/2021/09/nendra-banana-skin-balekayi-sippe-rasam.html

Video Links:

Banana (Balekayi) Chips: https://youtu.be/fLnp7AbrQ7I

Sharkara Varatti (Sakkare Berati): https://youtu.be/LeZ8xfmWO5w

Balekayi Sippe Rasam: https://youtu.be/T8jNYDxudyo

Tips (ಸಲಹೆ): 

 * Mash & grind the Bananas when they are hot. If you keep open for longer time, it becomes harder and difficult to grind.

 * To get the right texture and crunchiness, batter consistency should be slightly thinner. If it becomes difficult to press the batter then batter can be spread across using hand or big spoon.

 * Adding little amount of Buttermilk while grinding enhances the taste & helps retain it's color.

 * Any variety of raw banana can be used for this preparation. However, Hounda variety is easier to prepare Papads.

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 * ಬಾಳೆಕಾಯಿ ಬಿಸಿ ಇರುವಾಗಲೇ, ಸಿಪ್ಪೆ ತೆಗೆದು, ಜಜ್ಜಿ, ಅರೆಯಿರಿ. ತಣ್ಣಗಾದ ಮೇಲೆ, ಬಾಳೆಕಾಯಿ ಗಟ್ಟಿಯಾಗಿ ರುಬ್ಬಲು ಕಷ್ಟವಾಗುತ್ತದೆ.

 * ಹಪ್ಪಳ ಹೆಚ್ಚು ಮೃದುವಾಗಲು, ಹಿಟ್ಟನ್ನು ಸ್ವಲ್ಪ ನೀರು ಮಾಡಬೇಕು, ಆದರೆ ಅದನ್ನು ಹಪ್ಪಳದ ಮಣೆಯಲ್ಲಿ ಒತ್ತಲು ಕಷ್ಟ. ನೀರಾದ ಹಿಟ್ಟನ್ನು ಬಳಸುವುದಾದರೆ,ಅದನ್ನು ಕೈ ಅಥವಾ ಸೌಟಿನ ಸಹಾಯದಿಂದ ಪಸರಿಸಬಹುದು. 

 * ಹಿಟ್ಟನ್ನು ರುಬ್ಬುವಾಗ ಸ್ವಲ್ಪ ಮಜ್ಜಿಗೆ ಹಾಕುವುದರಿಂದ ಹಪ್ಪಳದ ರುಚಿಯು ಹೆಚ್ಚಾಗುತ್ತದೆ ಹಾಗು ಹಪ್ಪಳ ಕಪ್ಪಾಗುವುದಿಲ್ಲ.

 * ಹಪ್ಪಳಕ್ಕೆ ಯಾವುದೇ ಜಾತಿಯ ಬಾಳೆಕಾಯಿಯನ್ನು ಬಳಸಬಹುದು. ದೊಡ್ಡ ಬಾಳೆಕಾಯಿ(ಅಮುಂಡ(ಮಂಗ) ಜಾತಿಯ ಬಾಳೆಕಾಯಿ) ಮಾಡಲು ಸುಲಭ.