Raw Jackfruit Plain Papad | Halasinakayi Sada (Sappe) Happala | ಹಲಸಿನಕಾಯಿ ಸಾದ (ಸಪ್ಪೆ) ಹಪ್ಪಳ

Crispy & Tasty wafer from Raw Jackfruit!

Ingredients:

5 litre utensil full of Raw Jackfruits  |  5 ಲೀಟರ್ ಪಾತ್ರೆ ತುಂಬ ಹಲಸಿನಕಾಯಿ ತೊಳೆ

1 tsp Sesame seeds  |  ಎಳ್ಳು 

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

3 - 4 tsp Coconut Oil  |  ತೆಂಗಿನ ಎಣ್ಣೆ

Recipe:

Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.

Take one half and cut it into medium sized long pieces as shown in the picture below.

Remove the inner part of the jackfruit as shown in the picture below.

Separate the jackfruits as shown in the picture below.

Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.

Wash the jackfruit and place them in a traditional steamer. Add salt. water (Around 1 litre) and steam cook for about 20 mins. Mix them well and cook again for another 30 mins.

Grind the cooked jackfruit 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 happala 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 cooked using Charcoal, Microwave or Gas Flame. It can also be fried in hot oil. Serve along with Rice and Rasam or with other curries. It can be eaten as it is along with coconut. The above mentioned ingredients will serve around 70 Happalas.

Tips (ಸಲಹೆ):

 * Grind the cooked Jackfruit immediately when it is hot. Once it is cooled, it will be difficult to grind 

 * Mixing the Jackfruit well while cooking will help in grinding

 * Vary the amount of Water added in cooking depending upon the type of Jackfruit

 * Applying little oil to hands before cutting will reduce sticking of wax

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 * ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೆಂದ ಕೂಡಲೇ ಬಿಸಿ ಬಿಸಿ ಇರುವಾಗಲೇ ಅರೆಯಿರಿ. ತಣ್ಣಗಾದ ಮೇಲೆ ಗಟ್ಟಿಯಾಗುವುದರಿಂದ ಅರೆಯಲು ಕಷ್ಟವಾಗುತ್ತದೆ 

 * ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೇಯುವಾಗ ಚೆನ್ನಾಗಿ ತೊಳೆಸುವುದರಿಂದ ಅರೆಯಲು ಸುಲಭವಾಗುತ್ತದೆ

 * ಬೇಯುವಾಗ ಹಾಕುವ ನೀರಿನ ಪ್ರಮಾಣವನ್ನು ಹಲಸಿನಕಾಯಿಯನ್ನು ಹೊಂದಿಕೊಂಡು ವ್ಯತ್ಯಾಸ ಮಾಡಿ

 * ಹೆಚ್ಚುವ ಮೊದಲು ಕೈಗೆ ಸ್ವಲ್ಪ ಎಣ್ಣೆ ಹಚ್ಚುವುದರಿಂದ ಮೇಣ ಕೈಗೆ ಅಷ್ಟು ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ

Blog Link: 

Spicy (Masala) Papad:  https://www.ruchiruchiaduge.com/2013/03/halasinakayi-kharada-happala-jackfruit.html

Mavinakayi Hetchida Uppinakayi(Pickle)

Ingredients:
4 medium sized Raw Mangoes (Around 7-8 cups chopped Mango pieces)
1 cup of coarse Salt
1.5 cups Red Chillies (Preferred: Harekala Menasu)
1/4 cup Mustard seeds (Preferred: Small one)
1/2 inch sized dried Turmeric

Recipe:
Clean and wipe the raw mangoes using a clean cotton cloth.

Chop each mango into small pieces as shown in the picture below.

Put chopped mangoes, salt in a vessel and keep them aside by covering a lid for about 1-2 days. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used that day or next day itself. Refrigerate for longer shelf life.

Take little amount of pickle in a bowl. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.