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)

Papaya Pakoda / Vada

Ingredients:
5 - 6 cups grated Raw Papaya
1 medium sized Onion
8 - 10 strands of Coriander leaves
2.5 cups of Rice flour / Akki hudi
Big Pinch of Asafoetida powder / Hingu
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/4 tsp Ajwain seeds / Oma
1/3 tsp Fenugreek seeds / Menthe
3 - 4 cloves of Garlic
1/4 inch sized Ginger
4 - 5 Green Chillies
Salt to taste
1/2 tsp Chilly powder
Oil

Recipe:
Dry roast the fenugreek seeds, cumin seeds, ajwain seeds, coriander seeds in a pan without adding any oil until it gives nice aroma in low flame.

Put green chillies, roasted ingredients, curry leaves, garlic, ginger in a mixer and crush them together without adding any water as shown in the picture below.

Remove the outer skin of papaya and grate it as shown in the picture below. Chop the onion and coriander leaves into small pieces as shown in the picture below.

Add salt, crushed ingredients, chilly powder, asafoetida powder and mix them well.

Add rice flour and sprinkle little amount of water and mix them well. The consistency of the batter should be as shown in the picture below. (Don't make the batter too thin.)

Keep oil in a thick bottommed vessel and heat it. Take lemon sized prepared batter pat it in hand and put it in oil.

Fry both the sides of pakoda until it turns to golden in color.

Serve hot along with tomato ketchup or any chutney. I tried this recipe from Link: Thanks for the recipe. The above mentioned ingredients will serve around 25 pakodas.