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.

Papaya (Raw) Dosa / ಪಪ್ಪಾಯ (ಕಾಯಿ) ದೋಸೆ

Delicious Raw Papaya Pancake prepared using Rice & Spices

Ingredients / ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು:

2 cups White Rice  /  ಬೆಳ್ತಿಗೆ ಅಕ್ಕಿ  (Preferred: Sona Masuri / Broken Steam Rice)

5 - 6  cups grated Raw Papaya  /  ತುರಿದ ಕಾಯಿ ಪಪ್ಪಾಯ

2 - 3  Colocasia leaves  /  ಕೆಸುವಿನ ಸೊಪ್ಪು (Optional)

2 - 4  Red Chillies  /  ಕೆಂಪು ಒಣ ಮೆಣಸು

1/2 - 3/4 tsp Coriander seeds  /  ಕೊತ್ತಂಬರಿ

1/4 tsp Cumin seeds  /  ಜೀರಿಗೆ

1 cup grated Coconut  /  ತುರಿದ ತೆಂಗಿನ ಕಾಯಿ

3/4 - 1 tsp Sambar powder  /  ಸಾಂಬಾರ್ ಹುಡಿ

6 - 8  strands Curry leaves  /  ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು

1/4 tsp Turmeric powder  /  ಅರಶಿನ ಹುಡಿ

Grape sized Tamarind  /  ದ್ರಾಕ್ಷೆ ಗಾತ್ರದ ಹುಣಸೆ ಹಣ್ಣು

Small lemon sized Jaggery  /  ನಿಂಬೆ ಗಾತ್ರದ ಬೆಲ್ಲ

Big pinch of Asafoetida  /  ದೊಡ್ಡ ಚಿಟಿಕೆ ಇಂಗು

Salt to taste  /  ಉಪ್ಪು 

2  large Onions  /  ಈರುಳ್ಳಿ 

8 - 10  strands Coriander leaves  /  ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು

Ghee or Oil  /  ತುಪ್ಪ   ಅಥವಾ ಎಣ್ಣೆ 

Recipe:
Soak white rice in water for about 4- 5 hrs. Wash the soaked rice 2-3 times in water and keep it aside.

Grind soaked rice along with red chillies, grated coconut, salt, curry leaves, coriander seeds, cumin seeds, asafoetida powder, sambar powder, turmeric powder, tamarind, jaggery into medium smooth(coarsely) by adding required amount of water as shown in the picture below.

Remove the outer skin of raw papaya, inner seeds and finely grate them as shown in the picture below. Chop the Colocasia leaves into small pieces as shown in the picture below.

Chop the onion and coriander leaves into small pieces as shown in the picture below.

Add the grated papaya, chopped Colocasia leaves, onion to the vessel containing rice batter and mix them well. Don't make the batter too thin.

Heat the Tava(Iron Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the flat spoon as shown in the picture below. Immediately spread the little amount of chopped coriander leaves over the dosa as shown in the picture below. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it for a minute in medium flame.

Cook other side of the dosa as well for about 2-3 mins in medium flame.

Serve hot with any chutney or sambar. The ingredients mentioned above will serve around 10 Papaya Dosas.

Tips (ಸಲಹೆ): 

 * Use good quality of White Rice

 * Spread the Ghee all over the Dosa evenly

 * For best result roast the Dosa in medium low flame

 * Use Iron Tava for authentic taste!

 * As it takes time in roasting, multiple Tavas can be used

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 * ಗುಣಮಟ್ಟದ ಅಕ್ಕಿಯನ್ನು ಉಪಯೋಗಿಸಿ

 

 * ತುಪ್ಪವನ್ನು ದೋಸೆಯ ಎಲ್ಲಾ ಕಡೆ ಒಂದೇ ಸಮನಾಗಿ ಸವರಿ

 * ದೋಸೆಯನ್ನು ಮಧ್ಯಮ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಿಸಿ

 * ಕಬ್ಬಿಣದ ಕಾವಲಿಗೆಯಲ್ಲಿ ಮಾಡಿದ ದೋಸೆ ಹೆಚ್ಚು ರುಚಿಯಾಗಿರುತ್ತದೆ

 * ದೋಸೆ ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಬೇಯಲು ಸಮಯ ಬೇಕಾಗುವುದರಿಂದ ೨-೩ ಕಾವಲಿಗೆಯನ್ನು ಒಟ್ಟಿಗೆ ಬಳಸಬಹುದು