May 27, 2011

Pappada Vada

Pappada Vada

A tasty evening snack in Kerala. Crispy, crunchy & very easy to prepare !!!! Excellent combination with tea / coffee.

Makes: 15 pappada vadas

Tip: To make Pappada vada crispier, dry the papads (Kerala Pappadam) in sun for about 15 to 30 minutes. Please  do not use North Indian style ''Papad''.


12 Kerala Pappadam

200 g (1 cup) raw rice

2 cups water

3/4 teaspoon Kashmiri red chilli powder

1/4 teaspoon turmeric powder

3/4 teaspoon salt

1 teaspoon til (sesame)

1/4 teaspoon hing

Extra 1/4 cup (50 ml) water to mix

250 oil to fry


Wash & clean rice. Soak in 2 cups of water for 2 hours. Drain out water and make a smooth paste in a mixer. Sprinkle 2 tablespoon water while grinding.

Then mix with Kashmiri red chilli powder, turmeric powder, hing, salt & til. Add extra water (40 to 50 ml) and make a batter of pouring consistency (it should be thinner than normal dosa batter).

Heat oil in a pan / iron kadai. Reduce the heat to medium. Dip each pappadam in rice batter (batter should coat well on pappadam) and deep fry till golden color on both the sides (3 pappadams at a time - depending upon the size of the kadai).

Drain and place on kitchen paper to absorb excess oil and store in an airtight container.


Priya said...

Kinda a new vada for me..

Vimitha Anand said...

Different recipe but looks so crispy and yum