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.
You will need
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
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
Method
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).
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 and deep fry till golden color on both the sides (3 pappadams at a time).
Drain and place on kitchen paper to absorb excess oil and store in an airtight container.
Drain and place on kitchen paper to absorb excess oil and store in an airtight container.
2 comments:
Kinda a new vada for me..
Different recipe but looks so crispy and yum
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