Jan 24, 2014


Pappada Vada / Pappadaboli   (2nd recipe)  A tasty evening snack in Kerala cuisine.  Crispy, crunchy & very easy to prepare !!!! Excellent combination with tea / coffee !!!

Makes: 14 -  15 pappada vadas

Tip: To make Pappada vada crispier, dry the Kerala Pappadam in  hot sun for about 15 to 30 minutes. Please  do not use North Indian style ''Papad''or South Indian ‘’ Appalam’’.


14 Kerala Pappadam

200 ml  (1 cup / 8 oz – Indian standard measuring cup) raw rice

2 cups water

2 teaspoon besan (gram flour / kadala maavu / chone pitti)

3/4 teaspoon Kashmiri red chilli powder

1/4 teaspoon turmeric powder

½  teaspoon salt (already pappadam contains huge amount of salt)

1 teaspoon black  til (sesame) or jeera (cumin seeds)

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  besan, 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 (2 pappadams at a time - depending upon the size of the kadai (or 1 pappadam)).

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

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