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.