Akki happala ( rice steamed papad)
Ingredients
Rice —1 cup
Red chilli flakes—1 teaspoon
Jeera (jeerige//cumin seeds)—1 teaspoon
Salt-1/2 teaspoon or to taste
Water
Method
Wash the rice and soak in hot water for 2 to 3 hours.
Drain the water .
Transfer to a mixer grinder jar and grind to a smooth batter adding 1/2 cup of water.
Transfer this batter to a mixing bowl.
Note;;to make red chilli flakes,take 5 to 6 dry red chillies in a mixer jar and powder it coarsely.
Now add chilli flakes,salt and jeerige to the ground batter and mix well.
Add little more water and prepare a thin batter,like neer dosa
Now to prepare happala
Now take a pressure cooker or steamer or idli cooker.
Fill the bottom with 2 to 3 glass of water or more water as required,boil it too rolling boil.
Now take idli plates and brush with little oil.
Pour the 2 to 3 tablespoon of rice batter onto a plate and spread uniformly by tilting.
Place the plate into steamer and steam for 2 minutes ,by covering steamer with a lid.
When it cooks,it becomes white in colour and non sticky.
Remove the plates.
Let it cool slightly and scrape from sides using a knife.
Note;;if the water in the steamer reduces with time,fill it with water and wait until it comes to boil.
Peel and place happala on a parchment or butter paper or cotton cloth.
Dry it under sunlight or under fan till dried completely.
Store in a airtight container.
Deep fry in hot oil on both sides .