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 .



































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