Avalakki happala ( poha papad)

 

Ingredients 

Water—5 cups total 

Ghatti avalakki ( thick poha//rice flakes)—1 cup

Finely chopped curry leaves (karibevu//kadipatta)—1 tablespoon 

Black pepper  powder (kaalu menasu powder)or red chilli flakes —1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Salt—to taste

Method 

Wash and soak avalakki in one cup of water for 5 to 10 minutes.

Grind the avalakki adding one more cup of water to a smooth paste.

Transfer to a thick bottomed kadai or pan .

Add 3 more cups of water,salt and mix well.

Now keep it on stove for cooking ,stirring continuously.

Cook for 4 to 5 minutes on medium heat.

Cook till it gets little thick in consistency,smooth with no lumps .

Switch off the stove.

Now add black pepper powder,jeera,curry leaves.

Mix well.

Now pour a laddle full of mixture on a parchment or plastic sheet.

Do not spread the mixture ( batter ) as it becomes too thin after drying.

Note;; do not pour on clothes 

Dry the happala under sunlight for a day or two.

Once dried store  in an airtight container.

Deep fry in hot oil on low flame flame.