Summer time and papads are so synonymous. This Avalakki based papad is spicy , crispy and easy !
Happala, as I reminisce the past it only brings back sweet… I mean spicy memories.Summer time was papad and sandige time !! And as we all helped mom to make it , the next biggest task was to dry it. As the papads dried , we dried too in the sun shooing away the crows and the pigeons who wanted the first bite. Now thinking of it , it feels like a daunting task but then mothers were so energetic and enthusiastic about making seasonal delicacies. It used to be at least a 1000 papads a day and would be a weeks afffair. Every day a different flavour was made and filled into big cans as it dries . The amount would last for a whole year …yes a whole year.The whole house would smell of green chilles and it is something to die for.
Fast forward 25 years later , we still love the homemade ones against the store bought ones. The ones made in mass production have definitely no taste and wild only fry into big papads with any spice. Make this one and you would not want to go back into those store bought ones. This Avalakki happla takes just a day to dry above 30 c and the next day just for another kick under the sun. The key to light happla is to beat the dough to make it as soft as possible. If you happen to posses a papad maker things are much easier and you can aim at making 100’s of them a day.
Makes about 35 medium papads
2 cups medium or thick poha/ beaten rice
Water as required
Wheat flour/rice flour for dusting
4 red chillies (spicy ones)
4 green chillies
1 teaspoon hing/asafoetida
2 tablespoons tamarind paste (see notes)
10 curry leaves (optional)
salt to taste
- Dry grind the poha/beaten rice until powdered.
- Transfer to a bigger bowl.
- Add the ingredients under “for Masala” , to a mixie jar and dry grind until coarse.
- Add the masala mix to the ground poha .
- Add tamarind paste and mix it all together until well combined.
- Now add water little at a time to wet the poha.
- The mixture should be dry.
- Rest the dough for an hour , it will soak up the water and become soft.
- If the mixture is too dry and crumbly add a little more water.
- When the mixture can be pressed together to for a shape, it should hold the shape. Else a little more water can be added.
- Use a thick plastic cover to transfer the mixture and beat the mixture using and hard tool.
- This step is crucial to making this papads , the more the mixture is beaten the softer and crisper will be the end product.
- Beat the mixture for atleast 10 mins until it’s soft and homogeneous.
- Remove from the plastic cover and pull tiny lemon sized pieces.
- Take each one of the balls and rub it between palms yo make it soft.
- Using wheat flour , dust a board and applying even pressure press the ball into a small size puri.
- It should not be too thick or too thin , about 1 mm thick.
- Repeat for the rest of the dough.
- On a plastic sheet, place all the papads in direct sunlight for a day.
- If the temperature is 30+ , then 1 day is enough for the papads to dry. Otherwise couple of days would be required.
- After a few hours of placing in the sun, flip the papads so that it does not curl up.
- After a full day of sunlight, remove it and place it back under the sun for another day.
- Store the papads in an airtight container upto a year and fry them in oil as required.
- If using fresh tamarind, the water of the soaked tamarind can be used instead of water.
- This papad needs to be a little sour in taste.
- Using red dry chillies and green chillies give a great taste and do not replace with red chilli powder.
- This is best fried in oil but if you want to use microwave, the papads need to be rolled really thin.
- If doing this for the first time, keep extra powdered poha just in case the water added is more and the dough is sticking to the board. You can add more powder and adjust accordingly.
- If the mixture is too dry then it will start to break while rolling. Then add a little more water and knead well.
- The papads can also be pressed using a papad maker, it eases the job and you can make more of them.
- Amout of water absorbed by each variety of poha is different, so add water little by little.
- The more the dough is kneaded, the softer the mixture will be.
- The papads dry really fast and require one day full of sunshine. If the weather is gloomy it will take upto 2 days to dry. Sun drying gives the perfect crispness.