Kappa Pappadam is one of the nostalgic recipes for me that take me back to my childhood. My grandmother used to make these for us. It is usually served as a snack or as an accompaniment for a rice-based meal.
INGREDIENTS:
Kappa/ Tapioca - 1(large)
Water - 5 cup
Red Chili - 7 to 8
Asafeotida - pinch
Coconut oil - 1 tbsp
Salt to taste
METHOD:
1. Peel the skin and remove the central vein of the tapioca. Chop it into fine pieces.
2. Grind tapioca and red chili to a fine paste by adding little water.
3. Transfer the grounded paste to heavy bottom pan/uruli. Add water, salt, asafoetida and coconut oil to this.
4. Boil the mixture with constant stirring. The batter has a smooth flowing consistency in the beginning.
5. It gets thickens into a thick custard like paste after some time around 15 mins.
6. Switch off the flame and let it cool down to room temperature.
7. Pour these onto a thick cheese cloth and spread into 5-6 inch diameter papads.
8. Dry it under the sun for 1-2 days.
9. When it is completely dried, spray some water on the back side of papad and remove it carefully from cloth.
10. Dry it again under the sun for 2 days.
11. Store it in airtight containers for a long time.
12. Heat oil in a kadai and fry the papadam on both sides and take it out on an absorbent paper.
13. Serve as side for rice or a snack with tea.
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