KAPPA / TAPIOCA PAPPADAM

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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