Ingredients
1 cup rice flour
2 cups water
1 tsp salt / as per taste
3-4 crushed green chillies / red chilli flakes
2 tsp cumin seeds/ jeera
2 tsp oil to grease the mould
Procedure
Put rice flour in a broad bowl and add water. Mix well, so that no lumps are formed,
Add salt, jeera, chillies and mix again. Keep aside for 10 mins
Heat the idli steamer and grease the container in which you are going to steam it.
You can use any lid or deep plate or thatte idli mould.
You can steam it in a dosa pan too, which is deep in the middle.
Please check the video for the consistency of the batter.
Put a ladle full of batter in the mould and steam it for 2 mins or till the colour of the papad changes
Remove it from the steamer and put the other one to steam.
Remove the papad from the plate carefully and place it on a big tray or on a cloth and sundry it.
You can also dry it inside under the fan if you don't have the place to sundry it.
Within a day or two, it dries. Deep fry the happala / papad and enjoy with hot coffee or tea.
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