Fries with GSB meal is always an integral part of it! No meal feels complete until you have some crunch while you are enjoying the most delicious curries & sides.
Ingredients
1 kg ragi/finger millet/nanchano
1 fistful maida
3 kg potatoes
3 cups of water
1 tsp Hing/asafoetida
10- 12 tsp Red chilli powder or as per taste
Salt to taste
Oil to grease the plastic sheets
Procedure
Soak ragi in water overnight. Next day early morning wash soaked ragi well and drain all the water.
Grind into a smooth batter using as much water as needed.
Strain this batter through a thin cotton cloth or a strainer to collect a thick ragi milk in the vessel.
Transfer the remains of ragi from the strainer to a bowl, add a glass of water and again strain this mixture. Repeat this process three or four times, so that milk from ground ragi is extracted completely.
The batter should be watery. Keep it covered for 2 hours undisturbed.
In the meantime boil the potatoes in cooker for 4-5 whistles.
After 2 hours the thick ragi batter will settle down. Slowly pour away the excess water collected over the batter.
Add salt, Hing,red chilli powder, maida and 3 cups of water to the collected batter.
Give a good mix,take care there are no lumps. Put the batter in a greased bowl and steam it ina steamer (like idli) or you can cook the batter in a pan too,stirring continuously,till it is cooked completely and uniformly into a thick mass.
Immediately put some amount of cooked ragi batter into shevai press (shevai danthe) along with boiled,peeled potatoes.Press it and mix the mixture well.This process should be done when the cooked batter is hot only.
Repeat this process till whole of ragi batter and boiled potatoes are used.
And your batter is ready to make happala/papad.
Grease your hands and pinch lemon size ballsfrom the prepared dough.
Make space for drying the papads by spreading a big plastic sheet in the sun.
Lightly smear oil over the sheet. Take two more small plastic sheets of same size, grease both sheets with oil.
Keep one sheet over the wooden piece or roti maker,keep the dough ball and cover it with the other greased sheet.
Press it to get evenly rolled papad. Remove the upper sheet slowly and transfer the papad on the big sheet carefully.
Repeat the process till the dough gets over. Sun dry papad, flip them after approximately 8 hours.
Sundry them continuously for 3-4 days or till they are absolutely moisture free.
Store in an air-tight container and use throughout the year.
Deep fry and enjoy with hot rice and dal.
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