Appla Vodo(Pappadavada/Papad Vada).

Appla Vodo(Pappadavada/Papad Vada).

Ingredients:

Full-size appolu\papad-20(pappadam in Malayalam)(preferably smaller ones),

Raw rice-1 1/2 cups,

chilly powder-1 tsp,

turmeric powder-1/4 tsp,

hing-1/8 tsp,

jeera powder-1/8 tsp,(optional)

white til-1/2 tsp,(optional)

salt to taste,

oil for frying.

Method:

Dry the papads in the sun for a long time  or prick the papads with a fork in many places so that papads do not get puffed, while frying.

Soak the rice for 4 hrs.

Grind it smoothly with chilly powder, turmeric powder and hing.

Add salt, jeera powder, hing  and til.

Make the batter little watery, so that, a thin outer coating can be had to ensure that the papads can be fried quickily.

Heat oil in a pan and fry the papads, one by one, after dipping in the batter.

Roll over and fry both the sides.

When cool, store in an airtight container.

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Kallya Appolu(Blackgram Dal Papad)

Kallya  Appolu(Blackgram Dal Papad)

Papad is usually made with white blackgram flour(ie without its black skin). But a Konkani speciality is to use blackgram without removing the skin. Kallen means skin in konkani.   The process of preparation of papad is the same as that for white papad. As this type of flour is not readily available in the markets, get it done from the flour mill.

Kallya Appolu

Ingredients:

black urid dal f-2 cups,

papad khaar water-required quantity(see papad khaar water in the konkani recipe list),

jeera-1 tsp,

pepper-1 tsp,(crushed)

coconut oil-little.

Method:

Add just enough Khaar solution to the flour and knead it to make a tough dough.

Apply a little oil and  hammer it with a heavy stone or a heavy iron rod to make it soft.

Repeat it 3 to 4 times, applying oil each time.

Then roll the dough to about 3/4″ dia. cylindrical shape.

Cut the roll into small pieces.

Roll each piece to very thin round shape.

Dry them under the Sun to a mellowed texture(drying should not be overdone to make the papad bone-dry).

NOTE:

The quality of papad is maintained for a month, if it is stored in a freezer and to be used occasionally.

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Kukka Appolu(Potato Papad)

Kukka Appolu(Potato Papad)

Potato papads are very tasty. It can be used as a snack for the evening tea/coffee. It can as well go with the meals when guests/friends are invited.

Ingredients:

raw rice-250gms,

potatoes-500gms,

red chillies/green chillies-10,

hing-1/4tsp,

salt to taste and little oil for spreading papads.

Kukka Appolu

Method:

Soak rice for 3 hrs.

Steam the potatoes.

Peel and mash thoroughly.

Grind rice with chillies, hing and salt to a fine batter. Add 5 glasses of water to the batter and cook in a pan. Keep on stirring.

When the batter is cooked and becomes thick, remove from the flame.

When it comes down to a warm stage, add the mashed potatoes and mix well to make a soft dough.

Take two small pieces of plastic sheet, apply oil on one side of these pieces, keep a small ball, approx.1″ dia., taken out from the dough on one oiled sheet, cover it with the second oiled sheet.

Press it with a manual wooden press or else go on patting on top of the sheet with hands, till it takes a papad shape and thickness.

Repeat the process till all the dough is done.

Spread the raw papads on a large plastic sheet and dry them in the hot sun, in batches, if necessary.

Do it(dry) for 2 to 3 days.

Store them in airtight containers for using as and when required.

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PONSA APPOLU(JACKFRUIT PAPAD)

PONSA  APPOLU(JACKFRUIT PAPAD)

Jackfruit papad is prepared, during the season when jackfruit is available in abundance. The shelf-life of this papad is much longer than the ordinary papad and can be stored for a longer period. This can be utilised as an accompaniment to the lunch as well as an evening snack.This will come handy when unexpected guests arrive.

Ponsa Appol

Ingredients:

raw jackfruit bulbs–1 kg(deseeded) and

salt to taste.

Method:

Steam the bulbs in a cooker(no weight is used) for 20 mts.

When cool, add salt, mix and mash well with hands. Do not use a mixer. The dough should be very soft.

Make small balls out of it.

Take two small plastic sheet pieces. Smear them with oil on one side of each sheet.

Place one ball on one oiled sheet , cover it with the other sheet, the oiled surface touching the ball.

Press plastic sheet covered ball with a manual wooden press or a metal press(a contrivance with two flat surfaces and a handle) to form round papad.

Or else pat the ball(keeping it between the plastic sheets) with the fingers to form a uniform thin round papad.

Repeat the process till all the dough is done.

Dry them in the hot sun, if necessary in batches.

When completely dried, store them in an air tight container.

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MIRIYA APPOLU(HOT AND SPICY PAPAD)

MIRIYA  APPOLU(HOT AND SPICY PAPAD)

Ingredients:

Urid flour-2cups,

ova(ajwain)-2tsps.

pepper-2tsps,

hing-1/4tsp,

red chills-6,

haldi-1/8tsp,

Khar Solution

coconut oil to help kneading.

MIRIYA APPOLU(Hot and Spicy Papad)

Method:

Grind all the masala items in khar  solution to a smooth paste.

Add the paste to the flour and knead well to make a tough dough. If required, add a little more khar solution.

Apply little oil and hammer with a heavy stone or metal rod to make it soft.

Repeat the process 3 to 4 times till the dough becomes soft.

Roll it into long cylindrical form and cut into small pieces.

Roll each piece to a thin round shape and dry  them under the sun.

Ensure that drying is not overdone to make it bone-dry.

Papads are ready.

NOTE:

Quality is maintained, if stored in the freezer.

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MIRYAKAANA APPOLU(PEPPER PAPAD)

MIRYAKAANA  APPOLU(PEPPER PAPAD)

Ingredients:

urid flour-2 cups,

pepper-1tsp,

jeera-1tsp,

coconut oil to help kneading and

khar solution.

Method:

Crush pepper and jeera.

Add them along with khar solution to the flour and knead to form a tough dough.

Apply oil and hammer it to make a soft dough. This process can be repeated 3 to 4 times.

Roll the dough to long cylindrical shape and cut into small pieces.

Roll each piece to a thin round shape of puri size.

Dry them under the sun. Ensure that it is not overdone.

NOTE:-1

Pack well and keep inside the freezer to maintain the quality.

NOTE:-2

Jeera and pepper can be added separately also as per choice.

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DHOVO APPOLU(PLAIN PAPAD)

DHOVO  APPOLU(PLAIN PAPAD)

Ingredients:

urid flour-2cups,

papad khaar solution(Click on category ‘Papad Khaar Solution’ for details)   and

coconut oil(for making the dough soft).

WHITE PAPAD

Method:

Add just enough Khaar solution to the flour and knead it to make a tough dough.

Apply a little oil and  hammer it with a heavy stone or a heavy iron rod to make it soft.

Repeat it 3 to 4 times after applying oil.

Then roll the dough to about 3/4″ dia. cylindrical shape, cut the roll into small pieces.

Roll each piece very thin to round shape.

Dry them under the Sun to a mellowed texture(Drying should not be overdone to make the papad bone-dry).

NOTE:

The quality of papad is maintained for a month, if it is stored in a freezer and used occasionally.

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KHUNTAKANGA VODI(TAPIOCA FRITTERS)

KHUNTAKANGA  VODI(TAPIOCA  FRITTERS)

 

Ingredients:

 

dried tapioca powder-2cups,

water-12cups, and

salt to taste. 

 

Method:

 

Mix well  the tapioca powder and salt in the water and cook till the mass becomes thick, but to a pouring consistency. The mix needs to be continuosly stirred.

When it gets cooled, pour blobs on  a plastic sheet and dry in the sun for 2 to 3 days.

Remove the dried vodis from the sheet and if necessary, dry them again till the moisture is completely evaporated and they take a crispy texture.

Store them in an air-tight container in a dry place and use them as and when required.

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THAMBIDI VODI(MASALA FRITTERS)

THAMBIDI  VODI(MASALA  FRITTERS)

 

Ingredients:

 

urid dal- 2cups,

red chillies-8,

hing-1/8tsp,

salt to taste,

turmeric powder-1/2tsp and

vegetables- 1/2kg.

Method:

 Soak the dal for 4 hrs.

Grind dal with salt,hing ,turmeric powder and chillies to a fine paste.  Add water little by little while grinding. 

Chop any one of the preferred vegetable and add it to the batter and mix well.

Pour blobs on a plastic sheet and dry them in the Sun. When they ae half-dried , remove them from the plastic sheet and again put them on the sheet and dry them till they become devoid of moisture and a crispy texture is acquired.

 

The vegetables normally used are banana tree stem(gabbo), bitter gourd, koduvi(a type of leafy vegetable ), methi leaves,white pumpkin etc,etc. In case of pumpkin,grate it and remove the water  by pressing with hands.

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DHAVI VODI(PLAIN FRITTERS)

DHAVI  VODI(PLAIN FRITTERS)

 

TYPE-1

 

Ingredients:

raw rice-2cups,

green chillies-6,

hing-1/4tsp,

salt to taste and

 jeera 1tsp.

 

Method:

Soak rice for 4 hrs.

Grind rice nicely with chillies  and salt.

Add 16 cups of water, jeera  and hing to the rice batter,and cook it on a medium flame. It needs to be continous stirred while getting cooked.It needs to acquire a thick texture, so that blobs can be dropped with the help of the hand.

Cool it down to the room temperature.

Pour blobs of the cooked batter with the help of the hands on a plastic sheet.

Dry the blobs in  the sun.When  it is half-dry, remove them from the sheet and again dry them in the sun, till all the moisture is driven out and they acquire a crispy texture.

If the cooked batter contains a bit of excess water, blobs can spread with the help of a teaspoon to make papads instead of vodis/fritters.

 

Optional:

In place of jeera , chopped onions or chopped garlic can be used. Onion /garlic need not  be cooked. They can just be chopped/cut and  added to the batter.

 

Instead of making vodis by pouring blobs, the batter can be spread on the plastic sheet in the shape of papad by using a laddle. In that case, the batter should be slightly watery to spread it to the papad shape.

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