Akki Happala / Rice Papad

Soak Dosa rice in the afternoon. Around night, grind this into smooth dosa like batter by adding salt and little water. Add Cumin and Keep aside for overnight fermentation.

Next morning, when you are ready to prepare papad, dry grind green chilies in small mixer jar and add this to ready fermented batter. Adjust the consistency by adding extra water. Batter should be a little thinner than regular Dosa batter. Adjust salt too.

Now keep idly steamer on gas stove with little water at the bottom. Apply little oil to steel Elai vada plates.

Pour a little batter on each plate and spread the batter. Place them in the stand and steam cook this only for 2 minutes.

Make all the papads like this. There is no need to apply oil every time, only once at the beginning is more than enough.

Remove adai stand from the steamer, remove those plates from the stand and replace with the new set and keep it inside the steamer for 2 minutes.

Now remove all those cooked papad’s from the leaves by using other leaf’s edge and slightly lift that and peel off.

Transfer these peeled papad’s over clean cloth and dry wherever you want. If you have access to sun light, dry under the sun. Indoors it will take two extra days.

Once completely dried keep in an airtight container. Fry this whenever you want and enjoy as it is or with Rice- Rasam/dhal.