Poornima's Recipes: Poha Papad

Avalakki Happala ( Poha Papad )
Papad is one of the Indian traditional food item, which can be prepared ahead and served as needed. Papad is a thin crispy wafer like dish, that goes well with meals and snacks. Usually in India summer time means papad time. During summer, Indian women's used to prepare different types of papad's at home. But with the changing times, papad making has become a industry. Still, some papads are simple and easy to prepare and tastes wonderful!

Ingredients:
Thin Poha(parched rice/rice flakes) 3 cups
Buttermilk as required
Salt to taste
Asafoetida 1/2 tsp
Rice flour for dusting
Cumin seeds 2 tsps
Green Chilli 7-8
Method:
To make crispy poha spread poha under the sun or bake in pre heated oven about 150 degrees for 15-20 minutes or keep an eye till it gets crispy. Let it cool. Dry grind poha until poha powdered finely. Now poha flour is ready.
Crush cumin seeds and green chillies. Mix salt, asafoetida, crushed chilli and cumin to poha flour. Add buttermilk to poha flour and knead a soft dough, because later dough becomes semi-hard dough. Cover it with a damp cloth for about 45 minutes.
Spread little rice flour on the surface. Taking a little dough at a time (about the size of a lemon), dip into rice flour and roll into papads as thin as possible. Follow the procedure till dough is finished. Dry rolled out papads under shade for 1-2 days. You can spread papads on paper or cloth inside the house.
Store papads in an airtight container for at least one year. Occasionally put them out in an airy place so that they are preserved better. Whenever you need, deep fry papad and serve as an appetizer for lunch/dinner or as a snack.
Note: Papads may look small, but after frying they puff up a bit and becomes big. It can be microwaved, but will not increase in size if you do so.

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