Tuesday, June 1, 2010
Cheeni (Kappa) Pappadam / Tapioca Pappad
1/2 kg (2-3) Tapioca
1/2 cup rice (soaked for 3-4 hrs)
3-4 green chillies
1 tsp jeera
1 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
1 tsp oil
Peel tapioca & cut into bite size pieces.
Pressure cook with turmeric powder & salt till you hear 7-8 whistles.
Remove tapioca from the cooker, drain the water,if any & cool.
After removing the thick fibrous part from the center of the tapioca, grind it along with soaked rice,green chillies, jeera & chilli powder.
Remove this ground mixture. This dough will be sticky.
Divide the dough into small lemon sized balls. Smear a little oil on the palm of your hand & pat each ball into a pappad. Make it as thin as possible.
Spread these pappads on a plate in a single layer & sun dry them. This will take 4-5 days if you have plenty of sunshine.Keep the pappads outside during the day & bring them into the house @ nite. Repeat this process till the pappads are competely dried & crisp.
The pappads can be stored in an airtight container for atleast a year.
Deep fry these pappads in small batches whenever you want to add an extra little spice to your meal.