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.
How do you like it?


  1. It looks absolutely yummy. Wish you had put a picture of the pappadam after its fried.

  2. Thanks Sukanya...I have a pic of the fried vattal. Pls click on the link below to see the pic.



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