The temperature has been 90+ degrees over the last few days. So I decided to make best use of the hot weather & make some more vattals/pappads. I made another batch of Tapioca Pappad...a little differently this time.
Grind together dry red chillies & jeera along with tapioca pressure cooked with salt & turmeric powder. Add required water to grind this mixture into a thick dosa-like batter. Ladle the batter onto a greased plate or sheet of aluminium foil. Spread with the back of a spoon like you would make a dosa.
Sun dry till completely dry & crisp. It took only 2 days to get this batch ready in this hot weather.
4 potatoes (peeled)
1/2 cup palak puree
1/2 cup carrot puree
salt to taste
1 tsp red chilli powder
Blanch 1 cup spinach leaves in boiling water. Puree this adding salt to taste & 1/2 tsp red chilli powder.
Similarly, cook 2 carrots till tender, puree this with salt & chilli powder.
Both the purees should be in a thin water-like consistency.
Slice the potatoes into thin circles ( I used the ridge shaped slicer). Spread the sliced potatoes in a single layer on a plate. Pour the spinach puree over half the potatoes & carrot puree over the rest of the potatoes.
Sundry these till the liquid is completely absorbed by the potatoes & completely dry.
Deep fry these chips till they are puffed up & golden brown.