Summer time and papads are so synonymous. This Avalakki based papad is spicy , crispy and easy !
Happala, as I reminisce the past it only brings back sweet... I mean spicy memories.Summer time was papad and sandige time !! And as we all helped mom to make it , the next biggest task was to dry it. As the papads dried , we dried too in the sun shooing away the crows and the pigeons who wanted the first bite. Now thinking of it , it feels like a daunting task but then mothers were so energetic and enthusiastic about making seasonal delicacies. It used to be atleast a 1000 papads a day and would be a weeks afffair. Every day a different flavour was made and filled into big cans as it dries . The amount would last gor a whole year ...yes a whole year.The whole house would smell of green chilles and it is something to die for.
Fast forward 25 years later , we still love the homemade ones against the store bought ones. The ones made in mass production have definitely no taste and wild only fry into big papads with any spice. Make this one and you would not want to go back into those store bought ones. This Avalakki happla takes just a day to dry above 30 c and the next day just for another kick under the sun. The key to light happla is to beat the dough to make it as soft as possible. If you happen to posses a papad maker things are much easier and you can aim at making 100's of them a day.
Makes about 35 medium papads
2 cups medium or thick poha/ beaten rice
Water as required
Wheat flour/rice flour for dusting
4 red chillies (spicy ones)
4 green chillies
1 teaspoon hing/asafoetida
2 tablespoons tamarind paste (see notes)
10 curry leaves (optional)
salt to taste
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