Ingredients:

• 12 – Kerala pappadam
• 200 g (1 cup) – raw Rice
• 2 cups – water
• 3/4 tsp – Kashmiri Red Chilli powder
• 1/4 tsp – Turmeric powder
• 3/4 tsp – salt
• 1 tsp – til (sesame)
• 1/4 tsp – Hing
• 1/4 cup – extra water to mix
• 250 ml – oil for frying

Method:

1. Wash and clean the rice. Soak in 2 cups of water for 2 hours.
2. Drain the water and prepare a smooth paste in a mixer. Sprinkle 2 tbsp of water while grinding.
3. Add the Kashmiri red chilli powder, turmeric powder, hing, salt and til.
4. Add extra water (40 to 50 ml) and make a batter of pouring consistency (thinner than dosa batter).
5. Heat oil in a pan/ iron kadhai. Reduce the heat to medium.
6. Dip each pappadam in the batter and deep-fry until golden on both the sides.
7. Drain and place on kitchen paper to absorb the excess oil and store in an airtight container.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya