Happala Adgai (Instant Papad Pickle)

Papad is called Happolu in Konkani. Happala Adgai (Papad Pickle) is an age old Konkani recipe.Instant Papad Pickle is made with Urad Papad (Udida Happolu in Konkani) goes well as a dip for dosa and idli and also as a side dish for rice. A simple and easy to make Happala Adgai / Instant Papad Pickle recipe is explained with method and photos.

The following ingredients are needed to prepare Happala Adgai /Instant Papad Pickle.

Ingredients:-

Urad Papad /Udida Happolu. - 6
Oil.                               - for deep frying

For grinding Red chilly paste:-

Dry Red chillies.          - 6
Whole white Urad dal. -1tsp
Tamarind.                     - a lemon size
Hing powder.                -1/2tsp
Salt.                              - to taste.

For Seasoning:-

Coconut oil .    -1tsp
Mustard seeds. -1tsp
Curry leaves.   -1 spring

Instructions:-

Urad Pappad and dry Red chillies.

Urad dal, Soaked Tamarind and Hing powder.

1). Take 6 raw Urad Papads. Soak the Papads in little water for 2 minutes and keep aside on a plate.

2). Chop each soaked Papad into two halves and fold each half lengthwise on both sides.

3). Chop the folded Papad into small roundels and make small Papad balls out of it. Apply little water on all sides of the Papad pieces using your fingers to make it stick and become round shape. Keep aside the Pappad balls.

4). Heat oil in a pan and deep fry the Papad balls in hot oil till crispy and keep aside.

5). Soak Tamarind in 2tbsp of warm water and keep aside.

6). Heat 1/4 tsp oil in a pan on low flame and roast Red chillies and Urad dal. Switch off the flame.Grind the roasted Red chillies and Urad dal along with Hing powder, soaked Tamarind and required Salt to a fine paste adding very little water. Keep aside the ground Red chilly paste.

Method:-

1). Transfer the ground Red chilly paste in a serving bowl.

2). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second.Switch off the flame.

3). Pour the above seasoning into the ground Red chilly paste in the serving bowl and mix well.

4). Add the deep fried Papad balls into the ground Red chilly paste just before serving.

A delicious Happala Adgai/Instant Papad Pickle is ready to serve as a dip for idli, dosa or as a side dish for rice.

5). You can keep the Papad Pickle in a vessel. Close the vessel with a lid and store in the fridge and last for a week.

HAPPALA ADGAI / INSTANT PAPAD PICKLE RECIPE

Papad is called Happolu in Konkani. Happala Adgai (Papad Pickle) is an age old Konkani recipe.Instant Papad Pickle is made with Urad Papad (Udida Happolu in Konkani) goes well as a dip for dosa and idli and also as a side dish for rice.

The following ingredients are needed to prepare Happala Adgai /Instant Papad Pickle.

Ingredients:-

Urad Papad /Udida Happolu. - 6
Oil.                         - for deep frying

For grinding Red chilly paste:-

Dry Red chillies.          - 6
Whole white Urad dal. -1tsp
Tamarind.                     - a lemon size
Hing powder.                -1/2tsp
Salt.                               - to taste.

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Curry leaves.    -1spring

Instructions:-

1). Take 6 raw Urad Papads. Soak the Papads in little water for 2 minutes and keep aside on a plate.

2). Chop each soaked Papad into two halves and fold each half lengthwise on both sides.

3). Chop the folded Papad into small roundels and make small Papad balls out of it. Apply little water on all sides of the Papad pieces using your fingers to make it stick and become round shape. Keep aside the Pappad balls.

4). Heat oil in a pan and deep fry the Papad balls in hot oil till crispy and keep aside.

5). Soak Tamarind in 2tbsp of warm water and keep aside.

6). Heat 1/4 tsp oil in a pan on low flame and roast Red chillies and Urad dal. Switch off the flame.Grind the roasted Red chillies and Urad dal along with Hing powder, soaked Tamarind and required Salt to a fine paste adding very little water. Keep aside the ground Red chilly paste.

Method:-

1). Transfer the ground Red chilly paste in a serving bowl.

2). Heat 1tsp Coconut oil in a pan for seasoning and splutter Mustard seeds and saute well. Add Curry leaves and fry for a second.Switch off the flame.

3). Pour the above seasoning into the ground Red chilly paste in the serving bowl and mix well.

4). Add the deep fried Papad balls into the ground Red chilly paste just before serving.

 A delicious Happala Adgai/Instant Papad Pickle is ready to serve as a dip for idli, dosa or as a side dish for rice.

5). You can keep the Papad Pickle in a vessel. Close the vessel with a lid and store in the fridge and last for a week.