Rice Papad /Rice Flour Papad (Orva Pitti Happolu in Konkani) is a sun dried ready to fry home made crunchy papad fryums /vodi made with rice flour adding cumin seeds and green chillies. Fryum is called Vodi in Konkani.Sun dried rice flour papad fryums (orva pitti happolu vodi) are deep fried in hot oil to make crunchy and crispy fritters and are served as a tea time snack or as a side dish for lunch or dinner. Orva Pitti Happolu /Rice Flour Papad recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Orva Pitti Happolu / Rice Flour Papad.
Ingredients:-
Rice flour. -1 cup
Water. -2 cup
Cumin seeds. -1tsp
Green chillies. -3
Hing powder. - a pinch
Coconut oil. - 1tsp (for greasing the plates)
Salt. -to taste
Instructions:-
1). Wash and chop green chillies into thin round pieces and keep aside.
2). Seive the rice flour and keep aside.
Method:-
1). In a mixing bowl add rice flour, required salt, cumin seeds, thinly chopped green chilly roundels and a pinch of hing powder and mix well. Add 2 cup of water little by little into the rice flour mixture and stir well without any lumps and make a smooth batter of rice flour.Keep aside the rice flour batter for 15 minutes to rest.
2). Grease 4 small steel plates evenly with little coconut oil.
3). Stir the batter well and pour 1tbsp of rice flour batter in each greased steel plates and spread it evenly to make a thin layer.
4). Place the greased small steel plates with rice flour batter inside the steamer vessel.
5). Boil 3 cup of water in a steamer. place the steamer vessel with rice flour batter plates on the steamer.
The following ingredients are needed to prepare Orva Pitti Happolu / Rice Flour Papad.
Ingredients:-
Rice flour. -1 cup
Water. -2 cup
Cumin seeds. -1tsp
Green chillies. -3
Hing powder. - a pinch
Coconut oil. - 1tsp (for greasing the plates)
Salt. -to taste
Instructions:-
1). Wash and chop green chillies into thin round pieces and keep aside.
2). Seive the rice flour and keep aside.
Method:-
1). In a mixing bowl add rice flour, required salt, cumin seeds, thinly chopped green chilly roundels and a pinch of hing powder and mix well. Add 2 cup of water little by little into the rice flour mixture and stir well without any lumps and make a smooth batter of rice flour.Keep aside the rice flour batter for 15 minutes to rest.
2). Grease 4 small steel plates evenly with little coconut oil.
3). Stir the batter well and pour 1tbsp of rice flour batter in each greased steel plates and spread it evenly to make a thin layer.
4). Place the greased small steel plates with rice flour batter inside the steamer vessel.
5). Boil 3 cup of water in a steamer. place the steamer vessel with rice flour batter plates on the steamer.
6). Cover the steamer with its lid and steam cook the rice flour batter for 1 to 2 minutes on medium flame.
7). Open the steamer lid and take out the steel plates from the steamer vessel and allow the steamed rice flour papad to cool.
8). When it is cooled completely, remove the steamed rice flour papad from the greased plates. (Move the tip of the spoon around the edges of the steamed papad to take it out from the greased steel plates).
9). Prepare similar steamed rice papads with the remaining rice flour batter and keep all the steamed papads on a plastic sheet to sun dry them.
10). Place the plastic sheet under the hot sun to dry the steamed papads.When one side is dried turn the papad to dry on both sides.It will take 2 days to dry them completely under sun and become crisp.
Now crispy Orva Pitti Happolu / Rice Flour Papad fryums are ready to deep fry in hot oil and to serve as a crunchy papad snack with a cup of tea / coffee or as a side dish with lunch or dinner. Store the sun dried crispy rice flour papad fryms / orva pitti happolu vodi in a clean, dry and airtight container and deep fry them in hot oil as and when needed.
Note:-
To deep fry the sun dried crispy rice flour papad fryums - heat cooking oil in a deep frying pan on medium flame. When the oil is hot add the sun dried crispy rice flour papad fryums one or two at a time into the hot oil.Flip and deep fry the papad fryums until crisp. Remove the deep fried crunchy papad fritters from hot oil with a slotted spoon and keep them on a tissue paper to absorb excess oil.You can sprinkle little chat masala over the deep fried rice papad fritters while serving.
7). Open the steamer lid and take out the steel plates from the steamer vessel and allow the steamed rice flour papad to cool.
8). When it is cooled completely, remove the steamed rice flour papad from the greased plates. (Move the tip of the spoon around the edges of the steamed papad to take it out from the greased steel plates).
9). Prepare similar steamed rice papads with the remaining rice flour batter and keep all the steamed papads on a plastic sheet to sun dry them.
10). Place the plastic sheet under the hot sun to dry the steamed papads.When one side is dried turn the papad to dry on both sides.It will take 2 days to dry them completely under sun and become crisp.
Now crispy Orva Pitti Happolu / Rice Flour Papad fryums are ready to deep fry in hot oil and to serve as a crunchy papad snack with a cup of tea / coffee or as a side dish with lunch or dinner. Store the sun dried crispy rice flour papad fryms / orva pitti happolu vodi in a clean, dry and airtight container and deep fry them in hot oil as and when needed.
Note:-
To deep fry the sun dried crispy rice flour papad fryums - heat cooking oil in a deep frying pan on medium flame. When the oil is hot add the sun dried crispy rice flour papad fryums one or two at a time into the hot oil.Flip and deep fry the papad fryums until crisp. Remove the deep fried crunchy papad fritters from hot oil with a slotted spoon and keep them on a tissue paper to absorb excess oil.You can sprinkle little chat masala over the deep fried rice papad fritters while serving.
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