Papada Vada

Recipe by
Total Time:
2.5 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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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

How to Make Papada Vada

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