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