Making your own Pappadom is a very fulfilling art. While Sabudana / Javvarisi is used to make upuma/khichdi, Vada and Payasam; it can be made into yummy snack to be had with tea/coffee or as an accompaniment for your meals.
Please make the batter when you are confident of ample sunlight for 3 consecutive days.
Yield: 40 pieces
Ingredients:
Sabudana / Javvarisi - 1/2 cup
Salt to taste
Green chilly - 1
Asafoetida powder / kayam / hing - 1 tbsp
Oil - 2 tbsp
Optional:
Additional ingredients can be added like red chilli powder, Pepper, chopped onions, ground tomato.
Some people add lemon juice to the batter after it has been pressure cooked.
If you wish to add the ground tomato - measure and add to the cooker and reduce water accordingly.
Method:
Wash and soak the sabudana in 2 cups of water overnight.
Next morning, transfer the puffed Sabudana with all the water it was soaking in overnight + 1/2 cup more into the cooker. (Water to Sabudana ratio is 5:1)
Add salt (very less) and let the cooker give out 3 whistles. Reduce and cook for 5 minutes. Turn off flame.
When the pressure releases and it is still warm, grind either the whole lot or 3/4th of the pearls.
(I have ground all the javvarisi)
If the mixture cools down too much before you grind it, use warm water only to grind; never cold/tap water.
Add the green chilli either ground or pounded, the asafoetida powder and oil. Mix well.
When the batter cools, it will thicken.
Take a clean white cotton cloth and place tablespoon full of batter on the sheets and allow to dry for 2-3 days.
After drying in the sun, it will be quite hard to remove from the cloth.
Wet the underside of the cloth with some water and peel off the poppadom.
Dry the underside to remove all traces of water the next day.
Store in an airtight container in a cool dark place.
Deep fry required amounts and enjoy your pappadom with tea/ coffee or rice.
No comments:
Post a Comment