kki happala or rice papad is a popular South Indian dish. It is consumed with rice rasam/ sambar or other delicacies, or it can also be eaten as a snack. These can be deep-fried or microwaved for consumption. These crispy, crunchy rice papads taste great and are loved by everyone. The rice papad is very light and tasty and can be easily prepared. We are here today to tell you about the ingredients and the steps to prepare the dish. Indudhar Patil and Mala Patil, residents of Vadageri, Siddapur, Uttara Kannada district, have explained how to prepare this dish. Indhudhar said that he makes 25 kg of rice papad every year. These papads can be stored for years and can be enjoyed in the rainy season.
Ingredients:
Rice – 2 cups
Salt – as per taste
Cumin Seeds – 2 tsp
Green chillies – 4 to 6
Oil – 2 tsp
Methods:
Step 1: Soak the rice in water for a few hours or the whole night. You can also use rice flour, mix it with water, and ensure that it forms no lumps.
Step 2: Then grind this into a smooth batter with water. Further add salt to the batter and cumin, and keep it aside for fermentation.
Step 3: Then add green chilies to the fermented batter. Adjust the consistency of the batter by adding water to it.
Step 4: Then spread the mixture gently on plates after applying the oil, and keep it in the idli pot to cook. You can also add onions and coriander to the plate while cooking.
Step 5: After cooking for five minutes, remove it and let it dry in the sun for an hour. You can also dry this papad under a fan.
Step 6: You can then deep fry the papad and enjoy it with tea, coffee, or any other dish.