How To Make Papada Vada Recipe
Papada vada is a quick and easy tea time snack from Kerala. Papad is dipped in a rice batter and deep fried; this snack can be stored in an air tight container for up to a week. Papada vada and chai is one of the best tea time combinations.
I made this as an after school snack for my son; a pack of papad caught my attention and suddenly, thought of this traditional snack and made it.
You can make the batter in two ways; one is soaking the white rice and grinding it to a paste and the other one is using rice flour and making it into a batter with water.
Papada vada video recipe
Other Snack Recipes:
Ulli Vada/Onion Pakoda
Uzhunnu Vada
Parippu Vada
How To Make Papada Vada
PREP TIME:
10 mins |
COOK TIME:
10 mins |
AUTHOR::
NISA HOMEY
INGREDIENTS
- Papad: 30
- Raw rice: 1 cup
- Turmeric: 1/2 tsp
- Salt: 1/2 tsp
- Kayam: 1/4 tsp
- Kashmiri chilli powder: 1 1/2 to 2 tsp
- Jeera: 1 tsp
- Black seasame seeds: 1 tbsp
- Water as needed
METHOD:
Soak rice for 2 hours in water and rinse and add it into the blender.
Add in turmeric, salt, Kashmiri chilli powder, and kayam.
Add little water and grind it to a fine paste. The batter should not be too thick or too thin.
Keep the batter aside for 10 minutes.
Add in jeera and seasame seeds. Mix well.
Heat oil in a pan or kadai and dip each papad in the batter and deep fry until golden brown and crisp. Remove to a paper napkin.
NOTES
Remember that the papad has some salt content; so add salt cautiously to the rice batter.
The batter should be neither too thick nor too thin.
If you are using rice flour; use 1 cup.
Adjust chilli powder to suit your taste.
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