Oh my gosh. This horse gram papad is so damn good that every meal that I had with this crispy papad as side has tasted way more better and better and better. The first batch of home made papad is already polished off and I am planning the next batch soon. I have seen my mother making large batches of papad, fryums and pickles during hot summer months like March and April. During summer, my mother’s home would be turned as mini factory of such home made condiments.
But she has never made horse gram papad in her life and I didn’t even know how they actually taste. You know my quest towards finding new variations in everything which ended up in buying a packet of horse gram papad from local store of Udupi. That shop has most of the products that are home made, so I was enthusiastic as to learn a fresh recipe from the store keeper himself. While buying his product I didn’t forget to ask the recipe and noted it down quickly in my mind.
The papad and fryums are simple and easy at the same time they are quite elaborate and tedious. So if you have helping hands to assist you in the process then it’s just a cake walk. I appreciate my daughter in lending her helping hand as she had vacation and was free from all her schooling activities. The pictures below in the recipe instructions justify her assistance.
When the summer is still scorching hot and your interest towards home made condiments hasn’t drained yet, then you can surely try out this horse gram papad and it never dissatisfy you.
Horse Gram Papad Recipe | Huruli Happala Recipe
Ingredients
- Horse gram - 1/2 cup
- Normal rice- 1/2 cup
- Salt- 3/4 tsp
- Red chillies-3 nos.
- Cumin seeds- 1 tsp
- Curry leaves- Few
- Cooking oil- To grease the polythene sheets
Instructions
Preparation
- Soak horse gram and rice in water separately for about 3 hours or overnight. Drain the water from horse gram, add half cup of fresh water and pressure cook it for 3 whistles and in simmer for 5 minutes.
- When the horse gram cools down to room temperature, add it to mixer jar and grind it to fine puree. Include some water for ease of grinding.
- Next drain the water off from soaked rice and grind that also to fine puree adding half cup of water. In a heavy bottom yok add both horse gram and rice purees. Combine them well to dosa batter consistency. You can add little water if needed.
- Meanwhile powder red chilly, salt, cumin and curry leaves together and add it to the above mixture.
- Next heat the wok containing papad batter with constant stirring. As the batter gets cooked, it thickens and forms lump of dough. When the dough is thick enough to shape a ball out of it, switch off the flame.
- When your palm can bear the heat of dough, make lemon sized balls. Keep oil greased polythene sheet over the papad making press with a dough ball and cover it with one more polythene sheet. Then press to get evenly rolled papad.
- Transfer the rolled papad from polythene sheet to a clean cotton cloth. Repeat the process till the dough gets over. Sun dry these papad for at least 3 to 4 days or till they are absolutely moisture free.
- As papad dry up, store them in airtight container and deep fry them as needed to relish it as side with your favorite rice.
Notes
- You can skip soaking horse gram and pressure cook directly with enough water. You may have to cook little more in that case.
- Grind rice very finely and it should be very thin too.
- When you mix rice batter with horse gram puree, the consistency should be like dosa batter. So adjust water accordingly.
- These papad don't stick over cloth, you can easily remove them as they get dried up.
