Happala
A traditional Karnataka rice papad (akki happala). Rice flour and sago are cooked into a smooth dough with cumin and salt, shaped into thin discs, sun-dried, then deep-fried crisp at serving.
Ingredients
- Cumin Seeds — 6 g (whole)
- salt (optional) (whole)
- Sabudana (Tapioca Pearls) — 60 g (ground)
- rice — 250 g (ground)
Method
- Soak sago in a little water until soft. Bring water to a boil with salt and cumin seeds.
- Add rice flour and softened sago to the boiling water. Stir continuously into a thick, lump-free dough and cook a few minutes.
- Cool slightly, then knead into a smooth, pliable dough.
- Pinch small balls and press or roll into thin discs over a greased sheet or plastic.
- Sun-dry the discs for 1-2 days until fully dry and brittle.
- Deep-fry the dried happala in hot oil until puffed and crisp. Serve as a snack or accompaniment to rice.
Common questions
- What is ಹಪ್ಪಲ (ಕರ್ನಾಟಕ ರೈಸ್ ಪಾಪಡ಼) in English?
- ಹಪ್ಪಲ (ಕರ್ನಾಟಕ ರೈಸ್ ಪಾಪಡ಼) is written Happala in English.
- How many calories in one plate of Happala?
- 227 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.