Thursday, January 26, 2017

Kerala style Deep Fried Masala Papad/ Kerala Papada Boli

Papada boli is a crispy, crunchy deep fried snack which can be enjoyed along evening tea. This is a traditional snack item which can be easily found in the local tea stalls or hotels throughout Kerala. This is neatly stacked in the glass cupboards of small tea stalls all over Kerala.
As I grew up in Andhra, I used to love the snacks of Kerala and always I used to have them whenever I visited my native. When our close relatives used to visit us from Kerala, I remember asking them to bring this boli which were my all time favorite snack. Though it got crushed in the package, I loved it in any form.
In this, a rice batter with all the spices is mixed and the papads are dipped in the spiced batter which is then deep fried till crisp.

I never thought that I will try making this at home and even if I make this, it won’t be so crisp as we get in the hotels, but I tried, made it and got it all crisp, crunch and tastier. Just soaking the rice and all the other things are done within minutes. Try this out and let me know.

  1. Papad- 10 nos
  2. Raw Rice- 1 cup
  3. Cumin Seeds- 1 tsp
  4. Sesame Seeds- 2 tbsp
  5. Salt- as required
  6. Turmeric Powder- 1 tsp
  7. Asafoetida Powder- ½ tsp
  8. Oil- required to fry

  1. Wash and soak the rice for about 2- 3 hours and grind the soaked rice to a fine smooth paste, using the small amount of water.
  2. Pour this into a bowl and add the cumin seeds, sesame seeds, asafoetida powder, turmeric powder, and salt. Mix and make a batter of pouring consistency (slightly thinner than dosa batter).
  3. Meanwhile, heat oil in a deep frying pot, dip each papad in the rice batter and deep fry till golden brown on both the sides. Remember to fry one papad at a time, depending on the frying pot.
  4. Drain on a kitchen towel and store in airtight container when cooled.
  5. Note:
  6. The batter should be not so thick and not so thin. The papad should be coated well on both sides.
  7. Fry the papad in a low- medium flame on one side and then the other side or else the middle won’t get cooked properly.


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