Pappadam Chikkiyathu

by somsoorej
Dry pappad in crushed red chilly paste
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For preparing pappadam chikkiyathu, cut the pappadam¦s into thin small squares.
  2. Crush red chillies, shallots and ginger to a fine paste.
  3. Heat oil in a pan and fry the pappad.(Note the thin pieces of pappad should be put in the pan by taking equal intervals of time and never crowd the pan with pappad as it might stick to one another and might not fry properly)
  4. Put the fried pappad onto a tissue paper to drain the oil.
  5. Once all the pappad is fried, reduce the flame and wait for a few minutes. Do not smoke the pan.
  6. Then add curry leaves and then mix one part of the red chilly paste to a layer of fried pappad.
  7. Then always make a vacant area at the centre with some oil to add the remaining chilly paste and turn off the flame.
  8. Mix the remaining fried pappad and mix well.
  9. Pappadam chikkiyathu is ready. Serve as a snack for any drinks party or as a side dish for any meal. It is a good combination with kanji.
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