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:

1. Soak rice for 2 hours in water and rinse and add it into the blender.
2. Add in turmeric, salt, Kashmiri chilli powder, and kayam.
3. Add little water and grind it to a fine paste. The batter should not be too thick or too thin.
4. Keep the batter aside for 10 minutes.
5. Add in jeera and seasame seeds. Mix well.
6. 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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