Maracheeni Pappadam | Tapioca Pappadam
Embark on a culinary journey with Maracheeni Pappadam, a dish that seamlessly combines the time-honored tradition of Pappadams with the distinctive taste of tapioca.
Ingredients
- 2 kg Maracheeni (Tapioca)
- RedChilli/Pepper Granules As reqd
- Salt As reqd
- 2-3 tsp Coconut/Refined Oil
Instructions
- Peel, wash and cut Maracheeni into small pieces and keep them aside.
- Grind these pieces well along with some water and make a batter as we prepare for Appam/Dosa batter.
- Change this batter into a vessel (preferably aluminium vessel) and add water into this batter (for one glass batter add about 4 glasses of water) and required quantity of salt and stir it well.
- Boil this mix in medium flame and stir it continuously till the mix turns into thick form. Then add required quantity of Red Chilli/Pepper granules and stir it further. Put off the stove.
- Dry the batter in direct sun rays for about 6 – 10 hours depending on the heat of sun's rays. For this purpose use a thick and good quality plastic sheet, apply very little oil over the sheet and then pour the batter by using a small ladle. Spread the mixture into a round shape and dry it properly as shown in the image.
- When pappadam is dried properly, take them from the direct sun's rays and keep in a normal place for some time. Maracheeni Pappadam is ready.
- As and when needed, heat oil and fry the Pappadams and serve it accordingly.
Notes
You can visit this link Ari Pappadam.
Tried this recipe?Let us know how it was!