Happla ghassi (Pappad curry) is a dish that is served as a side dish along with rice. This is a long forgotten dish and is prepared using soyi bhajjilae ghassiyae masolu and pappad. There is no seasoning for the dish.
If you are interested in preparing Happala Ukkari then click on the link below
Ingredients
You need
- 4 to 5 white pappads
- Soyibhajjilae ghassiyae masolu as required
- A small piece of darmbya sol (brindle berry)
- Water as required
- 1 sprig curry leaves for garnishing
- Salt to taste
Method
Take the required amount of soyi bhjajillae ghassi masolu in a container. Add a small piece of darmbya sol to it and little salt (remember that the pappad will be having salt and add it accordingly).
Add boiled water as this will help in dissolving the masolu faster. Dissolve the masolu and keep it on the stove and boil it.
Once done garnish with curry leaves.
In the mean time dry roast the pappad on a tawa.
While serving crush the pappad lightly and add to the cooked masolu and serve along with rice.
Your Happla ghassi (Pappad curry) is ready to be served.
