Pappad Mixture (Happla Ukkari); ‘Happolu’ in Konkani means pappad. A long forgotten dish of the GSB Konkani community. A very tasty, spicy, crispy, yummy dish prepared out of pieces of pappd or happolu. If you have any left over pappad at home which on frying will not give any blisters use them for the ukkari /mixture preparation.
Usually in olden times this dish was prepared after wedding or bramopadesham or any small celebration at home. In those days there were no caterers as of now. Either the whole family used to assemble and do the whole preparation for a small celebration or we used hire a cook from outside. So for the feast usually pappad was unavoidable in the menu list. When all the guest leave and the function gets over usually a lot of raw pappad will be left out. Leaving them as such will cause them to become stale. Discarding that many pappads away is not a good idea. So what my grandmother used to do was prepare this dish Pappad Mixture (Happla Ukkari). It will finish off in a jiffy. Both young and old have it along with tea/coffee, along with rice or even as you just take a small visit to the kitchen.
Ingredients
- 15 to 20 numbers of Pappad (Happolu)
- 2 to 3 numbers red chilies (or according to your spice level)
- 4 to 5 numbers of green chilies (or according to spice lelvel)
- 1 to 2 sprigs of curry leaves
- A pinch of asafetida/hing
- 1 tspn mustard
- 1 tspn jeera
- 2 to 3 tbspns coconut oil
Method
Cut the pappad (happolu) into thin long strips as shown in photograph.
Slice the green chilies, cut the red chilies and keep aside.
Take a thick bottom pan /kadai. Add coconut oil. Once the oil is heated do the seasoning as follows. Once the mustard starts to splutter add jeera followed by green chilies, red chilies and curry leaves. Roast them nicely in oil. Add asafetida also.
Now add thin long pappad (Happolu) strips and mix thoroughly.
Roast them till they become crispy. (You can taste and see for the crispiness in between)
Your Pappad Mixture (Happla Ukkari) is ready
Serve at room temperature.
Shelf life 2 to 3 weeks
Tips
By telling that you can use old pappads does not mean that you can use stale and rotten ones. It only means just those that are not fresh and will not give blisters upon frying.
Addition of salt is as per your choice. Since pappad already has salt in it. If you are adding salt add it along with the seasoning.
