This is a very light and tasty papad, which is relatively very easy and there is no need to keep it under the sun to dry as it dries under the fan or partial sun at balcony or wherever.
Previously I used to struggle to make this by keeping my tiny 3 steel plates in idly steamer to cook but this year, when I visited Chennai; I bought one papad stand, which is known there as an Elai Vadam Stand and its plates are known as Elai Vada plates. This is my most treasured asset and I wanted to own it from so long. If you don’t have this stand and still want to make this, you can use your thatte idly stand or simply you can keep any small plates or banana leaves and still you can make.
I usually use Dosa Rice for this and for seasoning; I add chopped green chillies, cumin and salt. You can add any seasoning of your choice.
Dosa rice – 2 cups
Cumin – 2 tsp
Green chillies – 4 to 6
-Soak Dosa rice in the afternoon.
-Around night, grind this into smooth batter by adding salt and little water. Batter should be like Dosa batter. Keep aside for overnight fermentation.
-The next morning, when you are ready to prepare papad, dry grind green chillies in small mixer jar and add this to ready fermented batter.
-Add Cumin and adjust the consistency by adding extra water. Batter should be a little thinner than regular Dosa batter.
-Check for salt and adjust that as well.
-Now keep idly steamer on gas stove with little water at the bottom.
-Apply little oil to steel Elai vada plates. In this stand 6 plates will be there. I recommend you to buy extra set of 6 plates with this stand, so that process will finish off in a jiffy.
– Now pour a little batter on each plate and spread the batter. Place them in the stand and steam cook this only for 2 minutes.
-At this time, take out the other set of Elai vada plates and apply some oil and spread the batter.
-There is no need to apply oil every time, only once at the beginning is more than enough.
-Now remove adai stand from the steamer, remove those leaves from the stand and replace with the new set and keep it inside the steamer for 2 minutes.
-Now remove all those cooked papad’s from the leaves by using other leaf’s edge and slightly lift that and peel off.
-Transfer these peeled papad’s over clean cloth and sun-dry wherever you want. If you have access to sun light, dry under the sun (very partial sunlight is required). If you don’t have access to sunlight, you can dry it indoors, but it will take an extra day or two.
-Dry for 3 days and store it in a tight container, fry whenever you want.