Paper avalakki is something that is light and low calorie food that can be enjoyed eating at any part of the day. Since i'm on diet through out the year :), I had to prepare and stock it at home.
There are different ways to prepare it, but this is how I prepared it:
1/2kg paper avalakki
1 md cup groundnut
1 md cup poppey seeds (hurukadale)
1 md cup curry leaves
1 tspn mustard seeds
1 tbspn jeera
1 tspn turmuric pwdr
1 tspn salt
1 tspn chilly pwdr
1/2 tspn hing
1/2 cup grated dry coconut
1/4 cup oil
1 tbspn sugar
Take a big kadai, once it's hot, saute the paper avalakki and pour it into a plate and keep it aside. This process is done so that it stays crisp for a long time.
For vaggarne, keep the kadai back on stove, once it warm, add oil, add mustard seeds. After these seeds finish crackling, add groundnuts and keep sauteing them so that they don't get brunt. These groundnuts would change their color. This is the sign of them done. Now we should add poppey seeds, jeera, curry leaves and grated dry coconut and keep sauteing them. Now add hing, turmeric & chilly pwdr, saute for a minute, turn of the gas and keep the kadai aside.
Allow the above vaggarne mixture to cool. Sprinkle salt and sugar and with little quantities of paper avalakki, start mixing it thoroughly.
Enjoy eating paper avalakki followed by hot tea or coffee.
There are different ways to prepare it, but this is how I prepared it:
1/2kg paper avalakki
1 md cup groundnut
1 md cup poppey seeds (hurukadale)
1 md cup curry leaves
1 tspn mustard seeds
1 tbspn jeera
1 tspn turmuric pwdr
1 tspn salt
1 tspn chilly pwdr
1/2 tspn hing
1/2 cup grated dry coconut
1/4 cup oil
1 tbspn sugar
Take a big kadai, once it's hot, saute the paper avalakki and pour it into a plate and keep it aside. This process is done so that it stays crisp for a long time.
For vaggarne, keep the kadai back on stove, once it warm, add oil, add mustard seeds. After these seeds finish crackling, add groundnuts and keep sauteing them so that they don't get brunt. These groundnuts would change their color. This is the sign of them done. Now we should add poppey seeds, jeera, curry leaves and grated dry coconut and keep sauteing them. Now add hing, turmeric & chilly pwdr, saute for a minute, turn of the gas and keep the kadai aside.
Allow the above vaggarne mixture to cool. Sprinkle salt and sugar and with little quantities of paper avalakki, start mixing it thoroughly.
Enjoy eating paper avalakki followed by hot tea or coffee.
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