Uddina happala recipe | How to make instant urad dal papad | No sun dry happala
By Latha on July 31st, 2021
Uddina happala or urad dal papad recipe explained with step by step pictures and a video. This is a very easy instant papad recipe prepared using urad dal, salt, soda and water. You can immediately fry these papads after rolling and serve.
Making happala or papad is vvery common as the preparation needs good sunlight. For some reason, if you could not prepare the papads or fryums during summer, then here is the recipe for you. This urad dal papad or uddina happala does not need any sunlight. You can prepare these papads and deep fry without drying them under sun.
Both my Mother and Mother-in-law prepares a lot of fryums and papads every year. You can find many sandige and happala recipes on this website. Take a minute and have a look on ragi sandige, ragi sandige, genasina happala or sweet potato papad, halasinakai happala or raw jack fruit papad, sandige menasu, nellikai pudi or amla powder and sun dried potato chips recipes. I am planning to post many more sun dried recipes in coming days.
If you are looking for more snacks recipes then do check our snacks section. Also I feel you should definitely look in to some of the tasty snacks recipes like congress kadlekai or spicy peanuts, maddur vada, nippattu, crispy chili bajji, mangalore bajji, stuffed mirchi bajji, aloo bonda, avarekalu mixture, baby corn golden fry, mosaru kodubale and onion pakoda.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 30 min
Cooking time: 5 min
Serves: 12
Ingredients: (measuring cup used = 240ml)
- 1/2 cup urad dal
- 1/4 tsp salt (or as per your taste)
- 1/4 tsp soda
- Water as required
- Oil to deep fry
Instructions for making uddina happala:
- Take urad dal in a mixie jar and grind it into a fine powder.
- Sieve it using a fine mesh. Powder the remaining coarse flour and sieve it again.
- Add in salt.
- Add in soda. You can add any other spices of your choice.
- Add in required water and knead a stiff dough much harder than chapati dough.
- Add in a tsp of oil and knead it.
- You can stamp it using a pestle to make the dough soft.
- Make small balls.
- Roll it into a thin circle. Using a bowl, give a good shape.
- Spread it on the cotton cloth for few minutes and the papads will be ready to fry. You can dry them under shade for few hours for extra shelf life.
- Deep fry in the oil and enjoy with your meal.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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