It’s the season to have joy, have fun and seasons in the sun.

Wheat is one of the staple grains of India. Wheat is consumed in a variety of forms, as it is (ground and used), as semolina, as Atta and is the major component of any Indian Meal. With fresh produce and crops in the first months of the year, Summer marks the time to wrap all the goodness, sun-dry as much produce as possible and store it for use during the monsoons and winter seasons.

Summer is all about making the best of nature’s bountiful blessings and stoking it up for the winters in the form of pickles or wafers.

Sandige, Happalam, Poppadam, Pappad or Happolu are various names of the Indian variety of wafers which are sun dried and later fried to make crisp fritters.

INGREDIENTS REQUIRED:

• 1 kg Kasturi Wheat Grains
• 4 tsps Kasturi Sugar
• 4 tsps salt

PREPARATION METHOD:

DAY 1:

Soak Wheat in water overnight.

DAY 2:

Grind it into a fine paste the next day.

Strain through a cloth covering the mouth of a degchi. Repeat this a couple of times, by adding water to the residue every time. Throw this residue(husk and waxy portion) away.

Keep the strained paste under cover overnight.

DAY 3:

Decant on top.

Add sugar and salt with a few cups of water to the settled flour.

Cook by stirring continuously till a dough is formed.

Lower the flame and keep the vessel under cover for some time.

Add some oil and mix well.

Roll out small balls when the dough is hot.

Roll out the ball-sized dough into papads.

Lay the papads out to dry.

DAY 4:

Sun dry the papads for the next 2 – 3 days by turning them over and then store them.

We hope you like this recipe and make some pappad while sun shines!!