Vadappalu/Crispy Rice Flour Snack

Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 10-14 Servings

Ingredients

3 Cups Rice Flour

4 Tblspn Hot Oil
1 Tblspn Sesame(Til) Seeds
1 Tblspn Cumin(Jeera) Seeds
1 Tspn Ajwain(Oma)
1 Tspn Red Chilli Powder
1 Tblspn Chana Dal(Chanaga Pappu); soak in water for 15 minutes & drain
1/2 Tspn Gingergarlic Paste
1/2 Cup Warm Water or add as required
Salt to Taste
Oil for Deep Fry

Directions

• In a mixing bowl add rice flour, sesame seeds, ajwain, cumin seeds, red chilli powder, gingergarlic paste, salt, hot oil, soaked chana dal (you can also add 1 tablespoon chopped curry leaves, 1 tablespoon cilantro leaves, 1 tablespoon peanuts) & combine well.
• Now add warm water & combine well to form a soft dough (dough shouldn't be sticky if it is sticky just add little more rice flour). 

• Meanwhile; heat oil in a sauce pan/kadai for deep fry on medium-high flame.  
• Place a plate on a countertop facing backside & cover with a plastic wrap.
• Grease some oil on the plastic wrap & aslo apply it to your hands. Divide dough into small equal sized balls & take one dough ball. Flatten it using your palm & use your fingertips to flatten each dough into 3-4 inch diameter circle. 

• Carefully remove it from plastic wrap & gently drop into hot oil. Keep turning the vadappa with a strainer ladle while frying otherwise they get discoloured. 

• Fry until golden brown & transfer them to a bowl lined with paper towel to remove excess oil.
• Store them in an airtight container & serve.

Note: Store it in an airtight container & stays fresh for 15-20 days at room temperature.