Small Papads

22 Feb

Chitti Appadalu.

Small papads or chitti appadalu as they are called is a deep fried snack made with maida and rice flour. A dough is prepared with the flour and made into small balls. The balls are pounded between two layers of wet cloth to form into papad. The papad are then deep fried until crisp and golden brown.
Makes: around 1 1/2 Cups of Chitti Appadalu.


Plain Flour or Maida 3/4 Cup
Rice Flour 1/4 Cup
Carom Seeds / Ajwain / Vaamu 1/4 tsp
Sugar a small Pinch
Ghee 1 tsp
Salt to taste
Oil for Deep Frying

Method of preparation:

Warm up ghee to melt it.
Bring to boil around half a cup of water and keep aside.
Sieve maida and rice flour well.

In a mixing bowl, add maida, rice flour, ajwain, sugar, salt and ghee.
Using hands mix everything well.
Pour sufficient amount of hot water into the mixing bowl and knead the mixture into somewhat tight dough (more tighter than chapati dough).
Cover the dough and rest it for an hour.
Divide the dough into small peanut sized portions.

Spread a damp thin cloth on table.
Arrange all the divided portions on the cloth leaving enough space in between.
Spread another damp thin cloth on top of all the arranged balls.
Now hardly pound on each one of the small balls for them to expand into small papads.
Use the help of a thick steel glass or flat heavy bowl or flat spatula or wooden block to do the job.
Carefully remove all the small papads and place them on a plate.
Repeat the same with any remaining portions of the dough if required.

Heat oil in a deep frying pan on medium heat.
When oil gets hot, carefully drop all the prepared papads at once (if there is space in the wok).
Deep fry them on until they crisp up and turn light golden brown.
Serve small papads / chitti appadalu as a snack or use them for chaat.
Notes: Make sure the papad are crisp enough before removing from heat.

Suggestions: If the small papads / chitti appadalu are not crisp enough, put them back into hot oil and deep fry them till done.
Variations: There are tens of variations to this chitti appadalu recipe. A very small pinch of soda bi carb can also be added if desired. Ground black pepper can be added for heat. Turmeric powder can be added for color.
Other Names: Chitti Appadalu.

17 Responses to “Small Papads”

  1. arundati February 22, 2010 at 10:01 am #

    omg…. they look so damn good…and i love the styling with the kaada ginna!!

  2. Neelima February 22, 2010 at 10:23 am #

    Hi raji, after looking at the paper ad in eenadu i felt very very happy. I was filled with joy that you got so much recognition. I feel very proud that you are a part of our family.Keep it going and all the best.

  3. Raji February 22, 2010 at 10:26 am #

    @arundati i love the kaada ginna too. thx
    @Neelima thank you so much vadina. you are my fav. vadina.

  4. sahiti February 22, 2010 at 9:09 pm #

    congratulation Raji!
    Eenadulo mee gurinchi chadivi bhale santoshamesindi.Keep up the good work.

  5. sailajamurali February 23, 2010 at 2:27 am #

    hi raji,i have seen u 2day in enadu and i have felt very happy that u r frm bvrm.iam very proud of u bcz one of our bvrm girl staying in america is very popular by these receipes and i wish u all good success in ur work bye…

  6. krishna priya, advocate, india February 23, 2010 at 9:22 am #

    After searching your article in Eenadu Daily, I am really happy and I appreciating your Idea about the web site and get sucess. Today I opened the web site and admiration the articles and photos followed with them. I once again congratulate you all the best and I HOPE you create new IDEAS at all.

  7. Raji February 23, 2010 at 9:31 am #

    @sahiti thank you andi.
    @sailajamurali cool. u r frm bvrm too. thanks for leaving me a msg.
    @krishna priya thank you so much. do keep coming back.

  8. February 23, 2010 at 7:04 pm #

    pl give me the notes on pickle of green pepper corns. now a days it is available in the market.

  9. SubravetiGeetha Kumar February 24, 2010 at 4:11 am #

    Chaala Baagunnayi. Mee gurinchi Enadu Lo chadivi

    chala santoshamesindi. Aa Sai Baba aaseessulu

    meeku sadaa undalani prarthisthunnanu

  10. sirisha February 25, 2010 at 8:12 am #

    dear raaji, america lo andrites ki mee receipes choopinchi nanduku meeku congrats

    raaji u r younger to mee.but u r a great cook. hats off
    from sirisha

  11. Raji February 25, 2010 at 7:25 pm #

    @ meenawani will consider that. thx
    @ SubravetiGeetha Kumar thank you so much andi. glad you liked talimpu
    @sirisha thats a beautiful comment andi. thank you so much. keep my age a secret 😉

  12. manju sri February 25, 2010 at 8:50 pm #

    Hi raji

    can i send one recipe on radish. Try this out and post it.

  13. swapna February 27, 2010 at 3:33 am #

    hi raji garu,

    I am very happy to see your site and you in eenadu. Congrats for the fame. I am regular follower of your site. Even if i know the recipe once i peep into your site for your method haha……

    For this small papads i have one doubt, When i drop the expanded papads in the kadai, they are coming out like poori(like that of pani puri). What should be the thickness of the papad in order to come out like papad..

    looking for your reply,

  14. bharathi February 27, 2010 at 10:37 am #

    raji garu chala great idea west godavari nundi velli inta great success eenadu chusi chala happy ga feel ayya

    all the best

  15. Raveena March 2, 2010 at 6:34 pm #

    I made these and had some hard time rolling them into thin rounds, hence I used chappati roller. They were flaky, light and tasted awesome.
    Thanks for the recipe.

  16. Raji March 4, 2010 at 3:49 pm #

    @manju sri ofcourse you can. luv to try it out.
    @swapna thank you so much swapna garu. luv luv your comment .thx.
    to not make them puff up, either dry them under open air or make them a little thicker than you made. Its either thin and dried or thick (more than pani poori) or when everything fails, make some perforations with fork or knife. hope it makes sense.

    @bharathi mee comment chusi naku chala santhosham ga vundi andi. happy. thank you so much.
    @Raveena i know. traditionally they are pounded with a chembu (heavy pot), glad you liked them finally
    thx for letting us know.

  17. uma October 27, 2010 at 8:14 am #

    umm………. veryyummy
    its too tasty.

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