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avi happala | steamed rice papads | akki happala

avi happala or steam cooked papads are easy to make and can be stored for the whole year!
Summer is the best time to prepare happala, sandige in bulk and store it for the winter. These rice flake fryums are the easiest and tastiest sun dried fryums. Any weddings, functions or festivals the saaranna is not complete without these deep fried happala and sandige. Home made papads are always healthy and tastes better than the store bought ones,

Hope you enjoy making THESE sun dried RECIPES during this summer !

Ingredients for avi happala:

  • 1 cup dose akki / dosa rice or any rice
  • 1 tsp salt or salt to taste
  • 1 tsp ajwain / om or you can put jeerige/cumin or sesame seeds


  1. Wash and soak the rice in 1 cup of water
  2. soak the rice for 2 days, washing the rice and changing the water everyday
  3. After 2 days, transfer the water to a cup from soaked rice, grind it ot a fine consistency
  4. cover it and keep it overnight to ferment

Steam cooking the happala:

  1. To steam cook the papad you can use a thick bottom pan as shown here or any convenient pan
  2. take around 1/2 the pan of water, cover with a clean towel as shown here.
  3. Make sure to tuck in the cloth to avoid any contact with the flame . (watch the video for “how to“)
  4. If you are not comfortable with this method you can just keep the papad plate on top of the pan and steam cook,
  5. Let the water boil.
  6. Lightly grease 2 to 3 plates or  Grease the mora with few drops of oil, keep it ready
  7. To the batter add salt, om/ajwain. add water if needed. consistency should be like neer dosa. Mix it well (1½ cup to 1 3/4 cup of water may be needed )
  8. Now pour a tablespoon of batter to the plate and spread it as shown in the video
  9. Steam cook as shown in the video
  10. If the papad is cooked well it will shining if not it will be like white batter
  11. Place the other plate to cook and remove the steamed papad and place it on the greased plate or cloth
  12. Dip the fingers in water to clean the residues in the plate
  13. Follow the same procedure to make more happala
  14. Make sure to check there is enough water in the pan.
  15. Sun dry the cooked papads for a day or 2


  1. We can make around 35 happala with the given measurement
  2. Store this in a airtight container and deep fry and enjoy the avi happaLa