“Batate Happala~ Piyava Kismuri/ Potato Papad~ Onion Salad” … Kismuri is a simple side dish from GSB Konkani Saraswat Cuisine that can be prepared both with/ without addition of masala and both are equally tasty … usually the crispy salad style kismuri tastes best served with Tandla Peja (Rice Kanji/ Ganji Porridge) during meals especially during monsoon/ winter … Yummilicious …
** Happla- piyava kismuri is a salad sort of dish common in GSB Konkani Saraswat home served with either Dal-Chawal as a side dish or with tandla peja (rice kanji/ ganji/ porridge). As mentioned on title kismuri is a dry dish that can be prepared both with/ without addition of masala. The main ingredient here is a veggie or papad that needs to be either deep-fried crisp, air fried or roasted on flame as is the preference.
** While the veggies are cut to tiny pieces and deep- fried the papad’s are usually crushed to pieces with a rolling pin later on. I have shared plenty in the Blog before be it with/ without masala to which I will be sharing a common link at the bottom of this recipe. Do browse through in leisure and try any that appeals to you, they are all tasty. This time I have prepared it with store bought potato papad which I deep fried.
** Here is my recipe for “Batate Happala~ Piyava Kismuri/ Potato Papad~ Onion Salad” … My Style, which I learnt from Amma …..
** The Batate Happolu/ Potato Pappad used here is store bought from Mangalore Stores, a southern stores, you may use from any source. Just for information Mangalore stores is situated almost in every town these days, however now it is also available online, so it will not be difficult to order online if needed.
** The Batate Happolu/ Potato Pappad is best deep-fried as it does not roast well unlike other papads. Heat plenty of oil in a kadai enough to deep fry the papad as they sometimes double up in sized. When smoking hot, lower the heat to minimum, wait for 2-3 minutes then with the help of tongs deep fry the required number of papad’s. The ratio approximately needs to be 1-2 papad’s depending upon its size for 1 cup of finely chopped onions. You can make your own measurements as desired too.
** Allow the deep fried papad’s to cool a bit and then place them in between sheets of paper and crush them to coarse powder mixture by rolling over with a rolling pin from outside. You can also put them in a brown paper bag and then roll with rolling pin/ lattoni over it a few times till they are coarsely powdered. That is the easiest and commonly used method. Collect the coarsely in air tight container and keep it aside ready.
** Note : I always store them in airtight container and use them as and when required by adding and mixing some to freshly chopped onions just before serving. If mixed beforehand they tend to turn limp and lose out on taste.
** Peel of the outer skin and finely chop one large or 2 medium sized onion/ piyavu/ kanda and put them in a wide bowl and keep it aside ready.
** Freshly grate about 4-5 tblsp of soyi (coconut/ nariyal) and keep this also ready aside separately as we need to add it later on. In case you do not want to add coconut, you may skip it or lessen the quantity, however it does taste great.
** Some of the Ingredients that are Optional to be added : Finely chopped green chillies (hari mirchi/ tarni mirsanga) depending upon the spice level of the papad. Salt to taste in case the papad is not salty enough. Coconut oil in case the papads are not deep fried. I not added any of the mentioned spices as I did not find the need.
** Just before serving add grated coconut, finely chopped onions in a bowl and mix together. Add in the crushed deep fried batate happolu and toss all ingredients together well to be evenly mixed, do not crush them, just mix lightly.
** “Batate Happala~ Piyava Kismuri/ Potato Papad~ Onion Salad” is done and ready to be served. Always serve this immediately on mixing the ingredients or else it does not hold to crispiness as the addition of coconut and onion makes the papad go limp and the taste is lost. Tastes best served with tandla peja (rice kanji/ ganji/ porridge) or dalitoy-rice too. Potato Papad is available all round the world, I am sure you purchase them, if not do so and try this simple side dish and enjoy with your family.
** During winter when there is chill in air and during monsoon when its pouring heavily pejje jevana (porridge meal) is very heartwarming and somehow spread body warmth inducing a good sleep, and when served with equally tasty dishes that taste great in combo its that much more a pleasure to relish it. Sure to find it a handy dish especially when you are short of time, yet want to have a comfort meal. Children are sure to love it (adjust spice accordingly for them) as they always love crisp dishes.
** Sharing common link belwo to all “Kismuri” recipes that includes those with/ without addition of ground masala both in veg. and non. Veg …
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Thanks.