Avalakki happaLa

Soak 1 cup poha overnight. I use thick poha. Next morning, squeeze all the water out of the poha and transfer to a mixing bowl.set aside. Pulse 1 cup dry thick poha, without any water, to make dry powder. Add this to the damp poha and mix well. Add salt, cumin, hing, ginger/green chili paste and other spices according to taste. Mix and knead really well to make a dough. It should be slightly firmer than chapati dough.make small balls and press into poori like circles us ing the tortilla press. Arrange on parchment paper/ aluminum foil/ plastic sheets and let dry for about 24 hours. Note: 1.in the first step if all the water is not squeezed out of the poha, you might need more dry poha powder to get the desired consistency. 2. Kneading is the most important part. Take time a knead well for best results. You can even use a food processor for kneading if you are making in larger quantities. 3. Observe that we do not use any oil for this recipe.... Adding oil might give a strange smell when you store. 4. This recipe does not ask for drying in too much heat. I just dried my papads indoor by a window. If there is lot of humidity in the air, its better to dry it outside in the sun. If not, indoors is fine too 5. My papads started cupping and changing shape as they dried.... It might be a good idea to flip them over in-between drying so that they can reverse-cup and stay flat as much as possible 😬.... I don't know if that's really a thing, but definitely no harm in trying