"Seke happala" refers to a type of rice papad or crispy cracker from the state of Karnataka, India. The name comes from the Kannada words "seke" (heat or steam) and "happala" (papad). This distinct name is due to the unique method used to prepare the delicacy. Instead of rolling out and sun-drying the papads, they are steamed
Organic Seke Happala (10 No's)
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What is a "seke happala"?
- Steamed papad: Unlike traditional papads, which are dried under the sun for an extended period, seke happalas are prepared by steaming a rice flour batter.
- Unique flavor and texture: This steaming process results in a very light, thin, and tasty papad. The texture is different from sun-dried versions.
- Ingredient variations: The main ingredients are typically rice flour, sago, green chilies, cumin seeds, and salt. Some variations may also use potatoes.
- Easy to make: The preparation of seke happala is relatively quick and does not require a lot of time in the sun. They can often be dried under a fan or in partial sunlight.
- Serving: Once dried, they are deep-fried until crispy. They are then served as a snack or as an accompaniment to a meal.