Comments on: Papad gravy (Hapla ambat)

By: Gayathri

Gayathri — Mon, 09 Mar 2009 22:22:12 +0000

we make a version called vade gashi..deep fry the dried urad vadas instead of happolu.. I like them crisp..so i soak it just before eating food. Some like to boil the gravy with vadas.

Also my mom used to roast some methi seeds in the seasoning. It gives the gashi a very good taste.

By: Purnima

Purnima — Sun, 15 Feb 2009 12:55:22 +0000

Hi Shilpa, prepared this on 13th..the papad I used was Garlic flavor, Lizzat Udad papad..wow..must tell u loved the flavor thru and thru..so simple, fast n tasty! Tks for posting this!

By: vaishnavi

vaishnavi — Sun, 15 Feb 2009 05:41:44 +0000

Hi Shilpa
My mum makes gravy with papad too! This looks yum..but cud you tell me if you have added turmeric if not how did it get the yellow colour?

Vaish

Shilpa: No turmeric. Its the chillies that gave the color.

By: Sharmila

Sharmila — Sat, 14 Feb 2009 13:27:00 +0000

The papad gravy looks yummy and it is very easy and fast to make. I am definitely going to try it out.
Thanks.

By: Jennifer

Jennifer — Fri, 13 Feb 2009 16:31:12 +0000

Amazing recipe. Looks sumptuous. I have a doubt. Here in US we buy the ready made Lijit papad. Sometimes there are “hard to microwave pieces”. Is it possible to use these pieces in this gravy? They seem to be hard or rubbery.. does soaking them in the gravy loosen them up?

@Sangeetha. I love vaadi and glad you suggested this substitution as my vaadi recipe has a tomato base. This is a refreshing substitution!

Shilpa: Jennifer, we usually try it with urad papads and have never used lizzat papad for the gravy. I am not very sure how they would taste . Sorry.
The gravy with vadi is very very popular among Konkanis. Do give it a try.

By: tony thiru

tony thiru — Fri, 13 Feb 2009 02:28:23 +0000

Hi,
The recipe sound great. You should post them on Samukam.com social network in the Tamil recipe/food section.
Best,
Thiru

By: Sangeetha

Sangeetha — Thu, 12 Feb 2009 21:56:38 +0000

Hello,

My aayi[ my MIL who i call aayi], makes a dish similiar to this one with red spinach[thambdi bajji]. She also adds vadi with the papad.. I absolutely love this dish.. Thanks for posting this

Shilpa: Here is the recipe you mentioned We make it both with spinach and also with red amaranth(tamdi bhajji).

By: pelicano

pelicano — Thu, 12 Feb 2009 18:33:16 +0000

Wow! I would not have thought of this… I have some wonderful papads that a friend gave me, but they are all whole, and I’d hate to break them… so I will use the store-bought ones!

By: Aruna

Aruna — Thu, 12 Feb 2009 16:39:50 +0000

After marriage i tasted this gravy at my in laws place for the first time. My MIL makes this very often from homemade papads from Honnavar/Kumta.

By: GourmetGirl

GourmetGirl — Thu, 12 Feb 2009 16:00:44 +0000

Hi Shilpa, I love your blog and visit occasionally when I need inspiration to cook amchikele food. However, lately I find that I cannot see any of the images on your site (I used to be able to see them, so it can’t be any setting on my side). Is it just me or are others facing this problem? I’d appreciate any help I can get – I feel I’m missing out!