Papad gravy (Hapla ambat)


I had posted recipe for urad papad (uDida happol) sometime ago. These are quite delicate papads and break easily (if they are dried properly-completely dried papads are very delicate, so sometimes they are half dried when we want to transport them from one place to another and then they are dried again before storing). This gravy is a way of using these broken papads which are difficult to roast.

Last year when we visited our daughter, we had carried a big batch of papads for her. Even though we had taken all the necessary care, many of them were broken. So I made this traditional Konkani gravy. In olden days, this was a way of using the broken papads or making quick gravy without any vegetables. The gravy gets a very good taste from papads. We make this quite often at home too.

1 cup fresh/frozen coconut
4 red chillies
3/4 cup papad pieces
1/2 tea spn mustard seeds
4-5 curry leaves
1/4 tea spn tamarind extract

Grind coconut with tamarind and red chillies.
Heat oil and add mustard seeds. When they start popping, add curry leaves and papad pieces. Fry them for few minutes.
Add the ground coconut paste, enough water to bring it to required consistency and salt. Cook for 7-8mins.
Serve hot with rice.

Serves : 3-4
Preparation time :15mins

17 thoughts on “Papad gravy (Hapla ambat)”

  1. shilpa, pl tell if the papads are to be fried in oil throughly before ading the paste.

    Shilpa: It is not necessary to fry them thoroughly, frying for few minutes brings a nice aroma which is enough. They get easily burnt, so you have to be careful.

  2. The recipe sounds yum Shilpa but for some reason the pic is not loading. thought I will let you know. I will come back again to drool over it. 🙂


    Shilpa: Thanks Siri for letting me know. I will check. We haven’t made any changes, so I don’t know why it is happening. It works fine on IE, firefox and chrome here …

  3. 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!

  4. 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.

  5. 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! 😉

  6. 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).

  7. 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.

  8. 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?


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

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

  10. we make a version called vade gashi..deep fry the dried urad vadas instead of happolu.. I like them 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.

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