Tuesday, March 6, 2012

Happalla Kismuri

In Konkani language, “Haappolu” means Chilly Pappad and “kismuri” meaning a dry mixture. It is served as a side-dish and instantly adds that "zing" to any bland lunch!

This “kismuri is generally prepared during rainy season in our villages as in those days venturing out to buy vegetables was next to impossible. Hence, before the onset of monsoon, a lot of items (non-perishables) would be stocked in every household and one such item would be “happollu”.

These “Chilly Pappads” can be deep fried or fried directly over the flame. It is also eaten plain as an accompaniment during lunch or dinner like a normal pappad - except that, these are red in colour and very spicy.

 Another "kismuri" which tastes divine is the  "Bitter-gourd Kismuri" .

 Happalla Kismuri 25
 Happala Kismuri


Happalla (Chilly Pappad)
Onion (chopped finely)
1 medium
Freshly Grated coconut
2 tbsps
Coriander leaves (chopped)
1 tbsp
Optional ingredients:

For smearing the pappad
Green chilies (chopped)
Lime juice
1 -2 tsps
As per taste


  1. Fry the chilly pappad directly over low flame. Fry it on either side using tongs till dark brown spots appear. Fry all the pappads in similar manner and keep them aside.
  2. Smear each pappad with oil. (Generally coconut oil is used. You can use any oil of your choice.  I have omitted the oil in my recipe).
  3. In a separate bowl, crush together the chopped green chillies and salt
  4. In the same bowl, add grated coconut, chopped onions, chopped coriander leaves, and lime juice. Mix well and keep aside.
  5. Crush all the chilly pappads and combine it with the above mixture.
  6. Serve immediately.
 Haapplla Kismuri 2
" Haappolu" (Red Chilly Pappad) being fried over flame

Happalla Kismuri 9
 "Haappolu" being fried with the help of tongs

 Happalla Kismuri 18
 Ingredients ready for preparing the "kismuri"

Preparation time: 10 mins
Cooking time     : 10 mins
Serves                :  4


  • This is a great accompaniment for rice and dal or rice and curds. 
  • Combine the crushed Haappolu to the onion-coconut mixture just before serving or else it gets soggy and looses its crunchiness.
  • It tastes heavenly with our simple “Paez” (Konkani word for “kanji”).
  • Since the “happallas are very spicy and also contain salt, you may omit the green chilies and salt depending upon ones taste.
  • These Chilly Pappads are available in any Mangalore Stores.


  1. wow...very yummy and new recipe to me...

  2. Nice snack. But never tried the chilli pappad

  3. Wow, never tried this, I don't know whether we get chilli pappads here, can we do the same with the pepper variety..

    1. Hema, I have not tried it with pepper variety. If possible you may try it out and please let me know too :) Thanks.

  4. new to me, looks very yummy :)..but can't find chilli papads here !!

    Join the Just "4" Fun event :)

  5. Interesting recipe.Makes a quick snack :)

  6. Sounds so new to me! Perfect munch and healthier too!

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