Miscellaneous recipes

Halasina hannina happala | Jackfruit papad

By Leena Hegde, Puttanamane

Ingredients A quick look Step by step Notes

Typically, happala or papad is thin crispy cracker. However, this happala is made from fruit, i.e. ripe jackfruit. So this will not be crispy but soft and sweet. Jackfruit happala is sun dried and consumed as is. This recipe is a way of preserving jackfruit naturally.

Jackfruit happala is made in large quantities during the season and stored for months. This flavoursome happala is consumed as a snack especially during monsoon evenings.

NOTE: Images provided in this recipe are for larger quantity. You can try out with one or two cups of jackfruit pulp.

Prep time

5 days

Cook time

0 Cool off time

0 Total time

5 days

Course

Varied

Diet

Vegan, Vegetarian

Difficulty level

Easy

Servings

10 happala

Ingredients

2 cups tightly packed jackfruit pulp without seeds

Cookware / Utensils

Bowl(s)
Banana leaves
Mixer
Muslin cloth

Instructions

Open jackfruit.
Remove pulp. Remove seeds.
Take them in a mixer jar and grind to a smooth puree.
Take the ground jackfruit puree in a bowl.
Wash banana leaves on both the sides thoroughly.
Take a banana leaf.
Take a small portion of the jackfruit puree and put it on the backside of the leaf.
With your fingers spread the puree to medium thick round shape.
Make it uniform and smoothen as much as possible.
In this way make all happala and keep them in sun. You can cover them with muslin cloth.
Take them inside in the evening.
At night or next morning peel off the banana leaf.
Next day spread them on a muslin cloth in sun, keeping the backside facing sun and dry them.
Dry happala for 5 to 6 days. Make sure to take them inside every evening.
Once happala are completely dried, store them in a dry and clean container with proper lid.
You can chew them as and when required.

Step by step guide

How to make Halasina hannina happala

1. Open jackfruit.

2. Remove pulp. Remove seeds.

3. Take them in a mixer jar and grind to a smooth puree.

4. Take the ground jackfruit puree in a bowl.

5. Wash banana leaves on both the sides thoroughly.

6. Take a banana leaf. Take a small portion of the jackfruit puree and put it on the backside of the leaf. With your fingers spread the puree to medium thick round shape.

7. Make it uniform and smoothen as much as possible.

8. In this way make all happala and keep them in sun. You can cover them with muslin cloth.

9. On 1st day evening. I made this on a hot sunny day. So happala almost completely dried in a single day.

10. At night or next morning peel off the banana leaf.

11. Next day spread them on a muslin cloth in sun, keeping the backside facing sun and dry them. Dry happala for 5 to 6 days.

Note: Make sure to take them inside every evening.

12. Once happala are completely dried, store them in a dry and clean container with proper lid. You can chew them as and when required.

Notes

Drying time: Drying time depends on time length in a day you keep it in sunlight, temperature, humidity, and thickness of the happala. I made this during hot summer days and it took 5 days to well dry happala. It may take more than 5 days, but make sure there is no moisture left in the dried happala. Turn the happala every day or on alternative day when keeping in sun.
Storage and shelf life: Store well-dried jackfruit happala in a dry and clean container with proper or airtight lid. Keep it in a cool and dry place. Do not use wet or unclean hand when taking out happala.

Well-dried jackfruit happala stays good for about a month to three months at room temperature. However, the shelf life depends on room temperature, weather condition, storage container and place, and usage style.