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These round wafers also known as pappadums consist of urid (lentil) flour black pepper salt red chillies cumin and other spices. They are spicy and flavorful. They are rolled paper-thin and dried out in the sun. Papads are served as an appetizer with coriander chutney or served as an accompaniment to biryanis pulaos and curries. A staple in every indian's home.
Preparation:
In North India papads are flame-roasted by placing it on a metal rack a few inches above a burner. Once exposed to the heat they will expand. Move the papad around quickly and evenly so it won't burn. Repeat to other side. In the South they are deep fried in oil. Once in hot oil they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads can also be prepared in a microwave at high-power.
Ingredients: urid lentil flour salt black pepper red chilies cumin asafoetida raising agent: sodium bicarbonate sesame oil.
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