Best 2 Lentil Wafers Bread Pappadum Recipes
Lentil wafers, also known as pappadums or papads, are a popular crispy flatbread originating from the Indian subcontinent. Made from a combination of lentils, spices, and seasonings, these wafer-thin snacks are commonly served as an accompaniment to various dishes, including curries, stews, and lentils soups. Preparing lentil wafers requires a few simple ingredients and techniques, and with careful attention to detail, you can create delicious and flavorful wafers at home. In this article, we will guide you through the process of making lentil wafers, from selecting the right ingredients to shaping and cooking them to perfection. Along the way, we'll share tips and tricks to ensure your lentil wafers turn out crispy, aromatic, and full of flavor.
Here are our top 2 tried and tested recipes!
PAPPADAMS (LENTIL WAFERS)
Steps:
- Heat about 1 1/2 inches oil in a wok or 4- to 5-quart heavy pot over high heat until a tiny piece of pappadam dropped in oil quickly bobs to surface and expands (about 350°F).
- Reduce heat to medium-high. Slip 1 pappadam into oil and let it expand to its full size and turn light brown, 10 to 30 seconds. Using tongs, flip it over quickly and fry other side until light brown. Transfer to paper towels to drain. Repeat with remaining pappadams. (If pappadams don't expand immediately, oil is too cool; if they brown too quickly, oil is too hot.)
PAPADUM (LENTIL CRACKERS)
This is a thin Indian crispy cracker or flat bread. It is typically served as an appetizer to an Indian meal. It can also be eaten as a snack and can be topped with chopped onions, peppers, chutney's or other condiments.
Provided by Ambervim
Categories Breads
Time 1h50m
Yield 15-20 Large crackers
Number Of Ingredients 7
Steps:
- In a large bowl mix the flour, black pepper, cumin and salt.
- Add the water and knead the dough by hand until it is smooth.
- Depending on the flour you may need to add more or less water to reach the desired consistency. It should be wet enough to hold together but not too sticky.
- Divide the dough into 12 to 15 balls and roll out one ball at a time to a very thin round layer about 1/8 inch thick or use your pasta roller. Then place them on a slightly oiled surface oiled or silpat lined cookie sheets.
- Place the papadums in the oven preheated to about 200 F for 60-90 minutes.
- Store in an airtight container until ready to serve.
- Fry in a non-stick skillet in a small amount of oil (I prefer to dry fry them) until they are crispy but do not let them brown.
- Serve warm. They can also be made ahead and then be crisped up in a warm oven before serving.
Nutrition Facts : Calories 0.9, Sodium 77.9, Carbohydrate 0.2, Fiber 0.1
Tips:
- Choose the right lentils. Urad dal (black lentils) and moong dal (yellow lentils) are the most common types of lentils used for making lentil wafers. Urad dal produces a crispy and golden brown wafer, while moong dal produces a softer and lighter wafer.
- Soak the lentils for at least 4 hours. This will help to soften the lentils and make them easier to grind.
- Grind the lentils to a fine paste. A smooth batter will produce a crispy wafer.
- Season the batter to taste. Common seasonings include salt, cumin, and red chili powder.
- Spread the batter thinly on a hot griddle or pan. A thin batter will produce a crispy wafer.
- Cook the wafers until they are golden brown and crispy. Flip the wafers halfway through cooking to ensure that they cook evenly.
- Serve the lentil wafers hot or at room temperature. Lentil wafers can be enjoyed as a snack or as an accompaniment to a meal.
Conclusion:
Lentil wafers are a delicious and healthy snack or accompaniment to a meal. They are easy to make and can be customized to your own taste. With a little practice, you can make perfect lentil wafers every time. Enjoy experimenting with different recipes and seasonings to find your favorite lentil wafer recipe.
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