Best 3 Pappadams Recipes

Preparing crispy and flavorful pappadams at home is an enjoyable culinary journey that can elevate any meal or snack. These thin, crisp flatbreads, crafted from lentil flour or rice flour, are a staple in Indian cuisine, often served as an accompaniment to various dishes. Their distinct taste and crunchy texture make them a beloved snack or appetizer. Embark on this culinary adventure to discover the secrets of creating perfect pappadams, exploring the nuances of ingredients, techniques, and the art of achieving that satisfying crunch.

Let's cook with our recipes!

SPICY YOGURT AND CUCUMBER DIP WITH PAPPADAMS

Spicy Yogurt and Cucumber Dip with Pappadams image

This creamy dip is great on pappadams (crackerlike flatbreads). Crisp them in a microwave or an oven before serving.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h30m

Yield Makes 2 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 English cucumber, peeled and grated
1 tablespoon plus 1 teaspoon safflower oil
2 teaspoons curry powder
2 cups nonfat Greek yogurt
1/4 cup homemade or store-bought mango chutney
1 teaspoon finely grated ginger (from one 1-inch piece)
1/2 cup fresh cilantro, chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
8 large pappadams (kalustyans.com), heated and broken into pieces

Steps:

Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.
Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.
Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.

Nutrition Facts : Calories 122 g, Fat 2 g, Fiber 2 g, Protein 8 g, Sodium 540 g

PAPPADAMS

Pappadams image

Categories Bread Appetizer Broil Fry Quick & Easy Summer Gourmet Sugar Conscious Low Sugar Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 pappadams

Number Of Ingredients 3

Ingredients

12 sun-dried pappadams* (Indian wafers, sometimes called papads) in assorted flavors such as tandoori and Madras-spiced
about 5 cups vegetable oil if frying
*available at East Indian markets, some specialty foods shops

Steps:

To fry pappadams:
In a heavy kettle heat 1 1/2 inches oil over moderate heat until it registers 365° F. on a deep-fat thermometer and fry pappadams until crisp and golden, 2 or 3 seconds. With tongs transfer pappadams to paper towels to drain briefly.
To broil pappadams:
Preheat broiler.
Broil pappadams 4 to 6 inches from heat until they bubble and become opaque, about 10 seconds on each side.

PAPPADAMS (LENTIL WAFERS)

Pappadams (Lentil Wafers) image

Provided by Maya Kaimal

Categories Bread Side Fry Vegetarian Deep-Fry Gourmet

Yield Makes 12 pappadams

Number Of Ingredients 2

Ingredients

About 5 cups vegetable oil
12 plain pappadams (about 4 inches in diameter)

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.)

Tips:

Select the right lentils: Use high-quality urad dal or black gram for authentic flavor and texture. Soaking the lentils overnight or for at least 4 hours helps soften them and ensures even cooking.
Consistency is key: The batter should be smooth and slightly thick, like pancake batter. If it's too thin, the papadums will be brittle; if it's too thick, they'll be chewy. Adding a little water or flour as needed to achieve the right consistency.
Seasoning and spices: Experiment with different seasonings and spices to create unique flavors. Common additions include cumin, coriander, asafoetida, red chili powder, and salt. You can also add garlic, ginger, and green chilies for an extra kick.
Thin is better: Roll out the papadum batter as thinly as possible. This ensures they cook evenly and become crispy. Use a rolling pin or a tortilla press for precise and even rolling.
Drying before frying: Before frying, allow the papadums to dry slightly. This helps remove excess moisture and prevents them from splattering during frying.
Hot oil is essential: Use hot oil for frying to achieve that perfect crispiness. Medium-high heat is ideal for most recipes.
Fry in batches: Don't overcrowd the pan with papadums. Fry them in batches to ensure even cooking and prevent them from sticking together.
Patience is virtue: Be patient while frying the papadums. It takes a few seconds for them to puff up and turn golden brown. Avoid flipping them too frequently, as this can cause them to break.
Drain and cool: Once the papadums are fried, drain them on paper towels to remove excess oil. Let them cool completely before storing or serving.

Conclusion:

Homemade papadums are a delicious and versatile snack or accompaniment to various Indian meals. With the right ingredients, techniques, and a bit of practice, you can create crispy, flavorful papadums that are sure to impress your family and friends. Experiment with different seasonings, spices, and toppings to suit your taste preferences. Enjoy this delightful culinary journey and elevate your meals with the delightful crunch and irresistible taste of homemade papadums!