Best 5 Papadams Recipes

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**Papadams: A Crispy Indian Flatbread to Complement Any Meal**

Papadams, also known as papad or appalam, are thin, crispy flatbreads that hold a special place in Indian cuisine. These versatile crackers are made from a variety of lentils, flours, and spices, and are commonly served as an accompaniment to meals or as a snack. Papadams are known for their unique texture and distinct flavor, which can range from mild to spicy. Whether you prefer them plain or topped with your favorite chutneys or dips, these crispy treats are sure to delight your taste buds. This article offers a comprehensive guide to making papadams at home, with three easy-to-follow recipes:

1. **Traditional Papadam Recipe:**
This classic recipe uses a combination of urad dal (black gram) and rice flour to create authentic papadams. The dough is seasoned with salt, cumin seeds, and asafoetida, giving it a traditional Indian flavor.

2. **Multigrain Papadam Recipe:**
For a healthier twist, try this multigrain version. It incorporates a blend of flours, including whole wheat, jowar (sorghum), and chana dal (split chickpeas), resulting in a nutritious and flavorful papadam.

3. **Masala Papadam Recipe:**
If you enjoy a spicy kick, the masala papadam recipe is perfect for you. This variation adds a vibrant blend of spices such as red chili powder, coriander, and cumin to the dough, creating a tantalizing flavor that pairs well with curries and other savory dishes.

No matter which recipe you choose, the process of making papadams is relatively simple and requires minimal ingredients. With just a few basic steps, you can create a batch of crispy, delicious papadams that will elevate your meals and impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PAPADAMS



Papadams image

Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci

Provided by Lennie

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups gram flour (chickpea flour)
1 teaspoon cracked/coarsely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 clove garlic, pressed
1/4 cup water
1 tablespoon water
cayenne (for dusting tops)
oil, for frying (optional)

Steps:

  • Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor; mix thoroughly until the spices are evenly distributed.
  • Add the garlic and mix well.
  • Add enough of the water to form a dough that will hold together in a cohesive ball; if necessary, add up to 1 additional tablespoon water.
  • The dough should be fairly stiff and dry; if it is too wet, it will not roll well.
  • Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor; the dough should be smooth.
  • With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long.
  • With a sharp knife, cut the cylinder into 1/2-inch thick slices.
  • The next step uses oil, so do not use your pastry cloth and rolling pin sleeve.
  • Place each slice on a lightly oiled surface.
  • Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter.
  • Papadams must be rolled extremely thin, maximum 1/16 inch.
  • If the dough sticks to your rolling pin, gently pull it off.
  • Dust the tops of each papadam with cayenne pepper.
  • Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets.
  • The traditional method for preparing and frying papadams is described below; you can also bake them in a 300F oven for about 15 to 25 minutes, or until crisp and dry.
  • The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough.
  • Cool them on a rack.
  • To prepare the papadams in an authentic manner, don't bake them; first allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200F) for 1 to 2 hours, turning occasionally.
  • Dry the papadams until they are just slightly flexible and show no moisture; they should not brown or bake, however.
  • At this point, the papadams may be stacked flat and stored in an airtight container until needed; they will keep for months if stored properly.
  • When ready to serve, heat about 1/8 inch of oil in a large skillet; the oil should be hot, but not smoking; a drop of water flicked into the skillet should sizzle immediately.
  • One at a time, drop the papadams into the hot oil.
  • Turn the papadam when it begins to curl at the edges; it will quickly fry and become crisp.
  • Remove it before it turns brown.
  • Cool and drain the papadams on paper towels and eat them immediately.

HOMEMADE PAPADUMS FROM SCRATCH



Homemade Papadums From Scratch image

Crispy and addictive, papadums are an Indian snack that is also the perfect complement to any meal. They're delicious when eaten alone, with chutneys, or with other dipping sauces. Learn how to make them from scratch at home.

Provided by Tracy Ariza, DDS

Categories     Breads and wraps     DIY Pantry Foods     Side dishes     snacks

Time 13h20m

Number Of Ingredients 7

2 cups urid flour
1/4 cup water
3/4 tsp. salt
garlic powder (optional, to taste)
1 tsp. whole cumin (optional, for flavored varieties)
coconut oil or olive oil ((for kneading and possibly deep frying))
freshly ground black pepper (to taste)

Steps:

  • Mix together the flour, salt, optional powdered spices, and water until the ingredients just come together. Add the water little by little while mixing together, until you end up with a stiff dough. Feel free to adjust the salt and spices to taste. (Garlic powder and pepper are optional additions.)
  • Knead and pound on the dough for several minutes. At first the dough will be sticky, but as you knead and pound on it, it will start to come together. You can grease your hands and counter to help keep everything from sticking. I've used both coconut oil and olive oil and both work well. (Any vegetable oil shoud work.)
  • Take sections of the dough and roll them out on the countertop thinly, around 2mm thin. Use a round cookie cutter to cut out circular-shaped papadums and then use a rolling pin to roll the disks out it even thinner.
  • Optionally sprinkle whole cumin seeds or other spices over the disks and use a rolling pin to gently press them into the papadums.
  • Spread the poppadum disks over parchment paper to allow them to dry. Flip the disks ocassionally throughout the drying process. (You can speed up the process by drying them in the sun, a dehydrator, or an oven at its lowest temperature.)
  • Dried papadums can be stored in an airtight container for later, or cooked for immediate serving.
  • Papadums can be broiled in the oven, puffed in the microwave, or deep-fried. My favorite method is to deep fry or pan fry the papadums in a small amount of oil. Papadums made in this way crisp up instantly in the hot oil. Broiled and microwaved papadums also crisp up quickly but aren't as light and flaky as the deep-fried ones.

Nutrition Facts : ServingSize 1 small papadum, Calories 56 kcal, Carbohydrate 7 g, Protein 3 g, Fat 2 g, SaturatedFat 2 g, Sodium 59 mg, Fiber 3 g, Sugar 1 g

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

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.)

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

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.

POPPADOMS



Poppadoms image

Posted for a request. I have only ever bought them so if you choose to make them I'd be interested to know your results. Prep or cooking times do not reflect the 2 hour drying time.

Provided by Diana Adcock

Categories     Beans

Time 19m

Yield 12 poppadoms

Number Of Ingredients 9

2 cups garbanzo bean flour
1 teaspoon black pepper, coarse ground
1 teaspoon cumin
1/2 teaspoon salt
1 garlic clove, minced
1/4 cup water
1 tablespoon water
1 tablespoon cayenne pepper
1/2 cup vegetable oil

Steps:

  • In your food processor bowl combine the garbanzo bean flour, black pepper, cumin and salt.
  • Pulse to combine well.
  • Add the minced garlic, pulse again to mix well.
  • With your food processor running slowly add the 1/4 cup water.
  • You want your dough pulled together well but not wet.
  • Add the additional 1 tablespoon water if your dough is not pulling together into a ball.
  • Your dough should be stiff and feel somewhat dry, unlike bread dough.
  • Using your hands form dough into a 6 inch log.
  • Cut log into 12 1/2 inch slices.
  • Using a little of your oil lightly brush both sides of each slice.
  • Roll into super thin rounds about 6 inches in diameter.
  • At this point you can bake them in a 300 degree oven for about 15 to 20 minutes until dry but not brown, or fry them in the traditional way.
  • Allow your poppadoms to dry at room temp for around 2 to 3 hours-you want them dry but still with a little bend.
  • Heat Oil in a heavy skillet over medium high heat.
  • Fry each round for 15 on each side-remove and drain on paper towells or a rack.
  • Repeat until done.
  • Eat immediately with hummus or baba ganouy.

Nutrition Facts : Calories 83.2, Fat 9.2, SaturatedFat 1.2, Sodium 97.6, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 0.1

Tips:

  • Use a heavy-bottomed pan to prevent the papadams from burning.
  • Heat the oil on medium-high heat. If the oil is too hot, the papadams will burn. If the oil is not hot enough, the papadams will not puff up.
  • Add the papadams to the hot oil one at a time. Do not overcrowd the pan, or the papadams will not cook evenly.
  • Use a slotted spoon to flip the papadams as they cook. This will help them to cook evenly.
  • Remove the papadams from the oil when they are golden brown and crispy. Drain them on paper towels before serving.

Conclusion:

Papadams are a delicious and versatile snack or side dish. They can be enjoyed plain, or with a variety of toppings, such as chutney, yogurt, or salsa. Papadams are also a good source of fiber and protein. With a little practice, you can easily make delicious papadams at home.

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