Best 3 Pappadams Recipes
Crispy, savory, and addictive, pappadams are a beloved Indian flatbread that adds a delightful crunch to any meal. Made from a simple dough of lentil or chickpea flour, salt, and water, these wafer-thin crackers are a staple in Indian cuisine and are enjoyed as an appetizer, snack, or accompaniment to various dishes. Whether you prefer them plain, spiced, or topped with your favorite chutneys, there's a pappadam recipe for every palate. From classic papadums to variations like masala pappadums, garlic pappadums, and even a unique sweet version, this article offers a comprehensive collection of recipes that will guide you in creating this iconic Indian treat at home. Get ready to embark on a culinary journey as we explore the art of making perfect pappadums!
Check out the recipes below so you can choose the best recipe for yourself!
SPICY YOGURT AND CUCUMBER DIP WITH PAPPADAMS
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
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 (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.)
PAPPADAMS
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
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.
Tips:
- Use a heavy-bottomed pan to make the papadums. This will help to distribute the heat evenly and prevent the papadums from burning.
- Heat the oil to a medium-high heat before adding the papadums. This will help to prevent the papadums from sticking to the pan.
- Do not overcrowd the pan when frying the papadums. This will also help to prevent the papadums from sticking together.
- Fry the papadums for a few seconds on each side, or until they are golden brown and crispy.
- Drain the papadums on paper towels to remove any excess oil.
- Serve the papadums immediately with your favorite dipping sauce.
Conclusion:
Papadums are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you like them plain, salted, or spiced, papadums are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy snack, give papadums a try!
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