Papadams, also known as papads or poppadoms, are a beloved Indian appetizer that add a delightful crunch and burst of flavor to any meal. These thin and crispy discs are made from lentil, chickpea, or rice flour and can be enjoyed on their own or paired with various dips and chutneys. Here’s how to make them:
- 1 cup urad dal (split black gram)
- 1/4 cup rice flour
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for frying
- Wash the urad dal thoroughly and soak it in water for about 4 hours. Drain the water completely.
- Grind the soaked dal into a smooth paste using a little water as needed.
- Transfer the dal paste to a mixing bowl. Add rice flour, asafoetida, cumin seeds, and salt. Mix well to form a smooth dough.
- Divide the dough into small portions and roll them into balls.
- Take a ball of dough and place it between two sheets of plastic wrap or parchment paper. Gently flatten it using a rolling pin to form thin discs.
- Heat oil in a pan for frying. Once the oil is hot, carefully slide in a papadam and fry it until it puffs up and turns golden brown.
- Remove the papadam from the oil and place it on paper towels to drain excess oil.
Serve Papadams With: Papadams are a versatile accompaniment that can be enjoyed in various ways. They are often served as an appetizer with an assortment of chutneys, pickles, or yogurt-based dips. They can also be crumbled over rice dishes, added to chaats for extra crunch, or simply enjoyed as a standalone snack.
Papadams are a quintessential part of Indian cuisine, offering a crispy and flavorful experience that perfectly complements a variety of dishes. Whether you’re enjoying them with chutneys or using them to add texture to your meals, papadams are a must-try for those looking to savor the authentic flavors of India.