Ganesh Plain Pappadum
This is Indian Big round wafers, also known as pappadums, consist of urad flour. They are rolled paper-thin, and dried out in the sun. papads are flame-roasted by placing it on a metal rack, a few inches above a burner. Once exposed to the heat, they will expand. Move the papad around quickly and evenly so it won’t burn. Repeat to other side. In the South, they are deep fried in oil. Once in hot oil, they will expand and sizzle. Remove with tongs and place on paper towel to remove excess oil. Papads are served as an appetizer with coriander chutney, or served as an accompaniment to biryanis, pulaos and curries. A staple in every indian’s home.
Papad, also referred as Poppadom, Pappadums or Appalum is a thin wafer made up of lentil flour. Heera Papad Jeera is lightly spiced, with cumin flavour. Roast of deep fry for 20-30 seconds. Papad goes well with evening tea as snack or as starter before a meal.
Frying : Deep fry in hot oil for a few seconds, remove from pan, drain excess oil.
Microwave : Microwave for 60 seconds approx.
Roast : Roast over an open flame or heat for a few seconds until ready to serve.