Papadum is one of the accompaniments with banana leaf rice. These crackers are deep fried until crispy and light yellow. They taste delicious when dipped in curry.
Dried papadums or papads can be found at Indian grocers or Asian grocers. There are many varieties of papadum to choose from. However, those available in Malaysia are the simplest as they are made of split pea flour. No other spices such as cumin or chilli powder are added to the dough unlike those in the Northern Indian region. Plain papadums are more common in the Southern Indian region where it is home to banana leaf rice.
There are many ways to prepare these delicious crackers. For instance, they can be toasted as well but to achieve the crispiness enjoyed by many, dried papads need to be deep fried the traditional way. It has to be crispy enough to hold a small mouthful of rice mixed with curry. It enhances the taste of the meal while adding some crunchiness.
Problems faced when frying papadums
Frying papadums may seemed simple but it is actually quite challenging to acquire the best results. They could turn out burned, oily, soggy or curled if not properly handled.
Heat required to fry papadums
Burned, oily and soggy papadums occurred mainly due to the heat of the oil. Therefore, the right temperature is needed to fry them to perfection. I had specially used wooden chopsticks during the frying process as they are able to indicate whether the oil is ready. Take note that if papadums are placed into mildly heated oil, they end up soggy and oily.
I also love that chopsticks are able to pick up the papadums quickly and gently while removing the excess oil. These gram flour crackers begin to fry almost immediately in hot oil. Do not leave them in the oil longer than required to prevent them from burning.
Curled papadums
While this will not affect the taste, it definitely affects the eating experience. Curled papads somehow makes it more complicated as it is usually used to "scoop" the curried rice. As mentioned, papadum begins to fry almost immediately once it is put into the heated oil. Therefore, it should be fried individually. A pair of chopsticks are used to prevent it from curling during the frying process.
Fried papadum is a mandatory side dish when having banana leaf rice. Enjoy with a variety of curry or even chutneys. It tastes amazing.
FAQs
1 Heat 3cm of vegetable oil in a frying pan, or use a deep fat fryer set to 180-200°C. Test the oil temperature by adding a small piece of pappadum. When it bubbles and expands the oil is ready. 2 Fry each pappadum individually for 3 seconds.
How do you keep papad crispy after frying? ›
Keep the fried poppadoms in air-tight containers in a cool location such as a cupboard.
What is the difference between poppadoms and papadums? ›
The term “poppadom,” also spelled “papadum” or “papad,” refers to a thin, crisp disc-shaped Indian flatbread made primarily from seasoned lentil or chickpea flour.
Is papadum healthy? ›
All dry roasted papads are not very healthy.
A recent study shows that when papads are dry roasted, fried or microwave roasted, acrylamide is formed due to the presence of sodium benzoate. Acrylamide is a probable carcinogen.
Can you shallow fry Papadums? ›
Shallow-fry method
It's the ideal cooking method because the poppadoms turn out perfectly both in flavour and texture. They become beautifully crisp with an eye-catching golden hue, and are light, crunchy and puffed despite being fried in oil. The flavour is rich and they pair well with both sweet and savoury meals.
How are you supposed to eat Pappadums? ›
Generally in India they are eaten alongside food by crushing into rice dishes or taking bites when eating meals.
Are fried poppadoms healthy? ›
In summary, poppadoms offer a delightful snacking experience with notable health benefits, including a protein punch, gluten-free appeal, and fiber-filled goodness. However, one must be cautious of their high sodium content, the quality of frying oil, and potential digestive discomfort associated with overindulgence.
Can you fry pappadam in an air fryer? ›
Switch on the air fryer. This appliance doesn't need to preheat – it's hot from the get-go – so simply set the desired temperature and time for which you'd like to cook the poppadoms. We opted for 200ºC for 5 minutes (which was the minimum amount of time we could set). We did this every 10-15 seconds.
How to store cooked papadums? ›
Storage. Cooled and cooked papadums will remain fresh to eat for about a week, but will lose their signature crunch after 2-3 days when stored in an airtight box or plastic bag. Uncooked papadums have a shelf life of about a year at room temperature and in the refrigerator.
What temperature do you fry Papadums? ›
Choose a pan that's larger than your dry pappadum because they expand quite a bit, some brands double in size. Pour in about an inch of coconut oil and heat it to around 355°F(180°C). If the oil is not hot enough, the pappadum will soak up oil and get soggy. If it's too hot it will burn.
Most Papadums that you will see in your supermarkets are already cooked. However, the Papadums that we sell are uncooked. This means you can just cook as many as you need and they will be fresh and warm for you to enjoy with your curry.
How do you heat shop bought poppadoms? ›
Preparation and Usage. Eat straight from the pack or serve warm. To warm. Place on a baking tray in a hot oven (160°c fan, 180° C conventional, Gas 4) for 2 minutes.
