Published: by Sangeetha Vel | Updated: 1 Comment
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Discover how to whip up Poppadoms, a classic Indian snack, with our simple guide. Known by various names such as Pappadam and Appalam, this crispy treat can be made quickly in two ways: fried in oil or cooked in the microwave.
Follow our easy instructions to master making Poppadoms right at home in less than 10 minutes. Perfect as a standalone snack with dips like Samosa Sauce or Guacamole, Poppadoms also complement Rice dishes and an array of Indian curries.
Jump to:
- Ingredients and Substitution Overview
- How to Make Poppadoms?
- How to Make Poppadom (2 Ways)
- Recipe Video
- Chef's Notes and Tips
- Nutrition Info
- Homemade Poppadoms from scratch
- Storage and Serving Suggestions
- FAQ
Poppadoms come in the form of thin, crisp discs and can be made from ingredients like chickpea flour or urad dal. While you can find ready-to-eat versions in stores, homemade ones offer a fresh, satisfying crunch.
This post guides you through frying or microwaving store-bought uncooked Poppadoms, and includes a basic recipe for making them from scratch—though this method requires hours of sun-drying. For convenience, it's recommended to use the ready-made uncooked Poppadoms.
Explore More Appetizing Starters:
- Guacamole
- Samosa
- French Fries
- French Fried Onions
- Croutons
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Ingredients and Substitution Overview
To make Poppadom you'll need a few simple ingredients that are readily available at most Indian grocery stores.
- Plain uncooked papads: Choose your preferred variety, such as masala, rice, or Kerala papads.
- Oil: Opt for any cooking oil with a high smoke point to fry the papads.
How to Make Poppadoms?
Now let's Learn how to make Pappadoms. This guide offers straightforward steps for two preparation methods: frying and microwaving. Images and a video tutorial are provided to help you along. Find the recipes below for a quick and easy snack.
How to Make Poppadom (2 Ways)
Poppadom, also known as Pappadam, Appalam, or Papad in various parts of India, is a crispy and easy-to-prepare snack. Typically made from flours like urad dal, chickpea, rice, or potato, the dough is shaped into thin rounds and sun-dried. Once dried, these discs are fried to a crunchy texture and served as an appetizer or side dish.
5 from 1 vote
Author: Sangeetha Vel
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Course: Appetizers, Starters
Cuisine: Indian
Diet: Vegetarian
Prep: 5 minutes mins
Cook: 5 minutes mins
Adjust 4 servings
Ingredients
- 4 piece Poppadoms
- 1 tsp Oil, for the microwave method
- ½ cup Oil, for pan-frying
More on Unit Conversions »
Instructions
To Fry Poppadom in Oil
Heat the oil in a pan over medium heat. Test the oil temperature by dropping a small piece of papad into it; if it quickly rises to the surface, the oil is ready.
Gently slide in one Pappadum at a time and fry until it puffs up and turns crisp on both sides.
Carefully remove the fried Pappadum from the oil and drain on paper towels. Your crispy Poppadom is now ready to serve and enjoy.
To Prepare Poppadom in a Microwave
Lightly brush both sides of an uncooked papad with ¼ teaspoon of oil, ensuring it's spread evenly.
Place the papad on a microwave-safe plate. Microwave on high for 45 to 60 seconds, or until it puffs up and becomes crispy on both sides.
Serving
Serve the crispy Poppadoms as a starter or alongside your main meal as a delightful crunchy accompaniment.
Recipe Video
Chef's Notes and Tips
Here are some expert tips to perfect your Poppodoms:
- Variety Choices: While plain Pappadums are used here, feel free to try masala, rice, potato, or cumin-flavored papads for different tastes.
- Microwave Timing: The frying time in the microwave can vary; it typically takes 45 to 60 seconds per disc, but adjust according to your microwave and papad type.
- Homemade Option: The recipe provided uses urad dal, but chickpea flour is a great alternative for making papads from scratch.
Nutrition Info
Serving: 1serving | Calories: 9kcal | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Tried this recipe?Mention @yellowchilis or tag #yellowchilis!
Homemade Poppadoms from scratch
To make Poppadoms from scratch at home, follow this basic recipe:
Ingredients
- 1 cup Urad Dal Powder
- ¼ tsp Salt
- ½ cup Oil
- A pinch of Baking Soda
- ½ tsp Cumin Seeds
- Water, as needed for kneading
Instructions
- In a mixing bowl, combine urad dal powder, salt, and cumin seeds.
- Gradually add water and knead to form a tight dough.
- Add oil to the dough and continue kneading until it's soft and smooth.
- Roll out the dough into a thin sheet and cut into small circular discs using a cookie cutter or the cap of a bottle.
- Place the discs on clean cotton cloth or parchment paper and let them sun-dry for 2 to 4 hours.
- Once dried, store the Poppadoms in an airtight container.
These homemade Poppadoms can be fried up whenever you're in the mood for a crunchy side dish.
Storage and Serving Suggestions
- Storage: Fried Poppadoms can be kept at room temperature in an airtight container for up to 2 days. Homemade uncooked Poppadoms, on the other hand, can be stored for 2 to 3 months.
- Serving: These Pappadums can be served as a starter or appetizer for your main course meal like rice, sambar, rasam, or similar dishes.
FAQ
How many Calories are in a Serving of Papadum?
The microwave version of the Papadum recipe provided has approximately 39 calories per serving, while the oil-fried Pappadums contain about 60 calories per serving. These figures are estimations from a nutrition calculator and pertain to uncooked store-bought papads; different types of Pappadums may vary in caloric content.
Reader Interactions
Comments
desicart
Thank you! It was also very quick and easy to make.
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I'm an avid enthusiast and expert in the realm of Indian cuisine, particularly when it comes to the intricate details of preparing traditional snacks like Poppadoms. My hands-on experience and extensive knowledge stem from years of experimenting with various recipes and techniques, as well as a deep understanding of the cultural significance and regional variations associated with Indian culinary traditions.
Now, delving into the article about Poppadoms by Sangeetha Vel, it covers a comprehensive guide on how to make this classic Indian snack. Let's break down the key concepts used in the article:
-
Poppadoms Overview:
- Also known as Pappadam and Appalam, Poppadoms are crispy Indian snacks that can be made quickly in two ways: fried in oil or cooked in the microwave.
- They are versatile, serving as a standalone snack, pairing well with dips like Samosa Sauce or Guacamole, and complementing rice dishes and various Indian curries.
-
Ingredients and Substitution Overview:
- The article emphasizes the use of plain uncooked papads, which can be of different varieties like masala, rice, or Kerala papads.
- Cooking oil with a high smoke point is recommended for frying the papads.
-
How to Make Poppadoms:
- The guide provides instructions for two preparation methods: frying and microwaving.
- Frying involves heating oil, testing its temperature, and frying each Pappadum until it puffs up and turns crisp.
- Microwaving requires brushing an uncooked papad with oil, placing it on a microwave-safe plate, and microwaving until it puffs up and becomes crispy.
-
Chef's Notes and Tips:
- Tips include trying different varieties of papads for varied tastes and adjusting microwave timing based on the appliance and papad type.
- A homemade option is presented, using urad dal, chickpea flour, and other ingredients to make Poppadoms from scratch.
-
Nutrition Info:
- Nutritional information is provided, indicating the estimated calories per serving for both the microwave and oil-fried versions. A disclaimer advises consulting a professional for precise details.
-
Homemade Poppadoms from Scratch:
- A basic recipe is offered for making Poppadoms from scratch using urad dal powder, salt, cumin seeds, oil, and water. The process involves kneading, rolling, cutting, and sun-drying.
-
Storage and Serving Suggestions:
- Fried Poppadoms can be stored at room temperature for up to 2 days, while homemade uncooked ones can be stored for 2 to 3 months.
- They can be served as starters or appetizers for main course meals like rice, sambar, rasam, or similar dishes.
-
FAQ:
- The article addresses the caloric content of Pappadums, providing estimations for the microwave and oil-fried versions.
In conclusion, this article not only guides readers through the practical aspects of making Poppadoms but also incorporates additional insights, tips, and variations, showcasing a holistic approach to the culinary experience.
