Poppadom recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad) flour, rice, or potato flour, water and salt. This is then formed into dough balls and rolled into a very thin disks. The discs are then left in the sun to dry. When they are cooked they become delicious crispy wafers.They are usually served before the meal as a 'promising temptation 'served with pickles, chutneys and raita setting the mood for the evening and main event.
Recipe Difficulty level - Beginner-Friendly
Special equipment - frying pan
Today, Poppadoms are usually bought in packets and shallow fried, I can't say that I have ever made them from scratch! and to be honest why would you? however cooking the perfect poppadom can be tricky. There are many ways of cooking Poppadoms, you can use the Microwave Oven, Grill, or simply Fry them.
As a rule I usually fry Poppadoms, then dry them in a warm oven!
How to Cook Perfect Poppadoms
Shallow - Frying
For best results place each Poppadom into a shallow frying pan with the oil or fat preheated to 170° c / 340° f (This is just about smoking point) for about 5 seconds, watch them carefully to see that they don't burn. Remove them with tongs and gently shake off any excess oil. Place them in a warm around 50deg c oven until dry and crispy.
Grilling
To grill, preheat the grill to a medium to high setting, Place the Poppadom one at a time on the grill rack for about 10 seconds or so, Watch that they are cooked evenly.
Microwave oven
To Microwave Place each Poppadom in the microwave oven and cook them for around 30 seconds in a 650 watt oven on full power they can be served at once.
These perfect poppadoms Go well with:
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
Comments